PEPERONI RIPIENI CON RISO E TACCHINO
(Peppers Stuffed with Rice and Turkey)
4 Lg. Peppers - red 1 Tbl. Butter or margarine 1 Cup Rice - Arborio 1/4 Cup Wine - Marsala 2 1/2 Cups Chicken stock - kept warm on the stove 1 Lb. Turkey Meat - ground 1 Med. Tomato - chopped 1 Lg. Onion - yellow - chopped 1/4 Cup Capers - salted and soaked 1 hr. to remove salt 2/3 Cup Cilantro - chopped 1/3 Cup Parsley - chopped 1/4 Cup Pine nuts 1/2 Cup Bread crumbs 1/2 Cup Olive oil - Extra virgin
PREPARING THE RICE
Melt the butter and add the rice to it. Stir to coat the rice and cook over med. heat for 30-40 seconds. Add the Marsala and cook until it has evaporated - about 5 minutes. Add the warmed two (2) cups of the chicken stock a cup at a time allowing each cup to be absorbed before adding the next. It should take about 20 minutes for the liquid to be absorbed and the rice to be cooked al dente.
PREPARING THE STUFFING
Mix the turkey with the olive oil, the cilantro, pine nuts, parsley, tomato, capers and onions. Mix well and set aside for 5 minutes. Add the rice to the mixture and mix again. Add the remaining 1/2-cup of stock and stir again.
FINISHING THE DISH
Cut the tops from each pepper. Save them. Remove the ribs and the seeds. Stuff each pepper with the mixture. Cap each pepper with the cut off top. Place the peppers in a roasting pan, drizzle with olive oil, sprinkle with bread crumbs and bake at 350 for 45 minutes. Serve immediately.
Leftover peppers can be served at room temperature as an appetizer, or can be served in a sandwich. If you want to warm them for a second meal, cut them in half, and bake them for 15 minutes at 375 degrees.
Last updated on: 06/03/99 12:51:02 AM