Piments Verts Farcis - Creole Stuffed Bell Peppers |
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Prep Time: 30 Minutes Cook Time: 20 Minutes |
Ready In: 50 Minutes Servings: 6 |
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A variation of this dish uses 2 cups cooked rice instead of the corn. Subbing olive oil for the butter makes this a vegan dish. From the Creole chapter of the United States Regional Cookbook, Culinary Arts Institute of Chicago, 1947. Ingredients:
6 green bell peppers |
1 small onion, minced |
1 tablespoon butter (sub olive oil for a vegan dish) |
4 tomatoes, skinned and chopped |
2 cups corn (fresh, frozen or canned) |
6 green olives, chopped |
salt and pepper |
breadcrumbs |
Directions:
1. Cut off tops and remove centers from peppers; cover with hot water and simmer for 20 minutes.
2. Brown onion in butter; add chopped tomatoes and corn.
3. Cook for about 15 minutes.
4. Just before removing from heat, add chopped olives and seasonings.
5. Stuff peppers, cover with crumbs and bake at 350F until crumbs are browned.
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