Stuffed Green Peppers with Tomato Sauce

Deselect All

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