Stuffed peppers or also known as pimientos rellenos is a traditional dish in the Spanish cuisine. It is made of halved or hollowed bell peppers stuffed with a variety of fillings usually rice, vegetables, and meat.
Ingredients:
Vegetarian Stuffed Peppers:
• 2-3 bell peppers (cut into half, membrane and seeds removed)
• 2 cloves garlic (minced)
• 1 small red onion (finely diced)
• 1 can diced tomatoes
• 1 can black beans (rinsed and drained)
• 1 cup cheddar cheese (shredded)
• 1 cup vegetable broth
• 1 tbsp taco seasoning
• 1/2 jalapeno (minced)
• 1/2 cup quinoa
• Salt and pepper to taste
Mediterranean Stuffed Peppers:
• 2-3 bell peppers (cut into half, membrane and seeds removed)
• 2 cups cooked quinoa/orzo
• 2 tbsp oil
• 2 teaspoons Greek seasoning
• 1 cup chicken (finely diced and cooked)
• 1 small red pepper (finely diced)
• 1 small zucchini (finely diced)
• 1 clove garlic (minced)
• 1 tbsp red wine vinegar
• 1 tbsp fresh parsley (chopped)
• 1 cup feta cheese
• 1/2 lemon (juiced)
• 1/4 cup kalamata olives (pitted and chopped)
• Salt and pepper to taste
Italian Stuffed Peppers:
• 2-3 bell peppers (cut into half, membrane and seeds removed)
• 2 teaspoons Italian seasoning
• 2 cloves garlic (minced)
• 1 small onion (diced)
• 1 tbsp oil
• 1 cup tomato sauce
• 1 cup mozzarella (shredded)
• 1 lb hot Italian sausage (casings removed)
• 1 1/2 cup vegetable/chicken broth
• 3/4 cup rice
• 1/4 cup parmesan (freshly grated)
• Salt and pepper to taste
Instructions:
In a large pot, boil the bell peppers for 3-5 minutes until flexible.
Drain and set aside.
Preheat oven to 350 F.
Prepare well-greased roasted dish.
For Vegeterian Stuffed Peppers:
Follow the package directions of how to cook quinoa in vegetable broth.
Set aside.
Set a large frying pan over medium-high heat.
Put oil and let it heat.
Saute onion for 3-4 minutes.
Add jalapeno and garlic.
Saute for 30 seconds.
Put cooked quinoa, black beans, and diced tomatoes.
Season with salt, pepper, and taco seasoning.
Let it cook for 3-5 minutes.
Remove from heat.
Stuff the bell peppers with the mixture.
Top it off with shredded cheddar cheese.
Mediterranean Stuffed Peppers:
Follow the package instructions on how to cook the orzo.
Set aside.
Set a large frying pan over medium-high heat.
Put oil and let it heat.
Saute red pepper and zucchini for 3-4 minutes.
Add garlic and kalamata olives.
Saute for 30 seconds.
Put cooked orzo and chicken meat.
Pour lemon juice and red wine vinegar.
Season with salt, pepper, and Greek seasoning.
Sprinkle parsley.
Let it cook for 3 minutes.
Remove from heat.
Stuff the bell peppers with the mixture.
Top it off with crumbled feta cheese.
For Italian Stuffed Peppers:
Cook rice in vegetable/chicken broth.
Set aside.
Set a large frying pan over medium-high heat.
Put oil and let it heat.
Saute onion for 3-4 minutes.
Add garlic and saute for 30 seconds.
Put hot Italian sausage.
Let it cook until it changes color.
Add cooked rice and tomato sauce.
Season with salt, pepper, and Italian seasoning.
Let it simmer for 5 minutes.
Remove from heat.
Stuff the bell peppers with the mixture.
Top it off with shredded mozzarella and grated parmesan cheese.
Put all the stuffed bell peppers on the roasted dish.
Put inside the oven and let it roast for 15-20 minutes.
Serve and enjoy!
Images – https://www.youtube.com/watch?v=nBuV5YzWmg0
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