stuffed peppers

@ Sumar,

I prepare two Mediterranean types; one Greek vegetarian style & one with ground beef & pork combined ...

Here are the ingredients.

*** Greek Vegetarian Stuffed Peppers ( I purchase 2 Red, 2 Green and 2 Golden Yellow ) :

long grain rice

Evoo

spring onion chopped finely

scallion chopped finely

garlic

fennel chopped finely

Mint Herb

Parsley Herb

Salt and freshly ground pepper

Drizzle of Lemon juice

*** Greek Meat & Rice Stuffed Peppers :

1/4 pound ground beef

1/4 pound ground pork

Evoo

leek chopped finely

long grain rice

garlic chopped finely

cumin ( a pinch )

Mint Herb

Salt and black pepper freshly ground

dill Herb

Parsley herb

Onion or spring onion chopped finely

*** Both are lovely and aromatic pleasant. I serve them with a Greek Lemon and Saffron Thread Sauce similar to a Hollandaise however, prepared with lemon & saffron threads ...

Thanks for the Good post.

Margcata ( Margaux Cintrano. )

I make mexican style with either beef or turkey meat, rice, s&p, , fine diced sweet onion, an egg  to help bind cumin, celantro and prepared mild salsa. All mixed together

 Top with homemade fresh tomato sauce, made from tomato tops and yesterdays sliced leftovers ,  Sometime I even mix in jack cheese.. They like it so I keep making this way

I have made them with cooked leftover brisket, for staff and they came out as good. Just do not bake as long.

I can't wait for summer so I can stuff some nice peppers!  Greek stuffed peppers are my favorite and always remind me of my Grandmother.

- grated onion

- grated zucchini

- crushed tomato

- white long grain rice

- chopped fresh mint and parsley

- salt/pepper

- olive oil

- ground pork, browned and cooked (optional)

Mix all the above ingredients to the proportions you like, you can't go wrong.  Salt the inside of the peppers and stuff with the rice mixture.  Pack the peppers tightly in a roasting pan.  I love putting some slices of potatoes in between the peppers, they take on a beautiful flavor as the dish cooks.

I love Stuffed Grape Leaves served cold.

I like to "peel" peppers before stuffing... brief swim in boiling water (like tomatoes) and skin comes off... and pepper still holds shape.  I like sort of a "meatloaf" mixture... ground meat (beef/pork/veal or just beef). Also like some cooked rice in the mix.  Usually put some kind of tomato product on/around them... puree, crushed, diced.  Sometimes even a few slices of bacon over top, like a meatloaf.  Not much of a summer dish... don' usually want to fire up stove when it's hot outside.  Have had success doing them on grill... in a baking dish over indirect heat... no need to watch them, just let them go.

I find charing the peppers and peeling off the burnt skin before stuffing them, give the peppers a nice earthy/smoked flavor.

Yum, I am going all of the above! The Greek peppers sound good although I am already adding things in my head ... olives, feta

When I make stuffed peppers, I usually go with my inner Italian and add marinara to my ground beef or pork and rice ... mostly cause that's how Grandma made it!

My mom had once cook the stuffed pepper, and I like it very much. It reminds me of my mom. After qick review the recipes, it seems not much difficult and I would have a good try.

prepare: 

4 paprikas

4 bread rolls - chopped

1dcl milk

salt

black pepper

4 eggs

250 g of poultry livers (chicken, quail, turkey)

herbs - parsley leafs 

butter

4 slices of bacon - thick 3 mm

4 table spoons of cheese ''bryndza'' or 4 slices of mozzarella

clean paprika from inside - no seeds or spicy parts, wash properly

chop bread roll, pour over milk, beat in eggs, ad salt, black pepper, chopped parsley leafs, pinch of butter.

mix well with hand, if needed add some bread roll

stuff each paprika wit the mixture and bake on piece of ham for 20-30 minutes.

5 minutes before the end put over it the cheese and bake till melted.

the remaining stuffing you can keep frosted in fridge, or bake together in molds with paprika.

serve on dish and pour over with tomato sauce...side dish boiled potatoes or rice

white wine - muscat

I make something like a deconstructed stuffed pepper soup, with tons of goodies

I use the usual suspects, but rather than rice I use Orzo pasta

And instead of Mint or Parsley, I use torn Basil just before serving