Tag: STUFFED

STUFFED BANANA PEPPERS ~ BLOG 366.228

STUFFED BANANA PEPPERS adapted from Mary Berg  Yield: 4 servings

FRESH ground Kosher salt and black pepper
4 banana peppers
1/4 cup FINE breadcrumbs
1 tablespoon Pampered Chef Chile Lime seasoning
2 tablespoons WHOLE milk
2 tablespoons avocado oil, divided
1 yellow onion, FINELY minced
2 garlic cloves, FINELY minced
1 cup MILD ROTEL (drained)
3/4 pound lean ground beef
1 LARGE egg yolk
1-2 cups homemade tomato sauce
1/4 cup finely grated Parmigiano-Reggiano, plus more for serving
1 tablespoon FINELY chopped FRESH parsley, plus more for serving
2 teaspoon FINELY chopped FRESH oregano

  • Heat your oven to 350°.
  • Bring a medium saucepan of salt seasoned water to a boil over high heat.
  • Add the banana peppers to blanch 2-3 minutes until JUST slightly tender.
  • Drain and slice one side off the pepper to expose the interior and remove the ribs and seeds.
  • Set the peppers aside and finely chop the small piece you cut from each pepper.
  • In a large mixing bowl, combine the breadcrumbs and milk and set aside.
  • Heat 1 tablespoon of the oil in a skillet over medium heat and add in the onion and chopped pepper.
  • Season with the Chile lime seasoning, salt and pepper, cooking 3-5 minutes until tender and lightly golden.
  • Stir in the garlic and transfer half of the mixture into the bowl with the breadcrumbs and set aside to cool to room temperature.
  • Add the ROTEL into the pan with the remaining onion mixture, bring to a simmer, cover with an off-kilter lid and reduce the heat to low to cook and keep warm.
  • Add the ground beef to the bowl with the breadcrumb mixture along with the egg yolk, cheese, parsley and oregano.
  • Place a small amount of tomato sauce on the bottom of the baking dish.
  • Season well with salt and pepper to taste and mix well to combine.
  • Stuff the meat mixture into the peppers and set into a greased baking dish.
  • Drizzle with the remaining tomato sauce, cover with foil and bake for 25-30 minutes.
  • Remove the foil and continue baking 10-15 minutes until golden and cooked through.
  • Serve the peppers topped with the sauce and a HUGE sprinkling of the Parmigiano-Reggiano and FRESH chopped parsley.

NEW ENGLAND STYLE BAKED STUFFED CLAMS

One of the wonderful things about living near the coast is FRESH seafood!!  Start with steamed clams and mix them with the veggies and seasoned crumbs. They bake to perfection every time!

NEW ENGLAND STYLE BAKED STUFFED CLAMS
8 LARGE quahogs or cherry stone clams
3 tablespoons unsalted butter
1/2 Vidalia onion, finely diced
1 LARGE clove garlic, minced
1/4 red pepper, finely diced
1 cup FRESH seasoned breadcrumbs
2 tablespoons finely minced FRESH parsley
Juice of 2 lemons, divided
1/4 cup finely grated Parmesan
1/8 teaspoon sweet Paprika

  • Preheat the oven to 350°.
  • Wash the clams free of any grit.
  • Steam clams in around 1 inch of boiling water until they open up, about 8-10 minutes.
  • Remove clams from the water (reserve a couple tablespoons of clam water).
  • Allow the clams to cool before taking them out of the shell – if the “foot” gets stuck, don’t worry about it since it’s not as tender anyway.
  • Split the shells open and keep 8 of them for stuffing.

 

  • Heat the butter in a skillet over medium high heat until onion is soft.
  • Add the garlic and peppers cooking another minute before adding the breadcrumbs.
Add the bread crumbs and blend well.
  • Add parsley, 1/2 of the lemon juice, Parmesan and paprika mixing well.
  • Add a tablespoon or two of the clam water to bind the mixture.
Divide the mixture between the 8 shells you held back and press it so it holds together.
  • Put them in a baking dish and bake for about 20 minutes until they gently brown on top.
  • Drizzle with lemon juice just before serving.

NOTES:

  • If clams don’t open on steaming, don’t use them, this means they were already dead.
  • When I make the bread crumbs I start with 2-3 slices of buttered sourdough sprinkled with lemon pepper, baked to toast in the oven and then ground in a food processor.