Saturday, October 25, 2014

casing in point

Stuffed and baked red peppers are classic in cold weather, but the ground mix of beef, veal and pork is hard to find here in the Bronx.

Still, red peppers are plentiful and only 99cents a pound, so we took a short cut to stuff them.

We used sausage. Hot and sweet.

While you soften a chopped onion in a bit of olive oil, split the sausage and pull the meat into a bowl. Toss the casings.

We added fresh oregano and we had some fresh mozzarella on hand, too. Cut the tops off the peppers and scrape out the membranes inside.

Pack in the sausage mixed with the onion and oregano.

We put the mozz inside near the end. That’s all it takes.

Arrange them in a baking dish, open that can of crushed tomatoes and pour it over the peppers, then cover the whole thing in foil.

350〫for about 75-90 minutes, if you like the peppers really soft.

Over penne, with a hearty-rough Italian red and plenty of grating cheese. 
Bring it, winter!

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