Made Bell Peppers Stuffed With Rice, page 293.
A few variations were presented.... I went with the slightly curried rice mixture / grated cheddar / vegetable broth (I use Better Than Bullion).
Major steps of this recipe: (1) get the pepper shells ready (2) get the rice mixture ready (3) au gratin for the top!
Things learned:
- you have to steam peppers a bit before using in a stuffed peppers recipe
- "'Au Gratin' is a term that in America, is usually associated with cheese. But the term may refer to any light but thorough topping of fine fresh or dry bread crumbs or even crushed cornflakes, cracker crumbs, or finely ground nuts on scalloped dishes or casseroles. . . ." (p 961)
- missed the instruction to oil the baking dish ... didn't make a difference at all. (mine is ceramic)
Things I'm proud of:
- making a steamer out of tin foil, with a toothpick. [note: purchase a steamer basket next time in a store]
- making an improvised curry powder of my own, without the typical spices I'd count on like turmeric and dry mustard
- deciding to make my "au gratin"-topping crushed walnuts — it's what I had on hand (like the tin foil steamer) and I took license from the Au Gratin definition, although not in the recipe specifically for Bell Peppers Stuffed With Rice, because it seemed like it would taste good....and it did.
What I'd do differently:
- definitely make more rice [peppers these days are gargantuan. ...they take more than the prescribed rice mixture]
- maybe put a tiny bit of teeny butter bits in the walnut au gratin topping? might help it brown and turn amazing-delicious
- or stick with the bread crumb Au Gratin I or II, page 961 — and maybe add pine nuts to the rice mixture for a little protein
- delicious
- cute [it's a meal tucked in a pepper.]
- old-fashioned/real feeling
- not especially pretty
- but classic — and impressive in that way
- very worthwhile
- Interested in trying the variations with cream / tomato sauce -- Parmesan / monterey jack -- basil / oregano ....
- imagining that the tomato sauce / basil & oregano might bring back the stuffed peppers my mom used to make when I was in elementary-high school... I think those used meat sauce.... but suspect this would bring the taste memory back.







