Recipe courtesy of Wolfgang Puck
Save Recipe Print
Total:
3 hr 8 min
Active:
1 hr 40 min
Yield:
6 servings
Level:
Intermediate

Ingredients

Chicken Filling:
Wolfgang's Favorite Tomato Sauce:
Chicken Stock:

Directions

Prepare the Chicken Filling. When cool, stir in cooked rice. Reserve. Prepare the Tomato Sauce. Set aside and keep warm. 

Preheat oven to 350 degrees F. 

Wash the peppers under cold water. Wipe dry. Cut the top 1-inch of the peppers off, keeping the stem intact. Reserve. Remove the core and seeds. Brush inside and outside with olive oil. Season inside with salt and pepper. 

Divide the filling into 6 portions and fill each pepper to the top. Place the lids back on top. In a roasting pan, place the stuffed peppers and the hot Tomato Sauce. Bake in the oven for about 1 hour or until done. Serve in heated plates garnished with minced parsley.

Chicken Filling:

Coarsely grind the chicken and transfer to a large bowl. Reserve. 

In a medium skillet, heat the olive oil over moderate heat. Saute the onion until translucent. Add mushrooms and continue to cook until all the liquid evaporates, stirring occasionally. Cool. 

Stir the onion and mushroom mixture into the ground chicken. Add the remaining ingredients and combine well. To test for taste, saute a small amount in a little oil and adjust seasoning. 

Reserve as stuffing for Green Peppers with Tomato Sauce. 

Yield: about 4 cups

Recipe courtesy Wolfgang Puck, "Adventures in the Kitchen" Random House, 1991

Wolfgang's Favorite Tomato Sauce:

In a medium saucepan, heat the olive oil. Over medium heat, saute the onions until soft, about 5 minutes. Add the garlic and cook 1 minute longer. Add the tomato paste, tomatoes and cook for 3 minutes. Add the chicken stock and simmer for 20 minutes or until sauce thickens. 

Strain into a clean saucepan. Whisk in butter, piece by piece. Add basil. Taste and adjust seasoning with salt and pepper. Use as needed. 

Yield: Makes 2 1/2 cups

Chicken Stock:

Place the chicken bones in a 6 or 7-quart pot, pour cold water over to cover, and bring to a rolling boil. Skim off the foam and fat that collects on the top. 

Add the remaining ingredients, lower the heat to a simmer, and simmer uncovered for 2 to 3 hours, skimming as necessary. Strain through a fine-mesh strainer into a clean bowl and cool. Refrigerate, covered, for up to 3 days, discarding the hardened layer of fat before using or freezing. 

Yield: Makes about 2 quarts

Recipe courtesy Wolfgang Puck, "Pizza, Pasta & More!" Random House, 2000

Trending Videos 6 Videos

Get the recipe

Grilled Fish and Pineapple 01:02

Pineapple planks are your tasty solution for grilling fish filets.

Similar Topics:

IDEAS YOU'LL LOVE

Green Beans and Tomatoes

Recipe courtesy of Ree Drummond

Stuffed Green Peppers

Recipe courtesy of Food Network Kitchen

Grilled Green Chile-Stuffed Pepper Steaks Wrapped in Bacon

Recipe courtesy of Dave DeWitt

Stuffed Peppers

Recipe courtesy of Laura Calder

Stuffed Peppers

Recipe courtesy of Robert Irvine

Stuffed Peppers

Recipe courtesy of Robert Irvine

Stuffed Peppers

Recipe courtesy of Food Network Kitchen

Stuffed Peppers

Recipe courtesy of Food Network Kitchen

Browse Reviews By Keyword

          On TV

          Get Cooking

          Food Network Apps

          In the Kitchen

          Get over 70,000 FN recipes on all your mobile devices.

          Facebook Messenger

          Ask our bot for recipes, meal ideas and daily food trivia.