Dinner hosted and prepared by
Chuck Fox
Stuffed Red Bell peppers:
There are four steps...
1. Ground sirloin:
Approx. 1.5 lbs ground sirloin.
Fine chop one yellow onion, fresh sage and Oregano.
Saute the onion, oregano and sage in olive oil, then add the ground sirloin and sear.
Add two cans diced tomatoes ( S&W Petite-Cut Tomatoes, 14.5 oz size, (from Draeger’s ))
Add some tomato paste thinned with water, 1/4 cup.
Salt and pepper to taste.
set aside
2. Bell peppers:
Lightly boil peppers for 10-15 minutes.
Drain and set aside.
3 Faro:
1 - 1.5 cups of Faro in chicken broth with a dash of olive oil.
Gentle boil for 10-15 minutes, drain and set aside.
Don’t overcook the Faro or the carrots, you want them to have some tooth.
4. Carrots:
Chop carrots and leeks into slices, then quarter the slices,
Salute the leeks and carrots in olive oil, salt and pepper to taste.
Combine the Faro, carrots & Leeks with the ground sirloin and stuff the peppers.
Place the peppers in a pot, add a small amount of water to the pot, pour some of the tomato paste
sauce on the top of the peppers.
Bake in a pre-heated at 350˚ oven for 1 - 1.5 hours.
Pluots:
Core and place the pluots in a pot in 1/2 inch of water. Pour a small amount of maple syrup over the
pluots and sprinkle with brown sugar. Set temperature for a very gentle boil for about 1/2 hour.
Cool to room temp, serve with a daliop of vanilla bean ice cream.