Archive for Over the Gate Join in for a friendly chat over the gate about home and country matters. (Nominated Charity The British Heart Foundation)
 


       Over the Gate Forum Index -> Recipes
Gareth

Stuffed Sweet (Bell) Peppers.

Stuffed Sweet (Bell) Peppers.

A very simple recipe that can become as complicated as you want it to.

You will need 2 good sized Sweet peppers per person. We like to have one large stuffed green pepper and one large stuffed red pepper each, and often we will each have an additional half an Orange or Yellow pepper as well.


This stuffing was relatively simple to prepare but a tasty one.

Serves two:

100 g of minced Lamb.~~~~~ a little goes a surprising long way
50g Mushroom finely diced
Green & Black Olives: Pitted (the Chilli Olives from Aldi are perfect for this recipe)
Peas
Sweetcorn
1 Carrot: Julienned
2 cloves of Garlic; pressed
1 medium Shallot: finely diced
125ml (volume!) Risotto or Paella rice ~~~~~~~ remember this is a dry volume!
Mixed Mediterranean Herbs
Salt & Pepper

Fry off the Mince, Shallot, Mushroom and Garlic in a pan with a little oil. Add enough water to cover and add the other ingredients except the rice. Bring to boil and simmer for 10 minutes. Add the Rice and mix in well, bring the mix to the boil again and simmer for another 10 minutes. Put the lid on pan and then allow to stand off the heat for 10 minutes.

Spoon the contents of the stuffing into the Pepper halves and put them in a medium oven for 15-20 minutes. Serve hot from the oven with garlic bread.

Of course you could use other stuffings for Sweet Pepper halves, which could include left over Chicken Fricassee or a Pork type Bolognese filling which are both superb tasting and quick to do.......... just let your imagination and your left-overs run riot!.




12Bore

Looks good Gareth!
Rena

They DO look good! Must give this a try!!
Kirribindi Farm

Sounds yummy.
I use half a glass of a good Shiraz in my stuffing mix.
And then bake them in a pot of tomato soup.

Jacquie
Rena

Kirribindi Farm wrote:
Sounds yummy.
I use half a glass of a good Shiraz in my stuffing mix.
And then bake them in a pot of tomato soup.

Jacquie


Don't know what 'Shiraz' is, but your recipe also sounds very good! Never thought about cooking them in a pot of tomato soup!
Kirribindi Farm

Shiraz is a variety of red wine.
Any good red wine will do.

Jacquie
Rena

Thank you! Never have cooked with wine... Will have to give your recipe a go.
Yorkshire Geordie

Mrs YG always cooks with wine.
Usually a LARGE glass before starting and then many between starting and finishing.

   

Martyn
Gareth

Rena wrote:
Thank you! Never have cooked with wine... Will have to give your recipe a go.


There are many recipes in the OTG recipe book that contain Wine, Beer, Ale, Port, Cider, Perry, Mead, Elderflower champagne, Ginger beer, etc.

I love to cook with a alcohol based drinks, infact I cook with considerably more alcohol than I drink.
Kirribindi Farm

The other thing I do when making stuffed peppers is boil the peppers in a pot of water first till they are soft.
The skin holds the pepper together still but be careful stuffing them.

You can also use scooped out zucchinis, eggplants or tomatoes to hold the mince mix.

I sprinkle the top with parmesan cheese before baking them too.

Jacquie
Gareth

We had Bacon & Mushroom Chilli stuffed Sweet Peppers for dinner last night, and they were superbly delicious.
Gareth

Left over sausage Penhaligon from Sunday night was used to stuff this evening's Sweet Peppers for dinner
Gareth

I flaked a little Cod and added some Prawns to some leftover Dal to make a fish curry, which I stuffed this evenings sweet peppers with.

       Over the Gate Forum Index -> Recipes
Page 1 of 1
Create your own free forum | Buy a domain to use with your forum