Bell Peppers Stuffed With Rice Dressing

Total Time: 2 hrs Preparation Time: 1 hr Cook Time: 1 hr

Ingredients

• 1 1/4 teaspoons salt
• 1 teaspoon black pepper
• 1/2 teaspoon garlic powder
• 1/2 teaspoon ground red pepper (preferably cayenne)
• 3/4 lb chicken gizzard
• 1/2 lb chicken, hearts
• 1/4 lb chicken liver
• 1 whole bay leaf
• 2 teaspoons salt
• 1 teaspoon ground red pepper (preferably cayenne)
• 1 teaspoon black pepper
• 1/2 teaspoon pepper
• 1/2 teaspoon garlic powder
• 1 lb ground beef
• 3/4 lb ground lamb
• 1 3/4 cups finely chopped onions
• 1/2 cup finely chopped green bell pepper
• 1/4 cup finely chopped celery
• 1 tablespoon minced garlic
• 1 1/2 teaspoons hot pepper vinegar, just the peppers
• 2 cups beef stock or 2 cups chicken stock
• 3 cups stock or 3 cups water, to set peppers in while baking
• 6 tablespoons unsalted butter
• 1 1/2 cups finely chopped green onions, tops only
• 1/2 cup finely chopped fresh parsley
• 5 cups cooked rice
• 2 tablespoons very fine dry breadcrumbs
• 12 medium well-shaped green bell peppers, about 6 oz. each (select ones that will sit up easily on end)

Recipe

• 1 to prepare the rice dressing:.
• 2 combine the first seasoning mix ingredients and set aside.
• 3 with a sharp paring knife, peel off the silver skin from each gizzard and trim the hard fibrous connection between the 2 halves.
• 4 grind the gizzards, hearts, and livers in a food processor or blender, or chop finely.
• 5 add the reserved (1st) seasoning mix to the meat (giblets).
• 6 stir well. set aside.
• 7 thouroughly combine the 2nd seasoning mix ingredients in a small bowl and set aside.
• 8 in a very large cast iron or other heavy skillet, brown beef and lamb, over high heat, breaking up chunks.
• 9 sprinkle the reserved 2nd seasoning mix over meat and cook about 3 min., stirring constantly.
• 10 discard bay leaf, then cook 2 minute more, stirring constantly.
• 11 reduce heat to medium and cook about 5 minutes, stirring frequently and scraping pan bottom well.
• 12 add giblets to skillet,stirring well.
• 13 cook about 4 min.,stirring almost constantly.
• 14 stir onions, bell peppers,celery,garlic,hot peppers(if using), and 1/4 cup of the stock.
• 15 cook until mixture is dry and sticking obsessively, about 10 minutes.be sure to scrape the pan bottom frequently.
• 16 add 4 tbs. butter, cook 3 minute stir and scrape often.
• 17 stir in green onions, parsley and 1/2 cup more stock, scraping pan bottom til sediment is dissolved.
• 18 stir in 1/2 cup more stock. cook 2 minute more.
• 19 there should be little to no liquid at this point. cook longer if there is.
• 20 add rice and stir very well. remove from heat.
• 21 note:.
• 22 this makes about 9 1/2 cups. the dressing must be very moist to stuff bell peppers, but not runny, even though it will dry some during baking. if need be, add more stock or water, about 1/4 cup at a time.
• 23 to prepare peppers.
• 24 cut stems and tops from peppers. cut down about 3/4 inch from the top. core and seed the peppers. discard tops.stuff the hot rice dressing into peppers. pack tightly as you go and mound the top slightly.place,upright,in a 13x9 pan, fitting snugly.
• 25 when cool to the touch, press with fingertips.sprinkle with bread crumbs. dot tops with butter and add 3/4 inches stock around peppers.
• 26 bake at 375f for 30.then cover with foil and bake til tender,about 30 minute.