Ingredients with Measurements:
- 4 large bell peppers
- 1 lb ground pork
- 1/2 cup diced onion
- 1/2 cup diced pancetta
- 2 cloves garlic, minced
- 1 can (28 oz) crushed tomatoes
- 1 tsp red pepper flakes
- 1 tsp dried oregano
- 1/2 cup grated Pecorino Romano cheese
- Salt and pepper to taste
Special equipment needed:
- Large pot
- Baking dish
Step-by-step instructions:
1. Preheat the oven to 375°F.
2. Cut off the tops of the bell peppers and remove the seeds and membranes. Set aside.
3. In a large pot, cook the ground pork over medium heat until browned. Drain any excess fat.
4. Add the diced onion, pancetta, and garlic to the pot and cook until the onion is translucent.
5. Add the crushed tomatoes, red pepper flakes, and dried oregano to the pot. Stir to combine.
6. Simmer the sauce for 10-15 minutes, or until it has thickened.
7. Stir in the grated Pecorino Romano cheese and season with salt and pepper to taste.
8. Stuff the bell peppers with the sauce, making sure to pack it tightly.
9. Place the stuffed peppers in a baking dish and cover with foil.
10. Bake for 30-35 minutes, or until the peppers are tender.
Time:
Preparation time: 20 minutes
Cooking time: 45 minutes
Temperature:
375°F
Serving size:
4
Nutritional information:
Calories per serving: 420
Fat: 24g
Carbohydrates: 22g
Protein: 30g
Sodium: 1050mg
Sugar: 12g
Substitutions for ingredients:
- Ground pork can be substituted with ground beef or ground turkey.
- Pecorino Romano cheese can be substituted with Parmesan cheese.
Variations:
- Add chopped fresh basil to the sauce for extra flavor.
- Use different types of bell peppers, such as red or yellow, for a colorful presentation.
- Add cooked pasta to the sauce for a heartier meal.
Tips and tricks:
- Make sure to pack the sauce tightly into the bell peppers to prevent them from collapsing during baking.
- If the sauce is too thick, add a splash of water to thin it out.
- Leftover sauce can be frozen for later use.
Storage instructions:
Leftover stuffed peppers can be stored in an airtight container in the refrigerator for up to 3 days.
Reheating instructions:
To reheat, place the stuffed peppers in a baking dish and cover with foil. Bake at 350°F for 15-20 minutes, or until heated through.
Presentation ideas:
Serve the stuffed peppers on a bed of cooked pasta or with a side salad.
Garnishes:
Garnish with chopped fresh parsley or basil.
Pairings:
Pair with a glass of red wine, such as Chianti or Sangiovese.
Suggested side dishes:
Serve with a side of garlic bread or roasted vegetables.
Troubleshooting advice:
If the peppers are not tender after baking, cover with foil and bake for an additional 10-15 minutes.
Food safety advice:
Make sure to cook the ground pork to an internal temperature of 160°F to ensure it is safe to eat.
Food history:
Amatriciana sauce originated in the town of Amatrice, Italy. It is traditionally made with guanciale (cured pork jowl), but pancetta is a common substitute.
Flavor profiles:
The Amatriciana sauce is spicy and savory, with a hint of sweetness from the tomatoes. The bell peppers add a slightly sweet and smoky flavor to the dish.
Serving suggestions:
Serve the stuffed peppers as a main course for a hearty and satisfying meal.
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Region: Italian