Elizabeth Sims and Brian Sonoskus' Gumbo Bell Peppers with Corn, Peas, Spinach and Okra
Ingredients
3 Tbsp. olive oil
1 cup diced onion
¾ cup sliced celery
1 cup sliced fresh or frozen okra
¾ cup fresh or frozen corn
½ cup fresh or frozen black-eyed, crowder or field peas
1½ tsp. gumbo file
¾ tsp. no-salt Creole seasoning
¼ tsp. salt
¼ tsp. freshly ground black pepper
¾ cup Arborio rice
1½ cups water
1 cup vegetable broth
½ cup V8 juice
2 cups chopped fresh spinach
6 large red bell peppers
½ cup tomato curry broth (Recipe follows.)
For the Tomato curry broth
Makes 1¾ cups
1 cup V8 juice
½ cup vegetable broth
¼ cup coconut milk
¼ tsp. no-salt Creole seasoning
¾ to 1 tsp. curry powder
Preparation
• To a large skillet over medium-high heat, add the olive oil, then the onion and celery and saute for 5 minutes, or until tender. Add the okra, corn, peas, file powder, Creole seasoning, salt and pepper and cook, stirring, for 2 minutes. Stir in the rice and add the water, broth and V8 juice. Bring to a boil and then lower the heat to medium-low and simmer until the rice is al dente and the mixture is creamy, stirring often, about 25 minutes. Stir in the spinach, remove from the heat and let cool.
• Preheat oven to 350 degrees. Cut the stem ends off the peppers and remove the seeds and membranes. Fill the peppers with the risotto mixture. Stand the peppers up in a baking dish just large enough to hold them. Spoon the Curry Tomato Broth around the peppers. Cover with foil and bake for 40 minutes, or until the peppers are tender. Place each pepper in a shallow bowl and spoon the juices and broth over the pepper. Serve immediately.
For the Tomato Curry Broth
• Combine the V8 juice, vegetable broth, coconut milk, Creole seasoning and curry powder. Store in an airtight container in the refrigerator up to 1 week.
