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Paprikas, summery stuffing. (aka bell peppers)

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ChrisFlanders View Drop Down
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Post Options Post Options   Thanks (0) Thanks(0)   Quote ChrisFlanders Quote  Post ReplyReply Direct Link To This Post Topic: Paprikas, summery stuffing. (aka bell peppers)
    Posted: 14 August 2012 at 12:31

It's high summer and a lot of vegetables and fruit are now at their best, like these paprikas or as you may call them "bell peppers". Nicely ripe, juicy, ferm and crunchy, just what we need to stuff them. We're gonna use rice as half of the stuffing to keep it a light summery dish.

Start by cooking a cup of rice and let it cool down entirely. I used Thai Jasmin rice, but any other of your own choice will do nicely. I always cook rice with the absorbtion method= 1 cup of rice and 1+1/2 cup of water and 1 teaspoon of salt. Put a lid on and start on medium high until it boils. Do NOT stir!! Turn the heat down to very low and let it be like that, cover still on and again, NO stirring whatsoever! After some 10 minutes, remove from the heat, still no stirring at all, keep the lid on for another 5-10 minutes. You now should have perfectly nice and loose rice and all cooking water is absorbed.

Let's do the paprikas. Start by peeling them, it takes just a few minutes. Do use a similar peeler like in the picture (it's a Skandinavian Fiskars). You will not be able to remove all the peel in all corners, but still most of it. Remember; most people do not digest paprika peel and have estomach trouble after eating paprika, so the peel has to go. You will notice that the paprika turns all sweet and not bitter at all when you peeled it.

Cut a cap off and hollow the paprika. Set aside. Leave the stalk on, just for fun.

Make the stuffing. I used around 300 grams of 50/50 veal and pork minced meat for two paprikas (and a cup of rice). Put the meat in a large bowl, add the cold rice, herbs and spices as you like and mix well using both hands. I added parcely and a bit of cumin. Use anything that comes from your imagination. I also added 2 tbsp of Thai sweet chili sauce, which is of course entirely optional but yummie. Mix and stuff the paprikas. Turn the leftover mixture into meatballs, someone will enjoy a little snack later that night!

Sprinkle the paprikas with olive oil and bake in the oven at 180°C/350°F for 30-45 minutes.

Meanwhile, make a tomato sauce. I produced more a tomato coulis. Tomatoes are so excellent this time of the year, it's a sin to add too much stuff to them. I cut tomatoes in chunks, put them in a cooking pot with 1/2 cup of water, just to get it all started, added a few whole cloves of garlic, just crushed a little so you can remove them easily when done. I also added a branch of fresh basil, straight from the plant, s&p. Let cook for 20 minutes on medium low, mix with a handmixer and push through a sieve. How simple and utterly tasty is that?

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Margi Cintrano View Drop Down
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Post Options Post Options   Thanks (0) Thanks(0)   Quote Margi Cintrano Quote  Post ReplyReply Direct Link To This Post Posted: 15 August 2012 at 02:30
Stuffed Red Bell Peppers, lovely aromatic and delicious dish. Thank you for posting. 
 
For many years, living in the Mediterranean, where this dish is extremely popular, I have been stuffing them with a Greek accent, dill, currants and raisins, pinenuts & lemon zest scented rice, similiar to the rice used in Greek Stuffed Grape Leaves ( Dolmades ).
 
I shall try this  recipe for Labor Day Weekend, the last weekend of August.
 
C.B. Thanks for posting.  
 
M.C.
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Post Options Post Options   Thanks (0) Thanks(0)   Quote TasunkaWitko Quote  Post ReplyReply Direct Link To This Post Posted: 15 August 2012 at 08:54
Beautiful photography as always, chris - thank you for such a delicious and easy-looking post!
 
I am guessing this would also be very good with tomatoes, and would really love to try this for my next Mediterranean-themed meal.
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Margi Cintrano View Drop Down
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Post Options Post Options   Thanks (0) Thanks(0)   Quote Margi Cintrano Quote  Post ReplyReply Direct Link To This Post Posted: 15 August 2012 at 08:57
Tas,
 
I prepare stuffed ripe vine red Mediterranean tomatoes and it is delicious too, however, different than with bell peps.
 
Enjoy, either way ...
 
Margi.
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Post Options Post Options   Thanks (1) Thanks(1)   Quote ChrisFlanders Quote  Post ReplyReply Direct Link To This Post Posted: 15 August 2012 at 09:33
Originally posted by TasunkaWitko TasunkaWitko wrote:

...
I am guessing this would also be very good with tomatoes, and would really love to try this for my next Mediterranean-themed meal.
You could serve both bell peppers and tomatoes for a Med theme, even add stuffed small courgettes (you probably call them zucchini) to make it all complete and colorful. It's easy to make 3 different tasting stuffings by simply adding different herbs or spices. Or for instance, stuff the tomatoes with meat only, leaving out the rice.
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Margi Cintrano View Drop Down
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Post Options Post Options   Thanks (0) Thanks(0)   Quote Margi Cintrano Quote  Post ReplyReply Direct Link To This Post Posted: 15 August 2012 at 09:52
Also, aubergine / eggplant for a rainbow ...
 
The Mediterraneans, Italians, Greeks, Turkish and the Spaniards stuff veggies with meat, rice and other veggies ... There is an enormous repertoire ...
 
I like the posted recipe, and wish to try it ...
 
Good post,
M.C.
Volamos a Mediterraneo, un paraiso que conquista su gente u su cocina.
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