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Sweet and Sour Peppers Stuffed With Rice or Bulgur and Fennel
![Sweet and Sour Peppers Stuffed With Rice or Bulgur and Fennel](https://static01.nyt.com/images/2013/10/15/science/18recipehealth/18recipehealth-articleLarge.jpg?width=1280&quality=75&auto=webp)
- Total Time
- 1 hour
- Rating
- Notes
- Read community notes
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Ingredients
- 3cups water
- ⅓cup sugar
- ⅓cup sherry vinegar
- 1onion, sliced
- 6garlic cloves, sliced
- Salt to taste
- 1bay leaf
- 4sprigs fresh thyme
- 4medium or 3 large red peppers, cut in half, seeds and membranes removed
- 2tablespoons extra virgin olive oil
- 2medium-size fennel bulbs (about ¾ pound), finely chopped
- 2garlic cloves, minced
- 2cups cooked red, brown or black rice, or bulgur
- Freshly ground pepper to taste
- ½cup chopped fresh mint, parsley, dill or chervil, or a mix
- 1 to 2ounces feta, crumbled (optional)
Preparation
- Step 1
Simmer the peppers. Combine the water, sugar, vinegar, sliced onion, sliced garlic, salt, bay leaf and thyme in a large saucepan and bring to a simmer. Add the peppers, turn the heat to medium and boil gently for 15 minutes, checking and spooning liquid over the peppers from time to time if they are not submerged. Remove from the heat, allow to cool, cover and refrigerate until cold.
- Step 2
Heat the olive oil over medium heat in a large skillet and add the fennel and a pinch of salt. Cook, stirring often, until the fennel is tender and fragrant, about 5 minutes. Add the garlic and continue to cook, stirring, for another 30 seconds to a minute, until fragrant, then stir in the rice or bulgur and mix together. Season to taste with salt and pepper and remove from the heat. Stir in the herbs.
- Step 3
Set a strainer over a bowl and drain the peppers. Blot them dry with paper towels and arrange on a platter or on plates if serving cold. Arrange in a lightly oiled baking dish if serving hot, and preheat the oven to 350 degrees. Fill with the rice mixture and spoon 2 teaspoons of the marinade over the filling of each serving. Sprinkle on the feta. Serve or chill if serving cold. If serving warm place in the oven for 15 minutes, until the cheese softens.
- Advance preparation: You can make the filling up to 2 days ahead, and the sweet and sour peppers will keep for a week, refrigerated in the marinade. If the skins separate from the flesh, just gently pull them off. The peppers will remain intact, like roasted peppers.
- Note: Depending on the peppers you use, the skin might come loose after they simmer. If it does, carefully pull it off, taking care not to tear the peppers.
Private Notes
Cooking Notes
Has anyone tried adding some spice to the simmering peppers? Thinking about trying this. Slice a jalapeño ?
I added a minced jalapeño to the grains mix. It was delicious.
Great recipe! I braised the peppers and added chorizo. Yummy
Crazy!! That’s what I thought about the flavor mix. This recipe may not make sense to you either when you first look. I made this because I had the ingredients ( bulgur) and wanted to “use” it. I am delighted that I did. It’s easy to do and did not take long at all. Flavors are complex and crisp and light. Very different profile. A great addition to my repertoire.
WARNING--this takes much longer than an hour. I suggest giving room of 3 hours before you plan to eat. If they turn out a little soon, they are easily kept warm/reheated in the oven.
Also, I thought they were just ok until I drizzled the finish product with tamari/soy sauce and drizzled one line of ketchup across the top--just a recommendation!
What Marinade?
The liquid the peppers were boiled in.
Thank you!!
Excellent flavors, textures and satisfying.
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