WEEKDAYS 1e|12c|p

Michael Symon's Stuffed Hot Peppers

superbowl michael symon stuffed hot peppers
Having a party for the big game? Serve these!
skill level
Easy
time
Over 120min
servings
4-8
cost
$
Contributed by :
Having a party for the big game? Serve Michael's stuffed hot peppers!
share
ingredients
  • 8 Hungarian hot peppers
  • 1 1/2 Lb Italian sausage (if links remove the casing and use the loose sausage)
  • 2 cups Yia Yia's Sunday Sauce
  • 8 Fresh basil leaves
  • Yia's Yia's Sunday Sauce:
  • 1/4 cup Olive oil
  • 1 Large Spanish onion (finely diced)
  • 6 Garlic cloves (sliced)
  • 1 tablespoon Kosher salt
  • 2 28oz cans San Marzano tomatoes (with their juice)
  • 1 cup Dry White Wine
  • 2 Lb Meaty Beef bones
  • 1 Bay leaf
  • 1 tablespoon Fresh Oregano leaves
  • 1/4 teaspoon Freshly ground black pepper
  • 1 tablespoon Crushed red pepper flakes
kitchenware
step-by-step directions We've Made Cooking As Easy As 1-2-3! printer friendly version 
  • 1
    1/4 cup Olive oil
    1 Large Spanish onion (finely diced)
    6 Garlic cloves (sliced)
    1 tablespoon Kosher salt
    Prepare Yia Yia's Sunday Sauce: Heat the oil in a 4-quart saucepan or large Dutch oven over medium heat. Add the onion and cook until translucent, 2 minutes. Add the garlic and salt and cook until everything is soft but not browned, about 3 minutes.
  • 2
    2 28oz cans San Marzano tomatoes (with their juice)
    1 cup Dry White Wine
    2 Lb Meaty Beef bones
    1 Bay leaf
    1 tablespoon Fresh Oregano leaves
    1/4 teaspoon Freshly ground black pepper
    1 tablespoon Crushed red pepper flakes
    Squeeze the tomatoes one by one into the pan, pulverizing them by hand, and pour in their juice, too. Add the wine, beef bones, bay leaf, oregano, black pepper and red pepper flakes, if using. Bring the sauce to a simmer, then reduce the heat to its lowest possible setting, and continue to cook for 8 hours. The sauce should reduce by about one third.
  • 3
      
    Taste for seasoning and add more salt if necessary. Remove the bones and bay leaf. If not using right away, let the sauce cool, then cover, and refrigerate for up to 1 week or freeze for up to 2 months. 
  • 4
      
    Prepare the Stuffed Peppers: Preheat oven to 375F. Light coals in a charcoal grill for a medium-hot fire.
  • 5
      
    Butter an 8 by 11-inch baking dish.
  • 6
    8 Hungarian hot peppers
    1 1/2 Lb Italian sausage (if links remove the casing and use the loose sausage)
    Cut the tops off the peppers and spoon out any seeds. Divide the sausage into 8 equal portions and spoon it into the peppers to fill them.
  • 7
    2 cups Yia Yia's Sunday Sauce
    Pour the sauce into the prepared baking dish.
  • 8
    8 Fresh basil leaves
    Grill the peppers to char them on the outside, about 2 minutes per side. Remove them from the grill and lay the peppers on top of the sauce. Bake for 10 minutes, or until the sausage reaches an internal temperature of 150F. Divide among plates, spoon some tomato sauce on top, and garnish each with a basil leaf.
 
Comments

Use a Facebook account to add a comment, subject to Facebook's Terms of Service and Privacy Policy. Your Facebook name, photo & other personal information you make public on Facebook will appear with your comment, and may be used on ABC's media platforms. Learn more.

similar recipes