Recipes of the Week–September 10, 2012

Stuffed Cubanelle Peppers 
from: http://allrecipes.com/recipe/stuffed-cubanelle-peppers/
    
    1 cup water
    1/2 cup white rice
    3 tablespoons extra-virgin olive oil
    1 pound lean ground sirloin
    1 (14 ounce) can tomato sauce
    1 teaspoon garlic salt
    1 teaspoon kosher salt
    1 teaspoon cracked black pepper
    2 green onions, chopped
    4 cubanelle peppers, halved lengthwise and seeded
    1 (14 ounce) can tomato sauce
    1 tablespoon dried parsley
    1 tablespoon packed brown sugar
    1 teaspoon dried basil
    1/2 teaspoon dried oregano
    3/4 cup shredded mozzarella cheese

Bring the rice and water to a boil in a saucepan over high heat. Reduce heat to medium-low, cover, and simmer until the rice is tender, 20 to 25 minutes.
While the rice is cooking, heat the olive oil in a large skillet over medium-high heat. Stir in the ground sirloin, and cook until it begins to brown, and is no longer pink. Drain any excess fat and stir in 1 can of tomato sauce along with the garlic salt, kosher salt, pepper, and green onions. Bring to a simmer, and keep warm. When the rice is ready, stir it into the meat mixture.
Preheat oven to 350 degrees F (175 degrees C).
Stuff the pepper halves with the meat and rice mixture, rounding the tops. Place the stuffed peppers into a 9x13 inch baking dish. Stir the remaining can of tomato sauce together with the parsley, brown sugar, basil, and oregano. Spoon this sauce over the peppers.
Bake the peppers in the preheated oven for one hour until they are hot and beginning to brown. Sprinkle with the shredded mozzarella cheese to serve.

Poached Eggs with Cubanelle Pepper Puree
from: http://www.foodandwine.com/recipes/poached-eggs-with-cubanelle-pepper-puree   
    
    4 Cubanelles or Italian frying peppers
    1/4 cup plus 1 tablespoon extra-virgin olive oil, plus more for brushing
    1/2 pound mixed wild mushrooms, thickly sliced
    1 shallot, minced
    1 garlic clove, minced
1 tablespoon minced marjoram
Salt and freshly ground pepper
1 teaspoon jalapeño hot sauce
4 large eggs
Preheat the oven to 400°. On a baking sheet, brush the peppers with olive oil and roast for 20 minutes, turning once, until lightly browned and softened. Transfer the peppers to a bowl, cover with plastic wrap and let cool for 10 minutes.
Meanwhile, in a medium skillet, heat 2 tablespoons of the olive oil. Add the mushrooms and cook over moderately high heat, stirring, until lightly browned, 4 minutes. Stir in the shallot, garlic and marjoram and cook until fragrant, 2 minutes. Season with salt and pepper and keep warm.
Peel, core and seed the peppers. Transfer the peppers to a blender and puree. With the machine on, add the remaining 3 tablespoons of oil and the hot sauce and puree. Season with salt and pepper.
Bring a large saucepan filled with 3 inches of water to a simmer. Crack each egg into a cup, then slide it into the water. Poach the eggs over low heat until the whites are set and the yolks are runny, 4 minutes. Using a slotted spoon, lift the eggs out of the water and blot them dry.
Spoon the pepper puree onto plates and top with the mushrooms. Set the eggs on the mushrooms, season lightly with salt and pepper and serve.

Miso-Baked Eggplant Recipe 
from: http://www.thedailymeal.com/miso-baked-eggplant
This Asian-style eggplant is packed with flavor and works well as a side dish, salad topper, or main course for the nights when vegetables deserve center stage.  Enjoy hot from the oven, or at room temperature.
 
1 medium eggplant, sliced into ½-inch pieces
1 cup soy sauce
¼ cup miso paste
2 tablespoons fresh garlic, chopped
2 tablespoons fresh ginger, chopped
1 tablespoon hot sauce, preferably Sriracha (optional)
2 tablespoons olive oil
3 tablespoons fresh cilantro, roughly chopped, for garnish (optional)
 
Lay the slices of eggplant in one layer on a plate so each is exposed.  Mix all ingredients except for the cilantro in a bowl.  Cover the eggplant with the marinade and flip the slices so that each side gets hit with flavor. Let the eggplant sit for 30 minutes to an hour.
Preheat the oven to 400 degrees. Now that the eggplant has thoroughly marinated, shake off the excess and place the slices on a lightly oiled sheet pan. Bake for 20 minutes or until golden brown.
After the eggplant has cooked, remove it from the pan, put on a serving plate and garnish with the chopped cilantro.