Debbie said:OK, I have1 green, 4 yellow and 5 red peppers that need to be used up. I
have some garlic and onions. I also have a couple cups of cream. Here is
what I thought. Sweat the onions for a couple of mins in olice oil, add the
minced garlic and continue to cook for a min or so. Throw in the peppers..
I will dice some and leave some larger slices. Season with salt and pepper.
Add a splash of wine and reduce. Add the cream and reduce to a sauce. I
have a variety of pasta here so thought I would use this as a pasta sauce.
Topping the whole thing with whatever cheese suits my fancy at the time. I
have parmesan, romano, asiago and grana padano. Any other suggestions?
Mushrooms would be good in the saute, if you have them. I might put a
little flour in and cook a minute before reducing with the wine. And
I'd roast some of the peppers, as someone else suggested.
When I have an overabundance of peppers, I sometimes stuff them with
rice. I like this recipe:
STUFFED PEPPERS
Source: _1000 Classic Recipes_ (Hermes House, 1997)
Serves 6
6 (bell) peppers, any color
generous 1 cup rice
4 tablespoons olive oil
1 large onion, chopped
3 anchovy fillets, chopped
2 garlic cloves, finely chopped
3 tomatoes, peeled and diced
4 tablespoons white wine
3 tablespoons finely chopped fresh parsley
scant 1/2 cup mozzarella
6 tablespoons freshly grated Parmesan cheese
salt and ground black pepper
Cut the tops off the peppers. Scoop out the seeds and the fibrous
insides.
Blanch the peppers in a large saucepan of boiling water for 3-4
minutes.
Remove, and stand upside down on wire racks to drain.
Boil the rice according to package directions, but drain and rinse in
cold
water 3 minutes before recommended cooking time has elapsed. Drain
again.
Saute the onion in the oil until soft. Mash in the anchovies and
garlic. Add
the tomatoes and wine; cook for 5 minutes.
Preheat the oven to 375 F. Remove the tomato mixture from the heat.
Stir in
the rice, parsley, mozzarella, and 4 tablespoons of the Parmesan.
Season to
taste with salt and pepper.
Pat the insides of the peppers dry with paper towels. Sprinkle with
salt and
pepper. Stuff the peppers. Sprinkle the tops with the remaining
Parmesan and
a little oil. Arrnage the peppers in a shallow baking dish. Pour in
enough
water to come 1/2 inch up the sides of the peppers. Bake 25 minutes.
Serve
immediately.
Pat
