Peperoni Ripieni

(Stuffed peppers)

5 Tbsp (75ml) of extra-virgin olive oil (Bertolli)

Half-an-onion

1¼ lbs (560g) of ground meat

2 Cups / 20oz (567g) of non-stick white rice

5-7 orange, green and red peppers

1 beef bouillon (Maggi) tablet

5 small “vine” tomatoes (cut up)

½ tsp (3g) of sea-salt

5-7 cherry tomatoes

½ Tbsp (9g) of oregano leaves

1 clove of garlic

3 Tbsp (57g) Parmesan Cheese (Romano)

   Take the peppers and wash them in water.

   Once washed dry them and cut off the heads.

   (As seen in the picture).

   Once the heads are cut off, remove the seeds.

   Prepare them to be stuffed.

   Throw away the cut-off heads (may be kept and used as “toppers”).


 
  Crock-pot  
 
 casserole dish

   Half-fill a 4½ to 6 US-quart* crock-pot (casserole dish), with water.

   (*3½ - 5 Imp. Pints/ 2 -3 litres)

   Pour the 2 Cups of rice in the pot.

   Heat until it boils (On high).

   Once it has begun to boil, reduce the heat.

   Half-cover pot and cook for 20 minutes.

   After it has boiled, take the rice off the stove.

   Drain the water using a well-netted plastic strainer or colander.

   Return rice to the pot.

    Replace the lid and wait for the meat.

   Take another crock-pot (same size).

   Add 3 Tbsps (45ml) of olive oil.

   Add the half-sliced onion.

   Put on high heat for 2-3 minutes.

   After a while, take the pack of ground meat.

   Break it apart as you put it in the pot.

 Stir the meat in the pot.

   Ensure it’s broken down into tiny pieces.

   Add 1 beef bouillon (Maggi cube) tablet.

   Add lid to pot.

   Allow to cook for 15-minutes on high heat.

   Meanwhile take a small bowl.

   Add finely-cut “vine” tomatoes.

   Add ½ tsp (3g) of salt;

   Add ½ Tbsp (9g) of oregano leaves;

   Add 2 Tbsps (30ml) of olive oil;

   Add 1 finely-chopped clove of garlic.

   Mix ingredients together.

   When both the ground beef and the rice are done:

   Take the drained rice along with 3 Tbsps of Parmesan cheese.

   Add to the pot with the ground meat.

   Stir until they are mixed together.

   Once the ingredients are mixed together:

   Take a spoonful of rice and meat.

   Fill each pepper to the top.

   Place in a casserole dish.

   Take the cherry tomatoes:

   Place one in the middle of each pepper.

   Take a couple of teaspoons of tomato mix from the bowl.

   Spread evenly on top of the peppers so they look covered.

   Put the dish in a pre-heated oven set at 350ºF (177^oC/Gas Mark 4).

   Let it cook for 35 to 45-minutes.

Once it has all cooked, turn off the heat.

Either leave the dish in the oven to keep warm or remove in order to cool a little.

This will allow the rice to stay clumped together when opening.

Peppers may be eaten hot or cold, depending upon your preference.

Buon Appetito!