Chile Verde Espana (Baked Stuffed Green Bell Peppers w/Seasoned Tomato Sauce)

CHILE VERDE ESPANA
(BAKED STUFFED GREEN BELL PEPPERS WITH SEASONED TOMATO SAUCE)
6 servings 

  • 6 medium green Bell peppers (see note)
  • Boiling water as needed (optional) 
  • Meat Stuffing Mixture:
  • 1½ pounds lean ground beef or uncooked ground chicken or turkey
  • 1 garlic clove, peeled and minced
  • 1 cup canned diced tomatoes (include liquid)
  • 1/3 cup chopped peeled onion
  • ¼ cup tomato paste
  • 3 tablespoons freshly grated Parmesan cheese
  • 1 tablespoon Worcestershire sauce
  • 2¼ teaspoons finely snipped fresh basil leaves or ¾ teaspoon dried basil leaves or to aste
  • ¾ teaspoon finely snipped fresh oregano leaves or ¼ teaspoon dried oregano leaves or to taste
  • 4 to 5 drops hot pepper sauce or several grains Cayenne pepper or to taste (optional)
  • Salt and freshly ground black pepper to taste
     
  • Espana Sauce:
    Additional freshly grated Parmesan or other grated or shredded cheese as desired (optional)
    Sprigs of fresh basil and/or oregano for garnish 

May blanche peppers in boiling water for 2 to 3 minutes, if desired; remove from boiling water and remove peel from peppers, if desired.  Remove core and seeds from peppers, leaving the peppers whole.  May cut a thin slice from the bottom of each pepper, if desired, so it will stand upright. 

Combine remaining ingredients for meat stuffing mixture, mixing well.  Fill the cavity of each pepper with stuffing mixture, dividing evenly.  Place stuffed peppers in a 13 x 9 x 2-inch baking dish.  Bake in a preheated moderate oven (350 degrees F.) for 15 minutes; pour off any accumulated liquid in baking dish.  Prepare Espana Sauce while peppers are baking.  Evenly pour Espana Sauce over stuffed peppers and continue baking, uncovered, for 45 minutes or until peppers are fork tender, sauce is bubbly hot, and stuffing is cooked through.  May sprinkle desired cheese over the top of each pepper during the last 8 minutes of baking, if desired. 

To serve, spoon a small amount of sauce on each dinner plate; arrange a stuffed pepper in the center of the sauce on each plate.  Garnish each serving with a sprig of basil and/or oregano.

recipe continued on next page

Note: May use sweet red, yellow, or orange Bell peppers, or a combination, in place of the green bell peppers, if desired. 

        Espana Sauce

  • 2 (10¾-ounce) cans tomato soup, undiluted
  • 1 garlic clove, peeled and minced
  • 1 tablespoon finely snipped fresh basil leaves or 1 teaspoon dried basil leaves
  • 2 teaspoons Worcestershire sauce or to taste
  • ½  teaspoon finely snipped fresh oregano leaves or about 1/8 teaspoon dried oregano leaves 
  • Few drops hot pepper sauce or grains cayenne pepper or to taste (optional)
  • Salt and freshly ground black pepper to taste 

Blend all ingredients together in a small bowl.

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