In a pot, add 4 Tbs of EV olive oil, the chopped onion and the garlic. Let the garlic and the onion saute and once the garlic turns golden add the crushed tomatoes and the parsley.
Set the flame to medium and cover.
Stuffing the Peppers:
In a saute` pan add 1 Tbs of olive oil and the chopped meat. Let the meat brown and remove from the stove. Drain any fat and set aside.
Wash the peppers, remove the stems and the seeds and set aside.
In a bowl, mix the browned meat, the cheese, bread crumbs, garlic, capers, eggs, 4 Tbs of olive oil, basil and parsley. Mix everything well. If the mix seems too dry, add a little milk.
Stuff all the peppers but not all the way to the top. Fill to about 1/2 inch from the top.
Place all the peppers in the sauce and continue to cook. Cooking time depends on the size of the peppers but it is about 30 mins. Check the tenderness of the peppers and the stuffing to determine when they are done. Remove the peppers from the sauce.
Cook the Rienzi Rigatoni pasta in salted water to an al dente consistency and finish cooking the pasta in the sauce of the stuffed peppers.
Saturday, 07 September 2019
I’ve been making this recipe for the past two years since seeing it here and it is absolutely del... See Full Review >> I’ve been making this recipe for the past two years since seeing it here and it is absolutely delicious! I haven’t changed much, but I am fairly health-conscious and a weight watcher member and I managed to slim this recipe down a little bit. If you follow the weight watcher freestyle plan as of September 2019 this dish comes in at eight points per serving including the macaroni if you make the changes I made. I use 6 medium sized peppers. I use half a cup of cheese and half a cup of breadcrumbs in the filling, I don’t use any olive oil, i use Pam spray when sautéing the onion and the meat. Each pepper gets about 4 1/2 ounces of the filling. I also take the peppers out of the sauce when they are done cooking and I toss in 8 ounces (instead of 1 lb) of uncooked macaroni shape of my choice and let it cook in the sauce Instead of cooking it separately. This makes it easier too. I divide all this up into six servings and the portion sizes are definitely large enough to fill you up. These changes don’t make a big difference and I eat this regularly guilt free. Wonderful recipe, thank you Nonna Guilia! -
Thursday, 23 August 2018
Best stuffed pepper I’ve ever made. The filling is sift, but not wet. The cheese adds a dustinct ,... See Full Review >>Best stuffed pepper I’ve ever made. The filling is sift, but not wet. The cheese adds a dustinct , pungent flavor which is complimented by the tart capers. The sauce adds that sweet, smooth, essentially Italian essence to make a delightful bite! -
Thursday, 08 September 2016
This sounds so yummy; an interesting way to cook the peppers. I will be making it tonight. -