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As an undergrad, our dining hall would sometimes stuff peppers, but they were often inedible with only partially cooked rice, overcooked peppers, and shiny processed cheese.  It never occurred to me that they could be something other than unappetizing.  When I lived in France this summer, I discovered what the real thing tasted like – herbed farce in a perfectly cooked pepper, topped with freshly grated parmesan and Gruyère.  Since then, I’ve been hooked.

My grocery store does not sell pre-made farce like they do in France, so walking through the grocery store for inspiration, I decided to recreate a bulgur infused farce.  The store was sold out of ground pork so I ended up using beef.   The extra lean ground beef worked out just fine, but was not quite as rich as the pork (although no doubt better for the wasteline!).  To add depth of flavour, I threw in some tomato and hot pepper, and to add creaminess, some cheese.  I’ll definitely be eating this beauty again soon!

Stuffed Red Peppers

(6 stuffed peppers, or 2 stuffed peppers and 12 large meatballs)

 

Ingredients:

1 pound extra lean ground beef (or ground pork)

1 1/2 cups cooked bulgur

1 tomato, finely diced

1 hot pepper, seeds removed and finely diced

1/2 onion, finely diced

3 teaspoons dried thyme

2 teaspoons dried basil

splash of red wine

splash of Worcester sauce, at least a good tablespoon or two

1/2 cup grated parmesan

Salt and pepper

2 to 6 red peppers as desired,  stems and seeds removed

Extra cheese
 
Directions:

Preheat the oven to 400 degrees Fahrenheit.  Mix all the ingredients together, adjusting any as you see fit (the mixture should smell fragrant).  Spoon the farce gently into the red peppers and top with extra grated cheese.  For any extra farce, roll into 1 to 2 inch balls, and place them on baking sheet with red peppers.

Cook for stuffed peppers for at about 25 minutes, until the peppers are soft and slightly charred, and the farce is cooked through (if you made meatballs, remove them after 15 minutes).  Broil the peppers for 2 minutes, until the cheese is golden.  Enjoy!

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