What is a good recipe for stuffed green peppers ?!
For 1 pepper (increase appropriately for number you want...I serve one per person as a first course...if you serve them with rice, for example, one or two per person should be fine for a whole meal)
1 bell pepper
3 big spinach leaves
1 fresh basil leaves
1/2 medium yellow onion
1 clove of garlic.
a bit of olive oil or butter
15 dice of a diced zucchini
Cheese (if you like....best with crumbly cheese like chevre or feta)
Mince the onion. Heat oil in fying pan over medium heat. Add onion. Sautee 1 minute. Reduce heat to low. Sautee until caramelized....20-35 minutes. Add a bit of sugar if you like, but it shouldn't be necessary.
While onion cooks, wash the leaves and chop or tear them. Cut around the stem of the pepper to pull it out without cutting the pepper open all over. Cut the seeds off of the bottom of the stem, saving the flesh so that you can put it back in place. Remove stray seeds from inside. I also at this point use a steak knife to cut off some of the white ribs inside, but I doubt this is necessary, and it poses a (non fatal) risk of piercing the pepper. Stand pepper on a baking sheet or in some other oven-read container with no top.
Preheat oven to 400F/200C (or 375F/180C on convection).
Mince or slice garlic thinly. When onion is almost done, add garlic for a minute or two. Put the onion-garlic mixture in a bowl. Put zucchini in frying pan and sautee on medium heat for a few minutes (say 3-5...don't burn it). Add zucchini to bowl. Add spinach and basil and some salt and pepper. Add cheese if you like. Mix up well and put inside of pepper. Put stem back on pepper. (If you lose the stem, you could put a bunch of cheese in the hole on top of the pepper, I suppose).
You can do this many hours ahead if you like, and cook it right before you serve.
Put in oven for 20-30 minutes. Remove before skin on pepper starts to burn, but it's ok (good, even) if it blisters some.
Answers: I've only done this with red peppers, but I think it would work fine with green ones:
For 1 pepper (increase appropriately for number you want...I serve one per person as a first course...if you serve them with rice, for example, one or two per person should be fine for a whole meal)
1 bell pepper
3 big spinach leaves
1 fresh basil leaves
1/2 medium yellow onion
1 clove of garlic.
a bit of olive oil or butter
15 dice of a diced zucchini
Cheese (if you like....best with crumbly cheese like chevre or feta)
Mince the onion. Heat oil in fying pan over medium heat. Add onion. Sautee 1 minute. Reduce heat to low. Sautee until caramelized....20-35 minutes. Add a bit of sugar if you like, but it shouldn't be necessary.
While onion cooks, wash the leaves and chop or tear them. Cut around the stem of the pepper to pull it out without cutting the pepper open all over. Cut the seeds off of the bottom of the stem, saving the flesh so that you can put it back in place. Remove stray seeds from inside. I also at this point use a steak knife to cut off some of the white ribs inside, but I doubt this is necessary, and it poses a (non fatal) risk of piercing the pepper. Stand pepper on a baking sheet or in some other oven-read container with no top.
Preheat oven to 400F/200C (or 375F/180C on convection).
Mince or slice garlic thinly. When onion is almost done, add garlic for a minute or two. Put the onion-garlic mixture in a bowl. Put zucchini in frying pan and sautee on medium heat for a few minutes (say 3-5...don't burn it). Add zucchini to bowl. Add spinach and basil and some salt and pepper. Add cheese if you like. Mix up well and put inside of pepper. Put stem back on pepper. (If you lose the stem, you could put a bunch of cheese in the hole on top of the pepper, I suppose).
You can do this many hours ahead if you like, and cook it right before you serve.
Put in oven for 20-30 minutes. Remove before skin on pepper starts to burn, but it's ok (good, even) if it blisters some.
Stuffed Peppers
6 servings
Prep: 30 minutes
Bake: 30 minutes
Ingredients
6 large green peppers
Salt
1 pound ground beef
1 large onion, chopped
1/2 cup chopped celery
1 clove garlic, minced
3 cups soft bread crumbs, toasted (4 slices bread) or
3 cups cooked rice - I prefer to use rice
1 large tomato, peeled, seeded, and chopped
1/2 teaspoon salt
1/4 teaspoon ground black pepper
Directions
1. Cut green peppers in half lengthwise. Remove seeds and membranes and discard. Cook the green pepper halves, uncovered, in boiling water for 5 minutes. Invert to drain. Sprinkle the insides of peppers lightly with salt.
2. In a large saucepan cook beef, onion, celery, and garlic until beef is brown and onion is tender. Drain off fat.
3. Stir bread crumbs/rice, tomato, salt, and pepper into beef mixture. Stuff peppers with bread crumb/rice mixture.
4. Place stuffed peppers in a 1-1/2-quart rectangular baking dish. Bake, uncovered, in a 350 degree F oven for 30 to 35 minutes or until hot. Makes 6 servings.
if you really want to make the most of this dish, go to Bellaonline or Greek Cooking sites, you won't be sorry after all this is a Greek dish along with Dolamadis etc
Visit the Food Network website at:
http://www.foodnetwork.com/food/tv
Just type in "green peppers" in the search engine feature (upper right hand corner) and it will bring up all sorts of great recipes using green peppers.
I make it meat less and I stuff tomatoes with the same filling. In deep frying pan, saute chopped onion, garlic add rice saute a minute. Then add parsley,fresh mint leaves, salt and pepper. Add some water lower fire. Add tomato sauce. And a dash of sugar. The secret is to use fresh herbs and olive oil. Dont let the rice boil completely. It will cook in the oven, Bake until peppers are soft. I usually add some potatoes in the pan. Serve with Greek feta. Enjoy!
I prefer to make chile rellenos, which are stuffed chile peppers- I use poblanos, which are big and green. First I use a propane torch to sear the skins off. I find this better than roasting because the flesh doesn't get mushy when you torch them.
I make the stuffing with ground pork, cooked basmati rice, a little monterey jack cheese, tomatillo salsa (better if you make your own, but you can use storebought.) Cut the tops out of the peppers like you're making a jack o'lantern, and save them aside. Carfully stuff the filling in, then stuff the tops back in. Then I roll them in a little cornmeal and bake them. The baking is not traditional- they're supposed to be deep-fried, but I don't eat fried food, and I think it turns out fine this way.