Roasted Bell Peppers
I have been making Stuffed Peppers for years and have been eating them for even longer, but never was I able to make them as good as these ones. The addition of smoked bacon, distributes subtle aroma of smokiness to each and every bite of this goodness. You just got to try it!
Smoked sausage, smoked fish, smoked bacon – everything smoked is better, so I thought why not add the same delicious flavor through the addition of bacon! And it was such a hit with my family! The rice, chicken and bacon are all married into each other by being cooked together, giving you a flavor explosion with every bite! Add a dollop of sour cream you’re good to go!
I tried to cut the fat down in this recipe by combing the fatty goodness of the bacon with an almost fat free chicken breast. I know, I know, it’s like ordering a cheeseburger with a diet Coke, but hey, if I am able to cut out some fat calories without sacrificing on the taste, why not, right?
Roasted Bell Peppers w/ Smoky Stuffing
- Grind bacon & chicken breast.
- Put rinsed rice into a small pot, add 1 cup water, cover with lid and cook over medium heat until the water is completely absorbed by the rice. Leave the lid on, for 10 minutes past the water being absorbed, then take the lid off and fluff up the rice slightly, to allow the rice to come to room temperature.
- Meanwhile, sauté diced onions in 2-3 tablespoons oil until slightly golden in color. Add shredded carrot and cook for another 3-4 minute, stirring constantly to allow even cooking/browning.
- Once the rice is cool, combine it with the onion/carrot mixture, ground up bacon/chicken breast, garlic & onion powder, parsley, ground black pepper and salt to taste. Stir, until the ingredients are evenly distributed.
- Rinse bell pepper under running water. Cut off the top of the pepper and set aside.
- Remove the seeds from the inside.
- Stuff each pepper with the rice/meat mixture. Top with the matching top of the pepper.
- Preheat oven to 450F. Place rack in the middle.
- Place peppers into a Dutch oven, so that peppers fit tightly together.
- Stir the broth, tomato sauce, heavy cream, some ground pepper and salt to taste (it’s supposed to taste as salty as any soup should be).
- Pour the liquid over the peppers.
- Cover with lid and place into the oven.
- As soon as the liquid starts to boil, reduce heat to 350F and roast until rice and peppers are soft and cooked through (about 25-35 minutes).
- Serve hot, with a dollop of sour cream.
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