Recipes

Stuffed Bell Peppers

Vegetarian Stuffed Bell Peppers - Bruno Albouze - THE REAL DEAL

Vegetarian Stuffed Bell Peppers Recipe.

Serves 6.
6 ea. bell peppers, washed.

Herbed Crust Mixture (for the stuffing and topping).
1/2 cup (40g) bread crumbs
1/3 cup (40g) Parmesan, grated
1 cup fresh Italian parsley, washed and thinly chopped
6 basil leaves, rinsed thinly chopped
3 garlic cloves, minced
1 Tbsp olive oil.
Method
Combine all ingredients together. Use two-third of the crust mixture for the stuffing and reserve the remaining for the topping (end of cooking).

Bell Peppers Stuffing
3/4 cup (130g) cooked rice (wild blend or other kinds)
3/4 cup (130g) cooked black beans
3/4 cup (150g) cheese such as ricotta, cubed gruyère, gouda, Mexican cheese blend…

1 Tbsp (15ml) olive oil
1 Tbsp (15g) unsalted butter
1 medium size onion ≈ 1 cup (240g), chopped
1 ea. extra bell pepper, diced
1 bouquet of fresh thyme
1 ear of corn, grilled
1 cup (200g) diced tomatoes or canned
1/2 tsp (5g) chipottle in adobo sauce, minced (optional)
1/2 cup (50g) pine nuts, toasted
1/4 cup (40g) kalamata olive, chopped
Two-third of the herbed crust mixture
Salt and pepper to taste
1 ea. (50g) whole egg.

Method
Preheat oven to 350ºF (180ºC). Cutt off the 6 peppers’ tops. Remove the white membranes and seeds. Place peppers on a baking tray lined with a silicone mat or parchment papper. Drizzle olive oil, salt and pepper and precook for 40 minutes.

Stuffing: Grill corn over the flame and wrap in plastic to steam. In a hot skillet, add butter and olive oil and sauté the onions and diced bell pepper and thyme bouquet for 10 minutes on medium high heat. Add tomatoes, chipottle and corn kernels and cook for another 10 minutes. Transfer mixture into a large bowl. Remove and discard the thyme bouquet. Add rice, beans, pine nuts, olives, cheese and two-third of the herbed crust mixture. Add salt and pepper to taste then mix in the egg.

Assembly
Fill the precooked bell peppers shells generously with the stuffing. Bake stuffed peppers for 20 minutes. Remove from oven and top each pepper with the remaining herbed crust mixture and finish baking for 20 minutes more.
Place bell peppers hats back on and serve warm – bon appétit!

Stuffed bell pepper can be refrigerated for up to 5 days – then, rewarm them before serving or kept frozen for weeks.

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