Stuffed Bell Peppers in the Oven – Recipe:

http://chefdepaprika.com/2012/10/stu...RecFoodCooking

Ingredients (6 servings)
6 large bell peppers, I found some chocolate colored in the farmers market
about 500-600 g ground beef
1 medium onion
4-6 garlic cloves
2 tablespoon butter
1 medium carrot & 1 medium smaller parsley root either fresh or from soup.
salt, pepper to taste
1 teaspoon nutmeg
1-2 teaspoons hot paprika
2 tablespoons soy sauce
200 g rice
a few fresh parsley leaves – chopped
100 g melting cheese whichever you prefer (cheddar, brie, gorgonzola, mozzarella, etc.)
Preparation method:
Chop the onion and garlic cloves.
Dice the carrot and parsley root into 1 cm cubes.
Cook the rice until almost done, do not overcook it because it will cook some more in the oven.
In a frying pan melt the butter over medium heat and fry the chopped onion and garlic until translucent.
Add the ground meat and stir fry for about 10-15 minutes until the meat is uniformly browned. If using fresh carrot and parsley add them when adding the beef,
Since I used the carrot and parsley from the veal soup prepared a day before, I added them to the pan when the meat was browned already. Stir-fry for another 2-3 minute.
Preheat oven to 180 C.
Add the parsley season with salt, pepper, soy sauce, hot paprika and nutmeg..
Add the cooked rice and fry for another minute stirring thoroughly until well homogenized.
Cut off the top of each pepper, pull out the stem portion and clean of the seeds.
If you prefer the peppers softer blanch the bell peppers in boiling water for abort 2 minutes. I skipped this step because mine were well ripe maybe a bit even overripe.
Place the bell peppers in an ovenproof dish cut side up. If any doesn’t stand straight up, place a small slice of pepper under it.
Stuff the meat and vegetables mixture into the peppers and place some shreds of melting cheese on the top.
Add them to the oven and bake for 20-30 minutes.
You can serve immediately while still hot, or serve it cold, quartered, as snacks.

I think I watched a Rachel Ray show where she stuffed Red Bell Peppers-I
have to say it was very pretty. I need low carb recipes that don't use
rice or pasta. I could definitely see stuffing a bell pepper with
lasagne layers minus the noodles. For effect only one could put a pretty
shaped cooked pasta on top as a garnish. I wonder if anyone has ever
made dried pasta pieces in the shape of a rose-you could even tint them
with tomatoe to a rose shade.

z z wrote:
>
> I think I watched a Rachel Ray show where she stuffed Red Bell Peppers-I
> have to say it was very pretty. I need low carb recipes that don't use
> rice or pasta. I could definitely see stuffing a bell pepper with
> lasagne layers minus the noodles. For effect only one could put a pretty
> shaped cooked pasta on top as a garnish. I wonder if anyone has ever
> made dried pasta pieces in the shape of a rose-you could even tint them
> with tomatoe to a rose shade.

Give me a break. "lasagna layers minus the noodles?" Why not just say meat
and cheese? Lasagna minus the noodles isn't lasagna. A stuffed pepper is
basically that anyway.

And a shaped pasta as a garnish? Get a life. You don't want the pasta
anyway. If you want a pretty topping on your glop, add a small pine cone.
(that idea thanks to SW)

G.

On Sat, 20 Oct 2012 12:05:42 -0400, Gary > wrote:

>z z wrote:
>>
>> I think I watched a Rachel Ray show where she stuffed Red Bell Peppers-I
>> have to say it was very pretty. I need low carb recipes that don't use
>> rice or pasta. I could definitely see stuffing a bell pepper with
>> lasagne layers minus the noodles. For effect only one could put a pretty
>> shaped cooked pasta on top as a garnish. I wonder if anyone has ever
>> made dried pasta pieces in the shape of a rose-you could even tint them
>> with tomatoe to a rose shade.
>
>Give me a break. "lasagna layers minus the noodles?" Why not just say meat
>and cheese? Lasagna minus the noodles isn't lasagna. A stuffed pepper is
>basically that anyway.
>
>And a shaped pasta as a garnish? Get a life. You don't want the pasta
>anyway. If you want a pretty topping on your glop, add a small pine cone.
>(that idea thanks to SW)
>
>G.

The peppers could be stuffed with layers of cooked veggies (eggplant,
zuchinni, spinach, onion, etc.) between layers of cooked saw-seege and
topped with cheese... line the interior of the pepper with a good
schmear of ricotta, top with mozz. Garnish with strips of anchovy or
for yoose cowards garnish with a fan of pepperoni slices. Bake a
panful in tomato sauce. I like stuffed peppers split lengthwise, like
boats, you get twice as many and can heap in more stuffing. I actually
prefer stuffed green peppers... but you can make an assortment of all
the colors you find... just make plenty as they will go fast, and left
overs will freeze well. I couldn't care less about carbs, I'd serve
mine on a heap of pasta draped with that sauce and a goodly sprinkle
of grated parm, and a big jug of dago red... mangia!