Risotto Corned Beef Stuffed Peppers with Tomato Cream Sauce and Colcannon

Recipes in this Post

I remember as a child I really loved stuffed peppers, and my mother would buy a can of corned beef hash and stuff the peppers with that.  They were always so wonderful, real comfort food.  I have to admit, the first time I tried to make them, the peppers styed hard, and they just were not good.  I had given up on them, but I really had a taste for them recently.

Now here is the perfect opportunity to have corned beef and cabbage, St. Patrick’s Day. Since there are only three of us, and our refrigerator is very small, I could not see any reason to buy a corned beef for St. Patrick’s Day, but I still wanted a traditional meal.  A can of corned beef was just the ticket.

The cabbage part was not hard at all – Colcannon is great any time.  Cabbage is really good for you, and so are potatoes, put them together – it’s a super food!

I decided to use Arborio rice since it is more glutinous, and absorbs other flavorings readily.

I served the stuffed peppers with a  little tomato cream sauce on the plate and the colcannon.  Everyone loved it!

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Recipe: Stuffed Peppers with Tomato Cream Sauce

Ingredients

– Stuffing –
  • 1 tablespoon Butter
  • 1 Onion chopped
  • 3/4 cup Arborio Rice
  • 1 tablespoon Vermouth
  • 3 cups Water
  • 1 tablespoon Beef base
  • 1 tablespoon Tomato paste
  • 4 Bell pepper green
– Sauce –
  • 2 tablespoon Butter
  • 1 tablespoon Tomato paste
  • 2 tablespoon Cream
  • 1 teaspoon Paprika
  • 1/2 teaspoon Basil dried

Instructions

  1. Cut off the tops of the bell peppers and remove the seeds and pith. Set the tops aside for another use,
  2. Combine the water and beef base in a small sauce pan and bring to a simmer. Keep at a simmer.
  3. Melt butter in a large saucepan. Add the onion and saute until the onions are translucent. Add the rice, and stir continuously, making sure the rice is well covered in the onion, butter mixture. Add the vermouth, and continue stirring until the vermouth has been absorbed. Then add a ladle full of the stock, and continue stirring. Keep adding more stock, stirring until the rice is al dente, then add the tomato paste. Stir it in completely, and continue to add stock, stir until the rice is soft to the tooth. Remove from the heat.
  4. Stuff the peppers with the rice mixture, and let stand about 10 or 15 minutes so the stuffing can settle. You could put the peppers into the refrigerator until you are ready to prepare your meal.
  5. Prepare a steamer large enough to hold the peppers and steam the peppers over boiling water for about 15 to 20 minutes. You can boil potatoes for mashed potatoes in that water whilst the peppers are steaming.
  6. When the peppers are hot, remove them from the heat, but keep covered.
  7. In a sauté pan, melt the butter, add the tomato paste and mix thoroughly. Add the cream, mix, and add the paprika and basil.
  8. Plate the pepper with some of the sauce on the side.

Preparation time: 30 minute(s)

Cooking time: 40 minute(s)

Number of servings (yield): 4

Culinary tradition: Italian

My rating 5 stars:  ★★★★★ 1 review(s)

Copyright © The Good Plate – Adrienne Boswell.
Recipe by Adrienne Boswell.
Microformatting by hRecipe.

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Recipe: Colcannon

Summary: Don’t wait for St. Patrick’s Day to have this traditional Irish dish.

Ingredients

  • 4 slices Bacon
  • 1/4 bunch Green Onions sliced
  • 1/4 Cabbage sliced
  • 4 Potatoes
  • 1/2 teaspoon Salt
  • 2 tablespoon Butter
  • 1/2 cup Milk
  • 1/4 cup White Cheddar cubed

Instructions

  1. Slice green onions about 1/4 inch. Slice cabbage thinly. Cook bacon until crisp. Remove bacon and drain off most of the fat. Crumble the bacon and set aside.
  2. Sauté cabbage and green onions in fat until cabbage is well wilted. Cover and remove from heat.
  3. Boil potatoes with salt until soft to the fork. Drain. Add butter and mash. You can mash by hand or use a mixer. Add milk, and mash more. Add cheese, bacon and cabbage mixture. Mix well over low heat to prevent scorching, but melt cheese completely.

Variations

You may omit the cheese if you want to use this for Sheppard’s Pie.

Preparation time: 10 minute(s)

Cooking time: 20 minute(s)

Number of servings (yield): 4

Culinary tradition: Irish

My rating 5 stars:  ★★★★★ 1 review(s)

Copyright © The Good Plate – Adrienne Boswell.
Recipe by Adrienne Boswell.
Microformatting by hRecipe.

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3 Responses to Risotto Corned Beef Stuffed Peppers with Tomato Cream Sauce and Colcannon

  1. pricelowcost says:

    very helpful information. Can’t wait to try some of it out on my own blog.

  2. Brigitte Hinley says:

    Hi, Nice job!

  3. Eustolia Fennewald says:

    Excellent weblog! Plenty of helpful information here. I was looking for this.Thanks for sharing!