Ingredients Jump to Instructions ↓

  1. Chicken Filling, recipe follows

  2. 2 cups cooked long grain rice

  3. Tomato Sauce , heated, recipe follows

  4. 6 green bell peppers

  5. Salt

  6. Pepper

  7. Minced parsley, for garnish

  8. 2 chicken legs , skinned and deboned

  9. 1/4 cup olive oil

  10. 1 cup (about 1/4 pound) diced onion

  11. 1/2 pound mushrooms, chopped fine

  12. 2 garlic cloves , minced

  13. 1 egg, lightly beaten

  14. 2 tablespoons chopped fresh parsley

  15. 1 teaspoon salt

  16. Freshly ground white pepper

  17. 1 teaspoon chopped fresh thyme

  18. 1/2 teaspoon ground cumin

  19. 2 tablespoons olive oil

  20. 1 small onion, minced

  21. 3 cloves garlic , minced

  22. 1 tablespoon tomato paste

  23. 2 pounds Roma tomatoes, peeled, seeded, and diced

  24. 1 cup homemade Chicken Stock, recipe follows or store-bought, heated

  25. 3 ounces butter, cut into small pieces

  26. 1/4 cup basil, chiffonade

  27. Salt and freshly ground black pepper

  28. 5 to 6 pounds chicken bones, including necks and feet, coarsely chopped

  29. 1 medium carrot , peeled, trimmed, and cut into 1-inch slices

  30. 1 medium onion, peeled, trimmed, and quartered

  31. 1 small celery stalk, trimmed, and cut into 1-inch slices

  32. 1 small leek, cleaned, trimmed, and cut into 1-inch slices

  33. 1 sprig fresh thyme

  34. 3 sprigs fresh parsley with stems

  35. 1 bay leaf

  36. 1/2 teaspoon whole white peppercorns

Instructions Jump to Ingredients ↑

  1. Prepare the Chicken Filling. When cool, stir in cooked rice. Reserve. Prepare the Tomato Sauce. Set aside and keep warm.

  2. Preheat oven to 350 degrees F.

  3. Wash the peppers under cold water. Wipe dry. Cut the top 1-inch of the peppers off, keeping the stem intact. Reserve. Remove the core and seeds. Brush inside and outside with olive oil. Season inside with salt and pepper.

  4. Divide the filling into 6 portions and fill each pepper to the top. Place the lids back on top. In a roasting pan, place the stuffed peppers and the hot Tomato Sauce. Bake in the oven for about 1 hour or until done. Serve in heated plates garnished with minced parsley.

  5. Coarsely grind the chicken and transfer to a large bowl. Reserve.

  6. In a medium skillet, heat the olive oil over moderate heat. Saute the onion until translucent. Add mushrooms and continue to cook until all the liquid evaporates, stirring occasionally. Cool.

  7. Stir the onion and mushroom mixture into the ground chicken. Add the remaining ingredients and combine well. To test for taste, saute a small amount in a little oil and adjust seasoning.

  8. Reserve as stuffing for Green Peppers with Tomato Sauce.

  9. Recipe courtesy Wolfgang Puck, "Adventures in the Kitchen" Random House, 1991 Yield: about 4 cups In a medium saucepan, heat the olive oil . Over medium heat, saute the onions until soft, about 5 minutes. Add the garlic and cook 1 minute longer. Add the tomato paste, tomatoes and cook for 3 minutes. Add the chicken stock and simmer for 20 minutes or until sauce thickens.

  10. Strain into a clean saucepan . Whisk in butter , piece by piece. Add basil. Taste and adjust seasoning with salt and pepper. Use as needed.

  11. Yield: Makes 2 1/2 cups Place the chicken bones in a 6 or 7-quart pot, pour cold water over to cover, and bring to a rolling boil . Skim off the foam and fat that collects on the top.

  12. Add the remaining ingredients, lower the heat to a simmer, and simmer uncovered for 2 to 3 hours, skimming as necessary. Strain through a fine-mesh strainer into a clean bowl and cool. Refrigerate, covered, for up to 3 days, discarding the hardened layer of fat before using or freezing.

  13. Recipe courtesy Wolfgang Puck, " Pizza , Pasta & More!" Random House, 2000 Yield: Makes about 2 quarts


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