Bell Peppers Stuffed With Rice Dressing Recipe #373410
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. Posted for ZWT5.
by kellychris
2 hours | 1 hour prep
SERVES 10 -12 , 12 peppers
First seasoning mix
- 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
Second seasoning mix
- 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
THEN
- 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 chicken stock
- 3 cups stock or 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)
- TO PREPARE THE RICE DRESSING:.
- Combine the first seasoning mix ingredients and set aside.
- With a sharp paring knife, peel off the silver skin from each gizzard and trim the hard fibrous connection between the 2 halves.
- Grind the gizzards, hearts, and livers in a food processor or blender, or chop finely.
- Add the reserved (1st) seasoning mix to the meat (giblets).
- Stir well. Set aside.
- Thouroughly combine the 2nd seasoning mix ingredients in a small bowl and set aside.
- In a very large cast iron or other heavy skillet, brown beef and pork, over high heat, breaking up chunks.
- Sprinkle the reserved 2nd seasoning mix over meat and cook about 3 min., stirring constantly.
- Discard bay leaf, then cook 2 minute more, stirring constantly.
- Reduce heat to medium and cook about 5 minutes, stirring frequently and scraping pan bottom well.
- Add giblets to skillet,stirring well.
- Cook about 4 min.,stirring almost constantly.
- Stir onions, bell peppers,celery,garlic,hot peppers(if using), and 1/4 cup of the stock.
- Cook until mixture is dry and sticking OBSESSIVELY, about 10 minutes.Be sure to scrape the pan bottom frequently.
- Add 4 tbs. butter, cook 3 minute Stir and scrape often.
- Stir in green onions, parsley and 1/2 cup more stock, scraping pan bottom til sediment is dissolved.
- Stir in 1/2 cup more stock. Cook 2 minute more.
- There should be little to no liquid at this point. Cook longer if there is.
- Add rice and stir very well. Remove from heat.
- NOTE:.
- 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.
- TO PREPARE PEPPERS.
- 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.
- When cool to the touch, press with fingertips.Sprinkle with bread crumbs. Dot tops with butter and add 3/4 inches stock around peppers.
- Bake at 375F for 30.Then cover with foil and bake til tender,about 30 minute.
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5 stars