Polish Stuffed Peppers - Italian Style
By: Patricia Stagich
Published: Monday, July 11, 2011 - 1:46pm

Ingredients




 cup Arborio rice
8 cubanelle or Italian Frying Peppers
3 tablespoons extra-virgin olive oil
1 medium onion, chopped
1 pound ground beef (or a mixture of beef and pork)
1 large egg
 cup grated Parmigiano-Reggiano cheese
3 tablespoons chopped fresh parsley
2 teaspoons chopped fresh oregano (or 1 tsp. dried)
3 cups tomato sauce (see below)
1 cup 4- cheese Italian blend shredded cheese

Preparation

1 Cook the Arborio rice in a large saucepan of boiling water until tender but firm, about 12 minutes.  Drain and cool. 2 Preheat oven to 400 degrees F.  Cut the stems from the peppers and scrape out the seeds and the membranes with a spoon.  Heat 2 tablespoons olive oil in a small skillet over medium heat.  Stir in the onion and cook, stirring until slightly caramelized, about 5 minutes.  Scrape onion into a mixing bowl, add the ground meat, egg, grated cheese, parsley, oregano and cooked rice, and stir together until evenly blended. 3 Divide the filling among the peppers using about 1/2 cup to fill each pepper loosely.  Rub the outside of the peppers lightly with olive oil and place them in a 13 x 9-inch baking dish.  Roast the peppers, turning once or twice with tongs, until softened and lightly browned in spots, about 20 minutes. 4 Tomato Sauce:  In a food processor, mix a 28 oz can of San Marzano tomatoes with 1 tsp. salt, 1 tsp. oregano, 1 Tbsp. olive oil and a pinch of red pepper flakes.  Pulse just to break up the tomatoes.  Pour over peppers. 5 Cover with foil and bake until the peppers are tender and the filling is cooked through; 30-40 minutes.  Last ten minutes of cooking time, remove foil and sprinkle with shredded cheese, and a sprinkling of oregano.

About


An Italian twist on my mom's Polish stuffed peppers!