Insatiable: A Recipe About Red Bell Peppers
I called my dish “Insatiable” for the post-Valentine’s Day dinner party thrown by the UncouthGourmands and friends.
The following isn’t a recipe per se but what I did.
- red bell peppers (I had 9 small ones), cut into “chips”– reserve
- 2 carrot sticks, diced
- 4 celery stalks, diced
- 1 Italian squash, diced
- 1 small onion, diced
- 3 green onions, diced
- 4 oz ground beef (can be omitted to make vegetarian)
Seasoning: 2 teaspoons each
- soy sauce
- Worcestershire sauce (can be omitted to make vegetarian)
- sesame oil (dash)
- rice vinegar
- red paprika (dash)
- minced garlic
Since I’m one of those natural cooks that never really cooks by a recipe, I started with sauteeing the onion, carrots and celery in a little canola oil. Then I added the ground beef, Italian squash along with the seasonings. Cook until done or about 15 minutes. It’s okay the carrots are still a bit hard as it’ll give it some crunch.
For the “chips,” remove all the seeds, stems and membranes. Each chip should be about two bites.
You can serve the “dip” warm or cold but I served it cold. Also, leftovers can be re-stirfried (along with the bell pepper now cut into strips) and served over rice!
I ended up pairing this with a riesling but it probably would have worked better with a drier wine, perhaps a cabernet sauvignon.