Stuffed Peppers - Punjene paprike - Our Aussie Croatian Kitchen
Come and explore the cuisine of Croatia with me. I am learning the basics and following traditions and also adding a little Aussie twist to the classic Stuffed Peppers or Punjene paprika.
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:
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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 Peppers in Tomato Sauce/ Papryki Faszerowane w Sosie Pomidorowym
Stuffed peppers is a dish that you can prepare for lunch, dinner, and even take to work for lunch. You can stuff peppers in different ways. One of my favorites are bell peppers stuffed with 3 kinds of ground meat and mushrooms. In this recipe I used ground beef, ground pork and ground veal. You may also use poultry ground meat. The bell pepper is an excellent vessel for stuffing meat, veggies, rice, and, of course, cheese. It's strong enough to hold its shape in the oven, and the flavor is subtle enough to go well with just about anything.
Ingredients for stuffing:
8 large bell peppers
300 g ground beef chuck
300 g ground veal
300 g ground pork
200 g white mushroom's cubed (I used Champignon mushrooms) (optional)
6 servings of instant white rice (cooked)
1.5 large yellow onion (chopped)
3 cloves of garlic chopped or minced
1.5 tbsp. Vegetable seasoning or salt
2 tbsp. oil for frying
pinch of ground black pepper
Ingredients for sauce:
425 grams of tomato sauce
300 ml milk or half and half
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Stuffed peppers
INGREDIENTS:
- 1 medium onion
- Half a bunch of coriander
- Half a bunch of dill
- 1 medium sized tomato
- 3 tablespoons of round rice
- Half a teaspoon of rosemary
- Half a teaspoon of sweet pepper powder
- Half a teaspoon of dried basil
- 400 grams of minced meat
- 4 tablespoons of olive oil
- 10 Bell peppers
- 50 grams of butter
- 1 full tablespoon of tomato paste
- 6 small tomatoes
- 3 hot peppers
- Salt
- Black pepper
- Water
PREPARATION:
Let's start with the filling first. Finely chop the onion, coriander, dill and tomato and pour into a suitable bowl. Then add 3 tablespoon of rice, rosemary, dried basil, salt and black pepper. Finally, add minced meat and olive oil and mix well. Put it aside.
Clean the insides of 10 bell peppers, pierce them and salt them. Then put the stuffing we prepared in the peppers and put it in the baking dish.
For the sauce, add butter, olive oil, tomato paste, salt, black pepper and fry. Then add 250 milliliters of boiled water and cook until thickened.
Pour the sauce over the bell peppers. Arrange small tomatoes and hot peppers on top.
Bake in an oven preheated to 200-220 degrees for 25-35 minutes.
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Stuffed Peppers Fusion Recipe - (Italian & Indian) - Beginner Friendly
Ingredients
6 Bell Peppers (Red, Yellow or Orange)
150g Mozzarella cheese
Seitan Filling
150g Seitan (spicy)
1⁄2 Cannonball Onion (1 large)
1⁄2 Tsp Cumin Seeds
1⁄2 Can (200g) chopped Tomatoes or same weight Passata
1⁄2 Tbsp Tomato Puree
1⁄2 Tbsp Ginger Paste
2-3 Garlic cloves
1⁄4 Tsp Mild Chilli Powder
1 Tsp Italian seasoning
100ml tepid water
2 Tbsp olive oil
Couscous Filling
60g Couscous
90ml boiled water
1 Small Carrot (95-100g)(grated) 35g Frozen Sweetcorn (defrosted) 1 1⁄2 Tsp Garlic Powder
1 Tsp Smoked Paprika
1⁄2 Tsp Garam Masala
1 Tsp Table salt
1⁄2 Tbsp Olive oil
Prep
Preheat the oven to 190 ̊C
Remove the tops off the peppers, discard the cores and stem. Aim to remove as little as possible from the top/lid, so you have as deep a pepper cup as possible. Finely chop the lids and set aside in a bowl. Place the topped peppers on a silicone lined baking tray and set aside, until the oven has warmed up.
Finely grate the carrot and set aside in the same bowl as the chopped pepper tops. To the same bowl add the 35g of defrosted sweetcorn.
Shred 150g of spicy seitan. I find using a food processor works really well, but equally you could use a grater. Set aside in a small bowl.
Roughly grate 150g of mozzarella cheese and again set aside in a bowl.
