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Featuring
Servings
Serves 4
Ingredients
1 large eggplant, about 1 pound
2 tablespoons olive oil
1½ cups chopped onions
¼ cup chopped red bell peppers
¼ cup chopped yellow bell peppers
¼ cup chopped green bell peppers
1 tablespoon minced garlic
4 tablespoons plus 1 teaspoon Barbecue Magic®, in all
6 ounces tomato paste
4 whole bell peppers (any color), about 8 ounces each, for stuffing
1 pound ground beef
2 cups chicken (or beef or vegetable) stock
1 (8-ounce) can tomato sauce
olive oil for brushing
2 tablespoons olive oil
1½ cups chopped onions
¼ cup chopped red bell peppers
¼ cup chopped yellow bell peppers
¼ cup chopped green bell peppers
1 tablespoon minced garlic
4 tablespoons plus 1 teaspoon Barbecue Magic®, in all
6 ounces tomato paste
4 whole bell peppers (any color), about 8 ounces each, for stuffing
1 pound ground beef
2 cups chicken (or beef or vegetable) stock
1 (8-ounce) can tomato sauce
olive oil for brushing
How To Prepare
Remove all the skin from the eggplant, cut off and discard the top, and cut the flesh into ½-inch cubes. Set aside.
Heat the olive oil in a large skillet, preferably nonstick, over high heat until the oil is hot, about 2 minutes. Add the onions and cook, stirring frequently, until the onions are translucent, about 2 minutes. Add the eggplant and cook, stirring and scraping the bottom occasionally, until the eggplant is beginning to brown, about 6 minutes. Add the red, yellow and green bell peppers and the garlic. Cook, stirring frequently, until the bell peppers turn a bright color, about 3 minutes. Add 3 tablespoons of the Barbecue Magic®.
Continue to cook, stirring and checking the bottom of the skillet for sticking, until the seasoning darkens slightly, about 1 minute. Add the tomato paste and cook, scraping the bottom occasionally, until the mixture has darkened 2 shades to a brick red color and is thick and pasty, about 4 minutes. Remove from heat and scrape the bottom of the skillet thoroughly. Spread the mixture on a large sheet pan and chill in the refrigerator. (You should have 2-3 cups of the cooked eggplant mixture.)
While the mixture is cooling, cut the tops off the four bell peppers. Remove the seeds and cut a very thin slice off the bottom of each bell pepper so that it will stand upright. Brush the peppers with a little olive oil and season the inside of each pepper with ½ teaspoon of Barbecue Magic®. Set aside.
When the vegetable mixture is cold, divide it in half. Place one half of the mixture in a mixing bowl together with the ground sirloin and the remaining 2 teaspoons of the Barbecue Magic®. Mix gently until combined. (Do not overmix, or the meat will become rubbery.) You should have 3-4 cups of the meat mixture.
Preheat the oven to 350°.
Fill each pepper with ¼ of the meat mixture (about ¾ cup each). Place the stuffed peppers in a baking pan and place in the oven. Bake until the tops are golden brown and the temperature in the center of the meat is 150°, about 45 minutes.
Sauce:
While the stuffed peppers are baking, prepare the sauce. Combine the remaining cooked eggplant mixture (about 1 cup) and the stock in a large skillet, preferably nonstick, over high heat. Bring to a full boil, whisking constantly until the ingredients are well mixed. Whisk in the tomato sauce and return to a full boil. Reduce the heat to medium and simmer, whisking frequently, until the sauce is thick, about 6 minutes. Makes about 3 cups.
Serve 1 stuffed bell pepper per person, accompanied by ¾ cup of the sauce.
Copyright © 2004 by Paul Prudhomme
Heat the olive oil in a large skillet, preferably nonstick, over high heat until the oil is hot, about 2 minutes. Add the onions and cook, stirring frequently, until the onions are translucent, about 2 minutes. Add the eggplant and cook, stirring and scraping the bottom occasionally, until the eggplant is beginning to brown, about 6 minutes. Add the red, yellow and green bell peppers and the garlic. Cook, stirring frequently, until the bell peppers turn a bright color, about 3 minutes. Add 3 tablespoons of the Barbecue Magic®.
Continue to cook, stirring and checking the bottom of the skillet for sticking, until the seasoning darkens slightly, about 1 minute. Add the tomato paste and cook, scraping the bottom occasionally, until the mixture has darkened 2 shades to a brick red color and is thick and pasty, about 4 minutes. Remove from heat and scrape the bottom of the skillet thoroughly. Spread the mixture on a large sheet pan and chill in the refrigerator. (You should have 2-3 cups of the cooked eggplant mixture.)
While the mixture is cooling, cut the tops off the four bell peppers. Remove the seeds and cut a very thin slice off the bottom of each bell pepper so that it will stand upright. Brush the peppers with a little olive oil and season the inside of each pepper with ½ teaspoon of Barbecue Magic®. Set aside.
When the vegetable mixture is cold, divide it in half. Place one half of the mixture in a mixing bowl together with the ground sirloin and the remaining 2 teaspoons of the Barbecue Magic®. Mix gently until combined. (Do not overmix, or the meat will become rubbery.) You should have 3-4 cups of the meat mixture.
Preheat the oven to 350°.
Fill each pepper with ¼ of the meat mixture (about ¾ cup each). Place the stuffed peppers in a baking pan and place in the oven. Bake until the tops are golden brown and the temperature in the center of the meat is 150°, about 45 minutes.
Sauce:
While the stuffed peppers are baking, prepare the sauce. Combine the remaining cooked eggplant mixture (about 1 cup) and the stock in a large skillet, preferably nonstick, over high heat. Bring to a full boil, whisking constantly until the ingredients are well mixed. Whisk in the tomato sauce and return to a full boil. Reduce the heat to medium and simmer, whisking frequently, until the sauce is thick, about 6 minutes. Makes about 3 cups.
Serve 1 stuffed bell pepper per person, accompanied by ¾ cup of the sauce.
Copyright © 2004 by Paul Prudhomme
