PORK STUFFED PEPPERS RECIPE (PIMIENTOS RELLENOS DE CERDO)
Bring the taste of Spain into your kitchen with this pork stuffed peppers recipe! They're an easy and delicious meal and a great way to get more vegetables on the table.
Provided by David Pope
Categories Appetizer
Number Of Ingredients 10
Steps:
- Pre-heat your oven to 400°F (200°C).
- Fill a small saucepan with 1.5 cups of water and the cup of rice. Cover with a lid and place over a high heat and bring to boil. Reduce to a simmer and leave over a low heat until the water has evaporated and the rice is cooked.
- Meanwhile, prick the peppers all over with a fork, and microwave on high for 5 minutes until soft but not falling apart.
- Place a large skillet over medium heat and add the olive oil. When the oil is hot, add the onion and saute until soft and translucent (about 4 minutes). Add the garlic, paprika, and cumin and saute for another minute.
- Next, add the ground pork to the pan and saute, stirring often, for another 5 minutes or until nicely colored all over. You can add a splash of water to the pan if it looks too dry.
- Pour the can of tomatoes into the pan and add the tomato paste/sofrito. Stir to combine and simmer for another 5 minutes until it has reduced slightly. Remove from heat and stir in the rice. Season with salt and pepper.
- Stand the peppers upright in a large baking tray, and split the rice-pork mixture evenly among them. Don't overfill, leave a little room at the top. Place the pepper tops back on and bake in the oven for 15-20 minutes until the filling has reduced and is no longer runny. Serve by themselves as an appetizer or tapas, or with a salad or potatoes for a light main.
STUFFED PEPPERS WITH PORK AND RICE
Making the most out a little minced pork, this dish makes for a tasty and different lunch. Originally I came up with a slightly different version without meat which was inspired by holidays to Cyprus, this is a twist on that.
Provided by AskCy
Categories One Dish Meal
Time 2h
Yield 6 full peppers, 3-6 serving(s)
Number Of Ingredients 15
Steps:
- cook the rice as you normally do (follow the packet instructions) leave to one side.
- soften the onions in a large pan.
- add the diced celery.
- add the pork and stir in well allowing to colour.
- then put in the garlic, tomato purée, dried oregano, smoked paprika, salt and pepper and stir inches.
- cook the mixture together for a minute then add the vegetable stock, stir in well and allow to reduce by about half.
- At this point cut your peppers in half and scoop out any seeds or white ridges (leave the green stalk as it holds it together).
- When the pan mixture has reduced mix in the rice and then stuff the peppers with the mix.
- Give a little drizzle of olive oil and an optional sprinkle of grated cheese.
- Bake in a medium hot oven for about 30-60 minutes (so the peppers colour and soften but don't over do it).
- Serve.
Nutrition Facts : Calories 707.3, Fat 25.4, SaturatedFat 5.8, Cholesterol 86, Sodium 111.5, Carbohydrate 82.3, Fiber 9.3, Sugar 13.4, Protein 38.5
MEAT STUFFED RED PEPPERS (PIMIENTOS RELLENOS DE CARNE)
A Spanish recipe I found on "About.com". Here is what is stated: The Spanish love peppers and prepare them in many different ways. This meat stuffed pepper recipe uses ground meat as the stuffing for roasted peppers. They are breaded and fried, then accompanied by a rich-tasting onion sauce.
Provided by diner524
Categories Meat
Time 35m
Yield 4 serving(s)
Number Of Ingredients 14
Steps:
- If you will roast and peel the peppers yourself, do that first. (Add 20 minutes to the cooking time.).
- Note on Peppers: To serve as a main course, use 4 whole roasted red bell peppers, stem removed, so they may stuffed at top. (Many canned or bottled peppers are slit open lengthwise and therefore are not suitable for stuffing.) If whole roasted peppers are not available in your area, or you prefer freshly roasted peppers, roast the red bell peppers, peel and de-seed them before preparing filling. Use our simple step-by-step instructions on How to Roast Peppers over a BBQ grill, or under a broiler. If you wish to make a tapa, use 12-18 roasted small piquillo peppers.
- Peel the garlic and place in a mortar with the parsley sprigs. Mash together with a pestle.
- Place ground beef in a medium mixing bowl with garlic, parsley, milk, eggs, salt and paprika. Mix thoroughly. Stuff each of the roasted peppers, being careful not to tear the peppers. Close top with a toothpick.
- Heat the olive oil in a frying pan. While oil is heating, beat the remaining two eggs in a small mixing bowl. Place 1/2 cup bread crumbs in a separate small mixing bowl.
