Stuffed Peppers with Scarmorza & Pine Nuts
Recipe
Serves 10 Large Peppers
Ingredients:
10 Large long sweet Peppers
About 1 ½ kg of minced meat (equal parts lean beef, veal & pork)
3 ounces pine nuts
½ Scamorza grated & more for topping
1 egg, beaten
A dash of white wine (to mix in the egg)
2 cups frozen peas, thawed
2 Tbsp garlic powder
Drizzle of extra virgin Olive Oil (about ¼ cup)
Salt & Pepper
Simple Tomato Sauce:
Ingredients:
3 bottles Passato Pomodoro ( I use Mutti)
A few Tbsp of Extra Virgin Olive Oil
3 garlic cloves
1 red onion whole
Lots of fresh basil
Add a few tbsp of extra virgin olive oil to a large pot. Place the red onion in the center, add the garlic cloves,
let flavour the sauce and add the tomatoes.
let flavour the sauce and add the tomatoes.
Rinse out the bottles with the sauce remains and add them to the
sauce. Season with salt and bring to a boil, reduce heat, throw in the f basil, cover and let simmer for about
30min.
sauce. Season with salt and bring to a boil, reduce heat, throw in the f basil, cover and let simmer for about
30min.
How To:
1. Preheat oven to 385 degrees. Halve your peppers on the side, clean out the inside but leave the top.
2. In a large bowl, mix well your meat with your hands. Then add the beaten egg with the wine, season
generously with salt & pepper and mix well with you hands once more. Energy is everything.
3. Once meat is well combined with the egg, grate the scarmorza in. Don’t be scared if large chunks fall
in, it will add amazing flavor. Then add the pine nuts and once again, mix well with your hands. Add
the peas, drizzle a little extra virgin and mix again until well incorporated.
4. Stuff the peppers and press hard making sure they are well stuffed. Add a layer of sauce to a large
baking dish, then place your peppers. Once all peppers are stuffed and place, slither thin slices of
scamorza on top of each peppers (grating makes a mess), then add more sauce over them and cover
with foil.
5. Cook covered for 45 min. Then remove foil and cook for another 45 min. Let them rest 30min
before serving as it allows the juices to flow.
before serving as it allows the juices to flow.