STUFFED BELL PEPPERS (VEGETARIAN OR BEEF)
This is a nice meal idea on a cold day. You can use any color peppers. Using one of each color looks the nicest but many people prefer red for the taste. It doesn't take too much time to prepare and I like that you can pop it in the oven awhile before eating. After the hurried production of a dinner, it's nice to sip some wine and watch TV while waiting for the oven timer. Variation: You can omit the rice in the stuffing and serve it on the side instead.
Provided by Jess March
Categories Peppers
Time 55m
Yield 6 stuffed peppers, 4-6 serving(s)
Number Of Ingredients 14
Steps:
- Preheat the oven to 200°C (375°F).
- Slice your peppers in half, cutting straight down through the stem. In other words, the peppers will then lay on their sides, not on their bottoms. Scoop out the seeds and any white bits inside the pepper so that you have a nice open dish to add the filling.
- Before starting the filling, it's a good time to start boiling water and let the rice cook while you are doing the next step.
- In a deep frying pan, sauté the pine nuts, onion and garlic on medium heat until semi-soft (the pine nuts should brown slightly).
- While they are sautéing, you can toast your cumin seeds. This is not a strictly necessary step but it adds a warm smoky taste to the dish that is unbeatable and it's very simple to do. Place a small saucepan or frying pan on a very hot burner. Pour the seeds in and shake the pan around as they toast. This needs less than a minute if your burner is hot. They will quickly darken and pop. As soon as this starts to happen, remove them from the heat.
- Now add the chopped mushrooms and tofu (if using) along with your spices, including the cumin seeds. If you're using ground beef, you might cook it separately and add it to the sauce at the end. Once the mushrooms are fairly soft (about 5 minutes), add in the tomatoes, corn, cooked rice, cumin seeds, and other spices. Stir this mixture together until well combined and let it cook a few minutes more.
- Pour a small coating of water into the bottom of your baking dish (a dish large enough to hold 6 pepper halves). Place the peppers inside the dish and pour the filling into each of them, rounding it off a bit at the top. Cover the dish with foil and place it in the oven for 15 minutes. After 15 minutes, remove the foil, raise the heat slightly, and return to the oven for another 15 minutes or until the tops start to brown and the peppers start to wither. You can place shredded cheese on in the last 5 minutes.
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Edmund Egule
[email protected]Meh.
Elizabeth Austin
[email protected]I'm not sure what I did wrong, but mine didn't turn out as good as the picture.
Abishek Mandal
[email protected]I've made this recipe several times and it's always a hit!
Emon Barua
[email protected]Not bad!
Nill Akiss
[email protected]My family loved it!
randy mercer
[email protected]A keeper!
Md Ariff
[email protected]So good!
Terry Njeri
[email protected]I'll definitely be making this again!
Ahmad Ch
[email protected]Delicious!
godwin emmanuel
[email protected]These stuffed bell peppers were easy to make and turned out great! The filling was flavorful and the bell peppers were cooked perfectly. I would definitely recommend this recipe.
Mohammed Awle
[email protected]The bell peppers were a little undercooked for my taste, but the filling was delicious. I'll definitely try this recipe again, but I'll cook the bell peppers for a little longer next time.
Kopil kunwar
[email protected]I'm not a vegetarian, but I really enjoyed the vegetarian filling in these bell peppers. It was so flavorful and packed with vegetables.
gutosi Vicent
[email protected]I made the beef version of this recipe, and it was delicious! The ground beef was cooked to perfection, and the bell peppers were stuffed to the brim with filling. My family loved it.
Med Phone
[email protected]These stuffed bell peppers were a hit! The vegetarian filling was flavorful and satisfying, and the bell peppers were perfectly tender. I will definitely be making this recipe again.