Stuffed Peppers

Name: Stuffed Peppers
Total time: PT0D0H0M
Yield: serves 8
Ingredients: 8 fresh peppers (poblano or small bell); 1 ⁄ 4 cup extra-virgin olive oil; 1 ⁄ 2 medium yellow onion, peeled and diced; 1 clove garlic, peeled and minced; 1 ⁄ 4 lb. ground beef; 1 ⁄ 4 lb. ground pork; Salt and freshly ground black pepper; 1 large tomato, peeled, seeded, and chopped; 1 pinch ground nutmeg; 1 1 ⁄ 4 cups cooked long-grain white rice; 1 tbsp. chopped fresh marjoram; 1 tbsp. chopped fresh thyme; 1 tbsp. chopped fresh parsley; 1 ⁄ 4 cup fresh bread crumbs

Serves
serves 8

CHRISTOPHER HIRSHEIMER

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

Ingredients

8 fresh peppers (poblano or small bell)
¹⁄₄ cup extra-virgin olive oil
¹⁄₂ medium yellow onion, peeled and diced
1 clove garlic, peeled and minced
¹⁄₄ lb. ground beef
¹⁄₄ lb. ground pork
Salt and freshly ground black pepper
1 large tomato, peeled, seeded, and chopped
1 pinch ground nutmeg
1 ¹⁄₄ cups cooked long-grain white rice
1 tbsp. chopped fresh marjoram
1 tbsp. chopped fresh thyme
1 tbsp. chopped fresh parsley
¹⁄₄ cup fresh bread crumbs

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Instructions

Step 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.

Step 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.

Step 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.

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.
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.
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.