MEAT-STUFFED PEPPERS

Meat-Stuffed Peppers image

Yield makes 4 servings

Number Of Ingredients 11

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1/3 cup Arborio rice
Salt
8 cubanella or banana peppers or other long, thin-fleshed peppers, each about 6 inches long
3 tablespoons extra-virgin olive oil
1 medium yellow onion, chopped (about 1 cup)
8 ounces ground meat (see note below)
1 large egg
1/3 cup grated Parmigiano-Reggiano cheese
3 tablespoons chopped fresh Italian parsley
2 teaspoons chopped fresh oregano
3 cups (or as needed) Tomato Sauce (page 151) or sauce that accompanies Chicken Parmigiana, New-Style (page 266)

Steps:

Cook the Arborio rice in a large saucepan of boiling salted water until al dente-tender but fi-about 12 minutes. Drain and cool to room temperature.
While the rice is cooking, preheat the oven to 400° F, prepare the peppers, and start the filling: Cut the stems from the peppers and scrape out the seeds and membranes with a teaspoon. Heat 2 tablespoons of the olive oil in a small skillet over medium heat. Stir in the onion and cook, stirring, until wilted, about 4 minutes. Scrape the onion into a mixing bowl, add the ground meat, egg, grated cheese, parsley, oregano, and cooked rice, and stir together until evenly blended.
Divide the filling among the peppers, using about 1/4 cup to fill each pepper loosely. Rub the outside of the peppers lightly with the remaining tablespoon of olive oil, placing them in a 13 × 9-inch baking dish as you do so. Roast the peppers, turning once or twice with tongs, until softened and lightly browned in spots, about 20 minutes.
Pour in enough of the tomato sauce barely to cover the peppers. Cover the dish with aluminum foil and bake until the peppers are tender and the filling is cooked through, 30 to 40 minutes. Remove, and let stand 10 minutes before serving.