Stuffed Green Peppers with Tomato Sauce

Total Time:
3 hr 8 min
1 hr 40 min
3 min
1 hr 25 min

6 servings

  • Chicken Filling, recipe follows
  • 2 cups cooked long grain rice
  • Tomato Sauce, heated, recipe follows
  • 6 green bell peppers
  • 1/4 cup olive oil
  • Salt
  • Pepper
  • Minced parsley, for garnish
  • Chicken Filling:
  • 2 chicken legs, skinned and deboned
  • 1/4 cup olive oil
  • 1 cup (about 1/4 pound) diced onion
  • 1/2 pound mushrooms, chopped fine
  • 2 garlic cloves, minced
  • 1 egg, lightly beaten
  • 2 tablespoons chopped fresh parsley
  • 1 teaspoon salt
  • Freshly ground white pepper
  • 1 teaspoon chopped fresh thyme
  • 1/2 teaspoon ground cumin
  • Wolfgang's Favorite Tomato Sauce:
  • 2 tablespoons olive oil
  • 1 small onion, minced
  • 3 cloves garlic, minced
  • 1 tablespoon tomato paste
  • 2 pounds Roma tomatoes, peeled, seeded, and diced
  • 1 cup homemade Chicken Stock, recipe follows or store-bought, heated
  • 3 ounces butter, cut into small pieces
  • 1/4 cup basil, chiffonade
  • Salt and freshly ground black pepper
  • Chicken Stock:
  • 5 to 6 pounds chicken bones, including necks and feet, coarsely chopped
  • 1 medium carrot, peeled, trimmed, and cut into 1-inch slices
  • 1 medium onion, peeled, trimmed, and quartered
  • 1 small celery stalk, trimmed, and cut into 1-inch slices
  • 1 small leek, cleaned, trimmed, and cut into 1-inch slices
  • 1 sprig fresh thyme
  • 3 sprigs fresh parsley with stems
  • 1 bay leaf
  • 1/2 teaspoon whole white peppercorns
  • 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.

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

  • Yield: about 4 cups

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.

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

  • Yield: Makes about 2 quarts

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