Last month I hosted a 10-day blogging event for which Maple Leaf Farms Duck and Gourmet Garden Herbs & Spices* were sponsors. While I made this during that event, I haven't had the chance to share the recipe until now. Feel free to use whatever ground meat and herbs that you have.
- 1 pound ground duck (I used Maple Leaf Farms Duck)
- 1 leek, trimmed and diced
- 1 T minced garlic (I used Gourmet Garden)
- splash of olive oil
- 1/2 C organic chicken stock
- 2 C cooked rice
- 1 T basil (I used Gourmet Garden)
- 1 t oregano (I used Gourmet Garden)
- 1 beaten egg
- 1 C shredded parmesan cheese, divided
- 6 to 8 peppers, depends on the size of the peppers
In a large, flat-bottom pan, saute the leeks and garlic in a splash of olive oil until they soften and begin to caramelize. Add in the ground duck and cook completely. Pour in the chicken stock and bring to a boil. Then add in the cooked rice, beaten egg, and 1/2 C shredded parmesan.
Wash, dry, and core you peppers, leaving the body of the pepper intact. Gently stuff the peppers with the rice mixture, pressing gently with a spoon to get rid of any air pockets. Place stuffed peppers in a rimmed baking dish. Divide the remaining 1/2 C shredded parmesan among the peppers, pressing lightly into the filling.
Preheat the oven to 350 degrees F. Drizzle with olive oil and over with foil. Bake for 50 minutes, then uncover and bake for an additional 10 minutes.
Serve hot with a crisp, cool salad on the side.
Thanks, again, Maple Leaf Farms Duck and Gourmet Garden Herbs & Spices* - just two of last month's #10DaysofTailgate sponsors - for ingredients used in this recipe.
*Full Disclosure: I received ground duck from Maple Leaf Farms Duck and 1 cooler full of herbs by Gourmet Garden Herbs & Spices for participating in last month's #10DaysofTailgate. Feel free to use whatever ground meat and fresh herbs you have on-hand. All comments are 100 % accurate and 100% my own.