Red red red

CameraBag treatment of last week’s great stuffed and simmered red pepper experiment.

came out delicious, despite this photo looking (intentionally) sinister

I used what turned out to be a variation of this Epicurious recipe, with able assistance and advice from my mom ((she has a freaking Facebook account!!)) via email. If you click the link below you’ll see the original ingredients and technique, these are the ingredients I used:

2 large (8-ounce) red bell peppers
other peppers, pimento, whatever
2 tablespoons olive oil
2 cups chopped onions
6 tablespoons chopped fresh parsley
3 garlic cloves, chopped
2/3 cup cooked brown basmati rice, cooled
1 tablespoon sweet Hungarian paprika
1 1/4 teaspoons salt
1teaspoon ground black pepper
1/4 teaspoon ground allspice
2 1/2 cups tomato sauce, partially handmade from some roma tomatoes, and partially from a a jar of strained tomatoes
1 1/4 pounds lean ground lamb
oregano
a dash of cayenne
three diced carrots
a diced fennel bulb
seems like some other vegetable, celery, maybe?
1 large egg

Cut off top 1/2 inch of peppers and reserve. Scoop seeds from cavities. Discard stems and chop pepper tops. Heat oil in heavy large skillet over medium-high heat. Add ground lamb ((or ground beef, whatever, actually I’ve made it both ways)), onions, garlic, carrot, fennel, and chopped pepper pieces. Sauté until onions soften, about 8 minutes. Transfer to large bowl. Mix in rice, parsley, cayenne, paprika, salt, pepper, and allspice. Cool 10 minutes. Mix in 1/2 cup tomato sauce, and egg.

Fill pepper cavities with mixture. Stand filled peppers in single layer in heavy large pot. Pour remaining 2 cups tomato sauce around peppers. Bring sauce to boil over medium-high heat. Reduce heat to medium-low, cover pot and simmer 20 minutes. Spoon some sauce over each pepper. Cover; cook until peppers are tender and filling is cooked through and firm, about 20 minutes

[Click to continue reading Stuffed Red Bell Peppers Recipe at Epicurious.com]

My mom suggested two other variations which I would follow in a future preparation: slightly char the peppers before stuffing, and add a handful of pine nuts to the stuffing.