Learn about how spices can greatly enhance the taste of plant based food! SOS Free Culinary Demo and LIVE Q + A!
Nick Davoren and his wife Evelyn own and operate Local Spicery. At Local Spicery, they personally mill, blend, package, and sell the spices when they are at their peak of freshness.
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Basque Stuffed Peppers
Ingredients:
For the Pilaf
2/3 C Brown Rice
1/3 C Pearl Barley
21⁄4 C Water
2 t Ground Local Spicery Axiote Seed
1 t each:
Garlic powder
Coriander, ground
Oregano
Paprika
1 Medium Onion, chopped
2 T Local Spicery Bada Bing Bouillon dissolved in 2C hot water
2/3 C Golden Raisins
For the Piperade
1 Red Bell Pepper, deseeded,
deveined, sliced in narrow strips
1 Medium Onion, chopped
2 Medium Tomatoes, 1⁄2” cubes
3⁄4 C prepared Bada Bing Bouillon (from the Pilaf)
3 T Red Wine Vinegar
2 T Local Spicery XiMiTXURRi
For the Bell Peppers
4 Large Bell Peppers, any color
Remainder of Bada Bing Bouillon
Preparation:
Rice Pilaf
Add water, rice, pearl barley, and spices to rice-maker, instant pot,or saucepan, and prepare in your usual manner.
Sauté onions in a hot, dry pan until onions start to caramelize.
Deglaze pan with a few tablespoons of Bada BingBouillon.
Add rice and raisins, stir until warmed and well-mixed.
Set Aside.
Piperade
Sauté onions in a hot, dry pan until onions start to caramelize.
Deglaze pan with a few tablespoons of Bada Bing Bouillon.
Add tomatoes and bell pepper strips and sauté until dry.
Add additional 1⁄4 – 1⁄2 cup of Bada Bing Bouillon, vinegar, XiMiTXURRi, and simmer until peppers are soft and sauce is reduced.
Assemble
Preheat oven to 375 degrees.
Slice the tops off of the bell peppers and take a very thin slice off the bottom (just enough so
they will stand but leaving plenty of flesh on the bottoms).
Devein with a spoon.
Add Rice Pilaf until about 2/3 full, followed by Piperade to top.
Place in a baking dish standing up; replace pepper tops.
Pour the remaining Bada Bing Bouillon over the peppers. It should cover
the pan in about 1⁄4” of liquid.
Cover tightly in tin foil and place on middle rack of a 375-degree oven for 35 minutes.
Plate and enjoy!
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