Tuesday, December 09, 2003
Stuffed Green Peppers Lousiane
c'est chaude
2 green peppers
2 Tbls olive oil
1/2 cup white rice
1/4 cup sliced leek
1/4 cup chopped onion
2 cloves chopped garlic
2 ounces vegan mozzarella cheese
2 ounces chopped black olives chopped
1 Tbls chopped jalapeno pepper
4 Tbls olive oil
3 cups boiled water
1/3 cup vegan red wine
2 small kosher dill pickles diced
3 tsps Creole spice (recipe follows)
1 tsp dill
2 ounces vegan parmesan cheese
salt and pepper
Cut the cap off the green peppers, reserve. Clean the interior and boil the peppers covered for about 12 minutes. In a small sauce pan heat the olive oil to medium high add the onion and garlic and cook until soft. Add the water, rice, leek, jalapeno, olives, wine, pickle and 2 tsps Creole spice, cook for 20 minutes covered. Salt and pepper to taste.
Remove the green peppers to a baking dish and stuff by layer with the rice mixture and vegan mozzarella cheese, sprinkle with dill and parmesan, dust with Creole spice, recap and place in a 350 degree oven covered for an additional 35 minutes.
Serve c'est chaude
Creole Spice
And yes, this is Emeril's. He gave it to us and we're giving it to you. Isn't "Creative Commons" a wonderful idea!
2 1/2 tsps of paprika
2 Tbls sea salt
2 Tbls garlic powder
1 Tbls black pepper
1 Tbls onion powder
1 Tbls cayenne pepper
1 Tbls dried leaf oregano
1 Tbls dried thyme
Mix coarsely and store in airtight container
Yield 2/3 Cup
2 green peppers
2 Tbls olive oil
1/2 cup white rice
1/4 cup sliced leek
1/4 cup chopped onion
2 cloves chopped garlic
2 ounces vegan mozzarella cheese
2 ounces chopped black olives chopped
1 Tbls chopped jalapeno pepper
4 Tbls olive oil
3 cups boiled water
1/3 cup vegan red wine
2 small kosher dill pickles diced
3 tsps Creole spice (recipe follows)
1 tsp dill
2 ounces vegan parmesan cheese
salt and pepper
Cut the cap off the green peppers, reserve. Clean the interior and boil the peppers covered for about 12 minutes. In a small sauce pan heat the olive oil to medium high add the onion and garlic and cook until soft. Add the water, rice, leek, jalapeno, olives, wine, pickle and 2 tsps Creole spice, cook for 20 minutes covered. Salt and pepper to taste.
Remove the green peppers to a baking dish and stuff by layer with the rice mixture and vegan mozzarella cheese, sprinkle with dill and parmesan, dust with Creole spice, recap and place in a 350 degree oven covered for an additional 35 minutes.
Serve c'est chaude
Creole Spice
And yes, this is Emeril's. He gave it to us and we're giving it to you. Isn't "Creative Commons" a wonderful idea!
2 1/2 tsps of paprika
2 Tbls sea salt
2 Tbls garlic powder
1 Tbls black pepper
1 Tbls onion powder
1 Tbls cayenne pepper
1 Tbls dried leaf oregano
1 Tbls dried thyme
Mix coarsely and store in airtight container
Yield 2/3 Cup
|
|
|
|
|
Comments:
Post a Comment
