Saturday, September 13, 2014

Stuffed Peppers

Farmer's Market stuffed Peppers:

6 peppers of different varieties: Hungarian sweet peppers (they are like bell peppers but in a light yellow to cream colour)
Chocolate Pepper, Green bell pepper, Red Peppers

Remove the lids of the peppers and insides. Save the lids and set aside. 
Small eggplants (hollowed out)

1 or two tomatoes, sliced in thick wedges

Rice mixture:

1 lb ground lamb
1 1/2 cup rice
2 tbsp parsley, chopped finely
3 cloves garlic, minced or grated
2 tsp salt
Black pepper to taste
1 tsp hungarian, portuguese or spanish red paprika

1 bunch of garlic scapes, chopped finely.  (optional) - I just happened to have some on hand.

3/4 cup pasata tomato puree
+ Another 1/2 cup.

Water or light stock.

Mix rice and meat mixture together and set aside.
Place all the peppers in the pot and fill lightly with mixture, place a slice of tomato on each and cover with pepper cap. Fill eggplants with rice mix and place all the vegetables on their sides gently, They should be closely and tightly packed in the pot. 
Place on heat and add liquid stock to cover and tomato puree. Boil and simmer on low until rice is cooked. Allow some of the excess water to boil off if needed.

Remove peppers and place in a casserole dish on their sides, drizzle with olive oil and broil until skins are brown and bubbling.

Serve! Enjoy! 

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