Saturday, August 9, 2008

Creole Stuffed Peppers

Serves 4. Takes 55 minutes.

4 large bell peppers
2 tbsp olive oil
1 medium yellow onion, chopped fine
2-3 serrano chiles, sliced fine
1 cup finely diced carrots
4 cloves garlic, chopped fine
2 dried bay leaves
1 tsp dried oregano
1 tsp dried basil
2 tsp paprika
3 sprigs thyme
1 tsp salt
1 (15-ounce) can diced tomatoes
2 (15-ounce) cans black-eyed peas, drained and rinsed
1/4 cup chopped fresh parsley

Preheat oven to 350 degrees. Grease 9 x 13 inch casserole dish with olive oil. Bring a large pot of water to boil.

Cut the peppers in half lengthwise through the stem end. Remove the seeds and membranes. Submerge the peppers in boiling water and cover. Let them boil for 5 minutes, then drain immediately and rinse with cold water.

Heat oil in large skillet over medium-high heat. Saute the onions, chiles and carrots for 10 minutes, until the veggies brown. Add the garlic 5 minutes into the cooking. Add the herbs, spices and salt and saute for 1 more minute. Mix in parsley.

Remove bay leaves and thyme sprigs. Spoon a little less than 1/2 cup of veggie mixture into each pepper half. Place the pepper halves in the casserole dish and bake for 25 minutes.

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