Fulvio’s stuffed peppers
For the peppers:
3 tablespoons plus 1/3 cup olive oil, divided
2 pounds fresh sweet sausage with fennel
1 medium Spanish onion, minced
3 garlic cloves, minced
Salt and pepper, to taste
Crushed red pepper, to taste
1 tablespoon fresh thyme leaves
1/2 cup dry white wine
8 large Cubanelle peppers
1 cup freshly grated grana Padano or parmesan cheese
2 cups day-old crusty bread, cut into small cubes
1/3 cup olive oil
For pomodoro sauce:
1/2 cup minced onion
2 garlic cloves, minced
1/4 teaspoon crushed red pepper, or to taste
1 (28-ounce) can whole San Marzano tomatoes
Salt and pepper, to taste
1/2 cup loosely packed fresh basil leaves
1
Heat Dutch oven or pot over medium-high heat. Add 3 tablespoons olive oil, sausage and onions and cook, breaking up sausage with wooden spoon. Add the garlic, salt, pepper and crushed red pepper. Continue to cook on medium heat until onions are golden brown. Add thyme and white wine to deglaze, scraping any brown bits from the bottom. Cook 1 minute. Set aside to cool.
2
Prepare peppers: Cut off tops of peppers and remove seeds and ribs. In a large bowl, mix the cooked sausage, cheese and bread cubes. Gently stuff the mixture into the peppers. Heat remaining 1/3 cup olive oil in skillet over medium-high heat. Fry the stuffed peppers a few at a time, turning until browned and blistered, about 3 1/2 minutes. Remove to paper towel-lined tray to drain. Repeat with remaining peppers. Reserve the oil.
3
Make the pomodoro: Strain the reserved oil into a heavy-bottomed Dutch oven and heat over medium heat. Add the minced onion and cook, about 2 minutes. Add the garlic and saute. Add the crushed red pepper. Pour in tomatoes, crushing with the back of a fork. Simmer for about 5 minutes; add salt, pepper and basil. Serve poured over the stuffed peppers. Makes 8 servings.
Nutrition information
Per serving: 353 calories, 53% calories from fat, 21 g fat, 7 g saturated fat, 44 mg cholesterol, 15 g carbohydrates, 26 g protein, 1,169 mg sodium, 2 g fiber
