Braveheart® Sicilian Stuffed Peppers
Braveheart® Sicilian Stuffed Peppers
Directions
- Heat olive oil in sautoir over medium heat. Add onions and garlic then cook for 3-4 minutes to caramelize.
- Now add ground beef, spinach, salt, and pepper to the pan and cook stirring for 7-8 minutes. Pour off excess water and fat. Add tomatoes and chili flakes to pan and warm stirring for 3-4 minutes.
- Fold basil, thyme, and oregano to the ground beef mixture then transfer to a large bowl.
- Stir in rice and Pecorino Romano to the ground beef along with parsley.
- Slowly add breadcrumbs to absorb some moisture and add flavor. The mixture should not be completely dry.
- Heat oven to 400°F.
- Spoon mixture into each pepper half then place in an oven proof pan and cover.
- Cook in the oven for 30-40 minutes.
- Sprinkle the top of each pepper with mozzarella cheese and return the peppers to the oven uncovered for 10-15 minutes to melt the cheese serve one pepper per person.
Ingredients
- 1 lb. Braveheart® 80/20 fine grind
- 4 ea. Peak Fresh Produce® Pepper(s), Red Bell, tops cut off and seeds removed
- 4 ea. Peak Fresh Produce® Pepper(s), Yellow Bell, cut in half lengthwise
- 2 cups West Creek® long grain rice , cooked
- 2 cups Peak Fresh Produce® Onion(s), Yellow, 1/4 in. diced
- 5 ea. Peak Fresh Produce® Garlic, Clove(s), minced
- 4 tbsp Roma® extra virgin olive oil
- 1 tsp sea salt
- 1 tsp Magellan® Black Pepper, ground
- 1 tbsp Peak Fresh Produce® Oregano, chopped
- 1 tbsp Peak Fresh Produce® Basil, chopped
- 2 tsp Peak Fresh Produce® Thyme, Fresh, chopped
- 1/4 cup Peak Fresh Produce® Italian Parsley, minced
- 1/2 tbsp Roma® Crushed Red Chili Flakes
- 6 ea. Peak Fresh Produce® 5x6 tomatoes concasse
- 2 cups Peak Fresh Produce® Spinach, Baby, chopped
- 1 cup Roma® Italian breadcrumbs
- 2 cups Roma® Cheese, Mozzarella, original, grated
- 1 cup Roma® Cheese, Pecorino Romano, grated
Chef James Amato - Director of Roma and Customer Business Development, Performance Foodservice - Florida
