This summertime recipe was created by my friend Thea and posted on her blog, Posterous, which is no longer available online.
2 tablespoons olive oil
1 pound organic grass-fed ground beef, ground turkey, or vegetarian alternative
1/4 onion, chopped
1 cup tomatoes, chopped
1 cup roasted red pepper, chopped
1/2 cup red wine
A couple dashes of dried oregano, thyme, and basil
Pinch of crushed red pepper
1/2 cup tomato sauce
3 small cloves of garlic, chopped
2 small handfuls of fresh baby arugula
Kosher salt to taste
3 to 4 green bell peppers, tops cut off and the insides removed
Fresh mozzarella, cubed
Fresh grated Parmigiano-Reggiano cheese
- Preheat oven to 425°F.
- In an skillet, saute the onion and meat in olive oil. Add the tomatoes, roasted red peppers, and wine. As the juices start to surface, add the spices and the pinch of red pepper. Add tomato sauce and simmer. After 35 minutes, add chopped garlic and arugula and salt to taste.
- Stuff the peppers, alternating one small scoop of sauce and cubes of mozzarella until peppers are full. Add some fresh Parmigiano-Reggiano on top. Place the stuffed peppers in a deep pan (such as a small brownie or bread pan). Bake for about 25 minutes.
- Serve with a sliced baguette.