Bell Peppers Stuffed With Rice Dressing

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READY IN: 2hrs
SERVES: 10-12
YIELD: 12 peppers
UNITS: US

INGREDIENTS

Nutrition
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DIRECTIONS

  • 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.
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