Best Brendas Real Sicilian Stuffed Bell Peppers Recipes

STUFFED RED BELL PEPPER RELLENOS

Stuffed Red Bell Pepper Rellenos image

Provided by Giada De Laurentiis

Time 2h

Yield 6 servings

Number Of Ingredients 16

Ingredients

6 large red bell peppers
1 cup fresh corn kernels (cut from 1 large ear)
4 large green onions, chopped
8 corn tortilla chips, crushed
1 chicken breast, diced into 1/4-inch pieces to yield 1 cup of meat
1/4 cup chopped fresh basil
1 1/2 teaspoons fresh lime juice
1/2 teaspoon kosher salt
1/4 teaspoon freshly ground black pepper
1 1/2 cups shredded whole-milk mozzarella cheese
1 cup low-sodium chicken broth
Two 9- to 10-ounce ripe avocados, halved, seeded
1/4 cup extra-virgin olive oil
2 tablespoons fresh lime juice
1/2 teaspoon kosher salt
1/4 teaspoon freshly ground black pepper

Steps:

For the peppers: Preheat a broiler. Arrange the peppers in a single layer on a heavy baking sheet. Broil, turning the peppers every 3 to 4 minutes, until charred on all sides. Place the peppers in a resealable plastic bag for 15 minutes.
Gently scrape off the burnt skin, being careful not to tear the flesh. Lay each pepper on the work surface. Using a paring knife, remove a 1/2-inch-wide strip of flesh from the side of each pepper to create an opening. Chop the strips of pepper into 1/2-inch pieces and reserve for the filling. Using a small spoon, remove the seeds from inside each pepper.
Position a rack in the center of the oven. Preheat the oven to 350 degrees F.
In a large bowl, combine the reserved chopped peppers, the corn, green onions, corn chips, chicken, basil, lime juice, salt and pepper; toss to blend. Mix in the cheese. Divide the filling among the peppers (about 2/3 cup each), packing gently and mounding at the opening. Arrange the peppers in a 13- by 9- by 2-inch baking dish. Pour the chicken broth around the peppers. Bake until peppers are heated through, 25 to 30 minutes.
For the sauce: Spoon the avocado flesh into a food processor. Add the oil, lime juice, salt and pepper. Blend until smooth.
To serve: Spoon a circle of sauce in the center of 6 plates. Place the peppers on the sauce and serve.

Nutrition Facts : Calories 393 calorie, Fat 26 grams, SaturatedFat 7 grams, Cholesterol 42 milligrams, Sodium 547 milligrams, Carbohydrate 24 grams, Fiber 8 grams, Protein 18 grams, Sugar 8 grams

BRENDA'S REAL SICILIAN STUFFED BELL PEPPERS

Brenda's Real Sicilian Stuffed Bell Peppers image

There is no real written recipe for these peppers so use whatever you like and have on hand. I learned this dish when I visited my inlaws in Sicily 26 years ago and have been making it ever since. I suggest that you use it as written the first time and then do your own thing next time. I have made this in the microwave, but you have to be careful as green peppers can get bitter. I'm not sure why. My kids were the ones that decided that red peppers would be better and now they make their own with red peppers as well. You can easily control the use of salt, but remember that canned tomatoes, olives and cheese have a lot of salt so don't add too much extra. If you can find low sodium alternatives you will have greater control.

Provided by Brenda in Winnipeg

Categories One Dish Meal

Time 1h50m

Yield 6 peppers, 4-6 serving(s)

Number Of Ingredients 16

Ingredients

6 medium bell peppers, I like red best, but it is traditional to use green
1 lb ground veal or 1 lb lean ground beef
1 egg
1/2 cup fresh breadcrumb
1/2 cup green onion, sliced
1/2 cup parmesan cheese, grated finely. Fresh is best
1 medium onion, halved and sliced thinly
1/4 lb mozzarella cheese, cut in cubes
1 (28 ounce) can whole tomatoes, broken up with a fork and including juice
3 -4 medium waxy potatoes, peeled and cut in chunks. In Sicily they use yellow flesh potatoes, but red skinned is fine
1/2 cup black olives, Italian style, pitted and sliced. (optional)
1/4 lb button mushroom (optional)
1 teaspoon dry basil
4 garlic cloves, minced
1/2 teaspoon salt, divided
1/2 teaspoon pepper, divided

Steps:

Wash and slice off the top of the peppers, making a cap. Reserve tops. Remove internal membranes and seeds.
Place peppers, open side up in medium roaster or deep baking dish. There must be room for the rest of the ingredients.
Blend gently with a fork, meat, egg, breadcrumbs, parmesan cheese, green onions, 1/2 of the salt and 1/2 of the pepper or to taste.
In bottom of pepper, place a piece of mozzarella and a few pieces of onion.
Stuff the peppers with meat mixture and replace cap on each.
Note: if you have extra meat you can roll them into little meat balls to place on top of peppers.
Sprinkle the rest of the onion, potatoes, garlic, olives, mushrooms, on top of peppers. (also extra meatballs if you have any.).
Spoon tomatoes, with thier juice, over it all.
Season top with basil and remaining salt and pepper or to taste.
Cover and place in 350 F oven for 45 minutes.
Uncover and bake for another 45 minutes, keeping an eye on the liquid. You may have to add a little water if it appears to be too dry.
Try to move the veggies away from the edges once in a while so that they don't stick to the sides.
Plate and serve with a crusty bread.