Variations on a Theme: Stuffed Bell Peppers part 2 of 2

As I posted a couple of days ago I love stuffed bell peppers.  When I was first fussing with this recipe I tried to cook the rice several different ways including using just spinach juice and spinach juice and water and I until I got the mix right I burnt just about every pot of rice I made (there is a reason this blog is called “Burnt is a flavor” haha). Then after watching a short “F Word” video of Chef Gordon Ramsey make pumpkin Risotto it hit me! Risotto would be a perfect way to get the spinach flavor to penetrate the rice and not burn it, plus it would get creamy and awesome. And it was! This variation is possible my favorite ever out of the four we use regularly. I truly hope you enjoy this recipe as much as I do! Fair warning, this recipe is a little more complicated then the last one because we are making a risotto.

Creamy Spinach and Wild Mushroom Stuffed Peppers

4-6 Yellow Bell Peppers

2 lbs ground turkey sausage

8 cups chicken broth

1 bag baby spinach

1 medium onion, I like red or sweet Maui for this (chopped)

5 tbs minced garlic

2 sprigs fresh thyme, leaves only

2 cups Arborio rice

4 slices smoked bacon chopped

1/2 cup white wine

1 cup mozzarella cheese shredded

3 cups wild mushrooms (or a mix of button, portabello, and something “exotic” depending on what is in season and budget) dice these tasty morsels

Okay Preheat oven to 350

step 1:Blend the entire bag of spinach with the chicken broth. You want this to be as smooth as possible, chunks don’t exactly fit well with the risotto. I usually end up doing it in batches.

2. Bring spinach/broth to a simmer but do not boil! and brown the turkey sausage

3. Bring a large pot of water to a boil and boil the peppers for about 5 min each

4. Meanwhile in a large pan saute the bacon to crispy (mmm rendering fat smells so good)

5. remove bacon and toss in those lovely onions and cook 4 min

6. Add the garlic cook another 2 min (we are building a flavor base fun right?)

7. Add mushrooms and thyme cook another 4ish minuets (basically until the mushrooms have shrunk by at least half. My husband likes the mushrooms crunchy and like a good wife I like to accommodate him)

8. Add the dry rice and saute for 2 min (now its getting tricky) the rice will turn a solid white color rather than the semi translucent that the rice usually is (I keep an extra sample of rice on the counter so I can visually check to see if the rice has all changed)

9. Pour in the wine and cook until the rice has absorbed almost the liquid, stirring constantly

10. Add 1 cup of broth, cook for 4 min until nearly all broth is absorbed. Continue this process adding only 1 cup of broth at a time until all the broth is gone it should take about 25 min

11. remove from heat and stir in the cheese and turkey sausage.(Now we have a stuffing)

12. Stuff those peppers!

13. Bake the peppers for about 25 min, pull out and top with more cheese, pop back in for 5 min.

14. Pull out of the oven and devour! Might want to wait a few minuets before devouring lest you burn your mouth.

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