Stuffed Peppers Fusion Recipe - (Italian & Indian) - Beginner Friendly
Ingredients
6 Bell Peppers (Red, Yellow or Orange)
150g Mozzarella cheese
Seitan Filling
150g Seitan (spicy)
1⁄2 Cannonball Onion (1 large)
1⁄2 Tsp Cumin Seeds
1⁄2 Can (200g) chopped Tomatoes or same weight Passata
1⁄2 Tbsp Tomato Puree
1⁄2 Tbsp Ginger Paste
2-3 Garlic cloves
1⁄4 Tsp Mild Chilli Powder
1 Tsp Italian seasoning
100ml tepid water
2 Tbsp olive oil
Couscous Filling
60g Couscous
90ml boiled water
1 Small Carrot (95-100g)(grated) 35g Frozen Sweetcorn (defrosted) 1 1⁄2 Tsp Garlic Powder
1 Tsp Smoked Paprika
1⁄2 Tsp Garam Masala
1 Tsp Table salt
1⁄2 Tbsp Olive oil
Prep
Preheat the oven to 190 ̊C
Remove the tops off the peppers, discard the cores and stem. Aim to remove as little as possible from the top/lid, so you have as deep a pepper cup as possible. Finely chop the lids and set aside in a bowl. Place the topped peppers on a silicone lined baking tray and set aside, until the oven has warmed up.
Finely grate the carrot and set aside in the same bowl as the chopped pepper tops. To the same bowl add the 35g of defrosted sweetcorn.
Shred 150g of spicy seitan. I find using a food processor works really well, but equally you could use a grater. Set aside in a small bowl.
Roughly grate 150g of mozzarella cheese and again set aside in a bowl.
Top the onion, then peel before finely chopping and set aside in a small bowl.
Add 1⁄2 Tsp Cumin seeds to the same bowl as the onion.
Measure out 200g of chopped tomatoes in a small bowl. If not using the rest of the can straight away, I freeze them.
To the same bowl add 1⁄2 Tbsp tomato puree, 1⁄2 Tbsp ginger paste, 1⁄4 Tsp mild chilli powder, 1 Tsp Italian seasoning and 100ml of tepid water.
Skin the garlic cloves, then finely chop, before adding to the same bowl.
To a ramekin add 1 1⁄2 Tsp garlic powder, 1 Tsp smoked paprika, 1⁄2 Tsp garam masala and 1 Tsp of table salt.
Method
Set the peppers on their silicone lined tray in the oven and roast for 30 mins. The skins will have blackened areas when ready.
Whilst the peppers are cooking, add 2 Tbsp of olive oil to a wok or non-stick sauteuse pan and bring up to a med heat. Once warmed, add the shredded seitan and cook through until browned, around 4-5 mins.
Add the chopped onion and cumin seeds to the same pan and cook until the onions are soft and translucent, around 8-10 mins.
Add the rest of the seitan stuffing fillings (the tomato mix), stir everything together, bring to boil, before coming back to a simmer. Cook until the everything has reduced and thickened up which is around 13-15 mins.
Start making the couscous filling at the same time as seitan filling. To a med-small pan add 1⁄2 Tbsp olive oil and bring up to a med heat.
Add the carrot, sweetcorn, chopped pepper tops, garlic powder, smoked paprika, garam masala and table salt. Stir well, reduce the heat to low and gently cook until the carrots are tender, around 8 mins.
To the same pan as the carrot mixture, add the 60g of couscous, then immediately add 90ml boiled water. Stir once to mix everything together. Cover with a lid and set aside (off the heat) for 10 mins. Once cooked. fluff up using a fork, ready for serving into the peppers.
By now the peppers should be ready. Once they are, remove from the oven and fill with equal portions of the couscous filling. Use the back of your spoon to compress the filling into the peppers. Then top of with equal portions of the seitan stuffing and again firmly compress into the peppers with the back of the spoon, before covering with the mozzarella cheese. Use a dinner/ soup spoon for the couscous and as you don’t want to damage your non-stick coating, use a small wooden kitchen spoon for the seitan filling.
Return to the oven and cook for a further 10 minutes until the cheese is fully melted and bubbling. Serve whilst hot.
Irresistible Spanish Stuffed Peppers with Rice & Chickpeas
EPISODE 565 - How to Make Spanish Stuffed Peppers with Rice & Chickpeas
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EASY STUFFED BELL PEPPERS - SOOOOO YUMMY ????
These classic stuffed peppers are so easy to make and the perfect weeknight meal that the whole family can enjoy. So good, so filling, and a great way to enjoy summer veggies all year round.
