Best Sicilian Stuffed Peppers Recipes

SICILIAN STUFFED PEPPERS image

Yield 6 people

Number Of Ingredients 11

6 cubanelle peppers(horn shaped sweet peppers)
1 cup unflavored bread crumbs
1 clove garlic chopped fine
3 tbsp olive oil
2 tbsp chopped fresh parsley
3 tbsp raisins
3 tbsp pine nuts (pignoli)
1/2 cup red wine vinegar
1/4 cup peccorino romano
salt
pepper

Steps:

Preheat oven to 350 degrees. Wash peppers. Slice off tops with about 1/4" pepper flesh remaining on top. Pull out seeds. Rinse pepper interior with vinegar passing vinegar to consecutive peppers. Set asside in bowl. Prepare the stuffing. Add olive oil and garlic to cool pan. Sautee for 30 sec. and add bread crumbs. Toast breadcrumbs in pan stirring often as not to burn. Add pine nuts to warm through and toast slightly. Remove from heat and add remaining ingredients reserving about 1/2 of the vinegar. Adjust seasoning as necessary. Stuff peppers individuallyu and place in well oiled 8x8 pan. Place the top on each pepper as a cover. Season and pour remaining vinegar over peppers. Cover peppers with foil and bake for 45 minutes until peppers are steamed through. Remove cover and drizzle additional olive oil over peppers. Turn heat to 450 and bake for and additional 15 minutes until peppers are slightly caramalized. Cool and serve room temperature.

Brenda's Real Sicilian Stuffed Bell Peppers image

Provided by Brenda in Winnipeg

Time 1h50m

Yield 6 peppers, 4-6 serving(s)

Number Of Ingredients 16

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.

Nutrition Facts : Calories 592.3, Fat 20.5, SaturatedFat 9.9, Cholesterol 179.3, Sodium 898, Carbohydrate 60.5, Fiber 10.6, Sugar 14, Protein 43.8

Sicilian Stuffed Peppers (Vegan) Recipe - (4.5/5) image

Provided by mjensen

Number Of Ingredients 13

1/2 cup dry quinoa + 1 cup water
6 red and/or yellow bell peppers
splash low-sodium vegetable broth
4 cloves garlic, minced
1 sweet yellow onion, chopped
1 tsp. dried oregano
2 tsp. dried basil
1/2 tsp. garlic powder
3 mini zucchini, diced
8 ounces mushrooms, diced
1/4 cup no-salt added tomato paste
1 can low-sodium natural tomato sauce (14 oz / 398 ml)
6 fresh basil leaves, chopped

Steps:

1. Preheat oven to 350 degrees. Combine quinoa and water in a small saucepan. Cover, bring to a boil, then simmer until all water has been absorbed, about 20 minutes. Set aside. 2. Cut bell peppers lengthwise, remove membranes and seeds, and place cut side down in a pan with about 1/2 inch of water. Steam until almost tender, about 8 - 10 minutes. Remove from pan and place cut side up onto a baking sheet. 3. Saute onion, garlic and spices in a splash of low-sodium vegetable broth until tender. Add mushrooms and cook until nearly tender. Add zucchini and cook a few minutes, until a little more tender. Add tomato paste, sauce and quinoa and stir until combined. 4. Spoon quinoa filling mixture into each bell pepper, dividing evenly among them. Bake in preheated oven for 10 - 15 minutes. Garnish with chopped fresh basil, and serve.

Sicilian Stuffed Peppers image

Provided by @MakeItYours

Number Of Ingredients 10

2 Tbsp EVOO
1/4 Tsp Kosher Salt
4 Bell Peppers
4 Large Turkey Sausages With Casing - I used Sicilian
1 Small White Onion
3 Cloves Garlic Minced
1 Can Crushed Tomatoes 28 Oz
1/2 Cup Grated Fontina Cheese
3/4 Cup White Rice
Chopped Basil For Garnish

Steps:

Preheat oven to 425 degrees. Cut all four bell peppers in half, lengthwise. De-seed and get rid of the ribbing.
Brush the cut peppers with 1 TBSP of EVOO. Sprinkle with salt. Place the peppers skin side down. Roast for 20 minutes, turning the peppers halfway through until the peppers have a char. Take them out and let them rest.
Cook the rice according to package directions.
Lower the temp on the oven to 350 degrees. Using the remaining EVOO, over a medium heat, sauté, onions and garlic until fragrant and translucent.
After removing the casing, add the turkey sausage, breaking it up with a wooden spoon until it's all browned.
Add the crushed tomatoes and cooked rice. Cook on low heat for another 5 minutes.
Stuff each pepper with the tomato sausage mixture. Place each pepper in a baking dish. Bake for 20 minutes. Add the fontina cheese to the top of each pepper. Bake for another few minutes until cheese is melted. Garnish with basil.