Recipes: Peppers


The Beekman 1802 Stuffed Peppers
Adapted from The Beekman 1802 Vegetable Heirloom Cookbook

4 bell peppers
4 tablespoons olive oil
1 small red onion, finely chopped
2 garlic cloves, thinly sliced
3 ounces dried chorizo, quartered lengthwise and thinly sliced crosswise
¾ cup small star-shaped pasta or orzo
2 plum tomatoes, diced
1 cup water
½ teaspoon salt
½ teaspoon sweet smoked paprika

Preheat the oven to 450 degrees F.

Remove ¼ inch of the tops of the peppers. Discard the stems and finely chop the pepper tops. Halve the peppers lengthwise, and scoop out and discard the seeds. Drizzle the pepper halves inside and out with 2 tablespoons of the oil and place them cut-side down on a rimmed baking sheet. Bake for 20 minutes, or until crisp-tender. If you like, remove the pepper skins.

Meanwhile, ina medium saucepan, heat the remaining 2 tablespoons oil over medium heat. Add the onion, garlic, and chopped pepper tops and cook for 7 minutes, stirring occasionally, until tender, Stir in the chorizo, pasta, tomatoes, water, salt, and smoked paprika and bring to a boil. Reduce to a simmer and cook for 10 minutes, or until the pasta is al dente.

Spoon the mixture into the pepper halves and serve.

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Chiles Rellenos
Adapted from From Asparagus to Zucchini

Cut this recipe in half for a nice side dish! My kids love this!

Whole or halved hot or semi-hot chiles (Hungarian wax, Anaheim, Poblano, jalepenos, etc)
Enough to cover bottom of a 7-by13-inch pan
1 lb Monterey Jack cheese, cut into thin strips
5 large eggs
¼ cup flour
1 ¼ cup milk
½ teaspoon salt
½ lb grated cheddar cheese
½ teaspoon paprika

Seed the chiles. Slip strips of Monterey Jack cheese inside chiles (or sprinkle shredded cheese on top). Beat eggs and gradually add flour, milk, and salt. Arrange chiles in well-greased pan. Sprinkle on the cheddar. Pour on egg mixture. Sprinkle on the paprika. Bake uncovered at 350 degrees, 45 minutes. Makes 6-8 Servings.

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Stuffed Peppers
Adapted from From Asparagus to Zucchini

A little oil
2 cloves garlic, minced
2 onions, chopped
3 cups raw brown rice
6 cups water, chicken or vegetable broth, or tomato juice
½ teaspoon allspice
½ cup almonds, chopped
1 cup chopped tomatoes
¾ lb cheddar cheese, grated
Salt and pepper
9 large peppers, tops cut off, seeds removed

Heat oil in large skillet; add and sauté garlic and onions. Add rice and brown about 5 minutes. Add desired liquid and allspice. Cover and cook until rice is done, about 40 minutes. Toast almonds in dry skillet or hot oven several minutes, tossing often. Stir in tomatoes, cheese, almonds, and salt and pepper to taste. Cook peppers in boiling water 2 minutes. Drain and stuff peppers with rice mixture. Bake at 350 degrees, 30 minutes. Makes 9 servings.

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