Here is the list of ingredients you need:
1 Onion
Garlic 2 cloves
Sunflower oil 20ml
Salt 1 gr
Ground beef 800gr
Ground black pepper 1gr
Vegetable stock 3gr
Paprika powder 1gr
Tomato paste 30gr
Tomato sauce 200gr
Cooked rice 500gr
6 Bell peppers
Mozzarella cheese 6 slices
Bake at 190°C 10-12min
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???? Guys, if you liked this video, I would be very grateful if you could like it and subscribe to my channel. Sharing it with your friends on social networks or via private message would help me a lot too! ❤️
I'd also love to read your comment in the section below. If you try to make it at home I'd love to hear back from you!
#quickrecipes #recipe #easybellpeppers
Stuffed peppers
INGREDIENTS:
- 1 medium onion
- Half a bunch of coriander
- Half a bunch of dill
- 1 medium sized tomato
- 3 tablespoons of round rice
- Half a teaspoon of rosemary
- Half a teaspoon of sweet pepper powder
- Half a teaspoon of dried basil
- 400 grams of minced meat
- 4 tablespoons of olive oil
- 10 Bell peppers
- 50 grams of butter
- 1 full tablespoon of tomato paste
- 6 small tomatoes
- 3 hot peppers
- Salt
- Black pepper
- Water
PREPARATION:
Let's start with the filling first. Finely chop the onion, coriander, dill and tomato and pour into a suitable bowl. Then add 3 tablespoon of rice, rosemary, dried basil, salt and black pepper. Finally, add minced meat and olive oil and mix well. Put it aside.
Clean the insides of 10 bell peppers, pierce them and salt them. Then put the stuffing we prepared in the peppers and put it in the baking dish.
For the sauce, add butter, olive oil, tomato paste, salt, black pepper and fry. Then add 250 milliliters of boiled water and cook until thickened.
Pour the sauce over the bell peppers. Arrange small tomatoes and hot peppers on top.
Bake in an oven preheated to 200-220 degrees for 25-35 minutes.
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BON APPETITE to everyone preparing. ????
Please don't forget to like the video and subscribe to our channel. ????????
Stuffed Peppers | Stuffed Pepper Recipe | Slow cooker Recipe
HI Neighbours, I hope you are all doing well!! Today's video I put together some stuffed peppers with a taco flair and cooked them up in the slow cooker! they came out really good and the recipe and ingredients are below here.
This make 6-7 really good size stuffed peppers or if you don't want to make that many this recipe is easy to cut in half
also if you want to make the whole amount and have some left over filling do the suggestion in the video.
6-7 large sweet bell peppers of any colour
1 lb or 453 grams of ground beef
1 package of low sodium taco seasoning mix
1 1/2 cups of cooked Mexican style rice
1 small onion diced fine
tops of peppers diced
1 can of diced tomatoes ( I used the kind with green chilies in them 540 mls or 18 oz can)
pour the juices from the can into your crockpot
1 can or jar of marinara sauce or spaghetti sauce ( 680 mls or 23 oz)
2 cups of shredded cheese of choice ( I used mozzarella )
Cut tops off of your bell peppers and clean out the insides . I take out the white part and the seeds
In a large bowl mix together your beef, taco seasoning, half of your shredded cheese, your diced onion, half of your diced up top part of your peppers, your cooked rice and your diced tomatoes but strain juices from your can of diced tomatoes into your crock pot. Mix everything together well.
In your crock pot that you poured the juices of your can tomatoes add a bit of your can marinara to bottom of crock pot add the other half of your diced sweet bell peppers ( the tops)
Stuff your peppers with the mixture
place stuffed peppers in your crock pot
pour the rest of your marinara sauce around and on your peppers
rinse out the can of sauce with 1/4 cup of water and add to crockpot
top with the rest of your cheese pressing it on top of your peppers
Cover and bake on low for about 6 hours or more depending on how tender you like your peppers and the beef is cooked
high for about 4 hours
#cookingwithneighbors #comfortfood #stuffedpeppers #crockpotcooking #crockpotrecipies #vintagerecipes #tacotuesday #tacoseasoning #stuffedbellpepper #cookingwithneighbours #whatsforsupper #whatsfordinner
Mince Stuffed Peppers
In this video food tutorial we are making and showing you step by spell how to make a healthy meal, our famous Stuffed Peppers!
This is mine and Daniela's easy tutorial on the Stuffed peppers that both of our families absolutely loved????????!
Our Stuffed Peppers include:
4-6 peppers
330g of Pork Mince
1/2 chili
1 clove of garlic
6-6 tbs of Sweetcorn
Herbs,salt and dried sweet peeper
Created using VideoFX Live: