Stuffed Peppers

See the RecipeChristopher Hirsheimer

You can use spicy chiles for this preparation, but we like poblanos as well as sweet bells.

Stuffed Peppers
You can use spicy chiles for this preparation, but we like poblanos as well as sweet bells.
Yield: serves 8

Ingredients

  • 8 fresh peppers (poblano or small bell)
  • 14 cup extra-virgin olive oil
  • 12 medium yellow onion, peeled and diced
  • 1 clove garlic, peeled and minced
  • 14 lb. ground beef
  • 14 lb. ground pork
  • Salt and freshly ground black pepper
  • 1 large tomato, peeled, seeded, and chopped
  • 1 pinch ground nutmeg
  • 1 14 cups cooked long-grain white rice
  • 1 tbsp. chopped fresh marjoram
  • 1 tbsp. chopped fresh thyme
  • 1 tbsp. chopped fresh parsley
  • 14 cup fresh bread crumbs

Instructions

  1. Char peppers over a gas flame or under a hot broiler, turning to blacken all over. Place in a paper bag, close, and steam for 15 minutes. Remove and, when cool enough to handle, rub off blackened skin, taking care not to tear flesh. Cut a slit down the length of each, stopping about ½" from the tip. (If using bell peppers, simply cut off the top.) Scrape out ribs and seeds. Set aside.
  2. Heat 2 tbsp. of the oil in a skillet over medium heat. Add onions and garlic and cook until golden, about 20 minutes. Increase heat to medium-high, add beef and pork, breaking up with the back of a spoon, and brown for 7–10 minutes. Reduce heat to medium, season with salt and pepper, and stir in tomatoes and nutmeg. Cook for 5 minutes, then remove from heat and stir in rice, marjoram, thyme, parsley, and 1 tbsp. of the oil. Adjust seasoning.
  3. Preheat broiler. Spoon about ¼ cup filling into each pepper and place on a cookie sheet. Sprinkle with bread crumbs, drizzle with remaining 1 tbsp. oil, and broil until golden.