Healthy Stove top Stuffed Peppers
Healthy Stove top Stuffed Peppers - light and healthy meal, perfect, delicious, filling lunch or dinner.
Ingredients:
water for cooking the rice
pinch of salt
5.6 oz (160 g) brown rice
6 large bell peppers
2-3 tbsp olive oil
1 small onion, diced
17.6 oz (500 g) ground meat ( mixed meat or beef)
1 cup water
1 tomato, diced
1 tomato, sliced
1 clove of garlic, chopped
1-2 tsp pink Himalayan salt
1/2 - 1 tsp black pepper
1 tsp paprika
8.5 us fl oz (250 ml) tomato juice
water
fresh parsley for garnish
Wash the peppers, remove the stems by making a circle on top of each pepper. Remove the seeds too.
Add salt and brown rice to boiling water. Stir and cook for 15 minutes. Remove from the heat.
Meanwhile heat the olive oil at medium heat.
Add onion and saute for 5 minutes.
Add ground meat and water.
Stir well and add diced tomato, chopped clove of garlic and spices.
Cook for 15 minutes then stir in brown rice.
Stuff peppers with the meat/rice mixture and place in a pot.
Cover the top of each pepper with tomato slice.
Pour in tomato juice.
Pour in water until it reaches 1/2 inch under the pepper top.
Cook for 30-35 minutes. After 15 - 20 minutes add more water.
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PICKLED CHEESE-STUFFED PEPPERS (How I make stuffed hot cherry peppers with cheese in oil)
Summer might be gone in Adelaide but my hot pepper plants are growing like crazy and continue to reward me with plenty of pods.
In this video, I show you how I make pickled and cheese-stuffed cherry peppers, using my large hot cherry comb peppers.
Most of the cheese-stuffed peppers available in supermarkets and delicatessens use sweet peppers, so I wanted to show you how I do them with spicy peppers.
Pickling the peppers is essential so they do not spoil. Pickling them allows them to be stored in the fridge for longer.
This batch turned out amazing, I tried some on some hot freshly baked wood oven bread.
If you try this recipe out and enjoyed this video, please leave a comment, like and subscribe. It really means the world to me.
Thanks for watching and see you same chilli time, same chilli Channel.
PICKLED AND CHEESE STUFFED PEPPERS:
10-15 Large Red Hot Cherry Bomb Peppers
PICKLING LIQUID:
1 cup distilled white vinegar
1 cup water
2 tablespoons salt
1 teaspoon peppercorns
2 tablespoons sugar
CHEESE STUFFING:
150g hard Feta cheese
1 + ½ Tablespoons of Greek Yoghurt or soft cheese (Cream cheese, mascarpone, ricotta)
Pepper to taste
Optional – 1 teaspoon of Italian herbs
Oil – Canola, Sunflower, Rice Bran or vegetable oil, not olive oil – Olive oil will solidify in the fridge.
METHOD:
1. Remove placenta and seeds from cleaned peppers
2. Add salt, peppercorns, sugar, vinegar and water to a saucepan and bring to the boil.
3. Add the peppers to the boiling liquid, mix around to ensure they are all covered with the liquid and turn heat off.
4. Allow to steep for 5 minutes.
5. Mash feta in a bowl and then add yoghurt/cheese and season to taste.
6. Fill peppers with cheese and place in clean sterilised/sanitised jar.
7. Cover with oil, put lid on and place in the fridge.
8. Serve with antipasto or bread.
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#hotpeppers #stuffedpeppers #cheese
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How To Make The Best Stuffed Peppers
Today we're making Italian stuffed peppers using bell peppers, rice, ground beef, and marinara. These are topped with mozzarella cheese and baked until bubbly. This is a great dish to make for weeknights and a leftover pepper or two makes a great lunch the next day!
