Roasted Bell Peppers w/ Smoky Stuffing

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Pinit

Smoked sausage, smoked fish, smoked bacon – everything smoked is better. I have been making stuffed bell peppers for years, and have been eating them for even longer but never was I able to make them as good as these ones. The addition of smoked bacon, distributes subtle aroma of smokiness to each and every bite of this goodness. You just got to try it!

I tried to cut the fat down in this recipe by combing the fatty goodness of the bacon with an almost fat free chicken breast. I know, I know, it’s like ordering a cheeseburger with a diet Coke, but hey, if I am able to cut out some fat calories without sacrificing on the taste, why not, right?

Roasted Bell Peppers w/ Smoky Stuffing

Ingredients

  • 5 bell peppers, assorted colors
  • 4 strips smoked bacon
  • 1 chicken breast
  • 1 cup rice
  • 1 medium onion
  • 1 medium carrot
  • 2 tsp garlic powder
  • 1 tsp onion powder
  • ½ tsp black ground pepper
  • 3 tbsp chopped parsley
  • ½ cup tomato sauce
  • ½ cup heavy cream
  • 3 cups broth

Instructions

  1. Grind bacon & chicken breast.
  2. Put rinsed rice into a small pot, add 1 cup water, cover with lid and cook over medium heat until the water is completely absorbed by the rice. Leave the lid on, for 10 minutes past the water being absorbed, then take the lid off and fluff up the rice slightly, to allow the rice to come to room temperature.
  3. Meanwhile, sauté diced onions in 2-3 tablespoons oil until slightly golden in color. Add shredded carrot and cook for another 3-4 minute, stirring constantly to allow even cooking/browning.
  4. Once the rice is cool, combine it with the onion/carrot mixture, ground up bacon/chicken breast, garlic & onion powder, parsley, ground black pepper and salt to taste. Stir, until the ingredients are evenly distributed.
  5. Rinse bell pepper under running water. Cut off the top of the pepper and set aside.
  6. Remove the seeds from the inside.
  7. Stuff each pepper with the rice/meat mixture. Top with the matching top of the pepper.
  8. Preheat oven to 450F. Place rack in the middle.
  9. Place peppers into a Dutch oven, so that peppers fit tightly together.
  10. Stir the broth, tomato sauce, heavy cream, some ground pepper and salt to taste (it’s supposed to taste as salty as any soup should be).
  11. Pour the liquid over the peppers.
  12. Cover with lid and place into the oven.
  13. As soon as the liquid starts to boil, reduce heat to 350F and roast until rice and peppers are soft and cooked through (about 25-35 minutes).
  14. Serve hot, with a dollop of sour cream.

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Comments

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  • Lol, I love your story about burger and diet coke 🙂 I like smoked food also 🙂

    · Reply
    • Smokiness makes everything amazing 😀

      · Reply
  • Love the concept of stuffed peppers! So many ways to prepare them and so many ways to fill them with different stuffings! Pinned.

    · Reply
    • I have done them only one way, but the possibilities are definitely endless 🙂

      · Reply
  • Finally got to see your recipe. 🙂 Looks and sounds delicious! It’s crazy but the recipe I just posted is also smoky but the flavour comes from the smoky paprika in the sauce! I love to share our Slavic recipes. Beautiful post, Marina!

    · Reply
    • Yeah, I saw your post on Facebook, looooved your picture!

      · Reply

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