One of the simplest recipes to prepare in the oven is stuffed peppers, a dish that, in addition to being super nutritious, will please the whole family. And it is that admits all kinds of fillings: minced meat, rice, fish and seafood, bechamel sauce, vegetables, legumes…
you can choose some roasted piquillo peppers, a very meaty variety with an exquisite taste. Likewise the bell peppers green, red and yellow are perfect for stuffing, yes, you should choose the medium-sized ones to serve one per diner and that it does not become too heavy. Did you know that they are also very tasty italian peppers stuffed?
Both the bell peppers and the Italian ones can be stuffed in the traditional way, vertically (removing the “lid”) or cut lengthwise, so that you get a kind of little boat.
And, if you like miniature food, why not try stuffing some Padrón peppers? With a cod brandade or a caramelized onion scramble, they will be a guaranteed success.
Steps to stuff peppers
1. Wash and dry them
Wash the peppers under running water and then dry them very well with absorbent paper.
2. Empty them well
Peppers are a hollow vegetable, but before stuffing them you must remove the seeds and white filaments inside. If they are piquillo peppers, the seeds will come out with the previous washing. But the other varieties of peppers do have filaments that you should carefully remove with the tip of a kitchen knife.
3. Shake them
Finally, to completely remove the inner seeds, give them a little shake by tapping them gently against the palm of your hand.
4. Fill them
Insert the stuffing you have prepared into the peppers, either with a spoon or with a pastry bag if they are small or narrow and elongated, like the Italian ones.
5. Cook them
The piquillo ones are already roasted, so they may not need cooking and you can even serve them cold. The others will need a blow from the oven so that their meat is roasted. The cooking time will depend on the variety of pepper and its size. But if you want to make sure they don’t get raw, bake them without filling for 10-15 minutes. Then, fill them and return to the oven to heat the filling and cook them au gratin.
What is the best variety to make stuffed peppers?
Really any of the varieties that have a good size can be served stuffed and will give you good results. The only thing you have to take into account when choosing them is the flavor and texture of each variety.
Thanks to its roasted and smoked flavor, This variety of pepper will be irresistible with creamy fillings with a mild flavor. If you prepare them stuffed and add a little bechamel to the filling, they will be really delicious.
The best of all is that you can always have them on hand in glass jars in the pantry and since they are already roasted, improvise a quick dinner ideal for when you don’t know what to cook.
The secret so that when filling them do not break, it is to do it with a dessert spoon and not fill them to the edge so that the filling does not come out.
Stuffed bell peppers
With a fleshy texture, thick skin and sweet flavor, bell peppers they are one of the favorite varieties to prepare stuffedand it is that their shape and size make them perfect to serve them per unit.
You can fill them with your favorite ingredients since they admit endless combinations, and it will also be as simple as helping you with a large spoon to fill them. Whatever filling you choose, they will be spectacular if you serve them gratin with grated cheese and sprinkled with fresh chopped parsley.
Stuffed Italian Peppers
Even if you see the elongated shape and that makes you doubt, with a pastry bag you have the solution to fill them very effectively and in less time than you had thought. Its sweet flavor and thin skin make it ideal for serving stuffed.
As in the case of the bell peppers, you can fill them with the ingredients that you like the most, you just have to keep in mind that you must chop everything very small to make it more pleasant to the palate and also facilitates the task when filling.
Bell peppers stuffed with rice and minced meat
for 4 people
- 6 colored bell peppers
- 1 onion
- 2 carrots
- 2 cloves of garlic
- 400 grams of rice
- 200 grams of minced meat
- Grated cheese
- Chopped parsley
- Olive oil
Step by Step
Prepare the peppers
Preheat the oven to 200ºC. Wash and dry the peppers. Cut off the tops of the peppers, remove the seeds and lightly season the insides. Take advantage of the caps of the peppers and chop everything you can use.
Make the filling
Peel and finely chop the garlic and onion and fry them in a saucepan with a couple of tablespoons of very hot olive oil. Finely chop the carrot and add it to the sauce to cook it for 4 minutes. Add the minced meat, season to taste and continue cooking for 2 more minutes. Pour the hot broth and rice, cook for 2 minutes and remove from heat.
Bake the peppers
Fill the peppers with the sofrito and place them in a baking dish greased with olive oil. Bake the peppers for 30 minutes, after the time has elapsed, lower the oven temperature to 180ºC and remove the peppers. Cover them with grated cheese and gratin them for 15 minutes. Serve the peppers immediately sprinkled with chopped parsley.