I am enamored of Le Rouge Royale bell peppers! Sweet, colorful, and delicious, they are perfect raw – love them with hummus – or cooked, as in today’s recipe for stuffed peppers. I usually stuff green bells, but I couldn’t resist using these beauties, especially since my local grocer is running a 10/$10 sale – a steal! The only tiny glitch is their size, as they certainly cannot stand up in the same manner as a regular bell pepper. No worries, I sliced them vertically, which worked out perfectly.
When cooked, the flesh of these peppers is so deliciously sweet and creamy, that I added a bit more spice to my stuffing recipe than I ordinarily would. If you’re not into spicy, just omit the Serrano, or use a jalapeno for less heat.
They were a big hit on Sunday; my mom, dad, sister, and nephew came to lunch, and I sent them home with the leftovers, saving one for myself. Yep, you guessed correctly, Brett and Andrew passed on the stuffed peppers…sigh…
Stuffed Peppers Printable recipe
8-10 Le Rouge Royale peppers (or your favorite)
2 cups raw basmati or long grain rice
1 lb extra lean ground beef (93%)
2 medium onions, diced
3 stalks celery, diced
6 cloves garlic, minced
1 serrano pepper, seeded & diced (optional)
½ Le Rouge pepper, diced
2-3 teaspoons salt-free Cajun or Creole seasoning
1/2 teaspoons salt + more, if necessary
¼ cup fresh parsley, minced
2-3 teaspoons salt-free Cajun or Creole seasoning
1/2 teaspoons salt + more, if necessary
¼ cup fresh parsley, minced
1/3 cup grated Parmesan or Romano cheese
Extra virgin olive oil
Tap water
Cook rice, along with 1/2 teaspoon salt, according to package directions; place in a large mixing bowl and set aside.
Preheat oven to 350 degrees.
Wash, dry and slice peppers vertically, cleaning out seed cavity. Pour tap water into baking pans, about ¼” deep. Place halves in baking pan and set aside while preparing stuffing.
In a skillet, heat 1 teaspoon extra virgin olive oil, and cook ground beef, along with Cajun or Creole seasoning, until slightly caramelized; add ground beef to rice. Do not clean skillet or turn off heat.
Add 1 tablespoon of extra virgin olive to skillet, and add onions, celery, garlic, Serrano pepper, and diced Le Rouge pepper. Cook until soft and golden brown; add to rice/ground beef mixture.
Add parsley and grated cheese; mix well, taste for seasoning, adding salt and/or Cajun/Creole seasoning, and spoon stuffing into prepared peppers.
Cover baking dish with foil, and bake for 40 minutes; remove foil, and continue to bake for an additional 10-15 minutes.
Enjoy!
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I've made stuffed bell peppers once, and they didn't turn out that great. But, I'm willing to try again with your recipe because your peppers look fantastic!
ReplyDeleteThose are some gorgeous red peppers Louanne! And the filling looks wonderful - I'll gladly eat your boys share!
ReplyDeleteWhat a lovely stuffed peppers! The filling looks yummy!
ReplyDeleteLooks great - I've got green ones will be trying this recipe with those!
ReplyDeleteBlessings!
LIB
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These look so good they make me wish I could eat bell peppers. They make me horribly sick, so I can't eat them. This stuffing would be good in a portabella mushroom cap too! BTW...I'm having a recipe contest in conjunction with Cookwell & Company. I'd LOVE for you to enter...they're giving some really great prizes to the winner!! Details on my blog...third post down.
ReplyDeleteYour peppers sound delicious Louanne - lovely and spicy too. And I can't get over the price - it's been years since I got a red pepper for the equivalent of $1! I like that you used Basmati rice as well - it's so good in recipes like this. Thank you for sharing your stuffed peppers with the Hearth and Soul hop!
ReplyDeleteBEAUTIFUL PHOTOS and a delicious recipe!
ReplyDelete