27785 Vegetarian Pelau–Stuffed Peppers 1 hr 30 mins 15 mins 8 servings Wed Sep 30 16:58:00 -0700 2009 Tue Oct 20 10:55:28 -0700 2009 Medium Caribbean CHOW http://www.chow.com/recipes/27785 Tue, 20 Oct 2009 17:55:28 GMT Packed with flavor Packed with flavor. Pelau is like a Trinidadian coconut milk–based pilaf. It’s usually made with chicken, but here we go meatless. It’s perfect for stuffing into peppers to throw on the grill, but you can also serve it as a side dish on its own.

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  • Place 2 tablespoons of the oil in a Dutch oven or a large, heavy-bottomed pot with a tightfitting lid over medium heat. When it shimmers, add sugar and stir until incorporated. Cook, stirring occasionally, until sugar melts and is dark brown, about 5 minutes. Add squash, 1 1/2 cups of the scallions, garlic, and salt; season with freshly ground black pepper; and stir to coat squash. Cook until squash is softened, about 4 minutes.
  • Add tomato, thyme, oregano, and tomato paste and stir to coat squash. Add coconut milk and stir to incorporate. Reduce heat to medium low, cover, and simmer until slightly thickened, about 10 minutes.
  • Add rice and black-eyed peas, stir to incorporate, cover, and cook, stirring occasionally, until rice is done and vegetables are tender, about 20 to 30 minutes.
  • Meanwhile, heat a grill to medium low (about 325°F). Rub outside of peppers with remaining 1 tablespoon vegetable oil and season both inside and out with salt and freshly ground black pepper.
  • Remove rice mixture from heat and let stand covered about 5 minutes. Stir in remaining scallions, cilantro, lime juice, and lime zest.
  • Divide mixture evenly among peppers (about 1/2 cup pelau per pepper half). Grill, covered, until peppers are soft and just starting to char, about 30 minutes.
    • ]]>     http://www.chow.com/assets/2009/10/27785_Vegetarian_Pelau_Stuffed_Peppers_290.jpg Amy Wisniewski 50 Main 3 tablespoons vegetable oil

    ]]>     298 1/4 cup packed light brown sugar

    ]]>     314 2 cups medium-dice butternut squash

    ]]>     2 cups thinly sliced scallions (about 12 medium scallions)**

    ]]>     74 3 medium garlic cloves, finely chopped

    ]]>     301 1 tablespoon kosher salt

    ]]>     109 1 medium tomato, seeded and cut into small dice

    ]]>     228 1 teaspoon dried thyme leaves

    ]]>     199 1/2 teaspoon dried oregano

    ]]>     3 tablespoons tomato paste**

    ]]>     11 1 1/2 cups unsweetened coconut milk

    ]]>     1/2 cup long-grain white rice

    ]]>     101 1 cup frozen black-eyed peas

    ]]>     59 4 medium bell peppers (any color), halved lengthwise and seeded

    ]]>     153 3 tablespoons coarsely chopped fresh cilantro

    ]]>     44 1/4 cup freshly squeezed lime juice

    ]]>     44 1 teaspoon lime zest

    ]]>     1 chow 7079 amy wisniewski 435 vegetarian 1619 omnivore 1136 clear your calendar 393 exotic 772 brownie points 769 crowd pleaser 184 vegetables 504 herbs 8699 tailgating 765 outdoors 1646 picnic 273 party 501 entertaining 8702 sports 747 grilling