Stuffed Peppers Recipe

Stuffed peppers are a delicious and versatile dish that has been enjoyed by many cultures throughout history. The concept of stuffing vegetables can be traced back to Ancient Greece and Rome, where stuffed dishes were popular among the upper class. It is believed that the first stuffed peppers originated in Spain, where they were called "pimientos rellenos." Over time, this dish spread to other parts of the world, each region adding its own unique twist to the recipe.

One interesting fact about stuffed peppers is that the type of pepper used can vary based on personal preference and regional availability. While this recipe calls for sweet peppers, you can experiment with different varieties such as bell peppers, poblanos, or even spicy jalapenos. The choice of pepper will influence the overall flavor profile of the dish, so feel free to get creative and try different combinations.

Now, let's dive into the recipe for these delicious Stuffed Peppers:

- 6 tender, sweet peppers
- Bread crumbs sufficient to make one pint when the water is pressed out
- 1/4 teaspoon basil
- Assorted herbs (such as parsley, thyme, or oregano)
- 2 teaspoons of salt
- 2 tablespoons of butter
- White sauce (béchamel) thinned with 2 cups of water (for the sauce)

1. Start by preheating your oven to 350°F (175°C).

2. Select six tender, sweet peppers. These can be various colors such as red, orange, or yellow for an eye-catching presentation. Wash the peppers thoroughly and pat them dry.

3. In a bowl, soak enough bread crumbs in water to make one pint when the water is pressed out. This will act as a binder and add texture to the stuffing. Squeeze out any excess water and set the bread crumbs aside.

4. Next, add the soaked bread crumbs to a mixing bowl. Sprinkle in the basil, assorted herbs, and salt. Feel free to customize the herb blend to suit your taste preferences. Mix well to combine all the ingredients.

5. Melt the butter in a saucepan over low heat. Once melted, pour it over the bread crumb mixture and stir until everything is evenly coated.

6. Cut off the stem end of each pepper and carefully remove the interior, including the seeds and membranes. Be gentle to avoid damaging the pepper.

7. Stuff each pepper generously with the prepared dressing. Press the stuffing gently into the pepper to ensure it is well-packed.

8. Place the stuffed peppers in a shallow baking pan. For added flavor and moisture, pour white sauce (béchamel) thinned with two cups of water around the peppers. This will create a delicious sauce that will keep the peppers moist while baking.

9. Place the baking pan in the preheated oven and bake for about one hour. During baking, baste the peppers frequently with the sauce to keep them moist and enhance the flavors.

10. Once the peppers have cooked through and become tender, remove them from the oven. Let them cool for a few minutes before serving to avoid burning yourself.

These Stuffed Peppers can be served as a main course or as a side dish. They pair well with a variety of accompaniments such as rice, quinoa, or a fresh green salad. The creamy sauce adds a rich texture that complements the sweetness of the peppers and the savory stuffing.

Similar dishes to Stuffed Peppers include stuffed tomatoes, zucchini boats, and stuffed cabbage. These dishes all share the concept of hollowing out a vegetable and filling it with a flavorful stuffing. You can explore these variations to expand your culinary repertoire and discover new flavors.

In conclusion, Stuffed Peppers are a delicious and satisfying dish that can be enjoyed year-round. They are versatile, allowing for endless creativity with the choice of stuffing and pepper varieties. So gather your ingredients, mix up a flavorful stuffing, and savor the delightful combination of sweet peppers, fragrant herbs, and creamy sauce in this classic dish. Enjoy!



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