Monday, September 15, 2014

Stuffed Peppers with Avocado Mousse

I suppose, veggie stuffed peppers do require the right kind of stuffing to outshine traditionally stuffed peppers.  But, I think our bulgur wheat stuffing hits just the right balance of bright vegetable flavor and firmness.  The creamy avocado mousse with sun-ripened green heirloom tomatoes and lime takes this dish over the top, smothering the stuffed pepper in a decadent, but healthy cream topping.  Seriously, no cheese required!  Darn, that avocado mousse is dangerous... I could top that on just about anything that could do with a little cream.  Like I've said, it would go well with anything.


Avocado Mousse
  • 1 large Avocado
  • 1 green Heirloom Tomato
  • 1 Jalapeño Pepper;  de-seeded
  • 1 Lime, juiced
  • Salt + Pepper to taste

  • 2 large Bell Pepper;  capped and de-seeded
  • 1 ear of Corn;  de-seeded
  • 1 stalk Celery;  minced
  • 1/2 cup homemade Vegetable Stock
  • 1/2 cup Bulgur Wheat
  • 1/2 cup Water
  • 1 Tbsp. fresh Parsley;  chopped
  • Prepare the Bulgur Wheat:  Warm 1/2 cup of water and 1/2 cup of vegetable stock in a small pot. Add 1/2 cup of Bulgur Wheat and bring the everything to a boil.  At this point, lower the temperature to a simmer and cook until the Bulgur absorbed all the liquid.  Test for doneness.  It is done when the grain is soft but has a tender texture.
  • Set the oven to 350 ° F and roast the corn on a greased baking sheet.
  • In a medium size bowl, mix the parsley, celery and corn to the bulgur wheat.
  • Clean the peppers and carefully take their caps off by slicing with a pairing knife just around the stem.  Trim the seeds off the cap and then remove the rest of the seeds from the inside of the peppers.  I like to give the peppers a final rinse at this point in order to flush out every last seed.
  • Rub the inside of each pepper with olive oil and then sprinkle your favorite spice mix on the inside walls.
  • Carefully stuff the filling into each pepper and place them onto a baking or casserole dish.
  • Fill the baking dish about one finger high with water, cover the dish with aluminum foil and cook in the oven for 45 minutes to 1 hour at 350 ° F.  I recommend removing the foil of the dish for the final five minutes of cook time to encourage browning of the peppers.
  • While the peppers bake, prepare the avocado mousse: wash and clean all produce before combining the avocado, heirloom tomato, jalapeño pepper, and lime juice into a food processor or blender.  Blend until smooth and then season with salt, pepper and lime juice to taste.
  • To plate the pepper, spread one heaping spoon full of avocado mousse onto the plate and place the pepper on it’s side in the pool of mousse.
  • Enjoy!

       Nina & Spencer

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