Italian Stuffed PeppersMay 8, 2009
So I do a bit of cooking. A drivers gotta eat and this driver eats WELL. I think every bloke should be a decent whip behind the stove. You know to impress the ladies and… well, that’s the only reason really.
Tonight, I decided to try my hand at Italian Stuffed Peppers. I use My Nintendo DS to help me cook…that’s right, my DS. I have a great program called Personal Trainer – Cooking. It’s awesome, hundreds of recipes in the game from all over the world, this being one of them.
This recipe is one I’m familiar with although my grandmother used to make them in a tomato based soup. Im going the dry version this time.
Grab these ingredients: Flour, breadcrumbs, minced beef, capers, a small pile of black olives chopped roughly, 4 big ass Capsicum ( doesn’t matter what colour ) , salt, oregano, olive oil and parmesan cheese. You can add some chopped chilli if you like it spicy.
Gut the Capsicum and turf the stem and seeds.
Next you need to grill each of the peppers skin until they are completely toasted black.
Once they are blacker than night, drop them into a bowl of cold water and let them cool off a bit.
Once theyve cooled off, you peel the skin off under running water. Youd be surprised how easily the charred skin comes off. The Capsicum is slimy underneathe. Take care not to break the pepper.
Do that for all 4
After the peppers are done, you need to prepare the stuffing.
Toss 500gms of mince, 1/3 cup of bread crumbs, 40grams of parmesan ( grated or tinned ), 15 or so black olives, and a bottle of capers into a large bowl. Mix that bad boy together. Give the mix a good dollop of salt and pepper while you are at it.
So the peppers are ready, (you dried them with paper towels right?) and so is the stuffing. Dust some flour inside each pepper and them stuff away!
They should look like this if you’ve not gone and “stuffed it up”.
Hey presto – ready to bake.
Grab the nearest oven safe tray, place the peppers and drizzle a few spoons of olive oil over them.
Since the oven was preheated to 180C, turn the dial to 30~35 minutes and lock ’em away!
While that’s all going on, get a salad ready. Doesnt matter what kind just make sure you use olive oil, balsamic vinegar, basil and Italian parsely.
Trust me, this salad will rock your socks combined with the peppers. The acidic bite of the salad is a great offset for the savoury flavours of the peppers.
Make sure you spoon the juices from the oven dish back over the peppers before serving.
Grab a glass of vino or a lip smackingly good Coopers Pale Ale and you are set.