BELL PEPPERS STUFFED WITH RICE DRESSING

Bell Peppers Stuffed With Rice Dressing image

A great recipe! The dressing can be used, also, to stuff fowl or alone, as a side dish. From the "Prudhomme Family Cookbook" by Chef Paul Prudhomme. Posted for ZWT5.

Provided by kellychris

Time 2h

Yield 12 peppers, 10-12 serving(s)

Number Of Ingredients 28

Ingredients

1 1/4 teaspoons salt
1 teaspoon black pepper
1/2 teaspoon garlic powder
1/2 teaspoon ground red pepper (preferably cayenne)
3/4 lb chicken gizzard
1/2 lb chicken, hearts
1/4 lb chicken liver
1 whole bay leaf
2 teaspoons salt
1 teaspoon ground red pepper (preferably cayenne)
1 teaspoon black pepper
1/2 teaspoon white pepper
1/2 teaspoon garlic powder
1 lb ground beef
3/4 lb ground pork
1 3/4 cups finely chopped onions
1/2 cup finely chopped green bell pepper
1/4 cup finely chopped celery
1 tablespoon minced garlic
1 1/2 teaspoons hot pepper vinegar, just the peppers
2 cups beef stock or 2 cups chicken stock
3 cups stock or 3 cups water, to set peppers in while baking
6 tablespoons unsalted butter
1 1/2 cups finely chopped green onions, tops only
1/2 cup finely chopped fresh parsley
5 cups cooked rice
2 tablespoons very fine dry breadcrumbs
12 medium well-shaped green bell peppers, about 6 oz. each (select ones that will sit up easily on end)

Steps:

TO PREPARE THE RICE DRESSING:.
Combine the first seasoning mix ingredients and set aside.
With a sharp paring knife, peel off the silver skin from each gizzard and trim the hard fibrous connection between the 2 halves.
Grind the gizzards, hearts, and livers in a food processor or blender, or chop finely.
Add the reserved (1st) seasoning mix to the meat (giblets).
Stir well. Set aside.
Thouroughly combine the 2nd seasoning mix ingredients in a small bowl and set aside.
In a very large cast iron or other heavy skillet, brown beef and pork, over high heat, breaking up chunks.
Sprinkle the reserved 2nd seasoning mix over meat and cook about 3 min., stirring constantly.
Discard bay leaf, then cook 2 minute more, stirring constantly.
Reduce heat to medium and cook about 5 minutes, stirring frequently and scraping pan bottom well.
Add giblets to skillet,stirring well.
Cook about 4 min.,stirring almost constantly.
Stir onions, bell peppers,celery,garlic,hot peppers(if using), and 1/4 cup of the stock.
Cook until mixture is dry and sticking OBSESSIVELY, about 10 minutes.Be sure to scrape the pan bottom frequently.
Add 4 tbs. butter, cook 3 minute Stir and scrape often.
Stir in green onions, parsley and 1/2 cup more stock, scraping pan bottom til sediment is dissolved.
Stir in 1/2 cup more stock. Cook 2 minute more.
There should be little to no liquid at this point. Cook longer if there is.
Add rice and stir very well. Remove from heat.
NOTE:.
This makes about 9 1/2 cups. The dressing must be very moist to stuff bell peppers, but not runny, even though it will dry some during baking. If need be, add more stock or water, about 1/4 cup at a time.
TO PREPARE PEPPERS.
Cut stems and tops from peppers. Cut down about 3/4 inch from the top. Core and seed the peppers. Discard tops.Stuff the HOT rice dressing into peppers. Pack tightly as you go and mound the top slightly.Place,upright,in a 13x9 pan, fitting snugly.
When cool to the touch, press with fingertips.Sprinkle with bread crumbs. Dot tops with butter and add 3/4 inches stock around peppers.
Bake at 375F for 30.Then cover with foil and bake til tender,about 30 minute.

Nutrition Facts : Calories 564.1, Fat 26.1, SaturatedFat 11.2, Cholesterol 158.5, Sodium 1027.2, Carbohydrate 55.8, Fiber 9.4, Sugar 5.5, Protein 30.8