Old World Stuffed Peppers
I had some beautiful bell peppers. I stared at them, along with the other items in my fridge. My memory jolted my taste buds to life as I remembered how I loved the stuffed peppers my "mum" made but I did not learn her recipe before she left us.
Determined to get that feeling back, I started throwing things together. I knew mine would not be like hers but seeing them would make me feel closer to her.
This recipe is what I came up with and it just so happened that my daughter loves this recipe too.
★★★★★ 1 vote5
6 largebell peppers-assorted colors
1 cblack and red rice mixture
1 can(s)pears-diced-reserve liquid
1 ccorn-fresh or frozen
1meat from neck and gizzards-cooked-optional
2 can(s)chicken broth
4 ozparmesian cheese
4 Tbspolive oil, extra virgin
How to Make Old World Stuffed Peppers
- Add 2T of EVOO. Sauté the celery and onion in EVOO, when it’s a bit soft add the garlic. Continue sauteing to your likeness and set aside.
- Add remaining EVOO and butter, sauté dry rice over medium heat for 5 minutes. Add 2 cups chicken stock, cover and cook until done. Remove from heat.
- Add pears, innards (neck meat, liver, heart, giblets) corn, and bread crumbs. Add the pear juice and additional stock to get the desired consistency. You want the mixture to be moist but not dripping.
- Cut the tops off the peppers, lightly salt and pepper the inside and fill with the mixture. Top with cheese. Bake at 350 for 30 minutes or until hot.