03.01.10
Corn-Stuffed Peppers with Spicy Tomato Sauce
I know there are several of you that do not like bell peppers. I’m sorry to say that this is not a recipe for you. Which is, really, too bad because it is very very tasty. I ran across it in Bittman’s How to Cook Everything. Unfortunately, elestomago tells me that it seems to not be in the newest edition of the book. This dish is spicy and flavorful. My lips tingled after eating it. I liked it as it was. I imagine if you were on Atkins you could sub cauliflower in for the rice. I think you could also put a meat in with the mix. I’m not sure what type of meat would work best though.
1.5 Cups of Cooked white or borwn rice, barley or quinoa
1 Medium Onion
1/2 cup fresh diced mushrooms
2 cups cored, peeled, seeded and diced tomatoes (canned are fine- remember to drain)
1.5 cups of Corn kernels - fresh is best
1 egg lightly beaten
salt and freshly ground black pepper
4 Red or Yellow Peppers, caps removed and centers hallowed out
2 Tbs of peanut or olive oil
2 Cloves garlic crushed ( I used 5)
2 small dried hot red chilies - I had 2 fresh small green peppers
1 Tbs of cumin
1 tbs of soy sauce
2 tbs sugar or to taste
dry white whine, if needed
i used cilantro as garnish
Bittman page 593 How to Cook Everything
1) Preheat the oven to 375 degrees.
Combine grain, onion, mushrooms, 1/2 of the tomatoes, corn, egg, salt and pepper. Pack this mixture into the peppers in a roasting pan with 1/2 an inch of water and bake for 45 minutes or until peppers are tender.
2)Meanwhile, make the sauce. Place oil in a large deep skillet over medium-high heat. Add garlic and chilies and cook stirring until the garlic is golden; scoop out the garlic and chilies and discard them. Add cumin, stir, and add the remaining tomatoes, crushing them with a fork or spoon. Bring to a boil, turn down heat to medium-low add the soy sauce. Simmer gently for 10 minutes. Taste and add sugar as necessary. Season with salt and pepper. Thin with a little wine if necessary. (I did not bother pureeing in a blender).
3) Serve peppers with a little of the sauce spooned over with garnish. Pass the remaining sauce around and put it on top of it.