Stuffed Peppers RecipesGo straight to our recipes
Stuffed Peppers Recipes can be made as a meal, a snack or a starter: it all depends on what they are filled with.
Peppers are not, as their name suggests, spicy. They have been labelled that way since early explorers were looking for spices and thought they had found them in the pepper. Peppers come in a variety of colours: red, green, yellow, purple, orange and white.
The colour determines its flavour :
green peppers - raw
red Peppers - sweet
Yellow/orange peppers - medium sweet
purple peppers - raw
Buying PeppersWhen you buy a pepper it should look fresh and sprightly. It should feel hard and crispy. If the pepper has wrinkles or soft patches they are past their best.
Prepare for your stuffed peppers recipesCut away the top of the pepper and de-seed and core the inside. Give them a rinse under the cold water tap to remove dirt and any remaining seeds.
Stuffed Peppers Recipes - Suitable for vegetarians
Pre-heat the oven to 375c
Tips for stuffed peppers recipes
You can use any colour of peppers you choose: however, remember if you use purple it is likely to change to green with cooking.
- 4 medium sized green or red peppers
- 226 grms of cooked rice
- 1 clove of garlic crushed
- 4oz of black olives
- 1 small can of anchovy
- Salt and pepper
- 200g tomato puree
Bring a pan of water to the boil and then cook the peppers for 2 minutes.
Drain the peppers and allow them to cool in an ovenproof dish.
Mix the cooked rice with the crushed garlic, black olives, chopped anchovy and season to taste with salt and pepper.
Fill each pepper with the filling.
Mix the tomato puree with 200g water and pour the sauce over and around the peppers.
Cover the ovenproof dish with foil tightly and cook for 20 minutes in a pre heated oven 375c (gas 5).
Stuffed Peppers Recipes - Low in fatServes 4
- 4 peppers
- 2 half teaspoons of olive oil
- 75g pork tenderloin or gammon cut into small cubes
- 1 chopped onion
- 1 crushed garlic clove
- 1 can of chopped tomatoes
- 1 tbsp chopped parsley
- 60g brown basmati rice
- a pinch of saffron
- 230ml of vegetable stock
- sprinkle of pepper
Put one half teaspoon of olive oil into a non stick frying pan and heat.
Cook the pork or gammon gently in the oil for 3 or 4 minutes until browned.
Remove from the frying pan and keep warm.
Put the other half teaspoon of oil into the frying pan and cook the chopped onion and garlic with a sprinkle of pepper until soft.
Put the pork or gammon back into the pan and add the remaining ingredients.
Mix well before putting the lid onto the pan and allowing to simmer for about 30-40 minutes.
The stock should be absorbed and the rice cooked. If needed you can add a little more water.
Bring a pan of water to the boil and then cook the peppers for 2 minutes. Drain the peppers before stuffing with the filling.
Stuffed Peppers Recipes - healthy food for your heartPre-heat the oven to 180c
- 4 peppers
- 15g light margarine
- 15g flour
- 150ml semi skimmed milk
- 25g Edam cheese
- 210g of flaky canned tuna
- 1 onion
- 125g sweet corn
- Half teaspoon of basil
Place the margarine flour and milk into a pan and heat until sauce thickens, stirring all the time.
Add the cheese to the sauce and stir until its melted into the sauce.
Mix the rest of the ingredients into the sauce.
Pour the mixture into the prepared peppers.
Put the stuffed peppers into an ovenproof dish and cover with foil.
Cook for 50 minutes in an oven of 180c (gas 4)
Now go and enjoy your stuffed peppers recipes
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