Stuffed pepper recipe?

Fay

Hi everyone,
I am having a dinner party on saturday and I fancy doing stuffed peppers as the starter, however, I can't find a recipe that tickles my taste buds. Does anyone have a tried and tested one?

Thanks
Fay

Rachie_B

i just fill mine with cous cous which has feta and sundried toms in

alter the veg / cheese content to suit your taste

janeawej

yOU COULD TRY one of my favourites, cut peppers lengthways into halves, fill with tomato pasta sauce, home made or i sometimes use tesco finest basil garlic and tomatoe about £1.59 a jar, then top with a slice of mozzarella (24p in Llidl!) and bake for about 30 mins, put a bit of olive oil on the dish to stop it sticking, I sometimes add a few bread crumbs on top or put a bit of crispy bacon with the sauce, also yummy on those big mushrooms, serve with french bread, these are very simple, Can be made a day before and cooked at last minute! but look pretty impressive!!!:beer:

bltchef

two recipes here for you

4 red stuffing peppers or ordinary red peppers
3 tbsp extra virgin olive oil
1 onion, finely diced
4 tbsp pine nuts
8 tbsp fresh white breadcrumbs
1 large bunch flat leaf parsley, finely chopped
Finely grated zest of 2 lemons
25g sultanas, roughly chopped
2 tbsp capers, rinsed, dried and roughly chopped
Salt and freshly ground black pepper
Preheat the grill to high. Grill the peppers, turning regularly until their skin has blistered and blackened all over. This will take around 20 minutes. Transfer them to a bowl, cover and leave to cool.

To make the stuffing, heat the olive oil in a small frying pan and gently fry the diced onion for 10 minutes or until soft and golden. Add the pine nuts and fry gently for another minute or two until pale gold. Tip into a bowl and mix in the remaining ingredients. Season.

Peel the peppers. If you are using the squat stuffing peppers, carefully cut out their stalks and pull out their seeds. Pat dry their inside before dividing the stuffing between them. If using the ordinary red peppers, quarter and deseed them. Trim and pat them dry before placing a spoonful of stuffing on the first quarter. Roll it up and arrange on a serving plate. Repeat until all the peppers are stuffed. They are best served at room temperature. Garnish with sprigs of flat leaf parsley.
Lentil, Caramelised Onion and Rice-Stuffed Peppers
red peppers
7 tbsp extra virgin olive oil
2 large onions, finely sliced
115g large green lentils
1 bay leaf
115g basmati rice
Salt and freshly ground black pepper
3 tbsp finely chopped parsley
2 lemons, zest finely

Preheat the oven to 180°C/gas 4. Halve the peppers lengthways. Remove the seeds and white ribs. Put in a baking dish, toss in 2 tbsp olive oil and arrange skin side down. Cover with foil and bake for 1 hour.

Meanwhile, gently fry the onions in 3 tbsp olive oil until soft and golden. Set aside.

Rinse the lentils and put in a saucepan with the bay leaf and 500ml cold water. Cover and bring to the boil, then remove the lid and simmer for 15 minutes. Add 1/3 of the sautéed onions and the rice. Season, bring up to a simmer, cover and cook gently for a further 15-20 minutes until both the rice and lentils are tender. The liquid should all be absorbed.

While the rice is cooking, add a further 2 tbsp oil to the remaining onions and return to a medium heat. Stir regularly until they have caramelised and are crisp and golden.

The peppers and lentil rice should now be ready. Put the onions in a sieve and drain their oil into the rice. Mix, and adjust the seasoning. Arrange the peppers on a serving dish and fill with lentil rice. Arrange the caramelised onions over the rice. Mix the parsley and lemon zest and scatter over the peppers. Serve warm or at room temperature, with seasoned yoghurt.

Fay

Thanks for this guys, some nice recipes, think I might go with the top one from bltchef

Gingham_Ribbon

http://www.deliaonline.com/recipes/roasted-red-peppers-stuffed-with-fennel,795,RC.html

I love these and they're easy to make.