Stuffed Peppers /Peperoni Ripieni

 Stuffed Peppers

Stuffed peppers is an authentic and classic dish that can be made using a variety of ingredients. It is typically filled with a mixture of ground meat and rice but can easily be transformed into vegetarian by omitting the meat and adding grains and legumes. Honestly, anything goes with this dish. What does not change in this classic Italian dish is the seasonings and the addition of tomato sauce. My mother typically made this in the summertime when peppers were fresh from our garden. They were made with green peppers because that was what we grew but also cheaper and more available. The coloured peppers are a bit sweeter than green. It doesn't matter which coloured peppers you use, it is more of a personal preference. Traditionally, this classic dish is made with ground beef or ground pork and rice. I also enjoy making them with a bit of a spin substituting ground pork or beef with ground turkey or chicken and swapping rice for quinoa or barley. This recipe uses ground turkey and farro. Farro is a high fibre, high protein ancient grain that has a nutty taste and is chewy. It is similar to barley but in my opinion is much more flavourful. I love how it retains its shape and the chewiness of it adds a new level of taste sensation to this dish. This dish does take a bit of prep work as you have to cook the farro and make a quick tomato sauce. Allow yourself some time to make it. I usually save this meal for when I have time (great for a Sunday dinner) so I am not pressed for time. Alternatively, if you have frozen tomato sauce you can definitely use that as well! This recipe yields about 8-10 pepper halves. As with all Italian recipes, the measurements for seasonings are just estimates. That is why you see a QB which in Italian means "quanto basta", when it is enough for you. Season to your preference. It is always a good idea to start with a little bit and build your seasonings as you go along and let your taste buds be your guide! This dish freezes well. You can make ahead and freeze in oven ready containers (aluminum lasagna trays work great) and cook from frozen whenever you want! 

I hope you give this version of stuffed peppers a try! 

Ingredients

For the sauce

• 1 - 28 oz (796 ml) can of peeled, whole plum tomatoes
• 3 cloves of garlic thinly sliced
• 5-6 shredded basil leaves
• 1 tsp dried oregano (QB)
• 1 tsp dried thyme (QB)

For the meat mixture

• 4-5 sweet peppers cut in half, cleaned and wiped dry with a paper towel
• extra virgin olive oil
• 1 lb of ground turkey
• 1 cup of farro
• chicken stock or water (for cooking farro)
• 1 medium onion diced
• 4 chopped celery stalks
• 1 cup of grated parmigiano- reggiano (QB)
• 1 tbsp of Italian seasoning (QB)
• chopped parsley (QB)
• sea salt, pepper and garlic powder to taste

                                            

Directions

1. Preheat oven to 350 degrees F.
2. Drizzle olive oil on pepper halves, rub to coat all of the peppers and place on a cookie sheet
3. Roast in oven until peppers are softened but not fully cooked. Do not fully cook as they will flatten. You will want them to stay firm enough to keep their shape. They will finish cooking later.
4. While peppers are in the oven drizzle olive oil in a saucepan and drop in the garlic slices
5. Saute garlic slices at a medium to low heat, be careful to not burn them. Saute for a few minutes and then add tomatoes.
6. Crush tomatoes with the back of a wooden spoon.
7. Add spices, basil and some salt.
8. Allow tomatoes to simmer for about 20 minutes.
9. Using an immersion blender puree the tomatoes. Adjust seasonings to your preference.
10. At the same time cook the farro according to package instructions. Chicken stock will give it more flavour but water is fine as well. Drain any remaining liquid.
11. Once farro and sauce are cooked you can begin the meat mixture by filming a large skillet pan with olive oil and add onions and celery.
12. Saute until onions are translucent. About 3-4 minutes.
13. Add ground turkey and seasonings. Chop up meat with a wooden spoon and cook until browned. Add more olive oil if needed.
14. Add farro, 2 ladles of tomato sauce. Continue to stir to mix in all ingredients. You do not want a soupy mixture (see picture above). 
15. Add 3/4 of the parmigiano and parsley and turn off heat. Taste test and add seasonings if needed.
16. Spoon sauce on the bottom of a 9x13 casserole dish and place peppers on top.
17. Spoon meat mixture generously into each pepper. Don't be shy, fill them up and get into the little nooks and crannies!
18. Use the rest of the sauce to pour over the peppers and around them.
19. Sprinkle the rest of the cheese on top.
20. Cover with tin foil and bake for approximately 35 minutes. Remove tin foil and let sit for about 5 minutes before serving so peppers can soak up some of the juices.
21. When plating make sure to scoop up some of the yummy sauce in the casserole. Sprinkle with parsley.

A Mangia!

Fatto con amore,

Elena 💜

@mangia.con.elena -Instagram

Bake at 350 for about 35 minutes until bubbly and cooked through