Monday, July 13, 2009

Stuffed Bell Peppers

the last time i made stuffed bell peppers was a couple years ago. i wasn't impressed with the recipe i used the first time, hence, no blog post about it. it was a version with tomato sauce. so this time, i turned to Emeril Lagasse, for a Nawlins style stuffed bell pepper. this time around, A+. really good, clean flavors including the "trinity": chopped onion, celery, bell pepper.
I changed a few things from Emeril's recipe, because i had ground beef rather than sausage.

1 pound ground beef (I used organic)
1 cup chopped onions
1/2 cup chopped green bell peppers
1/2 cup chopped celery
Salt and freshly ground black pepper
1 1/2 cups cook long-grain rice
1/4 cup chopped green onions, green part only
4 medium bell peppers, top cut open, seeds removed
4 tablespoons dried fine bread crumbs
4 tablespoons grated Parmesan Reggiano
Cajun seasonings

Preheat the oven to 400 degrees F. In a large skillet, over medium heat, brown the sausage, about 3 minutes. Add the onions, peppers, and celery. Season with salt and pepper. Saute for 4 to 5 minutes, or until the vegetables are soft. Add the rice and mix well. Season with salt and pepper. Cook for about 3 minutes. Remove from the heat and stir in the green onions and parsley. Season the bell peppers with salt and pepper. Spoon the mixture into the bell peppers. In a mixing bowl, combine the bread crumbs and cheese. Season with Tony Chachere and mix well. Sprinkle the crust over each pepper. Place the peppers in a pan, and bake for 30 minutes, or until the tops are crusty and brown. Serve hot

Did you know?
The holy trinity of cuisine refers specifically to the use originated from the Cajun and Creole cuisines of Louisiana where chopped celery, bell peppers, and onions are the staple base for much of the cooking.

But, something new that I Iearned on Wikipedia tonight is trinities of other ethnic cuisines... such as:
French: celery, onion and carrots
Indian: garlic, ginger and onion
Chinese: garlic, ginger and chili peppers
Greek: lemon juice, olive oil and oregano
Italian: tomato, garlic and basil
Thai: galangal, kaffir lime and lemon grass