stuffed pepper, barley pilaf and green salad
Bharva Mirch - Stuffed Peppers recipe
Hello Everyone, Here is a quick simple recipe of Bharva mirch ~ Stuffed Peppers. I used this Anaheim chillies but you can use any pepper you wish like bell pepper, jalapeno pepper, Italian peppers any one that is available. These are mildly spicy and has very good flavor. Even you can make fritters too with same recipe. Instead of grilling just dip it in the batter and fry it in oil. It taste amazing! I hope you like the video and please share your thought with me. And don't forget to hit like button and subscribe!
Below is a Link for the Veggie Burger recipe for the filling recipe
For the nail art in this video click for tutorial
Bharli Mirchi - भरली मिरची | Stuffed Chilli | Recipe by Archana in Marathi | Bharwan Mirch
Watch and learn how to make delicious Bharli Mirchi recipe from our chef Archana on Ruchkar Mejwani.
Bharli Mirchi is a quick and easy to make stuffed chilli where large size green chillies are stuffed with gram flour, grated fresh coconut and aromatic spices.
Ingredients:
250 gms Green Chillies
1 Cup Coconut
1 tbsp Peanuts
1/2 tsp Sugar
4-5 Garlic
1/4th inch Ginger
1 tsp Red Chilli Powder
1/4th tsp Turmeric Powder
1 tbsp Gram Flour
Coriander Leaves
Juice of half a lemon
Oil
Salt to taste
Method:
- In a mixer grinder add grated fresh coconut, peanuts, sugar, garlic, ginger, red chilli powder, turmeric powder, salt, coriander leaves, gram flour and lemon juice. Grind everything coarsely. Stuffing is ready.
- Remove this stuffing in a bowl.
- First slit the green chillies.
- Fill the chillies with a spoonful of this stuffing.
- In a pan heat some oil.
- Once the oil is hot, add the chillies in it.
- Rotate the chillies in the pan. Also add very little water. Cover the pan and cook them till you get blisters on all sides of the chillies.
- Bharli Mirchi is ready to be served.
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Classic Stuffed Peppers Recipe ~ Noreen's Kitchen
Greetings! When I saw that peppers were on sale I decided that I would make some stuffed peppers for dinner. I have not made these in a good long time so they were a special treat!
This is also a great way to stretch your meal dollars. Make enough of the peppers and freeze some before you bake them, that way later in the month you will already have a casserole ready in the freezer. Just pop in a hot oven and bake for an hour and a half to two hours. Serve with a salad and some bread and dinner is done! A no brainer, for sure!
You can find a printable version of this recipe here:
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Easy and Tasty Vegetarian Stuffed Peppers for a Sunny Day | Mediterranean recipes
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Best Stuffed Peppers Recipe | Episode 128
Best Stuffed Peppers Recipe | Beef, Rice and Veggie Stuffed Peppers
I get it, you all have had or made stuffed peppers before! But lets be honest...have you ever had a stuffed pepper and was head over heals about it? Probably not. I have never been a big fan of stuffed peppers because I always felt they lack flavor! To me they were always too bland and I always went to taco bell after LOL. On that note, I wanted to show you how to make an AMAZING stuffed pepper. No bland taste, no lack of seasoning, no taco bell trips after. In fact they are quite the opposite, FULL of flavor and quite filling! The trick is the seasoning used on the beef. Most recipes don't add much besides salt and pepper. Not good enough! I know you guys will love this recipe and all the flavor it provides!
Thank you so much for watching!
xoxo, Court.
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Stuffed Peppers Recipe
Courtney Budzyn - What's For Din'?
| Ingredients |
5 Large Red Bell Peppers
1 Cup Long Grain Rice, Cooked
1 Pound Ground Beef
1 Tablespoon Chili Powder
1 Teaspoon Garlic Powder
1 ½ Teaspoons Ground Cumin
½ Teaspoon Red Pepper Flakes
½ Teaspoon Dried Oregano
½ Teaspoon Paprika
1 Cup Tomato Sauce (Separated)
1 Large Onion, Diced
1 Cup Zucchini
¾ Cup Red Pepper, Chopped from tops of Peppers
1 Cup Mushrooms, Diced
5 Cloves Garlic, Minced
1/3 Cup Shredded Cheddar Cheese
Mozzarella Cheese to Top
Salt and Pepper to Taste
| Instructions |
Preheat oven to 375 degrees F.
Prepare peppers by cutting off the tops, and removing the inner flesh and seeds. Be sure to remove all the white fleshy parts as they give off a bitter taste. Reserve some of the tops and dice to add into the filling.
Place peppers into boiling salted water and cook for 3-4 minutes. Cook just until they are SLIGHTLY tender. Remove to a plate and allow to cool.
Prepare rice as instructed on the back of your rice packaging. Use chicken stock instead of water for added flavor. Set aside.
In a large sauté pan, add ground beef, season with salt and pepper, and cook until brown breaking the meat up using a flat head spatula. Drain the excess fat. Add all seasonings and ½ of the tomato sauce. Stir and continue to cook just to warm through. Remove from the pan and side aside.
In the same pan add onion, zucchini, and diced red pepper. Season with salt and pepper. Cook until softened. About 5 minutes. Add mushrooms and garlic and cook just until the mushroom wilts down.
Finally add the remaining tomato sauce, ground beef, cooked rice, and cheddar cheese. Stir until completely combined.
Fill each pepper with the filling, packing it in using the back of a spoon.
Place peppers in a baking dish, cover with foil, and place into a 375 degree F oven for about 40 minutes. Remove the foil after the first 15 minutes. At the last 5 minutes, remove and top peppers with mozzarella cheese. Set to broil for the last 3-5 minutes or until the cheese is fully melted and bubbly.
Enjoy!