Time for more Men Who Cook. This comes from my cousin Scott Adams. Only 23, Scottie follows in the footsteps of many in my family – the love of cooking. Here is Scottie’s story and recipe:
I started cooking because of the family I’m in. Boettcher men are notorious for cooking. Our family in general is very kitchen oriented. We do more talking and socializing in the kitchen then at the actual table. At one point I strongly considered culinary school, but decided that teaching was my true calling lol.
This is a recipe I made for my former girlfriend’s parents, in a desperate attempt to win them over. It worked. We haven’t dated for almost 6 months, but her parents call me all the time for new recipes because they loved this so much.
It’s just like a lot of the other stuffed pepper recipes you might find on-line, but my trick is to add Oregano for an extra aroma to pull people towards the kitchen (strong enough to smell, but not over-powering). I also add some Dill. I think it helps make the others spices pop and adds to an unfamiliar aftertaste (it’s absolutely delicious, but it’s hard to identify it).
I hope you enjoy!
Scottie’s Stuffed Pepper’s
- 1/2 pound short whole wheat pasta
- 4 large red bell peppers, tops cut off and reserved, seeded
- Black pepper
- 2 tablespoons extra-virgin olive oil (EVOO), plus more for drizzling
- 4 jarred roasted red peppers
- 1 small red onion, finely chopped
- 2 cloves garlic, finely chopped
- 2 small portobello mushroom caps, chopped
- 1 teaspoon crushed red pepper
- 2 sprigs rosemary, stems discarded and leaves chopped
- One 28-ounce can fire-roasted crushed or diced tomatoes
- 2 cups arugula or baby spinach (a few generous handfuls)
- 1 cup loosely packed basil leaves
- 1 cup grated pecorino-romano cheese
- 1 tablespoon of Oregano
- 1 teaspoon of Dill
Preheat the oven to 425°. Bring a large pot of water to a boil, salt it, add the pasta and cook until al dente.
Trim the bottoms of the bell peppers, without cutting a hole, so that they stand. Season inside with salt and black pepper. Turn the peppers bottom side up in a 9-by-13-inch baking dish, set the tops alongside and drizzle with EVOO. Roast for 20 minutes.
Using a food processor, puree the roasted red peppers. In a large skillet, heat 2 tablespoons EVOO, 2 turns of the pan, over medium heat. Add the red onion, garlic, mushrooms, crushed red pepper and rosemary and cook until softened, 7 minutes. Stir in the pureed peppers and the fire-roasted tomatoes; season with salt and black pepper. Simmer for 5 minutes. Add the pasta and toss. Add the arugula and basil and cook until wilted.
Preheat the broiler. Turn the peppers upright; fill with pasta. Top with the cheese and broil until melted, 2 minutes. Cover with the tops and serve with any extra pasta.