Peperoni Ripieni con Tacchino
(Peppers stuffed with a Turkey Stuffing)
1 1/2 Lb Turkey Breast (See box below) - previously cooked 1/2 Cup Rice - Arborio 1 Small Onion- yellow and chopped 2 Cloves Garlic - chopped 2 Lg. Tomatoes - Roma - chopped 1/2 Cup Celery - chopped very small 2 Med. Eggs 4 - 6 Lg. Bell Peppers or Pasilla 1/4 Cup Olive oil - Extra Virgin
Preheat the oven to 375° F.
Chop the turkey into pieces about 1/4 inch square, and put them in a bowl large enough to hold all of the ingredients. Add all of the solid ingredients. Set aside
Put up 3 cups of water to boil. As soon as it boils add the rice and turn down the heat to medium. Add about 1/2 teaspoon of salt and stir. Continue to cook for about 15-18 minutes stirring often. At the end of this time the rice should still be al dente, and all or most of the water should be absorbed by the rice. If not, simply drain the rice and continue with the recipe.
As soon as the rice has cooled a bit, add it to the bowl with the turkey. Add all of the other ingredients, and mix well.
Cut the tops from the peppers, and set them aside. Stuff each pepper with the turkey mixture, then replace the top of each pepper, attaching it with a toothpick. Pour olive oil over the peppers, add salt and pepper to taste, and place in the pre-heated oven. Bake for 60 minutes.
When the peppers are well browned, remove from the oven and set aside for 10 minutes. Serve. serve.
Last updated on:02/05/04 11:37:23 PM