- When oil is hot, dip red peppers into beaten egg and carefully roll to cover all sides. Remove and carefully roll in the bread crumbs. Place in hot oil to fry for 8-10 minutes, turning as the crumbs brown. Keep pan on medium heat so as not to burn.
- As the peppers are cooked, remove them from the pan with a slotted spoon or spatula and set aside on a plate.
- Peel and chop onion. In a clean frying pan on medium heat, heat a few tablespoons of olive oil. When hot, sauté onions until they are thoroughly browned. Add flour and stir. Pour in wine and broth, mix well and cook for 5-10 minutes. Sauce should begin to thicken.
- Carefully place peppers into frying pan with onion sauce and reduce heat to medium low. Continue to cook 5-8 minutes. If sauce begins to stick, add a bit of water and stir.
- Serve on plates surrounded by onion sauce.
PORK STUFFED BELL PEPPERS
Make and share this Pork Stuffed Bell Peppers recipe from Food.com.
Provided by Denise in NH
Categories Pork
Time 45m
Yield 6 serving(s)
Number Of Ingredients 9
Steps:
- Lightly brown ground pork in large frying pan; pour off drippings.
- Sprinkle salt and pepper over meat.
- Add cream of celery soup, corn and onions.
- Simmer for about 10 minutes.
- Cut peppers in half lengthwise and remove seeds and membrane; cook in boiling salted water for 2 minutes; drain.
- Fill pepper halves with meat mixture and place on rack in a roasting pan.
- Bake in a 350 oven for 15 minutes.
- Sprinkle salt on both sides of tomatoe slices and place on top of stuffed peppers and sprinkle with Parmesan cheese; bake 15 minutes longer.
Nutrition Facts : Calories 425.8, Fat 26.2, SaturatedFat 9.4, Cholesterol 112.2, Sodium 965.1, Carbohydrate 16.1, Fiber 2.2, Sugar 4, Protein 31.6
PIMIENTOS DEL PIQUILLO RELLENOS DE CARNE
This tasty little dish is very typical all over Spain, this version uses ground meat, though perhaps the most common version uses flaked fish or tuna.
Provided by canarygirl
Categories Pork
Time 1h5m
Yield 6 serving(s)
Number Of Ingredients 17
Steps:
- Mix together the meats, garlic and parsley, and season with salt and pepper to taste.
- Brown the ground meat over medium high heat (no oil necessary) until done, and drain grease.
- Add flour, stir well, and a little bit of milk (about 1/4 to 1/2 cup) and stir until thickened.
- Fill each pepper with meat mixture and seal with a toothpick.
- Dredge peppers first in egg, then in bread crumbs.
- Make the sauce: Heat 2 tablespoons olive oil over medium heat.
- Sautee onion and garlic until transparent, then add white wine, 1 tablspoon chopped parsley and nutmeg and reduce the wine a bit.
- Add tomato sauce and simmer 20 minutes.
- Meanwhile, fry the peppers: Heat oil over medium high heat.
- Fry peppers until golden, about 3-5 minutes total, and drain on paper towels.
- Place peppers in a serving dish, and pour sauce over and serve.
SPANISH RICE-STUFFED PEPPERS (PIMIENTOS RELLENOS)
ZWT7, South & Central America. These stuffed peppers cook in the sweet juices from the tomato and peppers. From http://www.spain-recipes.com
Provided by UmmBinat
Categories Peppers
Time 1h20m
Yield 4 Stuffed Peppers, 4 serving(s)
Number Of Ingredients 10
Steps:
- Cut off the stem ends of the peppers, keeping them as lids to replace later, and scrape out the inner membranes with a teaspoon.
- Heat the oil, sauté the red pepper slowly until it is tender and remove.
- Fry the onion until tender, add the cod brown it lightly.
- Add the tomato after a few minutes, then put back the cooked pepper, and stir in the raw rice, saffron and parsley. Salt to taste.
- Fill the peppers carefully and lay them on their side in an ovenproof dish, being careful the filling doesn't fall out (you can wrap them in tinfoil to help hold them together). Cover the dish and put it in a hot oven for about 1 1/2 hours. The rice cooks in the juices from the tomato and pepper. If the peppers are thin-skinned, you may need to add a little stock towards the end of the cooking time.
Nutrition Facts : Calories 186.3, Fat 7.8, SaturatedFat 1.1, Cholesterol 32.4, Sodium 1505.5, Carbohydrate 12.9, Fiber 4.2, Sugar 8.7, Protein 15.5
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