Tag Archives: stuffed peppers

Creole Tomatoes and Peppers Stuffed with Dirty Rice

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Sometimes I get such a jonesing, such a strong pull towards Creole food that I can’t stop myself.  What I can do though, is change-up some of the more rich ingredients and substitute them for more healthful ones.  That’s precisely what I did with traditional dirty rice and dinner was a triumph.  I want preparation to be a speedy, low-labor process and this was.  All my vegetables were organic and non-GMO plus I made use of organic chicken sausage in place of conventional sausage or ground beef.  The chicken livers melt into the other ingredients giving the meal a satiny finish.  So don’t get all scaredy cat over the word “liver”.  White rice was replaced by fragrant brown Basmati rice and with so many flavors ricocheting in your mouth, you’ll never notice the change.  This is the perfect dish to bake whenever you have leftover rice on hand.

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Creole Tomatoes and Peppers Stuffed with Dirty Rice

  • 5-6 medium sized tomatoes, cored and hollowed, tops reserved.  Save the inside of tomatoes for another recipe
  • 1 large tomato, chopped
  • 5-6 small to medium sized bell peppers, ribs and seeds removed, tops reserved
  • 3 cups cooked long grain rice
  • 2 tablespoons olive oil, separated
  • 1 cup finely chopped cooked ham
  • 1 pound hot Italian sausage, out of casings, chicken or turkey is fine
  • 1 pound chicken livers, drained
  • 1 large onion, chopped
  • 4 ribs of celery, finely chopped
  • 4 large garlic cloves, minced
  • 3 scallions, chopped
  • 2 tablespoons Worcestershire sauce
  • 1 tablespoon dried thyme
  • 1 large tomato, cored and cut into 1/2 inch pieces
  • 1/2 cup white wine
  1. Preheat oven to 350° and cover the inside of a 9X13 baking dish with non-stick cooking spray.  Set dish aside.
  2. In a large, deep, non-stick skillet place 1 tablespoon of olive oil and bring heat up to medium-high.
  3. Add chopped ham to the pam and lightly brown.
  4. Remove browned ham, I throw it in with the rice so as not to dirty up another bowl, and add sausage to the pan, breaking it up as it browns.
  5. When sausage is thoroughly cooked remove from skillet leaving the pan drippings.  I put the sausage with the rice and ham.
  6. Add the drained chicken livers to the pan and cook for 2-3 minutes per side.  You want them still pink inside as they’ll cook further in the oven.  Leave any pan juices in the pan.
  7. Add the second tablespoon of olive oil to the pan juices and add the onion, stirring and cooking until translucent.
  8. Add the celery, garlic and scallions, stirring well and cooking for 2-3 minutes.
  9. Add the thyme and Worcestershire sauce and stir until all ingredients are well combined.
  10. Add the chopped tomato and stir to combine all flavors.
  11. Taste for any needed salt and/or pepper.
  12. Remove skillet from heat and mix in rice-meat mixture.
  13. Spoon dirty rice mixture into the hollowed out tomatoes and peppers, replace tops of the vegetables and position snugly in baking dish.
  14. Pour wine onto bottom of baking dish, cover with tin foil and bake in oven for 45-60 minutes or until vegetables are fork tender.
  15. Cool for 10-15 minutes prior to serving.

 

 

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Greek Stuffed Peppers

Jimmy was 24 years old the first time he went to Greece.  It was the 1973.  He went with his childhood friend, Peter.  Remember?  Jimmy’s mama and Mrs. Scarlatos, Peter’s mama, used to pick greens together on the side of the road in Boston?  You remember.  Anyway, Peter and Jimmy had gone to Greece together and were on the island of Paros.  There they were, with a bunch of their friends from Boston AND girls.  They were having a blast.  They hiked to ruins, then at night, would descend upon tavernas, welcomed and embraced warmly by the locals who treated them as the long, lost greek children they truly were.  They hung out on the beaches, talking, laughing, enjoying that ultimate luxury, the casual passing of time during a long, hot summer.  And GIRLS.  Jimmy tried not to think of the side trip he had to make.  While all the other kids were playing and having the times of their lives, HE had to go to Moria, his family’s ancestral village, on the island of Lesvos.  Moria.  What he knew would be a rinky-dink town, some outpost of nowhere, Mr.  Alighieri’s Fifth Hell.  Kill me now.  He was not happy.  Resigned and defeated, Jimmy left the good time on Paros, boarded the over-night ferry and arrived at the port of Mytilini the following morning.  He made the hour long trip to Moria on a tired, dilapidated, old bus and arrived mid-morning, hot and sweaty, sporting long hair, an unruly beard and an all-around generic american hippie look.  Not pretty.  Keep in mind, he’s from Boston.  Looks don’t count.  He walked through the village, trying to recognize houses and landmarks from the many years of stories told by his mother.  Outside an ordinary house, he saw an older woman bent over sweeping her courtyard, clouds of hot dust swirling about her, she oblivious to the heat, wearing the requisite long black dress and head modestly covered with a scarf.  He approached her, politely asking, “Signome…,” “Pardon…”, but before he could continue she whirled about with a fiercely protective scowl on her face and replied, “OHI!”  “NO!”  “Go away, tourist!  Go away!” and waved her broom at him, making it perfectly clear, one more step and you’ll be feeling this broom, Yankee fool.  She was not to be trifled with.  Throwing his arms up to protect his head and face he screamed, “Ohi! Ohi, Thea Vasiliki!  Paragalo!  Eimai Dimitri, o anipsios apo tyn Ameriki!” “No, no, Aunt Vasiliki!  Please!  I’m Dimitri, your nephew from America!”  WELL.  That poor woman threw her broom in the air, ran to Jimmy and flung herself on his hippie self, crying and laughing, all the while frantically making the sign of the cross, over and over.  She welcomed him into the house where he sat down.  She knelt down before him and began untying his hiking boots.  “Thea, what are you doing?  Get up.  You don’t need to do that.”  And she replied with a little more than a bit of defiance in her voice, “I took your brother Peter’s shoes off.  I took your brother George’s shoes off.  I WILL take your shoes off.”  It was a wonderful two days.  Jimmy assured her over and over that her sister, so, so far away from her family and homeland, was fine.  His cousin, Dimitri, had a motorcycle and showed Jimmy the island, up to the mountains and back down to the beaches.  Cousin Dimitri showed Hippie Dimitri the ancient, Roman aqueduct which sat on the outskirts of the family property, and the horio, the village, with all its hiding places and secret spots.  Cousin Dimitri threw out the challenge, “I hear all Americans drink ouzo with water.”  Jimmy replied, “I don’t.”  Cousin Dimitri said, “I hear all Americans drink ouzo with ice.”  “I don’t”, again Jimmy answered.  Challenge met, they became the best of friends, the best of brothers.  Together they tried  the different kinds of ouzo, all the while, Thea Vasiliki cooked and baked her heart out.  I can’t say this enough, but it’s ALL about family.

