Operating instructions

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. 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)
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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
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. 21)
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 Place wire rack in convection oven in lowest setting. Turn dial to bake, set
temperature to 350 degrees.