Stuffed Peppers

gt568

I'm making some stuffed peppers later and after a few top tips....


Do any of you pre bake the pepper pre-stuffing?


And do you cut the top off and stuff it or do you cut the pepper in half and stuff two halfs...?


Cheers folks.

C_J

I cut the peppers in half, remove the seeds and any pithy membrane bits, and cook them for about five minutes in a pan of simmering water. I then use that water in whatever soup I am making that day (it’s bound to add flavour and may even have some vitamins in it!).

After draining the peppers, I stuff them, spray with a little olive oil (on them and the baking sheet, and roast them for half an hour or so in a medium hot oven.

My favourite fillings are pan fried minced beef and finely diced chestnut mushrooms and onions, mixed with cooked long grain rice. Add a tiny amount of gravy so it’s not too dry.

Or cooked couscous mixed with pine nuts, chopped fresh flat leaf parsley, chopped cherry tomatoes and halloumi cut into very small dice.

Brambling

I also cut the peppers in half but I place them cut side down in approx. an inch of water, cover and microwave for five minutes. I have cooked them straight from raw but they will take a little longer to bake.

I make a vegetable rice, dicing whatever odds and sods of vegetables are in the fridge and adding to cooked rice with some bacon or gammon if I have it. Sometimes I just add feta cheese rather than meat and slice tomatoes on top.

The filling works well with stuffed portobello mushrooms and beef tomatoes although I don't precook them, just stuff and bake