Hot Tomato!

Get ready for a delicious and vibrant experience.  I love hot weather cooking and the bright colours of summer vegetables.  This is a Dukan adapted recipe for meat stuffed peppers.

First off, I made Marinara Sauce.  The recipe in my Italian cookbook, The Best of Italy, calls for ½ cup of olive oil! There’s really no need for such unctuousness.  BTW, this is easy to make and freezes well.  The flavour is pure and clean and it can be used on any number of pasta shapes or on pizza.

Salsa Marinara

  • 1 onion diced
  • 3-4 cloved garlic, minced
  • A little olive oil
  • 500g passata di pomodoro
  • 150g tomato paste
  • 4-6 fresh tomatoes, chopped (optional)
  • Salt and freshly ground pepper to taste

Sweat the onion and garlic in a little bit of olive oil and some water.  Stir in the tomato products and season.

Simmer, covered, stirring occasionally for about 25 minutes.

Then, purée the mixture through the finest disc on a food mill.

Simmer for a further 15 minutes.  That’s it!

The stuffed peppers recipe is one of those eyeball recipes.  Allow one pepper per person and estimate the amount of ground meat you’ll need.  I use hamburger, but ground turkey, chicken or veal would work just as well.  These are great reheated after a couple of days, so I usually make several at a time.

Meat Stuffed Peppers

  • Any number of bell peppers, halved, seeded and blanched for about 4 minutes
  • 1-2  onions, diced
  • 5-6 cloves garlic, minced
  • Ground meat
  • 1 egg
  • 3-4 tablespoons of oat bran
  • Dried herbs to taste, eg oregano, basil, herbes de provence
  • Salt and freshly ground pepper to taste
  • Cherry tomatoes for garnish

Sweat the onions and garlic as before.  Mix these with all of the remaining ingredients and fill each blanched pepper half. Steve beautifully prepares the peppers, slicing through the middle of the stem.

Place in a lightly oiled baking dish.  Spoon marinara sauce liberally over the meat and garnish with a whole cherry tomato.  Bake at 350°F/170°C for about 45 minutes.

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