Chef Paul Prudhomme's Stuffed Bell Peppers

Main Course

Recipe courtesy of Chef Paul Prudhomme's Always Cooking!

Makes 8 Bell Peppers

Ingredients: 

Base:

  • 2 cups beef flap steak (or sirloin), cut in 1/4-inch dice
  • 6 tablespoons Chef Paul Prudhomme's Fajila Magic®, in all
  • 2 tablespoons vegetable oil, in all
  • 2 tablespoons unsalted butter, in all
  • 2 cups onions, chopped
  • 1 cup red bell peppers, chopped 
  • 1 cup yellow bell peppers, chopped
  • 1 cup corn kernels
  • 1 cup tomato, finely diced
  • 4 cups baby spinach leaves
  • 2/3 cup chicken stock

Assembly:

  • 1½ cups Orange Magnolia Sauce
  • 4 cups cooked rice
  • 8 medium sized bell peppers

Orange Magnolia Sauce:

  • 2 tablespoons Chef Paul Prudhomme's Seafood Magic®
  • 6 tablespoons unsalted butter
  • 1 teaspoon dark brown sugar
  • 1 cup ketchup
  • 1 cup heavy cream

Chef Paul Prudhomme's Stuffed Bell Peppers

Click image to enlarge

Method: 

Prepare the Base:

Season the diced steak with 2 tablespoons of the Fajita Magic.

Combine 1 tablespoon of the oil and 1 tablespoon of the butter in a skillet over high heat. When the butter sizzles, add the steak. Cook, stirring frequently, until the steak dices are just browned on the outside, about 2 minutes. Remove from skillet and set aside.

Return the skillet to the heat. Add the onions, 1 tablespoon of the oil and 1 tablespoon of the butter. Cook, stirring frequently, until the onions are beginning to brown on the edges, about 4 minutes. Add the red and yellow bell peppers and 2 tablespoons of the Fajita Magic. Cook, stirring frequently, until the bell peppers are heated through, about 2 minutes. Add the corn. Cook, stirring frequently, until the corn is heated through, about 2 minutes. Add the tomatoes and 2 tablespoons of the Fajita Magic. Cook, stirring frequently, until the tomatoes are soft and pasty, about 2 minutes. Add the spinach and the chicken stock.

Cook, stirring frequently, until the spinach is completely wilted, about 3 minutes. Return the reserved steak to the skillet and stir until heated through, about 1 minute. Remove from heat and cool to room temperature. Makes about 4 cups.

Assembly:

Preheat the oven to 400*F.

Combine the rice and the cooked base and stir until combined. Set aside. Cut off the top of each bell pepper.

Remove the seeds and veins from the inside of each pepper. Place 2 tablespoons of Orange Magnolia Sauce in the bottom of each pepper. Spoon about 1 cup of the rice mixture into each bell pepper, pressing it in and filling the pepper to the top and mounding it slightly.

Top each pepper with 1 tablespoon of the Orange Magnolia Sauce, spreading it evenly. Place the peppers in a baking dish and add enough water to cover the bottom.

Bake until the tops are nicely browned on the top and warmed through, about 30-45 minutes. Serve hot.

Orange Magnolia Sauce

In a nonstick pan over high heat, toast the Seafood Magic, stirring constantly, until the seasoning darkens slightly, 1 to 2 minutes. Be careful not to burn! Remove from heat and cool.

Melt the butter over medium high heat. Whisk in the Seafood Magic and brown sugar. Whisk in the ketchup and cream and bring to a boil (See Note). Remove from heat.

Note: Check for thickness, especially at this point; adjust with water 


 

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