Do you have a good recipe for Stuffed Peppers?!
Do you have a good recipe for Stuffed Peppers?
I would like something that is spicier and something that will impress a friend who thinks she knows all about cooking. She has mentioned that she has never made stuffed peppers before. I have but i want something with a bit more pizzaz. Any one out there with a really good recipe? Thanks in advance.
Answers: Here is a link to the recipe I use. It is from recipezaar.com
There are several other Stuffed pepper recipers listed but I found this one the best. It has 24 five star ratings.My family loves these!
http://www.recipezaar.com/36386... Source(s):
recipezaar.com STUFFED ITALIAN FRYING PEPPERS
1 1/4 cup Italian bread crumbs
2-3 tablespoons Parmesan cheese
1/4 cup fresh parsley, minced
1/2 teaspoon paprika
1/4 teaspoon red pepper flakes
2 tablespoons olive oil
1 egg
1/2 tsp each oregano and basil (fresh is best - if using dry, reduce amount to 1/4 tsp)
2-3 cloves finely minced garlic.
pinch of rubbed sage
3-4 anchovies (or to taste)
1 green onion or shallot, minced (optional)
Saute garlic and green onion or a minced shallot, if using, in olive oil, til very lightly browned (A teaspoon of butter may also be added to speed the browning along). Mash the anchovies using a fork, stirring them into the olive oil.
Add parsley and other herbs, heat for 2 minutes. Add bread crumbs, then quickly mix in an egg which has been beaten (using a fork) with a few tablespoons warm water. Another teaspoon of olive oil may be added, if needed, for a smooth mixture.
Add cheese and mix well; stir in enough warm water to make a mix that can be pressed into the center of the peppers which have had their stems removed, and have been seeded and cored.
Saute the peppers in a skillet with 1/4" good olive oil with 3-5 peeled whole cloves garlic; turn the garlic to prevent browning. The garlic should just take on a lightly toasted color and will become soft, at which point it can be mashed into the oil and removed (save for spreading this on Italian bread - good before using for Bruschetta!)
The peppers should begin to blacken/brown on one side; turn them several times to distribute the coloring, keeping them always well coated in olive oil. When they appear to be somewhat tender and have streaks of browning, cover pan for 2 minutes and remove from heat. Serve right away, sprinkled with coarse kosher or sea salt.
Anchovy-stuffed peppers are even better on the grill, where grill marks will provide added appeal and color for an appetizing entree. Be sure to brush frequently with garlic infused olive oil.
These same peppers can be made in a similar way, except they are only cored and seeded, but not stuffed. In this case, they are served drizzled with garlic-mashed olive oil in sandwiches made with crusty Italian bread. (A few caramelized onions can also be added but this somewhat detracts from the focus on the pepper flavor).
Either dish is a good Summer meal, relatively light and doesn't need to be served piping hot. Simply sauteed in olive oil, the plain, unstuffed peppers are very quick and easy to prepare, and also travel well for picnics, or can be made ahead.
Some warehous Club stores have a new type of miniature sweet pepper in all shades of orange, red, and yellow. They're wonderful for preparing a scaled down version of the anchovy-stuffed peppers, but are a bit sweet for the unstuffed version. try this one..
Southwestern Stuffed Peppers
Simple preparation & delicious taste! Use a mixture of red, green, yellow & orange peppers for a colourful presentation. Taco Seasoning Mix instead of store-bought taco seasoning mix--it makes this dish even better!
by CountryLady
1 lb lean ground beef
1/4 cup chopped onions
1 (1 1/4 ounce) package taco seasoning mix
1 egg, beaten
2 cups cooked rice
4-6 bell peppers
1 (19 ounce) can diced tomatoes
1 (15-16 ounce) jar salsa
shredded cheddar cheese
sour cream
Combine beef, onion, seasoning mix and egg in a large bowl.
Add rice and mix well.
Cut peppers in half lengthwise; remove seeds and membrane.
Spread tomatoes on the bottom of an ovenproof 12 X 9 inch baking dish. The liquid from the tomatoes will reduce during cooking so if (like me) you like lots of sauce, add about a cup of water. This also helps make the peppers softer.
Place peppers, cut side up, on top of the tomatoes.
Spoon beef mixture into peppers, mounding as necessary.
Top each pepper with salsa.
Bake in preheated 375°F oven for 40-45 minutes or until beef is cooked thoroughly and peppers are soft.
Cover each pepper with cheese and return to oven, under the broiler, until the cheese melts- less than a minute, so watch carefully!
Serve with sour cream and additional salsa. ******************EASY STUFFED PEPPERS
4 bell peppers (any color)
1 box Rice-a-Roni, garden vegetable flavor
1 lb. hamburger
1 14 oz. can diced tomatoes
1. Prepare the Rice-a-Roni according to box directions.
2. Cook hamburger
3. Mix cooked hamburger with can of diced tomatoes and the cooked Rice-a-Roni.
4. Cut the tops off the bell peppers, and clean seeds and ribs from the insides.
5. Spoon the rice mixture into the bell peppers
6. Put aluminium foil on a cookie sheet (for easy clean up) and place the stuffed peppers on the tray.
7. Bake at 370F for 20 min.
Voila, you have stuffed peppers!