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Stuffed Sweet (Bell) Peppers.

 
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Gareth



Joined: 07 Mar 2007
Posts: 6717


Location: Norwich, Norfolk, UK.

PostPosted: Sun Jan 18, 2015 11:23 pm    Post subject: Stuffed Sweet (Bell) Peppers.  Reply with quote

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!.





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12Bore



Joined: 07 Oct 2011
Posts: 8153


Location: Paddling in the Mersey

PostPosted: Mon Jan 19, 2015 8:50 pm    Post subject: Reply with quote

Looks good Gareth!
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Rena



Joined: 15 Sep 2010
Posts: 3547


Location: Way out West in Klamath Falls, OR-USA

PostPosted: Mon Jan 19, 2015 10:42 pm    Post subject: Reply with quote

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



Joined: 27 Jul 2011
Posts: 33


Location: Melbourne, Australia

PostPosted: Tue Jan 20, 2015 9:39 pm    Post subject: Reply with quote

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
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Rena



Joined: 15 Sep 2010
Posts: 3547


Location: Way out West in Klamath Falls, OR-USA

PostPosted: Tue Jan 20, 2015 10:30 pm    Post subject: Reply with quote

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!
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Kirribindi Farm



Joined: 27 Jul 2011
Posts: 33


Location: Melbourne, Australia

PostPosted: Wed Jan 21, 2015 12:52 pm    Post subject: Reply with quote

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

Jacquie
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Rena



Joined: 15 Sep 2010
Posts: 3547


Location: Way out West in Klamath Falls, OR-USA

PostPosted: Wed Jan 21, 2015 4:05 pm    Post subject: Reply with quote

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



Joined: 11 Jul 2008
Posts: 1261


Location: Devon

PostPosted: Wed Jan 21, 2015 6:14 pm    Post subject: Reply with quote

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



Martyn
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Gareth



Joined: 07 Mar 2007
Posts: 6717


Location: Norwich, Norfolk, UK.

PostPosted: Thu Jan 22, 2015 8:29 pm    Post subject: Reply with quote

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.
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Kirribindi Farm



Joined: 27 Jul 2011
Posts: 33


Location: Melbourne, Australia

PostPosted: Thu Jan 22, 2015 9:38 pm    Post subject: Reply with quote

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
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Gareth



Joined: 07 Mar 2007
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Location: Norwich, Norfolk, UK.

PostPosted: Thu Jan 29, 2015 8:36 am    Post subject: Reply with quote

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



Joined: 07 Mar 2007
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Location: Norwich, Norfolk, UK.

PostPosted: Tue Feb 10, 2015 7:57 pm    Post subject: Reply with quote

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



Joined: 07 Mar 2007
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Location: Norwich, Norfolk, UK.

PostPosted: Tue Feb 17, 2015 10:20 pm    Post subject: Reply with quote

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.


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