Ingredients: |
Ingredients: 6 large bell peppers 4 3 T. olive oil 1 large yellow or white onion, chopped (use small food processor) 2 medium carrots, finely diced (use small food processor) 2 cups long grain rice (can use a combination of brown and white) 3½ c. chicken broth 2 T. tomato paste 3 large garlic cloves, minced 2 tsp. coarse salt ½ tsp ground pepper 4 pieces bacon, chopped into small pieces 4 green onions chopped 1 large can of sweet corn 2 large cans tomato sauce 2 tsp red pepper flakes 2 tsp garlic salt Shredded sharp cheddar, or Jack cheese, or a combination
|
Directions: |
Directions:Read the entire recipe before starting: Preheat oven to 350º 1. In a heavy 4-qt pot, cook the bacon until almost crispy, but not quite. Add the olive oil, let heat for a bit. Add the onion and carrot and cook until onion is translucent and carrots softened, then add the garlic and cook until fragrant. Stir in the rice to coat, and to cook a bit, at least 5 mins. Add the chicken broth, tomato paste, salt, and pepper. Bring to a boil, stir, and reduce heat. Cover and simmer, at LEAST 20 mins. (The first time I made this, I used a combinations of brown and white rice. The brown rice was not done at 17 mins., as the recipe had called for. I had to add more stock and cook for about another 15 mins. I have thought that maybe pre-cooking the rice might be a way to go with this recipe, but as of now, I have not yet tried it.) After the rice is cooked, let it sit with the lid on for 5 mins, then remove the lid and fluff the rice. Add the canned corn 2. Cut the bell peppers lengthwise and core them. Put them in a large pot with some lightly salted water, and bring to a rolling boil. Turn the pot down to a vigorous simmer, and lightly “boil” for 5 mins. Remove from pot with a large salted spoon and immerse into ice water. Take them out of the ice water after about a min, place on paper towels and blot dry. 3. Place the cans of tomato sauce in a saucepan, add the garlic salt and red pepper flakes and let simmer while cooking the bell peppers. 4. In a baking dish, “smear” about ½ c. of tomato sauce on the bottom. Place the bell peppers in and evenly fill with the rice filling. Top each with another large spoonful or so of the tomato sauce, a sprinkling of green onion, and PLENTY of the shredded cheese. 5. Bake uncovered in the pre-heated oven for 30 mins on a middle rack. Have a rack already in place up higher for later. After baking for 30 mins, turn oven to “ broil”. Place the pan of peppers on the higher rack, and broil for about 5 mins, until cheese is bubbly and browned. 6. Remove from oven and let set for 5-10 mins before serving. |