Ingredients: |
Ingredients: 4 large red or yellow bell peppers
2 tablespoons olive oil
1 cup finely chopped fennel bulb
1 cup finely chopped yellow onion
3 garlic cloves, minced
1 teaspoon dried oregano
1/2 teaspoon red-pepper flakes
1 lb ground beef ( at least 15 percent fat)
3/4 cup dry white wine
1 (14 ounce) can diced fire roasted tomatoes
1 1/2 teaspoons kosher salt, plus more to taste
1/2 teaspoon black pepper, more to taste
1 cup cooked white or brown rice
1/4 cup grated Parmesan
2 tablespoons minced fresh parsley
1 cup shredded mozzarella or other semi firm cheese
|
Directions: |
Directions:Heat the oven to 400 degrees. Cut the peppers in half lengthwise and carefully remove core, seeds and ribs using paring knife. Arrange the peppers, cut side up, in a 9x13
Inch pan or other baking dish in which they fit snugly.
In a large (12 inch) skillet, heat the olive oil over medium heat. Add the fennel and onions and cook, stirring occasionally, until tender, 6 to 8 minutes. Stir in the garlic, oregano and red pepper flakes and cook until the garlic is fragrant, about 1 minute.
Add the beef and cook, breaking up the meat with a wooden spoon, 3 to 5 minutes, until no longer pink.
Add 1/2 cup wine, increase the heat to medium-high and cook, scraping the bottom of the pan, until the liquid in the pan is reduced by half.
Add the tomatoes and their juices, salt and pepper, and bring to a boil. Remove from
the heat and stir in the rice., Parmesan and parsley. Taste and adjust seasoning.
Divide the mixture among the peppers. Pour the remaining 1/4 cup wine into the bottom of the dish, wrap tightly with foil and bake for 40 minutes, until a paring knife
easily piercers the peppers. Remove the foil and spoon any juices that have accumulated in the bottom of the pan onto the peppers. Sprinkle the cheese onto the peppers and bake another 10-15 minutes, until the cheese is melted and beginning
to brown.
Allow the peppers to cool for 5 minutes and sprinkle with parsley. |
This recipe for Stuffed Peppers is from