I have Peppers to use up...(6 Posts)
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I'd like to make stuffed peppers, at the age of almost 40 i've only just started to like them so beyond fajitas and salads I haven't really cooked with them yet.
What is your best receipt for stuffed peppers? I have plenty of basic ingredients, plus a mozzarella ball to use up....
*recipe not receipt, typing in the sun sorry!
Since we’ve started eating less meat, I’ve been following this recipe www.bbc.co.uk/food/recipes/roasted_pepper_with_19108
Before that I used this one realfood.tesco.com/recipes/greek-style-stuffed-peppers-with-beef.html
If you want one which uses mozzarella, Gousto has a recipe which looks delicious but I’ve never cooked it before.
I also use a lot of peppers in shakshuka (Hairy Bikers’ recipe) and pitta pizzas.
Thank you, I ended up improvising, cooked some rice, fried off some onion, garlic, sweetcorn, mushrooms and spinach (basically what was on the fridge), stuffed the halved peppers and put a slice of mozzarella on top and put in the oven. They were delicious.
Thank you for the links, I will definitely give these a try. I served mine with chicken but they could become a main meal depending on what they were stuffed with.
Not exactly what you asked for but one of my favourite ways to cook peppers is by Antonio Carluccio, I can find the recipe but it's basically this.
Slice red a yellow peppers thinly, fry in a a fair bit of good olive oil on a medium to high heat until starting to brown, add sliced garlic for a minute or two, then add balsamic vinegar. Delicious with grilled neat.
Chop them up into approx 1 inch squares and random shapes, add the same amount of chunky chopped onion. Smother in olive oil, crushed garlic, pinch of salt and a twist of pepper. Mix by hand in a bowl. Then either flash fry in a pan or even better, use one of those perforated BBQ trays (disposable ones or the good stainless ones that Waitrose sell) and flash BBQ (gas BBQ is fine) and turn them till they just browning and soft. Then add to a pan of chopped tinned tomatoes that have been heated through with garlic and herbs, and a good squirt of tomato ketchup and a teaspoon of balsamic vinegar - hey presto.... tasty ratatouille!
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