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Thursday, 31 October 2013

Cooking&Baking Challenge - Session 5: Isabel

 Stuffed Bell-peppers

- 2 tablespoons extra virgin oil.
- 3/4 medium onion, finely chopped.
- 3 garlic cloves, minced.
- 1 can of 800 g whole tomatoes, drained (but keeping the juice inside them).
- 2 tablespoons basil.
- 3 teaspoons sugar.
- Salt to taste.
(I didn't add any pepper, but feel free.)

1. Put the oil in a pot at medium heat. Add the onion and a little bit of salt (it helps release the juices, so is done more quickly).
2. After about five minutes, add the garlic and let everything cook until transparent.
3. Add the tomatoes (minus the liquid, if you use a can) and, once in the pot, squeeze them with a wooden spoon in small chunks.
4. Add a bit of salt, sugar, the basil (and pepper, if you wish).
5. Let it cook for at least 25 minutes, at medium-low heat.

- 2 bell peppers. (I prefer the red ones, but I guess green would also be good; make sure they are bell peppers, not Italian, whose skin is much thinner.)
- 1 medium onion, chopped.
- 3 garlic cloves, minced.
- 2 + 2 tbs extra virgin olive oil.
- 1/2 chicken breast (I usually call it 1 breast, and have to remember that chickens have two each), in small chunks.
- 50 g Scaramorza cheese, grated (I used it because that's what I had, but I guess it would be great with dry mozzarella, or even white Cheddar).
- 100 ml cooking cream (not whipping; about 18% fat).
- 8 tablespoons marinara sauce.
- Salt and pepper to taste.
- Breadcrumbs.
- Parmesan cheese.

1. In a skillet, put 2 tbs olive oil at medium-low heat. Add the onion and garlic, with a bit of salt. Let them cook for about 5-7 minutes, until transparent, or even a bit more done, half caramelized, if you please. Set aside in a bowl.
2. In the same skillet, put another 2 tbs olive oil and cook the chicken with a bit of salt and pepper until no longer pink (consider that it will be introduced in the oven later, so it's not necessary that it is fully done). Put it in the bowl and mix.
3.  In the bowl, add the Scaramorza, the cream, and the marinara sauce.
4. Stuff the peppers with the mix and cover with breadcrumbs (mine are home-made, with bread, garlic and Italian parsley) and a bit of Parmesan cheese.
5. Cook in the oven (preheated, 190ºC, with air, and heat up and down) for about  30-35 minutes.

Let it cool for about 5 minutes before eating. It's really hot... :)

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