SWEET AND SOUR PEPPERS STUFFED WITH RICE OR BULGUR AND FENNEL
These sweet and sour peppers are great on their own, but they can also be filled. I like the filled peppers both cold, as sort of a salad, and warm. This is one instance in which fleshy red peppers work best.
Provided by Martha Rose Shulman
Categories dinner, lunch, main course, side dish
Time 1h
Yield Serves 6
Number Of Ingredients 16
Steps:
- Simmer the peppers. Combine the water, sugar, vinegar, sliced onion, sliced garlic, salt, bay leaf and thyme in a large saucepan and bring to a simmer. Add the peppers, turn the heat to medium and boil gently for 15 minutes, checking and spooning liquid over the peppers from time to time if they are not submerged. Remove from the heat, allow to cool, cover and refrigerate until cold.
- Heat the olive oil over medium heat in a large skillet and add the fennel and a pinch of salt. Cook, stirring often, until the fennel is tender and fragrant, about 5 minutes. Add the garlic and continue to cook, stirring, for another 30 seconds to a minute, until fragrant, then stir in the rice or bulgur and mix together. Season to taste with salt and pepper and remove from the heat. Stir in the herbs.
- Set a strainer over a bowl and drain the peppers. Blot them dry with paper towels and arrange on a platter or on plates if serving cold. Arrange in a lightly oiled baking dish if serving hot, and preheat the oven to 350 degrees. Fill with the rice mixture and spoon 2 teaspoons of the marinade over the filling of each serving. Sprinkle on the feta. Serve or chill if serving cold. If serving warm place in the oven for 15 minutes, until the cheese softens.
Nutrition Facts : @context http, Calories 389, UnsaturatedFat 5 grams, Carbohydrate 75 grams, Fat 7 grams, Fiber 8 grams, Protein 8 grams, SaturatedFat 1 gram, Sodium 959 milligrams, Sugar 19 grams
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Cynthia Acquah
[email protected]The filling for these peppers was so flavorful! The combination of rice, bulgur, fennel, and spices was perfect. I could have eaten the filling on its own.
Armando Martinez
[email protected]I took the time to arrange the stuffed peppers in a pretty pattern on a serving platter. It made the dish look so impressive, and it was a great way to wow my guests.
Sheraz Baloch
[email protected]My kids loved these stuffed peppers! They ate them all up, and they even asked for seconds. I will definitely be making them again for my kids.
Ruzi Bennett
[email protected]I added a bit of cayenne pepper to the sauce to give it a little kick. It was the perfect amount of spice, and it really complemented the other flavors in the dish.
Md Saiful lslam
[email protected]I used pre-cooked rice to save time, and it worked out great. The peppers were still delicious, and it made the dish a lot easier to prepare.
ender xp
[email protected]I made these stuffed peppers for a party, and they were a huge success! Everyone loved them, and I got lots of compliments on my cooking. I will definitely be making them again for my next party.
Kenny Numberthree
[email protected]I made a few substitutions to make this dish healthier. I used brown rice instead of white rice, and I added some chopped vegetables to the filling. The peppers were still delicious, and I felt good about eating them.
Ruby Saliba
[email protected]This was my first time making stuffed peppers, and it was a lot easier than I thought it would be. The instructions were clear and easy to follow, and the dish turned out delicious.
Hafeez Abro
[email protected]I used bulgur instead of rice in my stuffed peppers, and it turned out great! The bulgur absorbed the flavors of the sauce really well, and it had a nice chewy texture.
Yahya Elgohary
[email protected]These stuffed peppers were a hit with my family! The combination of sweet and sour flavors was perfect, and the fennel added a nice touch of anise. I will definitely be making this dish again.