Showing posts with label whole peppers. Show all posts
Showing posts with label whole peppers. Show all posts

Friday, March 9, 2012

Stuffed Peppers (Filled Capsicum)

Stuffed Peppers

Baked Stuffed Peppers
I have done a little cheating with this recipe so that it is guaranteed  not to fail. I have used cooked rice and I have grated the veggies rather than diced them and I have also very quickly blanched the peppers whole to ensure everything is evenly cooked when serving. Quick and simple with a little prep.

  • For about 6 large peppers you will want about  a cup of cooked cooled rice or couscous.
  • Fry off half an onion in a couple of tablespoons of oil and add to this a grated zucchini and the equivalent of either carrot or pumpkin or a bit of both. 
  • Then add a tin of drained crushed tomatoes reserving the juice for the baking dish.
  • Add fresh herbs of your choice I have used parsley and dill and season with salt & pepper.
  • A dash of water added if needed to make a moist but not wet mixture will also capture all the flavourings from the bottom of the pan. 
  • Blanch your whole peppers in boiling salted water for about a minute. You can leave this step out if you like a crunchier finished product.
  • Cut off the tops scrape out the seeds and fill with the mix and place them in a baking tray with the reserved tomato juice and about half cup of water.
  • Bake for about 10-15 minutes.