Sunday, August 7, 2011
Stuffed Jersey Cubanelle Peppers
The time is flying and Jersey produce is at it's peak. As promised I am giving recipes this month dedicated to all the delicious fresh Jersey produce. Muzzarelli Farms on Oak road in Vineland, NJ has about the best you will find anywhere. They have so much that I feel like a kid in a candy store from the moment I arrive. Dozens of recipes fly through my mind as I stare in awe at the sheer beauty of it. How am I going to use all this fresh produce and fruit before the season comes to an end? Since peppers are plenty right now, I will share with you one of my favorites!
As always, whenever I make this recipe I think of my Aunt Olga. It's been nearly 12 years since you've been gone and I still miss you so much. I dedicate this recipe to you!
8 Jersey Cubinanelle Peppers, cut stem top off and remove seeds, keeping whole
1 1/2 pounds of Ground Meat Mixture, Pork, Veal and Beef
1 Large Egg Beaten
2 Slices of White Bread
1/2 Cup Milk
2 Cloves Garlic, Chopped
2 Tablespoons Fresh Parsley
Dash of Oregano
1/4 Cup Locotelli Grated Cheese
1 Tablespoon Italian Seasoning
8 Oz Can Tomato Sauce
2 28 oz Can of San Marzano Tomatoes, Mashed
2 8 oz Can Tomato Sauce
1 6 oz Can Tomato Paste
4 Cloves Garlic, Chopped
Salt and Pepper to taste
Make the sauce - In a large pot add the oil and saute garlic for one minute on medium high heat. Add the rest of the sauce ingredients and cook for about 20 minutes reducing heat to low once the sauce starts to slow boil.
Put the two slice of bread in a bowl with the milk and set aside.
In a large bowl and the meat, eggs, garlic, grated cheese, oregano, parsley, Italian seasoning and the milk soaked bread. Mix well adding salt and pepper to taste.
Put 1 teaspoon of tomato sauce in the bottom of each pepper then add the meat mixture until filled to the top. Once all peppers are stuffed put in the pot of tomato sauce simmering on the stove. Cook for 1 1/2 hours to 2 hours, check for seasoning and serve with crusty Italian bread!