Skip to main content

Forbidden Rice-Stuffed Bell Peppers #KitchenMatrixCookingProject


This is the second to the last Kitchen Matrix Cooking Project post. Boo! It's hard to believe that Wendy of A Day in the Life on the Farm, Karen of Karen's Kitchen Stories, and I have been cooking along with Mark Bittman's Kitchen Matrix for a year. You can read more about our project here.

And in this final month, Karen picked the recipes. This week, she selected Bell Peppers + 16 Ways. Bittman offers everything from Salsa Sofrito to Frittata. I ended up trying four different preparation for dinner one night. And there was a clear favorite. But, first, here's what the others shared...




Before I share the preparation that received all thumbs up from my crew, here's what I tried...and I will share these recipes soon.

With Killed Shallots

With Anchovies

Vietnamese Style

Forbidden Rice-Stuffed Bell Peppers

I  made a few changes to Bittman's recipe. First I added in a mirepoix of sorts - shallots, carrots, and celery - and, second, I used black rice. Also, I adjusted the temperature down from 450 degrees to 425 degrees F. It might just be my oven, but I am never successful with the temperature that high.


Ingredients

  • 3 to 4 organic bell peppers
  • 1 pound ground meat (I used venison)
  • 3 C cooked rice (I used Forbidden Rice)
  • 2 shallots, peeled and thinly sliced
  • 1/4 C chopped carrots
  • 1/4 C chopped celery
  • olive oil
  • freshly ground salt
  • freshly ground pepper
  • 1/4 C chopped parsley
  • 1 C stock



Procedure
Cook rice or use already cooked rice. Preheat the oven to 425 degrees F.

Hollow out the peppers, but keep the caps. In a large skillet, add a splash of olive oil and cook the shallots until they are softened. Stir in the ground meat and cook until fully browned, then, stir in the carrots and celery and cook until those are a little bit softer than fork-tender.

Fold in the rice and the parsley. Season to taste with salt and pepper. Stuff the peppers, packing down lightly. Drizzle with olive oil. Place the peppers in a baking dish and replace the caps.

Pour in the stock and place in the oven for 45 to 50 minutes. The peppers should be soft and nicely charred. Serve immediately.

It's hard to believe we're putting this project to bed next week with a final posting of Brown Rice recipes. I hope you'll join us and continue to be inspired by Bittman's cooking matrices. I know I am!

Comments

  1. Those sound delicious!!! I've been intrigued by all of the recipes you tried!

    ReplyDelete

Post a Comment

Popular posts from this blog

Jamaican Stew Peas #EattheWorld

  Here we are at November #EattheWorld event. What a year this has been! This challenge has been one that gave us some excuse for virtual travel as we've been sheltered-in-place with the coronavirus epidemic for most of 2020. So, we've been able to read about different parts of the world and create a dinner, or at least a dish, with that cuisine. This Eat the World project is spearheaded by Evelyne of  CulturEatz . Read more about  her challenge . This month, Evelyne had us heading to somewhere tropical: Jamaica. I have actually been to Jamaica, but it was almost thirty years ago...and it was just a jumping off point for the rest of our Caribbean exploration. I don't remember eating anything at all! Pandemonium Noshery: Pumpkin Rice   Culinary Adventures with Camilla: Jamaican Stew Peas  Amy’s Cooking Adventures: Jamaican Chicken & Pumpkin Soup   Palatable Pastime: Jamaican Jerk Chicken Burger   Sneha’s Recipe: Jamaican Saucy Jerk Chicken Wings With Homemade Jerk Seas

#comfortfood: Jamie Oliver's Ossobuco with Bean Ragout

As one of Jamie Oliver's Food Revolution Day Ambassadors ( I'm the Monterey #FRD2014 rep! ) I will be sent a copy of his latest cookbook - to cook from and write about. I can't wait. I do have to laugh though, because its title is  Comfort Food . And, according to a good friend:  I only make uncomfortable food . Oh, well. I can learn! To celebrate launch day - today - I'm sharing one of the recipes. Here's Jamie Oliver's Ossobuco alla Milanese recipe from his new cookbook, Comfort Food. And here's my adaptation. I typically don't eat veal, so I went to our local butcher for some lamb shanks sliced into an osso buco-style cut; but they had just sold their last shanks. Darn. But then I noticed the "never tethered...free to roam" on the veal package and decided to go for it. I added in shelling beans to make a ragout and served it over wild rice instead of risotto. Also, I used lots of different herbs in my gremolata instead of just pa

Learning About Chablis, A Compelling Label, and Gougères #PureChablis #Winophiles #Sponsored

  This is a sponsored post written by me on behalf of  Chablis Wines   in conjunction with the  May 2021 Chablis  #Winophiles  event.  Complimentary wine was provided for this post  though no other compensation was received.  This page may contain affiliate links. Jill of L'Occasion is hosting the French Winophiles this month and we are turning our eyes towards the wines of Chablis. And Chablis Wines* graciously sponsored the event, sending sample to several members of our group. I will be sharing pairing for all of these soon. But I received my package at the final hour and only had time to explore one bottle so far. If you are reading this early enough, join in the live Twitter chat on Saturday, May 15th at 8am Pacific. Just follow the hashtags #Winophiles and #PureChablis. And be sure to add those to anything you tweet so we can see it. Here's what the #Winophiles crew is sharing about all things Chablis... Pinny at Chinese Food and Wine Pairing gives us All Things #PureCh