These are the best stuffed peppers I've ever had. I think it is the curry powder that pushes them beyond the ordinary. You can use the regular curry powder that you buy at the grocery store or try one of Penzey's Spice Company's special curry blends to liven it up even more. (http://www.penzeys.com).
Stuffed Green Peppers
Adapted from a recipe by Craig Claiborne and Pierre Franey
4 green peppers, about 1 1/4 to 1 1/2 pounds
8 sweet or hot Italian sausages (pork, turkey or chicken)
1 cup finely chopped onion
1 clove garlic, finely minced
1 Tablespoon curry powder
salt and freshly ground pepper to taste
1 1/2 cups cooked rice
1 egg, beaten lightly
1/4 cup chicken broth
2 Tablespoons fresh bread crumbs
2 Tablespoons grated Pecorino Romano
2 Tablespoons olive oil
> Preheat oven to 400 degrees.
>Cut off the stem of each pepper. Cut the pepper in half lengthwise or widthwise. Drop into boiling water for one minute. Drain.
>Heat a medium sized skillet over medium heat for 1-2 minutes. Remove the meat from the sausage casing. Add the meat to the skillet and cook, stirring to break up any lumps. Add the onion, garlic, curry powder, salt and pepper to taste.
>Cook stirring often about 8-10 minutes. Remove from heat and let cool briefly.
>Scrape the sausage mixture into a mixing bowl and add the rice, egg and broth. Stir to blend. Stuff the pepper halves with equal portions of the mixture and sprinkle with the bread crumbs blended with the cheese. Sprinkle with oil. Arrange the halves in a baking dish and bake 45 minutes or until piping hot and cooked through.
Yield: Four servings.
1 comment:
thank you for transcribing this childhood favorite recipe of mine! so delicious and easy.
but my heavens, the peppers do not need this long to coo! half the recommended time does the job.
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