Stuffed Peppers - Any recipes please

FrugalJo

Scubaloo
Scratch my last post, realise you meant the latest series. Been on the channel 4 site no recipe forthcoming, Guess it's becuse it's in the latest book.

JoJoB

I posted the following in the "Cheapest meal Ever" thread, maybe you will find it helpful. Jamie would use real chillis rather than chilli powder and maybe real tomatoes or puree instead of ketchup! But my frugal version is still delish. Even nicer served with a dollop of creme fraiche on top!


I had some rice left over from previous night's meal so saved it and made stuffed bell peppers for dinner tonight which was dead cheap and delicious (AND HEALTHY!).

1 red and 1 green pepper sliced in half with seeds scooped out (about 60p)
whatever vegetable you would like to put inside (I had some butternut squash left over from previous night and half a red onion). Half a tomato works well too.(50p?)
Some cooked rice (mine was leftovers)
Couple spoonfuls of ketchup
Mild chilli powder to taste
cheese for topping

I drizzle olive oil over peppers and other roasted veggies (you don't need much to fill 4 pepper halves. Bung in oven about 180 and they should all be nice and soft in 30 minutes.
Take out of the oven and mix the roasted veggies in a bowl with the cooked rice, ketchup and chilli powder.
Fill pepper halves with mixture, top with grated/sliced cheese and pop back in the oven till cheese is all nice and melty (another 10-15 minutes)

I served this with a baked potato, reckon the whole meal cost £1.50

Olliebeak

I love Peppers stuffed with couscous - absolutely yummy. Goes well with almost anything at all . Chop, steak, fish, chicken portion/breast fillet, omelet (sp?) - or just on it's own with some grated cheese.

Try the Ainsley Harriott packet one (with lemon) along side a piece of fish!

scubaloo

Wow thanks for all the great recipes - i'll have to try a few out on my housemate, esp the rice and veg one.

pollyanna24

I found this recipe on the net, but am a little confused (doesn't take much!) by it.

Ingredients for 4

8 mixed peppers (red, green, yellow),
500 gr. minced meat (beef, pork or chicken),
60 gr. rice,
2 onions, chopped parsley,
1 can of chopped tomatoes,
3 tbs. oil, paprika,
salt and pepper

How to cook:
Take the seeds out of the peppers by cutting a hole on top, wash and dry. Chop finely the onions. Heat the oil in a pan, fry the onions for 2-3 minutes, add the minced meat and cook for about 5 minutes, add the rice and tomatoes (keep the tomato juice for later), season with salt, pepper and paprika, cook for another 2 minutes and take off the hob. Stuff each pepper with the mixture (about 3/4 full), arrange in an oven proof deep dish, add the tomato juice and top up with water to half fill the dish, cover with foil and cook for about 30 minutes in a preheated oven (190 C), uncover and cook for another 15-20 minutes until the peppers are cooked. You can serve them on their own or with Greek style joghurt.

It's the bit in bold that gets me. Do I really put the tomato juice and water in the dish rather than the actual peppers? Won't this make the bottom of the peppers soggy? I've never cooked anything like this before (can you tell?)

Finally, I was going to make these today, but my mum has announced she is coming over with meat and veg to cook in my kitchen and who am I to complain?!! So can I freeze them once they are made up or cooked, or should I just make them tomorrow and eat them tomorrow instead of what I was going to cook?

spaghetti_monster

Hi there!
Haven't made anything like this, but it could be right that you put tomato juice/water in the dish. Then maybe the peppers get steamed. I would imagine they would stay intact (peppers are quite tough). The time they cook uncovered would reduce the liquid a bit and overall cooking time isn't long and the oven not so hot.
Stuffed peppers are nice when the pepper itself is nicely cooked and not really raw - but I know this from eating rather than cooking them, so I'm sure someone will be along with expert advice!

chelly78

I agree with alex, the water and tomatoe juice and the tin foil will steam the peppers. They will go soft but not mushy as you take the tinfoil off for the last part and let the juice evaporate a bit. If it was me I would make them tomorrow as I'm not sure they would cope with being frozen and reheated - think this will make them go soggy!

Woodyrocks

Polly, that recipe sound yum so a thanks for you just for posting it! I would agree with Alex on this. You fill the dish and set the peppers in the liquid. This will help the peppers cook without drying out and also stops them sticking to the bottom of the oven dish. Also because the rice is being added uncooked you need some sort of liquid to allow it to cook.

You can substitute the rice for cous-cous and this would also reduce the cooking time greatly. Enjoy!

pollyanna24

Thanks everyone! You've been a great help! Now I can cook them without worrying too much.

I'll make them tomorrow then. Think the peppers have a best before date of tomorrow, but they are still pretty solid, so should be fine and the mince has 17th September on, so that's good as well. All the ingredients have been sitting in my fridge since the Tesco man brought them on Wednesday, so I was getting a bit worried that they needed using up.

Ah well, going to enjoy my meal tonight that is cooked for me. Bet mum moans about the state of my oven though!

MikeyMacbeth

Hi All,

We're having friends over to dinner on Saturday evening. One of the courses I'm planning is to use up a bunch of stuff I had in and making some stuffed peppers as a starter.

Plan is to make the filling (cooked rice, mushroom & cooked ham) stuff the peppers today and keep them in the fridge wrapped in cling film until Saturday night, then simply top them with a bit of cheese and bang them in the oven for half an hour. Will they stay fresh does anyone think ? or will they dry out between today and Sat night?

I want to do this today 'cos I've loads to do tommorrow and saturday through the day... (I'm also banging a Pork Goulash in the slow cooker to be reheated on Sat)