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Fire Roasted Stuffed Bell Peppers

Fire Roasted Stuffed Bell Peppers

Ingredients:

  • 1 cup long grain rice
  • 1 3/4 cup water
  • saffron threads
  • 2 tablespoon Extravagonzo Red Chili Culinary Oil, or Extravagonzo Roasted Garlic Culinary Oil
  • 1 yellow onion, finely diced
  • 1/2 lb chorizo sausage, casing removed and broken up into small pieces
  • 1 tablespoon garlic, roasted
  • 1/4 c cilantro or parsley, chopped
  • 1/4 teaspoon kosher salt
  • 1/4 teaspoon pepper
  • 3 roma tomatoes
  • 1 cup colby jack cheese (divided in half)
  • 5 green bell peppers
  • 8 oz tomato sauce
  • 1/3 cup ketchup
  • 1 teaspoon Worcestershire sauce
  • 1/2 teaspoon Khan’s Island Habanero Hot Sauce

Instructions:

  • Bring water and saffron to a boil, add rice, reduce, cover, and simmer for 18-20 minutes.
  • Cross cut the tomatoes 1/4 inch on the top and blanch in boiling water for 30 seconds then dump in a bowl of ice and water. Peel skins, quarter and remove seeds. Dice into 1/4 inch pieces.
  • Cut the top 1/4 off of the bell peppers, remove seeds and ribs. Blanch in boiling water for 3 minutes and then cool in a bowl of ice and water.
  • Saute the onion in Extravagonzo Red Chili Culinary Oil, or Extravagonzo Roasted Garlic Culinary Oil for 4-5 minutes. Add the chorizo and cook until just slightly browned.
  • Mix the rice, chorizo mixture, parsley or cilantro, 1/2 of the cheese, tomato sauce and tomatoes.
  • Stuff peppers with the rice mixture.
  • Mix the ketchup, worcestershire sauce, and Khan’s Island Habanero Hot Sauce. Spoon over the stuffed peppers.
  • Preheat your cooker to 325 to 350 f indirect heat (or oven). Cook stuffed peppers for 30 minutes.
  • Top with remaining cheese and cook another 15 minutes. Let cool for 10-15 minutes before serving.

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