stuffed roasted bell peppers in tomato sauce

prep time:  tbd
cook time:  tbd
servings:  4

marinara sauce ingredients:
1 28-ounce can tomatoes, seeded and chopped, with juice
1 tablespoon olive oil
2 garlic cloves - minced
1/8 teaspoon sugar
a few sprigs of fresh basil
1 tablespoon slivered fresh basil

pepper ingredients:
4 medium-size yellow bell peppers
2 tablespoon olive oil
2 garlic cloves - minced
1/2 cup chopped fresh parsley
1 1/2 cups cook quinoa
1/2 cup parmesan - grated

marinara sauce steps:
1.  pulse the tomatoes in a food processor fitted with the steel blade, or pass through the medium blade of a food mill before you being.  heat the oil over medium heat in a large, wide nonstick skillet or saucepan and add the garlic.  cook, stirring, for 30 seconds to a minute, until it begins to smell fragrant, and add the tomatoes and their juice, the sugar, salt, and basil sprigs.  stir and turn up the heat. 

2.  when the tomatoes begin o bubble, lower the heat to medium and cook, stirring often, until thick and fragrant, 15 - 20 minutes, or longer if necessary. 

3.  remove the basil sprigs.  taste and adjust seasoning.  stir in the slivered basil.

peppers steps:
1.  roast the peppers over a flame, under a broiler or on a grill, until uniformly charred.  place in a plastic bag or a tightly covered bowl and allow to cool.  when cool enough to handle, remove all of the charred skin, rinse briefly and pat dry.

2.  carefully cut away the stem from the peppers.  cu a slit down the side of each pepper from the stem end to the bottom.  gently open out and remove the seeds and membranes; tip out the juice.  try to keep the pepper in one piece.  set aside.

3.  heat 2 tablespoons of the olive oil over medium heat in a large, nonstick skillet and add the garlic.  cook, stirring, until fragrant, about 1 minute.  stir in the parsley and quinoa and mix together until the quinoa is coated with oil.  remove from the heat and stir in the cheese.  season to taste with salt and pepper.

4.  preheat the oven to 350 degrees.  oil in a baking dish large enough to accommodate all of the peppers.  once at a time, lay a pepper in the dish and fill with the quina mixtur by gently opening the pepper, mounding the filling onto one half, and folding the other half back of the filling, overlapping the edges slightly.  lay the peppers in the dish.  cover the baking dish with foil or a lid and bake the peppers for 20 minutes.

5.  ladle the tomato sauce onto serving plates or serving platter.  top with the stuffed peppers and serve.

- new york times, october 2013

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