This was one of the dishes prepared by Thea Vasiliki, typically Greek, unpretentious and incredibly savory.  Yemistes, stuffed vegetables.  It is an extremely easy and forgiving dish.  You can stuff tomatoes, bell peppers, zucchini, squash, onions…anything that will hold stuffing.  And you can stuff as many or as few as you’d like.  The filling is also extremely versatile.  Brown or white rice can be used.  Ground lamb or ground beef, or no meat.  It’s all good.  I add shredded zucchini  sometimes or use zucchini wedges in between the vegetables to keep them from toppling on their sides.  Typically, potato wedges are used to keep the stuffed vegetables upright, but as I’m desperately trying to hang on to the last vestiges of my girlish figure I have to stick a lower carb leveling utensil.  The herbs used in the stuffing, again, may be substituted to fit your tastes or mood.  Fresh dill, mint and flat-leafed parsley are usually my choice but fresh thyme, rosemary or marjoram are also wonderful.  If you find fresh marjoram and have never tried it, pick it up.  Try it.  It tastes like perfume in an herb.  I’m crazy about it.  Today I used a small package of ground lamb.  Lamb is great, because it’s so flavorful you don’t need much to get that “meat heft” and flavor in your dish.  Oh, and a great way to stretch this is to buy large vegetables and cut them in half lengthwise to stuff.  The Greeks are crazy about these stainless steel round baking dishes, shown in the photograph above.  They come in varying diameters but the height is typically 2 1/2 inches high.  They’re used not only for yemiste, stuffed vegetables, but also spinach pie, baklava, and most dishes requiring phyllo dough.  Jimmy always gets irritated with me when we go to the Greek market because I always want to buy another one.  I have two now.  One medium in size and the other monstrous.  Great for parties.  But I feel you can never have too many.  I’ll let you know when he springs for another.

 

 

Greek Stuffed Vegetables

  • Servings: 4 large peppers and 8 tomatoes
  • Difficulty: easy
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  • 1 pound ground lamb, browned and drained
  • 1 large onion, chopped
  • 4 large garlic cloves, finely chopped
  • 1 large bunch mint, leaves chopped
  • 1 large bunch dill, chopped
  • 1 large bunch flat-leaf parsley, leaves chopped
  • 4 cups short grain, brown rice, or rice of your choice, cooked
  • salt and pepper to taste
  • 4 large peppers or as many as you’d like
  • 8 tomatoes or as many as you’d like
  • 3 or 4 zucchini cut into wedges or 1 or 2 potatoes if you’d rather, none it your vegetables fit snugly into their baking dish

Cousin Dimitri with Hippie Dimitri, still drinking ouzo!

  1. Preheat oven to 375°.
  2. Add onion to same pan as cooked, drained ground lamb, stirring, cook onion until clear.
  3. Add garlic and herbs, stirring all the while.
  4. When herbs have wilted, add rice and salt and pepper. Mix well and set aside.
  5. Cut tops off of peppers, set aside, and cut ribs and seeds and discard.
  6. Cut the tops off the tomatoes and set aside.  With a thin spoon, I use a soup spoon, scoop out insides of tomatoes being careful not to poke a hole through the flesh.  Set the innards aside and if it looks as though you won’t have sufficient filling, chop up the tomato cores and add to stuffing to stretch it out.  Just see how it goes.
  7. Spray non-stick spray to baking dish and spoon filling into vegetables, placing upright in baking dish.  Now’s the time for the zucchini or potato wedges.  Tuck them where needed to keep your fruits of labor from toppling over and spilling their filling.
  8. For tomatoes and peppers, add the tops previously cut off.
  9. Carefully, add water to bottom of baking dish, maybe 1/2 to 1 inch.
  10. Cover tightly with tin foil and bake for a good hour, hour and a half.  Drop temperature to 350° if your oven is too hot.  Vegetables are done when tender.

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