how do you stuff your peppers?

[May Kasahara]

I go for a piedmont style stuffed pepper - ded easy, just cut lengthways like others have said and add in tomatoes, garlic, olive oil seasoning and a couple of anchovies. Yum! I sometimes stick some cheese in too.

I like these, or more recently I've been using chopped red onion, chunks of feta, chopped olives and a splash of olive oil. Simple but surprisingly tasty.

 

[Biddlybee]

What's a piedmont pepper then? Or is that the style of cooking em?

 

[zenie]

I like em stuffed with scrambled eggs

Haven't done em in ages though, too much of a faff, stuffed peppers indeed

 

[pootle]

What's a piedmont pepper then? Or is that the style of cooking em?

It's yer bog standard pepper - I think the piedmont refers to the style. Here's delia to tell you more:

http://www.deliaonline.com/recipes/piedmont-roasted-peppers,1314,RC.html

 

[mr steev]

They don't look cooked. Especially the one on the left.

I used to cut them like in that pic (with little hats on) but I have since decided that that is too ponsy, and they generally fall over. So I cut them lengthways now.
Stuff with onions, mushrooms, olives, herbs etc, fresh breadcrums and an egg yolk or black eyed beans, rice, onions and spices.

 

[susie12]

this is nice - fry some onion, add mince and about half tsp cinnamon, add some pine nuts and lightly fry, add little tomato puree to moisten, maybe a little water, or lemon juice, put in/on the peppers, bake. I love those long red shiny peppers, they're really sweet and soften in the oven better than bell peppers -

 

[selamlar]

Fucked if I know how many peppers this will do, probably quite a lot, but this is the proper way to do it:

Peppers.
4 or 5 onions, finely chopped
4 or 5 cloves of garlic, crushed
2 tbsp dried mint
4 tbsp red (sweet, not chilli) pepper paste
4 or 5 small tomatos, deseeded and chopped.
2 tbsp toasted pine nuts
about a cup (sorry!, you try working it out with no scales) very finely chopped parsley
2 cups rice (baldo if you can get it, if not, use pudding rice)
1 tsp chilli flakes
some black pepper to taste
some (about half a cup) olive oil. Mixture should be moist and sticky, but not runny.

Method.


Mix all the other ingredients together.

Holding pepper upright with the stalk at the top, PUSH the stalk and surrounding green bit vertically down into the body of the pepper, then pull out. Empty the remaining seeds out. Fill with stuffing mixture.

Layer into the base of a heavy saucepan, and weigh down, a plate is ideal.

Boil a kettle of water, and completely completely cover the sarma with boiling water, then place on the heat and boil fast for 5 mins, then reduce heat and simmer for about another 10-15 min. Check if cooked. Drain, and cool in the pan.

Tada!

 

[MightyAphrodite]

i stuff peppers with (black) peppered mince and rice. cooked separately of course, then mixed up before shoving in the peppers.

not sure if that's a bonefide recipe but we like it round our 'ouse.

thats a good recipe for em and basically how i make em too...only difference is i add bout a half cup of mushrooms and half cup of black olives and do a quick eggwash on the outside of the actual pepper because....errr well because thats how my mam taught me to make em ....

and dont cut em sideways!

this is what they should look like (ish) when theyre done