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Stuffed Bell Peppers
Preparation: 35 minutes, plus bulgur preparation
Cooking Time: 14 minutes
Ingredients (Serves 4)
4 Medium red and yellow bell peppers
4 Tbs. Bulgur
1 cup Toasted soy beans (I find them in the bulk product section of certain grocery stores)
3/4 cup Parmigiano Reggiano or Grana Padano cheese
1 Stalk celery, minced
4 Medium mushrooms
1.5 cups Beans
1 Tbs. Fennel seeds
1 Tbs. Dried lemon mint, crushed
3 Tbs. Extra virgin olive oil (EVOO)
1 Tbs. Balsamic vinegar from Modena
4 Tbs. Dry white wine
2 Garlic cloves
• Coarse sea salt and freshly grind pepper to taste
Preparation for Stuffing
• Wash bulgur it thoroughly then prepare using one of the following three methods:
1 Simmer for 25 minutes, fluff, then let sit for about 10 minutes away from heat.
2 Boil water, pour it over bulgur and let sit for 1 hour.
3 Soak bulgur in cold water for 5 hours.
• In a food processor pulse toasted soy beans until well ground and transfer to a large bowl.
• Pulse Parmigiano Reggiano or Grana Padano cheese and add to ground soy beans.
• Wash thoroughly celery, mince and add to the bowl.
• Wash mushrooms gently under slow running water, dry, chop, and add to bowl.
• Mince garlic and add to bowl.
• Add all other ingredients to the bowl, with the exception of bell peppers, plus one Tbs. EVOO, and two Tbs. white wine.
• Mix thoroughly with wooden spoon or by hand until obtaining a sticky mixture.
Stuffed Bell Pepper Filling: Pulsed toasted soy beans: image 1 of 8 Stuffed Bell Pepper Filling: Pulsed cheese: image 2 of 8 Stuffed Bell Pepper Filling: Minced celery: image 3 of 8 Stuffed Bell Pepper Filling: Chopped mushrooms: image 4 of 8
Stuffed Bell Pepper Filling: All ingredients combined in a large bowl: image 5 of 8 Stuffed Bell Pepper Filling: image 6 of 8 Stuffed Bell Peppers: image 7 of 8 Stuffed Bell Pepper: image 8 of 8
Click on the images above to see larger pictures
Bell Pepper Preparation
• Carefully cut top part of bell peppers and thoroughly remove seeds and membranes using a sharp knife. Wash and dry.
• Spoon stuffing inside bell peppers, pressing it down to compact filling.
• Put bell pepper top back to close them and place onto a baking tray lined with non-stick aluminum foil.
• Should you have little filling leftover, spoon it around the peppers, then drizzle 1 Tbs.of EVOO and 2 tbs. of wine on top of everything.
• Bake for 14 minutes in oven pre-heated at 350°F. (175°C)
• Remove from oven and let sit 10-15 minutes before serving.
Comments
• Prepare one bell pepper per guest, plus some extra for second helpings. In any case, leftovers warmed up in microwave are excellent.
• You may experiment with different ingredients for the filling, substituting the toasted soy beans and bulgur with nuts, almonds, brown rice, barley or buckwheat.
• Fresh chopped lemon mint or peppermint might be used if in season.
Wine and Beverage Pairing
• Soave Classico DOC, Fior Fiore Ansonica, Rosato Italiano IGT.


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    November 10, 2010
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