Stuffed Peppers - Any recipes please

HannahIOW

Haven't cooked them myself yet but my auntie used to make them with a sort of thick minced beef gravy inside - I fancy making them with chilli beef, kidney beans etc inside instead, then put some grated cheese ontop, followed by the top of the pepper and then bake in the oven.

Pink.

Hi chocolatepennyfarthing,

I make them with rice but I usually serve them as a main course rather than a starter as I think they may be a bit heavy for a starter. If they like spicy food, I'd add lots of roasted veg with a good dose of chopped chilli to the couscous then top with cheese. Pop into a medium oven for about twenty minutes until the peppers begin to soften and the cheese is browned.

There were lots of ideas on your previous thread on the same topic so I'll add your thread to it so that you can find all the recipes together.

Pink

cuca

Could you let me know how you make stuffed peppers please. I would like to use rice as will be making rice anyway, its for a side dish alongside a chicken and rice dish.

I wasnt sure if you have to cook the rice partway / all the way - do I need to fry up onions or something to make it taste a bit more interesting.

Any ideas welcomed. Ta. Oh, they are yellow peppers if that makes a difference

morganlefay

I usually do stuffed peppers as a main course, and stuff them with cooked spaghetti mince plus rice, or cooked chicken chopped very small but if you weren't wanting meat what I'd do is:
halve the peppers, taking out seeds etc and plunge them into a big pan of boiling water,, leave them for about 2 mins (not really critical, a bit longer is fine) and then fish them out, drain and 'refresh' by plunging them into v cold water. Drain well (leave them upside down in colander or on teatowel).
Chop some onion , celery, more pepper if you want, maybe a bit of leek, chopped garlic - ie any tasty vegetables you have or fancy, and sweat gently in butter or oil (but not too much) until the veg are soft but not brown. At the same time use the boiling water you had for the peppers, bring it up to boil and put some rice in to cook for 7 mins exactly. drain rice and rinse with boiling water (actually I do it with hot from the tap, which I am sure is bad !). Leave rice to dry off in a seive or colander.

When veg are cooked nicely, mix in some cooked rice, I always add tomato puree to almost everything, fresh thyme leaves and/or parsley (or dried thyme or mixed herbs but never dried parsley), stir it all up nicely, adding rice until it's as you like it,season and stuff into peppers. I always put a bit of streaky bacon on top just to stop the rice drying out and to add a bit of crunch, but you can cover with foil or greaseproof. Cook in a buttered dish in the oven (I do mine in the Remoska) for about 30 mins (you're only reheating really), and sometimes I tip a tin of chopped tomatoes into the dish, and then sit the peppers on top so there's a but of sauce to go with them - but no need really. Enjoy !

zippychick

Hi Cuca

I've merged this with the main stuffed peppers thread so you can see how the other Old Stylers do it

Thanks
Zip