Stuffed Bell Peppers with Ground Beef
To Make Filling: In a small bowl marinate the ground beef with red wine, 1/2 teaspoon each of rosemary, thyme and sage, 1 teaspoon of salt and a 1/2 teaspoon of pepper. Mix to combine. Refrigerate 30 minutes. Preheat oven to 375°F. In a large saucepan heat oil over medium heat. Add onions, carrots, celery and remaining herbs and cook until tender; about 5 to 7 minutes. Add mushrooms and garlic, and cook an additional 5 minutes, stirring occasionally. Add the ground beef mixture to the saucepan and cook until all the moisture has evaporated and meat is browned stirring constantly; about 15 minutes. Add the Carmelina ‘e…San Marzano® Italian Tomato Puree (Passata), stir to combine, and season to taste with salt and pepper. Cook for an additional 5 minutes until the sauce is incorporated into the beef mixture. Remove from heat and set aside. Place bell peppers flesh-side up in a 13 X 9 inch baking dish lightly coated with olive oil. Drizzle additional olive oil over cavity of bell peppers, and season to taste with salt and pepper. Stuff the cavity of each bell pepper with beef mixture. Sprinkle peppers with grated Parmesan cheese. Bake in oven for 30 to 45 minutes until peppers are tender and filling is heated through.
To Make Sauce: While bell peppers are baking, heat olive oil in a small saucepan over medium heat. Add shallots and garlic, and sauté for a few minutes until soft and translucent; about 5 minutes. Add Carmelina ‘e…San Marzano® Italian Tomato Puree (Passata), stir to combine and season to taste with salt and pepper. Bring sauce to a boil, reduce to a simmer and continue to cook for 20 minutes. Stir in Parmesan cheese and remove from heat. To serve, spoon sauce over plate or serving platter, and top with baked Stuffed Bell Peppers. Garnish with fresh basil and additional Parmesan cheese as desired.
* Recipe Created by Chef Giacomo Pagano on Behalf of Mangia, Inc.