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Stuffed Italian Red Pepper : A Makeover With Leftovers

Written By Srimathi Mani on Tuesday, September 11, 2012 | 10:51 PM

Most women would be thrilled shopping for clothes and shoes. These days, I feel the same when I visit the farmers market. I appreciate all the hard work that goes into growing the produce we consume. They might be priced a little bit more than the regular grocery store but, it gives me great satisfaction to meet the people who grow the produce. They are so cheerful, very generous and friendly. It is very relaxing to visit the farmers market every weekend and pick the veggies and fruits that my family and I enjoy for the rest of the week. This week, the peppers were the most colorful and worth adding to my basket. As a result for dinner tonight, we made stuffed peppers.

The peppers are useful as they act as an edible bowl or pockets. The colors they come in make them absolutely appetizing and photogenic. When it comes to stuffed peppers, there are a zillion recipes out there.The recipe that we came up with was with the leftover rice and sauteed veggies, toasted bread, cheese and cherry tomatoes. It was very simple using the leftovers as stuffings and  baking them for 30 minutes. 


Gadgets:

Baking tray
Cutting Board
Knife
Measuring Cups and Spoons
Frying Pan
Spatula
Table spoon
Aluminum Sheets to line baking tray


Ingredients:
Makes 6 Stuffed Peppers

Cooked Rice - 1 cup
Sauteed Veggies ( Potatoes, Onions, Garlic, Salt, Black pepper powder and Chilli Powder) - 2 cups
Toasted Bread Slices - 4 cut into small cubes
Cilantro - 1/2 cup chopped
Cherry Tomatoes - 1 cup cut into halves
Cheese - 2 tbsp per red pepper ( shredded kind)
Oil - 1 tbsp

Preparation:

1. Heat the frying pan. Add the sauteed veggies, cilantro and rice and give it a mix. 

2. Add cherry tomatoes and bread to the rice and veggies. Remove from heat.

3. Cut the top of the peppers, remove the seeds from inside the peppers.

4. Add the cheese first as they will reach the narrow passage of the peppers easily.
5. Add some shredded cheese to the rice and give it a mix. 

6. Stuff the peppers with this mix and cover the pepper with a lid. 

7. Smear some oil in your palm and coat the pepper's skin and place on a lined baking sheet. 

8. Bake for 30 minutes at 400 degrees F. Serve hot.



14 comments:

  1. Those are large peppers! The green ones of that size we get here are promptly made into bajjis. Never tried stuffing them.

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  2. thts looks just so yum ...nice pic

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  3. looks very spicy and yummy dish

    Great-secret-of-life.blogspot.com

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  4. Incredible makeover, beautifully done.

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  5. Finally a recipe from you after a while. looks colorful. Hope it tasted great too

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  6. Wow the stuffed pepper looks very delicious.

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  7. That looks luscious!! Vibrant and lovely!!

    http://aromaticdining.blogspot.com/

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  8. delicious delight..Join me in Know your Flours - Corn flour event in my blog

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  9. Red bell pepper is my daughter favorite, love this stuffing.

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  10. They look lovely ! I love farmers market too :) We havea small one in our neighborhood, but they are open only from June through sep

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  11. I would love these, I am sure. I bet they would be good stuffed with quinoa, maybe in place of the bread. Either way, this recipe is a winner.

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  12. Wow ! Perfect and inviting one...
    http://recipe-excavator.blogspot.com

    ReplyDelete

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