3 slices bacon, chopped
1 small onion, chopped fine
1 rib of celery, chopped fine
1 small green pepper, chopped fine
1 garlic clove, minced
7 ounce jar roasted red peppers, rinsed, drained and puréed in a food processor
1 tablespoon tomato paste
1 cup chicken broth
1 cup minced fresh parsley leaves
1/2 cup finely chopped scallion greens
4 cups cooked brown rice
In a heavy saucepan cook the bacon over moderate heat, stirring, until it is crisp and transfer it with a slotted spoon to paper towels to drain. In the fat remaining in the pan cook the onion, the celery, the bell pepper, and the garlic over moderately low heat, stirring, until the vegetables are softened, add the red pepper purée, the tomato paste, and the broth, and simmer the mixture, stirring occasionally, for 10 minutes, or until it is thickened. In a bowl stir together the vegetable mixture, the bacon, the parsley, the scallion, the rice, and salt and pepper to taste, transfer the stuffing to a baking dish, and heat it in a 325 degree oven for 15 minutes, or until it is hot. Serves 4 to 6.