I want to make stuffed bell peppers and stuffed zucchni with rice?!
I want to make stuffed bell peppers and stuffed zucchni with rice?
do I need to cook the rice first or what? I don't want to use hamburger, just rice. what is the best way to do this? thanks for any advice
Answers:
So, you want to make a rice stuffing without meat? I would probably make it by sauteing some onions and garlic, maybe add other diced veggies like carrots, mushrooms etc. Then mix that with COOKED rice and seasonings, maybe some tomato paste.
Yes you will need to have the rice cooked first, otherwise it will just get hot. It needs boiling to soften.
yes, you need to cook the rice not the zuchini. Add onions rice zuchini 1/2 can tomato soupand 1cup of breadcrumbs. stuff the inside of the pepper, place in dutch oven or crockpot with 1 1/2 cans of tomato soup, and 1 can of water. let cook low for a few hours. The longer the better the flavor. This recipe is for at least 4 peppers, and I place the tops back on to keep the stuffing in. I take it you don't use meat, but if you do, it would be 1 lb sirloin, Good luck!
I miss stuffed bell peppers! Yes, you should cook the rice first.
Here is a recipe you can adapt yours from:
4 medium green bell peppers
8 ounces ground pork sausage
1 1/2 cups chopped onions
1/2 cup chopped celery
2 teaspoons minced garlic
1 1/2 cups cooked long-grain rice
1/2 teaspoon salt, plus more for seasoning
1/4 teaspoon freshly ground black pepper, plus more for seasoning
1/4 cup chopped green onions, green part only
1 tablespoon chopped parsley leaves
2 tablespoons fine dry bread crumbs
2 tablespoons grated Parmesan
4 teaspoons unsalted butter
Preheat the oven to 400 degrees F.
Cut off the top quarter of each bell pepper and reserve. Scoop the seeds and veins out from the inside of each pepper and discard. Set bell pepper shells aside. Remove and discard the stems from each bell pepper top. Dice enough of the bell pepper tops to make 1/2 cup. Set aside.
In a large skillet, over medium-high heat, crumble and brown the sausage until cooked through, about 4 minutes. Add the onions, 1/2 cup diced bell pepper, and the celery. Saute for 4 minutes, or until the vegetables are soft. Add the garlic and cook, stirring, for 1 minute. Add the rice and mix well. Season with salt, pepper. Cook for about 1 minute. Remove from the heat and stir in the green onions and parsley. Season the insides of the bell pepper shells with salt and pepper, to taste. Spoon the rice mixture into the bell peppers.
In a small bowl, combine the bread crumbs and cheese. Sprinkle the crust over each pepper. Top each crust with 1 teaspoon of butter and place the peppers into an 8-inch baking dish or pan. Add just enough water to cover the bottom, about 1/3 cup. Bake for 25 to 30 minutes, or until the tops are crusty and brown and warmed through. Serve hot.
Yes, cook it first, but take it off the heat a few minutes before it would normally be done. That way, it'll still have bite.
STUFFED BELL PEPPERS
5 bell peppers
1 pkg. stuffing mix (any flavor, bread crumb or rice)
2 c. grated cheddar cheese
Preheat oven to 350 degrees.
Cut off top of peppers and clean out centers. Fill a saucepan 1/2 full of water and bring to a boil. Place pepper in boiling water. Return to boiling, reduce heat and cook for 15 minutes.
In a saucepan prepare stuffing mix as directed on package. Combine prepared stuffing with ground beef; add 1 cup cheddar cheese and mix.
Remove peppers from water and drain. Place in a deep baking dish so that peppers stand on end.
Stuffing and cheese mixture. Top with remaining 1 cup of cheddar cheese. Place in oven and bake for 25 to 30 minutes.
Variation: Use 1 can tomato sauce and seasons with parsley and garlic salt instead of adding the cheddar cheese.
if you stuff them with spanish rice and top with salsa, its very good.
if you are not using any meat then you will need to cook your rice first, other wise it will be hard & crunchy.
yes, cook the rice first, you can mix the rice with peas/sweetcorn/ minced meat/ herbs and olive oil. i put some tomato paste for colour as well.
I had a recipe that said to use uncooked rice and it didn't work...I use cooked rice now. Add diced tomato and shredded cheddar cheese to help it coagulate inside of the pepper or zucchini. Or just bake with the cheese on top. Yum!