1. This document provides a recipe for vegetarian stuffed bell peppers. It serves 6 people and includes ingredients like bell peppers, breadcrumbs, parmesan, herbs, rice, beans, cheese and vegetables.
2. The method describes precooking the bell pepper shells for 40 minutes, then making a stuffing by sautéing onions and peppers and combining them with rice, beans, pine nuts, olives and cheese.
3. The bell peppers are filled with the stuffing and baked for 20 minutes, then topped with breadcrumbs and baked for 20 more minutes. The stuffed peppers can be refrigerated for up to 5 days.
1. This document provides a recipe for vegetarian stuffed bell peppers. It serves 6 people and includes ingredients like bell peppers, breadcrumbs, parmesan, herbs, rice, beans, cheese and vegetables.
2. The method describes precooking the bell pepper shells for 40 minutes, then making a stuffing by sautéing onions and peppers and combining them with rice, beans, pine nuts, olives and cheese.
3. The bell peppers are filled with the stuffing and baked for 20 minutes, then topped with breadcrumbs and baked for 20 more minutes. The stuffed peppers can be refrigerated for up to 5 days.
1. This document provides a recipe for vegetarian stuffed bell peppers. It serves 6 people and includes ingredients like bell peppers, breadcrumbs, parmesan, herbs, rice, beans, cheese and vegetables.
2. The method describes precooking the bell pepper shells for 40 minutes, then making a stuffing by sautéing onions and peppers and combining them with rice, beans, pine nuts, olives and cheese.
3. The bell peppers are filled with the stuffing and baked for 20 minutes, then topped with breadcrumbs and baked for 20 more minutes. The stuffed peppers can be refrigerated for up to 5 days.
Serves 6. 6 ea. bell peppers, washed. Herbed Crust Mixture (for the stuffing and topping). 1/2 cup (40g) bread crumbs 1/3 cup (40g) Parmesan, grated 1 cup fresh Italian parsley, washed and thinly chopped 6 basil leaves, rinsed thinly chopped 3 garlic cloves, minced 1 Tbsp olive oil. Method Combine all ingredients together. Use two-third of the crust mixture for the stuffing and reserve the remaining for the topping (end of cooking). Bell Peppers Stuffing 3/4 cup (130g) cooked rice (wild blend or other kinds) 3/4 cup (130g) cooked black beans 3/4 cup (150g) cheese such as ricotta, cubed gruyre, gouda, Mexican cheese blend 1 Tbsp (15ml) olive oil 1 Tbsp (15g) unsalted butter 1 medium size onion 1 cup (240g), chopped 1 ea. extra bell pepper, diced 1 bouquet of fresh thyme 1 ear of corn, grilled 1 cup (200g) diced tomatoes or canned 1/2 tsp (5g) chipottle in adobo sauce, minced (optional) 1/2 cup (50g) pine nuts, toasted 1/4 cup (40g) kalamata olive, chopped Two-third of the herbed crust mixture Salt and pepper to taste 1 ea. (50g) whole egg.
Vegetarian Stuffed Bell Peppers Recipe.
Method Preheat oven to 350F (180C). Cutt off the 6 peppers tops. Remove the white membranes and seeds. Place peppers on a baking tray lined with a silicone mat or parchment papper. Drizzle olive oil, salt and pepper and precook for 40 minutes. Stuffing: Grill corn over the flame and wrap in plastic to steam. In a hot skillet, add butter and olive oil and saut the onions and diced bell pepper and thyme bouquet for 10 minutes on medium high heat. Add tomatoes, chipottle and corn kernels and cook for another 10 minutes. Transfer mixture into a large bowl. Remove and discard the thyme bouquet. Add rice, beans, pine nuts, olives, cheese and two-third of the herbed crust mixture. Add salt and pepper to taste then mix in the egg. Assembly Fill the precooked bell peppers shells generously with the stuffing. Bake stuffed peppers for 20 minutes. Remove from oven and top each pepper with the remaining herbed crust mixture and finish baking for 20 minutes more. Place bell peppers hats back on and serve warm bon apptit! Stuffed bell pepper can be refrigerated for up to 5 days then, rewarm them before serving or kept frozen for weeks.