Operating instructions

39 40
My Mother’s Chicken
Stuffed Bell Peppers
with Tomato Sauce (cont.)
6 Rinse the peppers under cold running water. Wipe them dry. Cut the
top 1 inch from each pepper, keeping the stem in tact, and reserve
the tops. With your fingers and, if necessary, with the tip of a small
sharp knife or a teaspoon, remove the core and seeds from each
pepper. Brush the peppers inside and out with the remaining 1/4 cup
of olive oil. Season their insides with salt and pepper.
7 Divide the filling evenly among the peppers, filling them to the top.
Place the lids back on top. In a baking dish just large enough to
hold the peppers comfortably, arrange the stuffed peppers stem end
up. Spoon the hot tomato sauce all around them.
8 Once the oven is preheated place the baking dish in the oven and
press ON/OFF to begin the timer. Bake in the convection oven until
the peppers are tender, about 1 hour. With a serving spoon, transfer
each pepper to a heated plate. Garnish with minced parsley.
Recipe courtesy Wolfgang Puck, Live, Love, Eat! (Random House, 2002)
My Mother’s Chicken
Stuffed Bell Peppers
with Tomato Sauce
6 servings
INGREDIENTS
2 whole chicken legs (skinned & boned), cut into even chunks
1/2 cup extra virgin olive oil, divided
1 cup onion, diced
1/2 pound mushrooms, finely chopped
2 cloves garlic, peeled and minced
1 whole egg, lightly beaten
2 tablespoons fresh parsley, chopped
1 teaspoon fresh thyme, chopped
1 teaspoon salt (plus extra as needed)
1/2 teaspoon ground cumin
freshly ground white pepper to taste
2 cups long-grain white rice, cooked as directed
5 cups My Favorite Tomato Sauce (See recipe, p. 35)
6 medium green bell peppers
fresh parsley (for garnish), minced
METHOD
1 With a meat grinder or food processor fitted with metal blade,
coarsely grind the chicken. Transfer to a mixing bowl and set aside.
2 In a medium skillet, heat 1/4 cup of the olive oil over moderate heat.
Add the onion and sauté until translucent, about 5 minutes. Add the
mushrooms and continue to cook, stirring occasionally, until all the
liquid given up by the mushrooms evaporates, 10 - 15 minutes. Set
aside the mixture and let cool.
3 Add the onion and mushrooms to the ground chicken. Add the
garlic, egg, parsley, thyme, 1 teaspoon salt, cumin, and white pepper
and mix well. To test for taste, sauté a small amount in a little oil and,
when it is done, taste it and adjust the seasoning if necessary. Set
the mixture aside and, when it is cool, stir in the cooked rice.
Reserve.
4 Prepare My Favorite Tomato Sauce. Set it aside and keep warm.
5 Set the FUNCTION control to STANDARD BAKE, the TEMP to 350°F,
the TIMER to 8 minutes, and press the ON/OFF button to begin the
Preheat cycle. Place a baking rack in the lower rail of the oven.
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