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Monday, September 27, 2010

Stuffed Roasted Red Peppers with Caramelized Onions

I'll be honest, I took 10 or 12 pictures from all different angles and couldn't find a single image that made this dish look appealing! Sorry, it was excellent, but I just couldn't capture it. It was my plating...I just didn't know how to present this dish. Maybe I should have roasted it open faced, but I didn't. Instead, I roasted the peppers standing up, then sliced them down the middle and opened then sideways.

Anyway, let's start with the onions...

I sliced 2 yellow and 1 red onion. Placed them in a steel pan with a small amount of olive oil on medium-high. Stirred for a few minutes, then lowered the heat to medium, stirring every few minutes for about 30 minutes. I tossed a small amount of sugar into the onions the last 10 minutes for added sweetness. These were perfect and could accompany many, many things.

Stuffed Roasted Red Peppers:

I was craving wheat bulgar, so that's where I started. A cup of bulgar, 1.5 cups of chicken broth. Cooked it for about 15 minutes, then set it aside. don't worry if it's done cooking, because it's going to cook plenty inside the pepper.

I also sliced up some crimini mushrooms and sauteed those with white wine, garlic and olive oil. Mixed those in with the bulgar.

I chopped some vine ripe tomatoes and added those to the bulgar mix.

I cut the tops of the red peppers, and cleaned out the insides. I stuffed then with the bulgar mix, then drizzled some white wine and olive oil on the top. Into a pre-heated oven on 400 degrees until they looked done - maybe 40 - 60 minutes.

This meal was healthy and have amazing flavor development. Just needed to figure out plating and this would have been amazing.


~ Brock

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