Bell Peppers Stuffed With Rice Dressing |
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Prep Time: 60 Minutes Cook Time: 60 Minutes |
Ready In: 120 Minutes Servings: 4 |
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A great recipe. The dressing can be used, also, to stuff fowl or alone, as a side dish. From the Prudhomme Family Cookbook by Chef Paul Prudhomme. Ingredients:
1 1/4 teaspoons salt |
1 teaspoon black pepper |
1/2 teaspoon garlic powder |
1/2 teaspoon ground red pepper (preferably cayenne) |
3/4 lb chicken gizzard |
1/2 lb chicken, hearts |
1/4 lb chicken liver |
1 whole bay leaf |
2 teaspoons salt |
1 teaspoon ground red pepper (preferably cayenne) |
1 teaspoon black pepper |
1/2 teaspoon white pepper |
1/2 teaspoon garlic powder |
1 lb ground beef |
3/4 lb ground pork |
1 3/4 cups finely chopped onions |
1/2 cup finely chopped green bell pepper |
1/4 cup finely chopped celery |
1 tablespoon minced garlic |
1 1/2 teaspoons hot pepper vinegar, just the peppers |
2 cups beef stock or 2 cups chicken stock |
3 cups stock or 3 cups water, to set peppers in while baking |
6 tablespoons unsalted butter |
1 1/2 cups finely chopped green onions, tops only |
1/2 cup finely chopped fresh parsley |
5 cups cooked rice |
2 tablespoons very fine dry breadcrumbs |
12 medium well-shaped green bell peppers, about 6 oz. each (select ones that will sit up easily on end) |
Directions:
1. TO PREPARE THE RICE DRESSING:.
2. Combine the first seasoning mix ingredients and set aside.
3. With a sharp paring knife, peel off the silver skin from each gizzard and trim the hard fibrous connection between the 2 halves.
4. Grind the gizzards, hearts, and livers in a food processor or blender, or chop finely.
5. Add the reserved (1st) seasoning mix to the meat (giblets).
6. Stir well. Set aside.
7. Thouroughly combine the 2nd seasoning mix ingredients in a small bowl and set aside.
8. In a very large cast iron or other heavy skillet, brown beef and pork, over high heat, breaking up chunks.
9. Sprinkle the reserved 2nd seasoning mix over meat and cook about 3 min., stirring constantly.
10. Discard bay leaf, then cook 2 minute more, stirring constantly.
11. Reduce heat to medium and cook about 5 minutes, stirring frequently and scraping pan bottom well.
12. Add giblets to skillet,stirring well.
13. Cook about 4 min.,stirring almost constantly.
14. Stir onions, bell peppers,celery,garlic,hot peppers(if using), and 1/4 cup of the stock.
15. Cook until mixture is dry and sticking OBSESSIVELY, about 10 minutes.Be sure to scrape the pan bottom frequently.
16. Add 4 tbs. butter, cook 3 minute Stir and scrape often.
17. Stir in green onions, parsley and 1/2 cup more stock, scraping pan bottom til sediment is dissolved.
18. Stir in 1/2 cup more stock. Cook 2 minute more.
19. There should be little to no liquid at this point. Cook longer if there is.
20. Add rice and stir very well. Remove from heat.
21. NOTE:.
22. This makes about 9 1/2 cups. The dressing must be very moist to stuff bell peppers, but not runny, even though it will dry some during baking. If need be, add more stock or water, about 1/4 cup at a time.
23. TO PREPARE PEPPERS.
24. Cut stems and tops from peppers. Cut down about 3/4 inch from the top. Core and seed the peppers. Discard tops.Stuff the HOT rice dressing into peppers. Pack tightly as you go and mound the top slightly.Place,upright,in a 13x9 pan, fitting snugly.
25. When cool to the touch, press with fingertips.Sprinkle with bread crumbs. Dot tops with butter and add 3/4 inches stock around peppers.
26. Bake at 375F for 30.Then cover with foil and bake til tender,about 30 minute.
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