suresoli.blogg.se - Tasty recipes stuffed peppers

#TASTY RECIPES STUFFED PEPPERS HOW TO#
#TASTY RECIPES STUFFED PEPPERS PLUS#

Some recipes leave out the tomato sauce but I think that’s one of the things that makes it so delicious. So don’t be afraid to create your very own perfect recipe. It’s sometimes been passed down through many generations! Then remove to allow the veggies to get slightly charred on top.Īs with other traditional Greek recipes like moussaka (you have to try this too!), everyone seems to have their own recipe.

Cover the baking dish with aluminium foil for the first half of the cooking time.

If you have one, save some time by using a food processor to grate all the veggies.

Leave enough around the edge so that the ‘shell’ stays intact.

Use a teaspoon to scoop the tomato flesh out.

You want them to be perfectly cooked in the same time as everything else in the dish. Then bake until the potatoes and vegetables are perfectly soft.

Pour tomato sauce you made over the top, along with some water.

Tuck potato wedges into the spaces between the stuffed veggies.

Stuff vegetables with rice and meat filling.

Make a simple rice, minced beef, vegetables and herb filling on the stove top.

Stand hollowed-out tomatoes and peppers in a large baking pan.

Scoop seeds and ‘bits’ out of peppers.

This will be your sauce for pouring over during cooking.

Scoop tomato flesh out and throw into food processor with a few more simple pantry ingredients.

Slice the tops of the tomatoes and peppers off with a sharp knife.

Here’s the basic (easy, 5 step!) process: These delicious mince stuffed tomatoes and peppers are one of those recipes that’s worth the little bit of extra effort.

#TASTY RECIPES STUFFED PEPPERS HOW TO#

However… it’s a tasty, comforting meal all year round! How to make it Top tip: This is a great recipe to make in the summer when big juicy ripe tomatoes and bell peppers/capsicum are at their best. TO SERVE: Unless you’re a vegan (in which case see below) you HAVE to serve your gemista with a chunk of feta cheese. You need just 2 or 3 to cut into small wedges to tuck among the veggies!

I usually use another starchy rice such as arborio or risotto rice. What’s the best kind of rice to use? Traditionally, a Greek rice called Carolina is used.

#TASTY RECIPES STUFFED PEPPERS PLUS#

Plus loads of herbs and spices – oregano, allspice, cinnamon, and fresh parsley and mint. RICE AND BEEF FILLING: As well as rice and minced beef, you need grated onion, zucchini and carrot, more garlic, tomatoes and tomato puree. Whizz in a food processor with the flesh scooped out of your tomatoes and voila! All you need is olive oil, tomato puree/paste, garlic, sugar/honey, salt and pepper. TOMATO SAUCE: Pouring loads of easy tomato sauce all over the dish before you cook it takes it from good to absolutely delicious. Preferably Greek! It makes all the difference to the final taste. Use a really good quality extra virgin olive oil. OLIVE OIL: You need more than you would think (but trust me) for the sauce, and more for cooking. PEPPERS/CAPSICUM AND TOMATOES: Use the biggest, reddest tomatoes you can find! I often use green peppers because they’re easy to find and often cheap, but yellow, red and orange are great too. It might take a while to gather everything together, but as I said, it’s worth it 😉 A lot of the ingredients are herbs, spices and other flavourings. This is one of the longest ingredients lists you’ll find here on Scrummy Lane.īut don’t worry. You can add pine nuts and/or sultanas or raisins to the stuffing. You can replace the meat with lentils, You can use different vegetables like zucchini/courgette or eggplant. ✔ With the potatoes tucked between the stuffed vegetables and the yummy tomato sauce poured over the top, this is a balanced one pan meal. I usually freeze half for the next time I make gemista. ✔ The recipe makes enough rice filling to make the meal twice.

It’s worth it though! We have it for dinner twice and there are still leftovers to freeze for another time. It’s an easy recipe, but it takes a bit of time. ✔ The recipe makes a big batch – enough for 6 to 8 people. ✔ Like all good authentic Greek dishes, this recipe has got plenty of good quality olive oil in it. ✔ I’m not shy about adding plenty of herbs and spices, so it’s REALLY tasty. I made the recipe as written, and it was probably the best stuffed peppers I ever made.” ***** Steve I wished I had made more filling, and more tomatoes.