Make the stuffed peppers of your dreams.
…Or, someone else’s?
Remember Inception? Of course you do. That shit blew your mind when it came out. Not only because of the intricate, mind-bending story line and stunning visual effects, but also because you realized Joseph Gordon-Levitt was super hot. (And can walk on walls?)
Since you were probably stoned, we might need a little refresher as to what Inception was about, and what it might possibly have to do with this recipe. Rather than attempt to explain things that I probably, most definitely, don’t entirely understand, please review this graphic. (Spoiler alert!)
Remember now? We’re talking about levels. A dream, within a dream, wrapped in an enigma, wrapped in a vest.
As for this dish, they’re peppers, stuffed within peppers, seasoned with peppers, drizzled with peppers, wrapped in a dish.
Bell peppers. Forming the base of the dish, these are the structural integrity of Inception Peppers.
Bells + jalapeños. Additional peppers are added to the stuffing, for colour, sweetness + spice.
Paprika-spiked sausage. Chorizo (Spanish) or chouriço (Portuguese) is a sausage made with a lot of paprika in it – paprika being dried peppers that have been ground into a powder.
Dried peppers. More paprika, plus dried chili flakes.
Roasted red pepper mayo. A final glaze of incepted-pepper action.
Once you’ve tried making these stuffed peppers, use the same technique and experiment with whatever ingredients and flavours you, or anyone else inside your head, can dream up. ∞
Makes 4 (half) stuffed peppers
2 bell peppers (similar size, colour of your choice)
2 links of chorizo sausage, raw + removed from casing (about 1 cup of loosely packed sausage meat)
1 cup cooked rice (I used brown basmati)
1/2 cup bell pepper, chopped (colour of your choice – use a different one from the peppers that you will be stuffing)
1 tablespoon jalapeño, diced (seeds and ribs removed if you want a less spicy final result)
1/2 teaspoon paprika
1/2 teaspoon chili flakes
Salt, to taste
1/4 cup roasted red peppers (from a jar)
1/4 cup mayo
1 tablespoon lemon juice
Parsley, to garnish
Preheat oven to 375 degrees F.
1. Cut peppers down the middle. Scoop out ribs and seeds.
I find using my hands the easiest for this. Rinse off any remaining seeds. This will leave you with 4 pepper halves.
2. Place the bell pepper halves so they are relatively snug inside a baking dish.
I used an 8 x 8 pan. Season with salt and pepper. Fill the bottom of the dish with a bit of water, enough that the bottom is coated.
3. Place inside the preheated oven and bake for 20 minutes.
4. Cook sausage in frying pan over medium heat, breaking up sausage as it cooks.
You don’t want it to brown, just cook all the way through and release it’s juice and fat. This should take about 9-12 minutes.
5. Mix chopped peppers + spices with cooked sausage.
Taste the mixture and add additional salt, paprika and chili flakes accordingly, as some sausages will be saltier + spicier than
Roasted Red Pepper Mayo
6. Mix 1/4 cup roasted red peppers (from a jar) with 1/4 cup mayo and combine using blender or hand blender.
Or just really finely dice the peppers and stir into the mayo. Thin with some lemon juice + add a pinch of salt.
Peppers + Filling
7. After peppers have cooked for 20 minutes, remove from oven.
8. Stuff each pepper half with the filling.
I like to the stuff them really full. If you have any extra filling left you can use it to fill tacos, or lettuce leaves, but let’s be
honest, you’re just eating it with a spoon.
9. Return to oven, and cook for an additional 20 minutes.
Peppers should be heated through.
10. Plate peppers on a bed of greens and drizzle with some roasted red pepper mayo. Garnish with parsley.
♠ Personally, I don’t like the look of stuffed green peppers, or stuffed peppers that have been filled from cutting off the top of the pepper and stuffing them whole. They just look sad to me. For that reason, I’d say cutting in half lengthwise, and using red, orange or yellow peppers is crucial.
♠ This recipe is especially easy if you’re the kind of person who starts to keep leftover rice in their fridge. Just make more than you need whenever you make it – you know you’ll eat it somehow.
♠ Try using other cooked grains in place of the rice – couscous would be a good choice for last minute Inception Peppers.