Rabbit-Stuffed Peppers
Jimmy Nardello Peppers, Pea Hummus, Tomato Crunch Oil
Chef Leah Branch of The Roosevelt | Richmond, VA
Adapted by StarChefs | March 2026 | Photo: Will Blunt
INGREDIENTS
Pea Hummus:
1 cup cream peas, soaked overnight
1 cup garlic cloves
1 yellow onion, diced
Kosher salt
120 grams extra virgin olive oil
120 grams tahini
60 grams lemon juice
1 tablespoon ground cumin
1 tablespoon ground Aleppo pepper
Tomato Crunch Oil:
4 cups small tomatoes, halved
1 cup carrots, sliced
6 cups canola oil
1 cup sliced garlic
1 cup thinly sliced shallots
60 grams pink peppercorns
2 tablespoons ground Aleppo pepper
1 tablespoon soy sauce powder
Zest of 9 limes
Rabbit Filling:
4.5 kilograms whole rabbit, skinned
Kosher salt
1 cup bacon fat
1 large onion, diced
1 large carrot, diced
2 stalks celery, chopped
6 cloves garlic
4 sprigs thyme
1 tablespoon black peppercorns
1 bay leaf
1 cup white wine
4 quarts pork stock
Aleppo pepper
To Assemble and Serve:
20 Jimmy Nardello peppers, split for stuffing, seeds removed and reserved
Canola oil
METHOD
For the Pea Hummus:
In a saucepan over medium heat, combine peas, garlic, onions, and enough water to submerge. Season with salt. Bring mixture to a boil, then reduce heat and let simmer until peas are fork-tender. Strain and transfer to a Vitamix Commercial blender. With the machine running, add remaining ingredients and blend until mixture is fully emulsified. Season with salt. Transfer to an airtight container and refrigerate.
For the Tomato Crunch Oil:
Heat a dehydrator. Place tomatoes and carrots in a single layer on separate sheet trays. Dehydrate overnight. The next day, in a sauté pan over medium heat, heat oil to 275°F. Working in batches, add garlic and shallots and fry until crisp. Transfer to a paper towel-lined plate and let drain. Once cooled, transfer to a mixing bowl with remaining ingredients, reserved dehydrated tomatoes and reserved dehydrated carrots. Stir to combine. Transfer to an airtight container and reserve.
For the Rabbit Filling:
On a work surface, generously season rabbit with salt. Set aside. In a large saucepan over medium-high heat, render bacon fat. Add seasoned rabbit and sear on all sides. Remove rabbit from pan and set aside. Add onions, carrots, celery, and garlic to pan. Cook until alliums are soft and translucent. Add thyme, peppercorns, and bay leaf. Cook until fragrant. Deglaze pan with wine and cook until liquid is reduced by half. Add pork stock and seared rabbit. Bring mixture to a boil. Reduce heat and let simmer 1 hour, or until meat is fork-tender. Remove from heat and let cool. Once cooled, skim and discard fat from surface. Using a slotted spoon, remove vegetables and transfer to a Vitamix Commercial blender. Blend until evenly mashed. Transfer to a mixing bowl and set aside. On a clean work surface, pick rabbit meat from bones, discarding bones and cartilage. Fold into vegetable mixture. Season with salt and and Aleppo pepper. Set aside.
To Assemble and Serve:
Prepare and heat grill to maximum heat. On a clean work surface, stuff peppers with desired amount Rabbit Filling. Brush tops with oil. Grill until charred on all sides. Set aside. Spread desired amount Pea Hummus across a serving plate. Top with stuffed peppers. Spoon desired amount Tomato Crunch Oil over top.