Top the onion, then peel before finely chopping and set aside in a small bowl.
Add 1⁄2 Tsp Cumin seeds to the same bowl as the onion.
Measure out 200g of chopped tomatoes in a small bowl. If not using the rest of the can straight away, I freeze them.
To the same bowl add 1⁄2 Tbsp tomato puree, 1⁄2 Tbsp ginger paste, 1⁄4 Tsp mild chilli powder, 1 Tsp Italian seasoning and 100ml of tepid water.
Skin the garlic cloves, then finely chop, before adding to the same bowl.
To a ramekin add 1 1⁄2 Tsp garlic powder, 1 Tsp smoked paprika, 1⁄2 Tsp garam masala and 1 Tsp of table salt.
Method
Set the peppers on their silicone lined tray in the oven and roast for 30 mins. The skins will have blackened areas when ready.
Whilst the peppers are cooking, add 2 Tbsp of olive oil to a wok or non-stick sauteuse pan and bring up to a med heat. Once warmed, add the shredded seitan and cook through until browned, around 4-5 mins.
Add the chopped onion and cumin seeds to the same pan and cook until the onions are soft and translucent, around 8-10 mins.
Add the rest of the seitan stuffing fillings (the tomato mix), stir everything together, bring to boil, before coming back to a simmer. Cook until the everything has reduced and thickened up which is around 13-15 mins.
Start making the couscous filling at the same time as seitan filling. To a med-small pan add 1⁄2 Tbsp olive oil and bring up to a med heat.
Add the carrot, sweetcorn, chopped pepper tops, garlic powder, smoked paprika, garam masala and table salt. Stir well, reduce the heat to low and gently cook until the carrots are tender, around 8 mins.
To the same pan as the carrot mixture, add the 60g of couscous, then immediately add 90ml boiled water. Stir once to mix everything together. Cover with a lid and set aside (off the heat) for 10 mins. Once cooked. fluff up using a fork, ready for serving into the peppers.
By now the peppers should be ready. Once they are, remove from the oven and fill with equal portions of the couscous filling. Use the back of your spoon to compress the filling into the peppers. Then top of with equal portions of the seitan stuffing and again firmly compress into the peppers with the back of the spoon, before covering with the mozzarella cheese. Use a dinner/ soup spoon for the couscous and as you don’t want to damage your non-stick coating, use a small wooden kitchen spoon for the seitan filling.
Return to the oven and cook for a further 10 minutes until the cheese is fully melted and bubbling. Serve whilst hot.
Petit Farcis Tasty
GET THE PETIT FARCIS – STUFFED PEPPER TOMATOES AND COURGETTES RECIPE:
Hello!
Stuffed Peppers, tomatoes or courgettes are called in French Petit Farcis. It is a typical dish from Nice and Provence: Mediterranean vegetables stuffed and cooked in the oven.
GET THE WRITTEN RECIPE:
For the filling
300 gr mincemeat
300 gr sausage
2 eggs
1 onion
100 gr 3 1/4 oz stale bread
1/2 cup milk
1 tsp salt
1 tbsp parsley
1 tsp lemon zest
1/2 cup grated Gruyere cheese
The vegetables
8 red peppers or
large tomatoes optional
round courgettes optional
large onions optional
2 tbsp olive oil
Instructions
1. Soften the stale bread with milk and let it rest for 30 minutes if the bread is hard
2. Add the mincemeat, the sausages without the skin and the salt
3. Add salt, the onion, parsley, lemon zest and cheese
Preparing the vegetables
4. Cut the top of the tomatoes
5. Empty the inside of the tomatoes and add it to the meat. This is optional. If you prefer, remove the seeds and add only the juices
6. Cut the top of the round courgettes
7. Remove the seeds, chop the rest and add to the meat
8. Top the pepers and remove the seeds
9. Chop the tops of the peppers and add to the mix
Stuffing
10. Oil a baking dish
11. Arrange the vegetables and add salt
12. Stuff with the mix
13. Cook in a hot oven at 180 C - 350 F for 40 minutes
TO PRINT THE RECIPE:
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Serving the petit farcis (0:00)
Soak the stale bread in milk (0:34)
Adding meat and spices (0:43)
Preparing the vegetables (0:50)
Stuff the vegetables (1:29)
Bake them (1:45)
Serve warm (1:51)