Bell Peppers Stuffed With Rice Dressing Recipe

Name: Bell Peppers Stuffed With Rice Dressing
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: First seasoning mix; 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; Second seasoning mix; 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; THEN; 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

Servings: persons

First seasoning mix
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
Second seasoning mix
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
THEN
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)

1
TO PREPARE THE RICE DRESSING:
2
Combine the first seasoning mix ingredients and set aside.
3
With a sharp paring knife, peel off the silver skin from each gizzard and trim the hard fibrous connection between the 2 halves.
4
Grind the gizzards, hearts, and livers in a food processor or blender, or chop finely.
5
Add the reserved (1st) seasoning mix to the meat (giblets).
6
Stir well. Set aside.
7
Thouroughly combine the 2nd seasoning mix ingredients in a small bowl and set aside.
8
In a very large cast iron or other heavy skillet, brown beef and pork, over high heat, breaking up chunks.
9
Sprinkle the reserved 2nd seasoning mix over meat and cook about 3 min., stirring constantly.
10
Discard bay leaf, then cook 2 minute more, stirring constantly.
11
Reduce heat to medium and cook about 5 minutes, stirring frequently and scraping pan bottom well.
12
Add giblets to skillet,stirring well.
13
Cook about 4 min.,stirring almost constantly.
14
Stir onions, bell peppers,celery,garlic,hot peppers(if using), and 1/4 cup of the stock.
15
Cook until mixture is dry and sticking OBSESSIVELY, about 10 minutes.Be sure to scrape the pan bottom frequently.
16
Add 4 tbs. butter, cook 3 minute Stir and scrape often.
17
Stir in green onions, parsley and 1/2 cup more stock, scraping pan bottom til sediment is dissolved.
18
Stir in 1/2 cup more stock. Cook 2 minute more.
19
There should be little to no liquid at this point. Cook longer if there is.
20
Add rice and stir very well. Remove from heat.
21
NOTE:
22
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.
23
TO PREPARE PEPPERS.
24
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.
25
When cool to the touch, press with fingertips.Sprinkle with bread crumbs. Dot tops with butter and add 3/4 inches stock around peppers.
26
Bake at 375F for 30.Then cover with foil and bake til tender,about 30 minute.

2243

kcal

Calories

Fat

237

Carbs

150

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 31 ingredients. The key ingredients include: First seasoning mix, 1 1/4 teaspoons salt, 1 teaspoon black pepper, 1/2 teaspoon garlic powder, and more.

Yes, Bell Peppers Stuffed With Rice Dressing falls under the Meat & Poultry category and is a great choice for this type of meal.

Keep refrigerated in an airtight container and enjoy within 1–2 days for the best freshness. Best served cold — no reheating needed.

Bell Peppers Stuffed With Rice Dressing

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