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****PRINT RECIPE WITH INSTRUCTIONS AND PROCESS SHOTS****
INGREDIENTS WITH GRAM AMOUNTS
6 large bell peppers - cut in half and seeds removed
1/4 cup (56g) olive oil - divided
1 1/2 pounds (680g) ground chuck
2 cups (410g) cooked white rice
8 cloves garlic - minced
1 cup (240g) low-sodium beef stock
1 cup (90g) Pecorino Romano - grated
1/4 cup parsley - minced
1/4 cup basil - chopped
1/4 teaspoon crushed red pepper
2 teaspoons dried oregano
4 cups (960g) marinara sauce - divided
3/4 cup (180g) water
1 cup (100g) mozzarella - shredded
2 1/2 teaspoons kosher salt divided, plus more to taste
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Bell Peppers Stuffed with Meat (with a nice yogurt sauce)
Back in the old days, babushkas told young devotchkas that if they wanted to steal a man’s heart, they should sneak in quietly and stab him to death, then carve it out. Or alternatively, they could just learn how to make him the famous пълнени чушки. Which translates to Stuffed peppers. Now, this special slav dish comes in a couple of varieties, some rich folks would use meat, others would make it completely vegan out of necessity, but today I will show you the most common way to make it. St,ffed with some homemade grated pork, mediocre amounts of vegetables and a very special sauce!
Products:
- 150g rice
- Pork ham 800g
- 10-12 big peppers
- 2 carrots
- 250g tomatoes canned
- 1 big onion
- Summer savory
- Cumin
- Sweet red paprika (babushkas sell it on the streets here)
- Salt
- pepper
White Sauce:
- 200g yogurt
- 2 eggs
- 100-200ml milk
- 3 tbsp flour
Timestamps:
0:00 Intro
1:07 Products needed
1:55 Cooking
6:35 Bonus Slavness
8:02 Slav difficulty level
8:20 Taste Test on the Balcony
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Cantonese Stuffed Peppers with Fish (釀青椒)
Cantonese stuffed chili peppers! These are a great dish that come from the town of Shunde originally, and while they might not seem it at first are stuffed with... fish. (Pescatarians rejoice!)
We'll be moving to Shunde in a couple months, so we're planning on tackling a number of different dishes from there. Definitely looking forward to diving into fish tofu ;)
Recipe's here:
And check out our Patreon if you'd like to support the project!
Outro Music: Add And by Broke For Free
ABOUT US
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Learn how to cook real deal, authentic Chinese food! We post recipes every Tuesday (unless we happen to be travelling) :)
We're Steph and Chris - a food-obsessed couple that lives in Shenzhen, China. Steph is from Guangzhou and loves cooking food from throughout China - you'll usually be watching her behind the wok. Chris is a long-term expat from America that's been living in China and loving it for the last nine years - you'll be listening to his explanations and recipe details, and doing some cooking at times as well.
This channel is all about learning how to cook the same taste that you'd get in China. Our goal for each video is to give you a recipe that would at least get you close to what's made by some of our favorite restaurants here. Because of that, our recipes are no-holds-barred Chinese when it comes to style and ingredients - but feel free to ask for tips about adaptations and sourcing too!
Stuffed Bell Pepper Masala Tikki
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Servings - 2 - 3
INGREDIENTSBoiled potatoes - 400 grams
Coriander - 2 tablespoons
Green chili - 1 tablespoon
Ginger - 1 tablespoon
Cumin powder - 1 teaspoon
Garam masala - 1/2 teaspoon
Red chili - 1/2 teaspoon
Salt - 1 teaspoon
Lemon juice - 1 teaspoon
Boiled green peas - 80 grams
Bread crumbs - 20 grams
Bell pepper
Oil
Hung curd - to taste
Chaat masala - to taste
Red chili - to taste
PREPARATION
1. In a mixing bowl, add 400 grams boiled potatoes, 2 tablespoons coriander, 1 tablespoon green chili, 1 tablespoon ginger, 1 teaspoon cumin powder, 1/2 teaspoon garam masala, 1/2 teaspoon red chili, 1 teaspoon salt, 1 teaspoon lemon juice, 80 grams boiled green peas, 20 grams bread crumbs and mix all the ingredients well.
2. Take one bell pepper and cut off the top and remove the stem out by using sharp knife.
3. Run a knife all around the bell pepper and take out the center/inner part and deseed them gently to make them hollow for stuffing.
4. Spoon by spoon fill the bell pepper with potato mixture and press it down with the spoon to ensure they are well filled.
5. Cut bell pepper into ½ to 1 inch thick circle by using sharp knife.
6. Heat some oil in a non stick pan.
7. Now take bell pepper ring and put it one by one on pan and cook on medium heat for 2 minutes.
8. After 2 minutes flip it over and cook from another side for further 2 minutes.
9. Cook the bell pepper tikki from both the sides.
10. Garnish the bell pepper tikki with hung curd so spoon the hung curd into a piping bag and pipe the hung curd onto the bell pepper tikki.
11. Lastly sprinkle chaat masala and red chili powder.
12. Serve hot.