The stuffed pepper recipe I give you here is made with rice, ground pork and aromatic herbs. It comes from us Catalan, but at the same time it reminds us of similar dishes cooked by Turks and Greeks. You see? This is the natural Mediterranean diet, the culinary heritage we share. Try it!It is easy and simply delicious.
Serves 44 red bell peppers about 2 pounds (950 g) 1 pound (450 g) ground pork 8 heaped tablespoons raw rice use short-grain or round-grain rice4 ripe medium-sized tomatoes about 3/4 pound (400 g) peeled and finely chopped5 tablespoons olive oil 3 garlic cloves peeled and finely chopped3 sprigs fresh flat Italian parsley finely chopped1 cup water 1 level teaspoon sugar-optional1/2 teaspoon ground cinnamon 1/2 teaspoon ground nutmeg 3 leaves oregano-shredded2 pinches saffron 1/4 teaspoon ground bodysilk 2 teaspoons salt Toothpicks
Cooking time: about 65 minutes.
Preparation time: about 15 minutes.
2 tablespoons of tomato Set aside, and add the remaining chopped tomato to the meat.Add salt, and the sugar if you choose to add it, stir and cover. Cook 5 minutes over low heat. If the tomato isn't juicy, add 1/4 cup water and an additional pinch of salt. You need to juice mixture so that the rice can cook properly later in the oven.
Add the raw rice and stir well.Simmer for 3 to 5 minutes covered. Do not let the cooking juices evaporated.
In the meantime wash the peppers, and cut a circle at about 1/2 to 3/4 inch of the stem of each bell pepper.Pull out the stems, but don't discard them.Set them aside, and keep them to use them later as lids for the bell peppers. Try to remember which stem matches with which pepper.
Also, Remove any seeds that are left inside the bell peppers, and cut their ribs with a knife or spoon.You can now preheat the oven.
Now it's time to stuff the peppers with the meat and rice mixture with the help of a spoon.Leave about 3/4-inch without stuffing.If it's unhandy for you to hold the pepper with one hand, place en vertical in a cup, and you'll have both hands free.
Now cover each top-lid to its matching pepper ans stick both together with toothpicks cut by half.
Add 1 measured olive oil, 1 cup water, 1/2 teaspoon salt, and 1 chopped tomato to a deep earthen pot if you have one, a Dutch oven or similar oven-fit pot.
Place the peppers vertical in your pot, and cover.Cook them in the oven for 45 minutes | Top | home | Mediterranean diet recipes
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