Dress up your green peppers! Try stuffing them with this recipe from Chef Devan Rajkumar.
Seared chicken, sautéed shrimp & dirty rice stuffed green peppers with Romesco sauce
Prep time: 45 min
Makes: 4 servings
Ingredients for the stuffed green peppers:
- 4 green bell peppers
- ½ cup chicken breast, cubed and cooked
- ½ cup chicken thigh, cubed and cooked
- ½ cup black tiger shrimp (30-34), peeled, deveined, cooked
- 4 large cloves of garlic, minced
- 1 celery stalk, finely cubed
- 2 green onion stalks, finely chopped
- 1 tsp dijon
- ¾ cup slightly undercooked basmati rice
- ½ cup sweet drop peppers
- 1 cup smoked mozzarella, grated
Ingredients for the romesco sauce:
- 1 cup tomato sauce, homemade or store bought
- 2 tsp ancho chili paste
- ¼ cup almonds, peeled
Method:
Preheat oven to 375F.
Remove tops, membranes and seeds from bell peppers and boil in water for 3 minutes. Remove from water to an ice bath, drain and set aside.
Add tomato sauce to a pot and simmer with chili paste and almonds for 10 minutes, blend and set aside.
Combine meat, rice, celery, green onions, ¾ of the cheese and Romesco sauce in a bowl and mix well. Stuff peppers to the top and bake in the oven covered with foil for 15-20 min. Remove foil, set oven to broil and top peppers with remaining cheese. Broil for 1-2 minutes or until golden brown on top and bubbling.
Serve immediately.
Courtesy Devan Rajkumar
@chefdevan