puttanesca peppers

How To Make puttanesca peppers

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  1

  *NOTE: If locally grown, non-greenhouse tomatoes are not available, canned san marzano tomatoes (Italian plum tomatoes) may be substituted for fresh.
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  2

  Gather and prep all ingredients.
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  3

  To a 5 to 7 quart nonreactive dutch oven or sauce pot (I use nonstick,) add the first 13 ingredients (tomatoes to anchovies, minus 1 teaspoon oil reserved for topping and 1 teaspoon of reserved 1 teaspoon basil for adding to meat mixture prior to stuffing.)
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  4

  Bring to boil over medium-high heat; reduce heat to medium-low; simmer, uncovered, stirring frequently for 1/2 hour.
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  5

  While sauce is cooking, add sweet Italian sausage and ground beef to a large skillet.
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  6

  Cook and brown meats over medium-high heat, stirring frequently, until meat is thoroughly cooked and most of liquid has evaporated (remember to stir sauce while browning meat.)
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  7

  Place meat in wire mesh strainer over a container to catch grease; drain well; place meat in a bowl, cover and refrigerate if making ahead of time. Discard grease.
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  8

  After sauce has simmered for first half hour, add chopped olives; simmer additional 20 minutes, stirring frequently (sauce will reduce by at least half.) During this time, begin simmering peppers (see next step.)
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  9

  To a large sauce pot or Dutch oven with a tight-fitting lid, add 2 cups water; place prepared bell peppers, open end down in pot.
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  10

  Bring water to boil, cover with lid, reduce heat to medium-low; simmer 15-18 minutes, until tender (to your liking.)
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  11

  After sauce has simmered the additional 20 minutes after adding olives, add capers; simmer additional 5 to 10 minutes. You should have at least 2 cups of sauce.
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  12

  Remove sauce from heat; remove and discard bay leaf.
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  13

  Pour into heat resistant container, allow to cool slightly, cover and refrigerate if making ahead of time.
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  14

  After peppers have simmered for 20 minutes, use tongs to remove peppers, drain and place, open end up, in a baking dish that is large enough to hold all the peppers, or into 2 smaller baking dishes.
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  15

  Preheat oven to 350ºF.
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  16

  If meat and sauce has been refrigerated, reheat to warm on stovetop or in microwave, 20 to 30 seconds at a time, stirring after each.
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  17

  To meat, add 1 1/2 cups of the prepared sauce and reserved 1 teaspoon chopped fresh basil, mixing well.
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  18

  Add 1 1/2 cups fresh breadcrumbs and 2 tablespoons parmesan cheese to meat mixture; mix thoroughly to combine well.
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  19

  Spoon meat sauce mixture, equally, into peppers.
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  20

  Prepare topping: In a small bowl combine together well, reserved 1/2 cup fresh bread crumbs, reserved 2 tablespoons parmesan cheese, reserved 1 teaspoon olive oil and 1/8 teaspoon garlic salt.
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  21

  Equally top each stuffed pepper with prepared topping.
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  22

  Bake, uncovered, at 350ºF for 1 hour and 15 minutes, turning dish after 40 minutes. If breadcrumb mixture begins to brown more than desired, cover lightly with a piece of aluminum foil.
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  23

  Heat remaining 1/2 cup sauce; spoon equally onto serving plates; place a pepper on top of sauce on each plate.
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  24

  Garnish with fresh basil, cherry tomatoes and/or parmesan, if desired.
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  25

  Serve immediately. Cover and refrigerate leftovers. Stuffed peppers may be completely assembled, wrapped and frozen for another day. Thaw in refrigerator 12-24 hours before baking.
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