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-> Recipe Collection
-> Dairy & Pareve Meals
artsy
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 Wed, Oct 21 2020, 1:54 am
Is the point to put a cooked filling (like rice and beans) and then cook the filled pepper to soften outside?
How high should liquid be in pan/pot?
Please tell me the easiest way (as specific as possible with everything including filling) to make a a vegetarian version of stuffed peppers.
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Teomima
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Wed, Oct 21 2020, 2:51 am
I sautee some finely diced veggies (onions, celery, carrots, zucchini), season heavily (salt, pepper, cumin, sweet, smoked, and hot paprika, tumeric, parsley, a bit of thyme and oregano), then add uncooked rice and olive oil to toast and season the rice a bit.
Fill hollowed peppers 2/3 full with this veggie and raw rice mixture, pack upright into tall pan, pour tomato juice and crushed tomatoes in and around the peppers, cover tightly and bake for a good long time.
Same recipe for stuffed zucchini, carrots, onions, etc.
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ChanieMommy
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Wed, Oct 21 2020, 3:09 am
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I have a nice receipe for tomatoes stuffed with breadcrumbs, but I don't know if this will work with peppers...
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