This recipe, contributed by Angie Ortenzi, holds a special memory for me. My dad took Emily. Andy and I to Montenero, Italy, when the kids were in early grade school. Our family friend Giovanna, made the most incredible meal for us upon our arrival. My favorite part was the stuffed peppers (which came from her garden, of course) I ate so many that evening and made such a fuss over them, that she prepared them for me every single day. Guess what my mom had on the menu for our 'welcome home' meal?
Stuffed Green Peppers
1 lb. ground veal/pork/beef combined
1 egg
1 cup cooked white rice
1 large onion, diced
1 clove garlic, minced
6 green peppers, cored and seeded
1 Tablespoon tomato paste
salt, pepper, red paprika
1. Mix ground meat with egg, onion, garlic, and cooked rice, seasoning to taste
2. Stuff peppers, allowing room for expansion
3. Place stuffed peppers in stock pot and fill pot half way with chicken stock
4. Cook on medium heat for about 1 hour
5. Make a roux with flour and oil (such as butter or bacon drippings) and remove from heat. Add about 1 tablespoon tomato paste.
6. Add roux and tomato paste mixture to pot to create a sauce. Season to taste with salt, pepper, and paprika
7. Cook until heated through.
Giovanna's Stuffed Peppers
Prepare peppers by cutting in half, and removing core and seeds.
To make her stuffing, mix together one cup of bread crumbs (I also used small cubes of sourdough), small cubes of cooked ham, mozzarella, minced garlic, sauteed onion, and some fresh parsley. Sprinkle with olive oil, and bake in a 350* oven. Serve with a garnish of fresh basil.
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