Spanish-Style Stuffed Bell Peppers
Votes: 5
Time: 1 hour 25 minutes
Complexity: easily
Servings: 6
Complexity: easily
Servings: 6
Spanish-style stuffed bell peppers - a detailed recipe.
The recipes use measuring containers with the following volumes:
1 glass (st.) - 250 ml.
3/4 cup (st.) - 180 ml.
2/3 cup (st.) - 160 ml.
1/2 cup (st.) - 125 ml.
1/3 cup (st.) - 80 ml.
1/4 cup (st.) - 60 ml.
1 tablespoon (tbsp) - 15 ml.
1 teaspoon (tsp) - 5 ml.
1/5 teaspoon (tsp) - 1 ml.
1 glass (st.) - 250 ml.
3/4 cup (st.) - 180 ml.
2/3 cup (st.) - 160 ml.
1/2 cup (st.) - 125 ml.
1/3 cup (st.) - 80 ml.
1/4 cup (st.) - 60 ml.
1 tablespoon (tbsp) - 15 ml.
1 teaspoon (tsp) - 5 ml.
1/5 teaspoon (tsp) - 1 ml.
Ingredients for the recipe:
- 6 green, red, or yellow bell peppers (or a combination)
- 3 cups cooked long-grain rice (basmati is best)
- 450 g of minced veal
- 1 pack (300 g) frozen green peas (cooked according to package instructions)
- 3 firm ripe tomatoes, diced
- 1 tbsp olive oil, plus a little more for drizzling over the peppers
- 1 chopped onion
- 2 large cloves of garlic, minced (or to taste)
- 1 tsp curry powder medium hot (or to taste)
- 1 teaspoon ground ginger
- 1 tbsp chopped fresh oregano or 1 tsp dried oregano)
- 3 tablespoons chopped fresh cilantro (or to taste)
- Salt to taste
- Cayenne pepper to taste (optional)
- 3 tbsp fresh or dry bread crumbs
- Lemon juice or lemon wedges
We recommend
Recipes with similar ingredients: long-grain rice, minced veal, peas, tomatoes, breadcrumbs, sweet pepper, onions, garlic, curry, ground ginger, oregano, ground cayenne pepper, lemon juice, cilantro
Cooking the dish according to the recipe:
- Preheat oven to 190°C. Trim the tops of the peppers and remove the seeds and membranes (reserve the tops). Discard the stems and dice the remaining top pieces.
Blanch the peppers in a large pot of boiling water for 3-4 minutes, until slightly softened. Drain, rinse with cold water, and pat dry. Cut a thin slice off the bottom of each pepper so they can stand upright.
Heat a tablespoon of olive oil in a nonstick skillet over medium heat. Add the onion and remaining diced pepper. Cook, stirring occasionally, for 3-5 minutes, until the vegetables are softened. Add the garlic, curry powder, and ginger and cook, stirring, for another 2 minutes. - Transfer the mixture to a large bowl. Add the remaining ingredients, except for the bread crumbs and lemon, and mix gently but thoroughly.
Stuff the peppers with the filling and place them in a shallow baking dish. Sprinkle with bread crumbs and drizzle with a little olive oil.
Bake the peppers for 40-45 minutes, until the filling is fully cooked. Transfer the peppers to a serving platter and drizzle with lemon juice or serve with lemon wedges.
Categories:
recipe / Stuffed dishes / Dinner / Main courses / Meat / Spanish cuisine
Similar recipes
