italian essentials: bell pepper pizzas

How To Make italian essentials: bell pepper pizzas

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  PREP/PREPARE
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  One change I made to my recipe is how the peppers are stuffed. Rather than cut off the top, and fill them up, I cut them top-to-bottom. This makes them a whole lot easier to eat.
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  Gather your Ingredients (mise en place).
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  Place a rack in the middle position, and preheat the oven to 350f (175c).
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  Slice the bell pepper in half, top-to-bottom, remove the seeds, and reserve.
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  Add the grapeseed oil to a skillet over medium heat.
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  Add the onions and cook until they begin to soften, about 3 – 4 minutes.
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  Add the garlic, and cook until fragrant, about 60 seconds.
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  Add the Italian sausage and sirloin, and then stir to combine.
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  Stir until the sausage is cooked, about 5 – 7 minutes.
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  Add the cumin and paprika, and stir to combine, 60 seconds.
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  Add the pizza sauce, and stir to combine, 60 seconds.
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  Remove from the heat, and add the parmesan cheese.
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  Check the seasoning, and add a bit of salt and white pepper, to taste.
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  Bring a pot of water to the boil, throw in a pinch or two of salt, and add the bell pepper halves.
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  Allow to boil for 3 – 4 minutes, then remove, and drain on paper towels.
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  Lay a piece of provolone cheese in the bottom of the warm pepper halves.
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  Add the sausage stuffing and then place in a baking dish with about 1/2 inch (1.3cm) of water.
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  Place in the preheated oven and bake for 20 minutes, or until the peppers are cooked and softened, and the stuffing is heated.
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  Open the oven and lay a piece of provolone on top of each pepper, and bake for an additional 5 minutes.
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  PLATE/PRESENT
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  Serve while nice and warm to your hungry guests. Enjoy.
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  Keep the faith, and keep cooking.
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