Stuffed Bell-peppers
INGREDIENTS FOR THE
MARINARA:
- 2 tablespoons
extra virgin oil.
- 3/4 medium onion,
finely chopped.
- 3 garlic cloves,
minced.
- 1 can of 800 g
whole tomatoes, drained (but keeping the juice inside them).
- 2 tablespoons
basil.
- 3 teaspoons
sugar.
- Salt to
taste.
(I didn't add any
pepper, but feel free.)
INSTRUCTIONS FOR THE
MARINARA:
1. Put the oil in a
pot at medium heat. Add the onion and a little bit of salt (it helps release the
juices, so is done more quickly).
2. After about five
minutes, add the garlic and let everything cook until transparent.
3. Add the tomatoes
(minus the liquid, if you use a can) and, once in the pot, squeeze them with a
wooden spoon in small chunks.
4. Add a bit of
salt, sugar, the basil (and pepper, if you wish).
5. Let it cook for
at least 25 minutes, at medium-low heat.
INGREDIENTS FOR
THESE STUFFED PEPPERS:
- 2 bell peppers. (I
prefer the red ones, but I guess green would also be good; make sure they are
bell peppers, not Italian, whose skin is much thinner.)
- 1 medium onion,
chopped.
- 3 garlic cloves,
minced.
- 2 + 2 tbs extra
virgin olive oil.
- 1/2 chicken breast
(I usually call it 1 breast, and have to remember that chickens have two each),
in small chunks.
- 50 g Scaramorza
cheese, grated (I used it because that's what I had, but I guess it would be
great with dry mozzarella, or even white Cheddar).
- 100 ml cooking
cream (not whipping; about 18% fat).
- 8 tablespoons
marinara sauce.
- Salt and pepper to
taste.
- Breadcrumbs.
- Parmesan
cheese.
INSTRUCTIONS:
1. In a skillet, put
2 tbs olive oil at medium-low heat. Add the onion and garlic, with a bit of
salt. Let them cook for about 5-7 minutes, until transparent, or even a bit more
done, half caramelized, if you please. Set aside in a bowl.
2. In the same
skillet, put another 2 tbs olive oil and cook the chicken with a bit of salt and
pepper until no longer pink (consider that it will be introduced in the oven
later, so it's not necessary that it is fully done). Put it in the bowl and
mix.
3. In the bowl, add
the Scaramorza, the cream, and the marinara sauce.
4. Stuff the peppers
with the mix and cover with breadcrumbs (mine are home-made, with bread, garlic
and Italian parsley) and a bit of Parmesan cheese.
5. Cook in the oven
(preheated, 190ºC, with air, and heat up and down) for about 30-35
minutes.
Let it cool for
about 5 minutes before eating. It's really hot... :)