Breath of Life:
Stuffed Roasted Red Peppers - Series 7
Savory rice stuffing wrapped in the embrace of smoky roasted peppers
is a delicious way
to serve grain. With the stability that we get from brown rice, with
a touch of fiery vitality from
the peppers and spices and you create a dish that'll make you oh, so
strong.
What You'll Need
Stuffing
extra virgin olive oil
2-3 cloves fresh garlic, finely minced
1/2 red onion, finely diced
sea salt
generous pinch red pepper flakes
1 carrot, finely diced
2-3 stalks celery, finely diced
1 cup fresh/frozen corn kernels
2-3 teaspoons mirin or white wine
1 1/2 cups cooked short grain brown rice
Peppers
4 red bell peppers
extra virgin olive oil
Instructions
Prepare the stuffing by placing a small amount of oil, the garlic and
onion in a small skillet
and turn the heat to medium. When the vegetables begin to sizzle, add
a pinch of salt,
the red pepper flakes and saute for 1-2 minutes. Add carrot and celery,
a pinch of salt and
saute for 1-2 minutes more. Stir in corn, season lightly with salt and
add mirin. Cover and
cook over low heat for 3-4 minutes. Stir in cooked rice until ingredients
are well combined.
Transfer to a mixing bowl to cool.
Lightly oil each pepper and place each over an open flame on the stove.
Turn each pepper,
charring the skins completely. When the peppers are blackened, transfer
them to a paper sack
and seal shut to steam the skins from the peppers. After 10 minutes,
carefully remove the
peppers and, with your fingers, gently remove the charred skin, taking
care to keep the
peppers intact. Once all the charred skin is removed, carefully pull
the seeds out of the tops
of the peppers, keeping the peppers intact. Clean any remaining seeds
from the peppers.
Carefully spoon filling into each pepper, filling abundantly, but taking
care not to split them open.
Place stuffed peppers on a baking sheet and place in a 300o oven to
warm through, about 10 minutes.
Serve drizzled with a fruity olive oil. Makes 4 main course servings
or, split in half, 8 starter courses.