Stuffed Bulls Horn Peppers Food

PEPPERS-STUFFED-FROM LIDIA RECIPE - (4.7/5)

Steps:

• Cook the Arborio rice in a large saucepan of boiling water until al dente-tender but firm-about 12 minutes. Drain and cool to room temperature. While the rice is cooking, preheat the oven to 400 degrees F., prepare the peppers, and start the filling: Cut the stems from the peppers and scrape out the seeds and membranes with a teaspoon. Heat 2 tablespoons of the olive oil in a small skillet over medium heat. Stir in the onion and cook, stirring, until wilted, about 4 minutes. Scrape the onion into a mixing bowl, add the ground meat, egg, grated cheese, parsley, oreagano, and cooked rice, and stir together until evenly blended. Divide the filling among the peppers, using about 1/4 cup to fill each pepper loosely. Rub the outside of the peppers lightly with the remaining tablespoon of olive oil, placing them in a 13"x9" baking dish as you do so. Roast the peppers, turning once or twice with tongs, until softened and lightly browned in spots, about 20 minutes. Pour in enough of the tomato sauce barely to cover the peppers. Cover the dish with aluminum foil and bake until the peppers are tender and the filling is cooked through, 30 to 40 minutes. Remove, and let stand 10 minutes before serving. Makes 4 servings

STUFFED BULL'S HORN PEPPERS

Steps:

• Wash the peppers. Cut off the stems and remove the seeds from inside. Do not break or tear the pepper.
• Puncture each pepper with a fork in 3-4 places. Stuff each pepper with the cheese. Avoid having any cheese sticking out of the top of your peppers.
• Broil them over the BBQ, electric grill until tender. Avoid burning the skin.
• When they are tender and the cheese is hot, place them in a deep dish and pour olive oil and balsamic vinigar over each one. Pour enough oil so that you can dip your bread into it.
• Sprinkle the garlic (optional) and sprinkle with salt. Cover and let stand for a couple of hours, swirling them around gently once in a while.
• Serve at room temperature. Can be stored in fridge for 3-4 days.

CHEESY SHRIMP-STUFFED CORNO DI TORO PEPPERS

Steps:

• Place poblanos or cubanelles under a broiler on high, in the oven, or on a very hot grill. (NOTE: Roast or grill 3 large red bell peppers while you roast the poblanos if you are using the Roasted Red Pepper sauce I recommend.) Broil or grill the peppers, rotating until the outer skin is charred all around, but the peppers are still slightly undercooked.
• Place charred peppers in a brown paper bag, closing the end to retain the steam, and allow to cool fro at least 5 minutes to a temperature that you can handle comfortably. Peel away and discard the skin that has charred on the outer surface.
• Using a sharp knife and being careful not to cut all the way through the stem and bottom ends of the pepper, make a vertical slit along one side. Carefully remove the seed strings and core through this slit.
• Chop the garlic, jalapeno, red bell pepper, and shallot; let them stand undisturbed on the cutting board or in a medium sized mixing bowl for about 5 minutes.
• Mince the cilantro and basil and add to the mixing bowl. Shred the mozzarella cheese, adding it and the Boursin to the mixing bowl. Stir well. Add rice, chopped spicy shrimp, shredded cheese, and herbs. Stir to mix well.
• Spray or rub a shallow baking dish with olive oil. Place a prepared pepper on the cutting board with cut side up; spoon stuffing inside, roll to close opening, and place in the baking dish. Continue until all the poblanos are stuffed. If there is extra stuffing it may be mixed with black beans and fresh tomatoes for a lunch salad.
• Bake in a preheated 350 F for 15-20 minutes.
• To serve as main dish: Place 2 peppers on each plate; drizzle with roasted red pepper sauce.
• To serve as appetizers: Arrange all the peppers on a serving dish. Either drizzle red pepper sauce over them on the serving plate, or provide a small dish of red pepper sauce and small ladle for self service.

GREEK STUFFED PEPPERS WITH FETA CHEESE RECIPE

Steps:

• In a saucepan with plenty of boiling salted water, add the peppers and leave them for 5 minutes, until softened. Place the peppers on some paper towel to dry and then cut the upper part of the peppers, along with the stalks and seeds (you will need them later).
• Prepare the stuffing. In a food processor, add 2 tbsp's of olive oil, the garlic and the onion and blend. Add Into a large bowl, along with the chopped parsley, the chopped tomato, the feta cheese, the kefalotyri and mix with with a fork, until the ingredients are combined.
• Use a teaspoon to fill the peppers with the stuffing; spread them in a greased oven tray and use a cooking brush, to coat them with olive oil. Place the stalks back on the peppers, so that the cheese won't pour out, when melted.
• Bake in preheated oven at 170C for 1/2 hour until the peppers are nicely colored and the cheese starts to melt

GYPSY PEPPERS STUFFED WITH FROMAGE BLANC

Steps:

• Preheat an oven to 400 F.
• Rub the peppers with olive oil, the 1/2 teaspoon salt, and the 1/4 teaspoon pepper.
• Place the peppers on a baking sheet and roast for 15 to 20 minutes, until the skin is blistered and the flesh is soft. Remove from the oven and let cool to the touch.
• Peel the peppers, being careful to remove the skin around the stems, leaving the stems in place.
• Make a lengthwise slit into each pepper and remove the seeds.
• Sprinkle the peppers with more salt and pepper.
• Decrease the oven temperature to 375 F. Oil a baking sheet.
• For the filling: Combine all the ingredients in a medium bowl and mix well.
• Gently spoon 1/4 cup of the filling into each pepper. Place the peppers, seam side down, on the prepared pan.
• Bake for 25 to 30 minutes, until the peppers are puffed and the filling is set.
• Serve warm. Reprinted with permission from Organic Marin: Recipes from Land to Table (Andrews McMeel 2008). (Buy from Amazon )