Bell Peppers Stuffed With Sticky Rice And Sweet Sausage
|Sweet rice||2 Cup (32 tbs), uncooked (Sticky Rice)|
|Canned coconut milk||12 Ounce (1 Can)|
|Bell peppers||12 (Assorted Colors)|
|Thick bacon slice||10 , smoked, diced|
|Italian sausage||3 Pound|
|Pork meat||1 Pound, diced|
|Mang tomas all purpose sauce||20 Ounce (Product Of The Philippines)|
|Sweet onion||1⁄2 Cup (8 tbs), diced|
|Mushrooms||12 Medium, sliced|
|Chopped green onions||1⁄4 Cup (4 tbs)|
|Minced ginger||1 Tablespoon|
|Smoked gouda cheese||1⁄2 Pound, grated|
Soak sweet rice in cold water the night before making this recipe, rinsing one time before soaking.
Drain rice, place in 12 dutch oven and stir in coconut milk, mixing evenly.
Place lid on oven, cook with 6 coals under the oven and 10 coals on the lid for 1 hour, with quarter rotations at 15 minute intervals.
While rice is cooking, cut a round opening near the top of each bell pepper.
Remove core/seeds and place cap of each pepper back in place.
Steam bell peppers in 16 dutch oven using large trivet and 1/2 salted water for 30 minutes or until tender using one ring of coals under the oven and 12 coals on the lid, cool and set aside.
Remove coals from 12 oven when rice is cooked, leaving covered to slowly cool.
Brown bacon, sausage and pork meat in a 16 oven using a solid layer of coals under the oven, drain off excess grease.
Stir in mushrooms, onions. ginger, all purpose sauce and simmer for 15 minutes. (Add mango, if used)
Insert a layer of rice in each bell pepper, leaving room for meat filling.
Stuff each pepper with meat mixture and replace cap on each pepper
Wipe inside of 16 dutch oven, place large trivet in bottom and arrange bell peppers in the oven.
Bake for 1 hour using one ring of coals under the oven and one ring of coals on the lid.
Top bell peppers with cheese with 10 minutes remaining during baking period. Pepper caps can be discarded at this point if desired.
(When cheese is melted top with coconut, if used)
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