What are the best stuffings for peppers?!
What are the best stuffings for peppers?
Answers:
Things You'll Need
1/4 c. olive oil
2 garlic cloves
1 medium onion
2 small tomatoes
1/3 tsp. turmeric
1/2 tsp. garlic powder
4 red or green bell peppers
1/2 tsp. chili powder
1/4 tsp. ground cumin
3 c. chicken stock
1 ear fresh or frozen corn
1/2 tsp. dried marjoram
1 c. long-grain rice
1/2 tsp. black pepper
Instructions
STEP 1: Heat the olive oil in a saucepan or sauté pan over medium heat. STEP 2: Add the onion and cook for about 2 minutes, stirring occasionally. STEP 3: Add the garlic and stir it in well. STEP 4: Add all the dry spices and continue cooking until the onion is soft - another minute or so. STEP 5: Add the tomato, cook another minute, then add the rice and stir everything together. STEP 6: Add the stock and bring to a boil, lower to a simmer, then cook, uncovered, for 10 minutes. STEP 7: Taste the cooking liquid and add a minimum of salt, if necessary. If you're using canned chicken broth, you won't need to add any salt. STEP 8: Add the corn and cook, covered, for 10 to 15 minutes more or until the rice is just becoming tender. Some liquid should still be in the pan. STEP 9: While the rice cooks, heat the oven to 350 degrees F. STEP 10: Cut the tops off the bell peppers, scoop out the seed pods, and reserve. STEP 11: Lightly grease a baking dish and prepare an aluminum foil cover. STEP 12: When the rice is almost fully cooked, scoop the mixture into each bell pepper. STEP 13: Place the peppers in the baking dish, cover, and bake at 350 degrees F for 30 to 40 minutes. STEP 14: Test for doneness by poking the peppers with a thin knife; they should be completely tender. Taste some rice, too. The rice will absorb moisture as it bakes inside the pepper and will become very tender. Tips & Warnings
Other stuffing mixtures include ground beef and onions or Italian sausage and tomatoes. Stuff the peppers with the raw meat and cook for up to an hour or until the stuffing's internal temperature reaches 165 degrees F.
For vegetable stuffings like ratatouille, cook the stuffing completely and parboil the empty peppers in lots of water with a few teaspoons of sugar and a splash of vinegar. This will help tenderize the peppers. Then stuff and bake them.
For truly excellent stuffed peppers, see the Related eHow on roasting peppers. Roast them whole and try your best to skin them without breaking the flesh, then stuff the roasted peppers with precooked stuffing.
Chili (rice, beans, meat, garlic, and olive oil in tomato sauce).
kinda like a cabbage roll.... mmmmmmmmmmmmmm meat... rice.... tomato sauce... mmmmmmm
Hi Singh, That would be ground beef and some rice and onions with tomatoes and tomatoe sauce with a little garlic and bake in the oven at 400 degress for 45-50 minutes. Make sure you put more sauce over the peppers while baking them. A Friend.
Clowmy
A well cooked white rice, ground beef, and finely chopped onion, and salt combination.
Some add an egg, if it is a large enough batch. Then stale bread crumbs, soaked in water and squeezed or a small measure of flour is necessary.
Stick with the tightly stuffed first three ingredients and bake, if you have a correct oven temperature and time. Never tomatoes! Never added spices or garlic for green peppers - not even chopped green pepper added to the stuffing.
I love stuffed peppers. You can stuff them with the mixture of meat and rice, or with white cow cheese or with beans. Whatever you do, you can't make a mistake.
in Indian cuisine i would say minced lamb.
I stuff my peppers with groundbeef, rice, tomatoes, and seasonings and onions to taste. Then bake them.
Mmmm.
That sounds to good right now!
STUFF GREEN PEPPERS
1 1/2 lbs. of ground mutton (keema)
2 stalks celery
1 tsp. salt
1 egg
1 onion (chopped fine)
1/2 c. oatmeal
1 tsp. black pepper
Mix all ingredients with tomato sauce. Stuff green peppers and cook in one 15 ounce can of tomato sauce weakened with 2 cans of water. Cook until pepper is done.