Monday, January 24, 2011
Serves: 3-4 people
-.5 lb thinly sliced top round
-4 oz pancetta
-2 large Portobello caps
-3 bell peppers
-1/3 cup brown rice
-1/4 cup marinara sauce
-1/4 cup red wine
-1 tbsp Worcestershire sauce
-1 tbsp minced garlic
-1 tbsp Italian seasoning
-1/2 cup shredded provolone piccante
-3 tbsp olive oil
-salt and pepper
1. Preheat oven to 375F.
2. Place the rice in a rice cooker and cook to the manufacturer's recommendations.
3. While the rice is cooking, slice the steak, pancetta, cube the Portobello, and shred the provolone. Cut the peppers in half lengthwise. The key is dicing everything into the same size to promote even cooking and flavors. Also, be sure to do this before cooking any of it, as this will allow you to concentrate on cooking without having to worry about anything burning.
4. Sautee the garlic and Portobello in a small pan on medium heat for about 2 minutes. To this add half the wine, and cook for another 3 minutes. Expect the mushrooms to shrink in size.
5. In a medium pan over medium heat, add oil and steak. Sautee for about 2 minutes. To this add the pancetta, and a dash of salt and pepper. After another 2-3 minutes, add the remaining wine and Worcestershire sauce. Sautee for another 2 minutes before adding the mushroom mix, Italian seasoning, provolone, and the marinara. Mix and let combine for a minute.
6. To this, stir in the rice and let sit for a few minutes.
7. Line a cookie sheet with aluminum foil. Stuff the peppers with the filling, top with freshly grated provolone, and bake for 20 minutes.
Please, let me know how you believe I did! Also, I once again recommend that you make these if you have the time.