Stephencooks

Dirty Rice Stuffed Peppers

serves 6

4 medium red, yellow or green bell peppers
2 C cooked white rice
1 lb chicken livers
3 C water
3 sprigs parsley
1/2 lb chicken trimmings, skin, etc.
2 medium onions
1 rib celery, chopped
scallions, green parts only, chopped
2 eggs, beaten slightly
1 C plain bread crumbs
1/4 C flour
vegetable oil
cayenne pepper to taste
salt to taste

Place the water, livers, and chicken trimmings in a pot over high heat. Bring the water to a boil and skim off the foam. Reduce to a simmer, add the parsley and one of the onions, halved, and simmer for about 8 minutes. Remove the livers and continue to simmer for another 20 minutes. Chop the livers in fine dice and set aside.

Meanwhile, make a dark roux. Place 3 tablespoons vegetable oil in a heavy skillet, preferably cast iron, over medium heat. Scatter in the flour and cook, stirring constantly with a metal spoon, about 20 minutes, moderating heat so that the roux does not burn. It will darken by degrees until it is the color of dark chocolate syrup. Remove from heat.

Strain the broth and add to the roux. Add the celery. Chop the remaining onion and one of the peppers and add them to the mixture. Simmer slowly about 30 minutes, stirring occasionally, until thickened. Mix the chopped livers into the gravy and simmer for another minute, stirring. Remove from heat. Correct seasoning with salt and cayenne pepper.

Cut the remaining peppers in half lengthwise and remove seeds and membranes. Place in an oiled baking dish, cut sides up. Mix the rice, 2 cups of the gravy (stir well to be sure you get plenty of the liver, which will sink to the bottom), the eggs and 1/2 the breadcrumbs. Fill the peppers with the rice mixture, mounding the rice above the rim of the peppers. Moisten the remaining breadcrumbs with a tablespoon or two of gravy and spread it on top of the rice stuffing. (May be made ahead to this point and refrigerated. Allow to warm to room temperature before continuing.)

Bake about 60 minutes in a preheated 350º oven, until the breadcrumb topping is browned and crispy and the peppers look wilted. Some light charring along the edges of the peppers is okay.

Allow to rest 5 - 10 minutes. To serve, ladle a pool of the remaining gravy on a platter and add the peppers. Spoon some more gravy over the peppers and scatter on the scallion greens. At the table, pass any remaining gravy in a bowl along with a bottle of hot sauce.

Note: If you don't have chicken trimmings handy, replace the water and the trimmings with 3 cups low sodium chicken broth.