CookEatShare также доступен на языке: English
Закрыть

Рецепт Roasted vegetable stuffed Bell Peppers

click to rate
2 голоса | 1877 визитов

Let the ingredients illuminate your imagination. Beets -- Carrots -- Cauliflower -- Onions -- Peppers -- Potatoes. Don't be afraid to forgo some ingredients and just use what you got.

For a dedicated post...refer here:
http://www.foodessa.com/2013/10/use-what-you-got-to-stuff-your-peppers.html

Порций: 2
Tags:

Ингредиенты

  • . > (American / Metric measures) <
  • . > Gather enough vegetables to fill up a large baking sheet: Beets, Carrots, Onions and Potatoes
  • . Vegetables roasted with a MARINADE consisting of generous splashes of: fortified Sherry wine, Balsamic vinegar, e.v. Olive oil, dollop of Dijon mustard, lemon marmelade as well as Seasoning: - generous sprinkles of each: sea salt, granulated garlic powder, dried herbs : basil, marjoram, rosemary, tarragon
  • .
  • . 3 large Bell Peppers * (halved lengthwise and cleaned out)
  • . Cheese variation: strong Cheddar, Friulano (mild Italian cheese), Parmesan (about a cup grated and packed)
  • .* Note: Bell peppers of the green variety is usually not recommended for this type of recipe. It has a tendency to turn a less appealing discoloration and does not hold the same sweet flavour.

Инструкции

  1. . Pre-heat oven to 375F/190C/Gas5. Get a large baking sheet ready. Position oven rack on the 2nd level from the bottom.
  2. .> Part-1
  3. . Cut vegetables into medium size pieces and place into a very large bowl. Pour the MARINADE over top and toss all vegetables to fully coat them. Once the oven has reached its temperature, spread the vegetables evenly throughout the pan. Roast for the first 40 minutes. Afterwards, remove the pan and give the vegetables a toss. Roast for another 20 minutes or until the vegetables are fork tender. Cool the vegetables to room temperature before placing them into the food processor to get puréed with all the seasoning. Note: this could have been done a day or two ahead and the peppers stuffed when you need them.
  4. .> Part-2 - meanwhile:
  5. . Using a small-medium saucepan, prepare to lightly steam the six halved peppers for no more than 10 minutes. Take them out to slightly cool. This step could be skipped, however it will not only reduce the amount of oven cooking time, it also preserves more nutrients and helps keep the vibrant color. At the same time, the stuffing won't have a chance to over-dry.
  6. .> Part-3 - Assembly:
  7. . Prepare a lightly oiled 9x12inch (23x30cm) shallow, oven proof dish. Position oven rack on the 2nd level from the bottom. Stuff the peppers by packing in the roasted vegetable purée evenly throughout the pepper cavities. Place and snuggle all six pepper halves into the pan and sprinkle the grated cheeses equally.
  8. . Bake at 375F/190C/Gas5 for 30 minutes. Close the oven heat and leave them rest for another 15 minutes without ever opening the oven door during the whole time. Serve and enjoy.
  9. . Happing cooking from Claudia's Kitchen...FOODESSA.com
Насколько вам нравится данный рецепт?
Click to rate it:
x

Link to Recipe

Embed Recipe 400px wide (preview)

Embed Recipe 300px wide (preview)

Отзывы

  • Robyn Savoie
    I like stuffed peppers and going to try this. I too like cutting them in half lengthwise instead of just the tops.
    1 reply
    • Foodessa
      07 октября 2013
      Thanks Robyn for writing.

      BTW, the tops off on pumpkin style peppers work wonderfully...that's when we have the chance to find those peppers ;o)
      Hope you have a chance to give this recipe a try...and let me know if you do ;0)

      Flavourful wishes,
      Claudia

    Комментарии

    • judee
      07 октября 2013
      This is the most unique recipe I've ever seen for stuffing peppers.
      1 reply
      • Foodessa
        07 октября 2013
        Coming from a good cook like yourself is quite a compliment...thanks.
        BTW, when I created this dish kind of by accidant, I realized how unique it was as well ;o) I love when that happens.

        Ciao for now,
        Claudia
      • ShaleeDP
        07 октября 2013
        This is really nice. I have my own version of this and have tried several times. I like capsicums :)
        1 reply
        • Foodessa
          07 октября 2013
          Hi Shalina...thanks for your comment. I'll need to look up your idea with capsicums...interesting ;o)

          Flavourful wishes,
          Claudia

        Leave a review or comment