Chef Chris's recipes blends the best of his experiences in the kitchen with best his Nonna's recipe box ...
-1.5 lbs. ground pork
-8 red bell peppers, seeds removed and blanched
-1 cup rice, cooked
-1 small sweet onion, minced
-1 cup pecorino cheese, shredded
-3-4 garlic cloves, minced
-handful of parsley, chopped
-salt and pepper to taste
-olive oil, for
-(2) cups Red Pepper Marinara
Prepare the red pepper marinara with (2) 28 oz cans of crushed tomatoes and (3) large red bell peppers, diced small in a bowl. Add peppers, tomatoes and (1) cup of water to a pot and simmer for 30 minutes, then blended together.
Preheat the oven to 400°F.
In a frying pan, add olive oil, onion, garlic, and sauté for about 2 minutes.
Blanch the peppers for 2 minutes, this helps cut down cooking time.
In a large bowl, mix the pork, sautéed onion and garlic, cheese, parsley, salt and pepper. Add about 3/4 of the rice and 1 cup of the red pepper marinara and mix.
In a baking dish, coat the bottom with red pepper marinara to cover the bottom evenly.
Add the stuffing into each pepper, filling them to the top and then place onto the baking dish.
Place the pepper on the baking dish and spoon red pepper marinara over the peppers.
Place the pan in the oven and bake at 400°F for about one hour.
Once they are done, remove from the oven and serve with red pepper marinara.Watch The Episode
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