Peppers
Stuffed Marconi Peppers
4 Marconi peppers (or other long thin pepper)
half a chopped onion
1 stick chopped celery
1 medium tin crushed tomatoes
2 cloves garlic, chopped
handful of torn basil leaves
1/2 teaspoon dried oregano
1 egg
dash Worcestershire sauce
50 g grated Parmesan cheese
500g Italian sausage
100 g bread crumbs
Cut off tops of peppers, and remove ribs and seeds. Chop edible portions of tops & set aside. Bring a large pot of salted water to a boil. Add peppers, reduce heat, and simmer until tender but still firm, about 5 mins. Drain and set aside.
Heat butter in a medium skillet. Saute reserved chopped pepper, onion and celery until tender, 3 to 5 minutes. Stir in crushed tomatoes & garlic. Season with basil, oregano, salt & pepper. Simmer uncovered for 10 minutes. Preheat oven to 175 C.
In a large mixing bowl, combine egg, salt & pepper, Worcestershire sauce and Parmesan. Mix in sausage, bread crumbs and 1 cup of the tomato sauce mixture.
Using a piping bag or teaspoon, fill each pepper with the meat mixture. Place in a casserole dish, and pour remaining tomato sauce mixture over peppers.
Bake uncovered in preheated oven for 1 hour.
