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| Recipes |
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| Pork, Beef & Ricotta Stuffed Peppers |
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(makes 4 servings)
Red, yellow and/or orange peppers - 4 each  Stuffing
Ground beef - ½ pound Ground pork - ½ pound Olive oil - ½ cup Onion, diced - ¾ cup Garlic, minced - 3 cloves Carrot, peeled, diced - 1 each Chili flakes - ½ teaspoon Ricotta - ½ cup Tomato paste - 6 ounces Parsley, chopped - 1/3 cup Thyme, chopped - 1/8 cup Basil, chopped - 1/8 cup Breadcrumbs - ¼ cup Egg, beaten - 1 each Fresh ground pepper - ½ tablespoon Kosher salt - ½ tablespoon Nutmeg, ground - 1/8 teaspoon Sauce Ground tomatoes - 2 cups Balsamic vinegar - 1 tablespoon Kosher salt - to taste Fresh ground pepper - to taste Preheat oven to 350 degrees. Sauté onions in half of the oil for 5 minutes; add garlic and chili flakes, lower heat and sauté for another 5 minutes. Mix together all stuffing ingredients. Halve and clean peppers; stuff with meat mixture. Place in baking dish and add about ½ cup water to bottom of dish. Place in oven for about 45 minutes. Combine all sauce ingredients and set aside. When peppers are done, remove from oven and allow them to rest for 5 minutes. Meanwhile, bring sauce to a simmer and serve with stuffed peppers. Buon Appetito! |
