Italian Stuffed Peppers


 

Italian Stuffed Peppers (3)

7 small sweet assorted color peppers, tops cut off, microwave for 1-1/2 to 2 minutes 3/4-1 lb ground meat mix (equal parts of beef, pork and veal – optional lamb) ¼ of a medium chopped onion 2 fat cloves garlic, minced 12+ big grape tomatoes, rough chopped ¼ teaspoon porcini dust * optional (from ground porcini) ½ teaspoon fennel seasoning Optional *Sausage seasoning 2/3’ds of a cup cooked quinoa ¾ tablespoon chopped caper 1 beaten egg 3 tablespoons chopped fresh parsley 2 sprigs fresh oregano leaves Freshly ground pepper to taste I don’t add additional salt as the cheese and some of my spices already contain salt, so feel free to adjust to your taste 3 tablespoons parmesan cheese – reserve one to top stuffed peppers 2 tablespoons pecorino cheese 3 tablespoons grated mozzarella or ricotta salata to top stuffed peppers 1-1/2 cups marinara sauce for the pot not the stuffing

To the ground meat add everything with the exception of, ½ the chopped tomatoes, the marinara sauce, mozzarella and 1 tablespoon parmesan.

Fill peppers, but don’t pack too tightly, place 1 cup sauce in bottom of cooker, add peppers, sprinkle the rest of the chopped tomatoes over and around peppers, sprinkle with cheeses, cover and turn “Ninja” dial to oven 350° cook for 35-40 minutes.

*conventional oven 40-45 minutes/350° The pan sauce can be served with additional quinoa.

Chiarello fennel spice: http://www.foodnetwork.com/recipes/michael-chiarello/fennel-spice-rub-recipe.html

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