your best stuffed pepper or stuffed zucchini recipes....
I have a lot of peppers and zucchini, and I was planning to stuff some this weekend.
Usually I use a combination of ground beef or lamb, tomatoes, rice, oregano and onions to stuff them, but I was thinking about trying something new this time.
What are your favourite fillings for peppers and zucchinis?
I stuffed some Jalepeno's with herbed cream cheese. I piped in the cheese, I actually used a syrange that I got at the pharmacy for giving the kids medicine.
I first removed all of the seeds, and then I stuffed it. I chilled it, I then dipped it in egg and rolled it in PAnko, and fried it in peanut oil. I stuffed the top with bread crumbs so the cheese would not ooze out.
A lighter version of stuffed peppers using primarily tomatoes - had a friend make them for us with in Italy with fresh farm produce and it was amazing - duplicated with summer tomotaoes here in NYC and still very good:
2 Red Peppers, halved lengthwise, deseeded and the stem left on
2 Yellow Peppers, halved lengthwise, deseeded and the stem left on
Sea Salt and Black Pepper
1 Clove garlic, peeled and sliced finely
24 Cherry Tomatoes, halved
3 Fresh Red Chillies, 2 sliced and one deseeded and finely chopped
2 Tablespoons Capers, soaked and drained
Handful olives, pitted
A Bunch Fresh Basil, leaves picked
2 Tablespoons red or white vinegar
Extra Virgin Olive oil
Optional: 8 Sliced Pancetta or Smoked Bacon
4 Slices Sourdough Bread
4 Balls Mozzarella Cheese, torn in half
2 Handfuls Arugula
1. Cut the peppers in half and put salt in them and place on a baking tray.
2. Mix the ingredients highlighted in red in a bowl and squeeze together with your hands (add chilli to taste)
3. Stuff the peppers tightly with the mixture make sure you put all the juice in too.
4. Put in the oven at for 20mins at 200 degrees C/ 400 degrees F (until you see the peppers getting soft)
5. Take it out and place strips of pancetta on the peppers
6. Put back in the oven for 10mins
7. Serve on the bread with a good mozzarella and the arugula on the side
Zucchini Stuffed with Limas and Pumkin Seeds
Halve and cook zucchini... scoop flesh and reserve
Cook some barley
Saute shallot in olive oil til translucent (can add garlic if desired). Add in cooked lima beans, reserved zucchini, barley, sage, parsley. MIx together, and season to taste with salt and white pepper. Add a dash of nutmeg. Allow to cool a bit. Stir in one egg, gently beaten, some currants and toasted pumpkin seeds.
Fill boats and bake. About five minutes before done, sprinkle with gruyere and allow to cook til cheese is golden and bubbly.
I cut the peppers in half first, then boil the peppers for a few minutes before stuffing them. Drain well, turn oven on to 350. If you have a Trader Joe's near by, purchase a jar of the julienne sliced sundried tomatoes. I also cheat and use 1 package of sliced mushrooms.
For 6 peppers
1 pkg. mushroom
4 cloves garlic
10 dried apricots
1/2 c. raisins
1 jar julienne sun dried tomatoes
about 2 c. fresh bread crumbs
1 c parmesean cheese
11/2 - 2 chicken broth
1/2 c. toasted pine nuts
S & P
In food processor chop / pulse mushrooms, onions, garlic, and apricots. Drain oil from tomatoes into a skillet, add tomatoes to the processor, pulse with other ingrediants. Saute the mushrom tomato mixture in the oil. Add in the fresh bread crumbs, raisins, and cheese, toss and moisten with chicken broth as needed. Add parsley and pinenuts. Stuff peppers, sprinkle with olive oil and bake for 1/2 hour.