There are such dishes, which, it seems, will surprise no one. They are delicious and nutritious, but they seem mundane and familiar - simple homemade food. For example, what's new in stuffed peppers? Don't jump to conclusions. Simple homemade food prepared according to the recipe of another people sometimes becomes an exotic delicacy. Try stuffing the peppers with vegetables like they do in Mexico or Greece.
It is necessary
-
- Mexican peppers
- 6 large green bell peppers;
- 2 tablespoons olive oil
- 1 medium onion
- finely chopped;
- 2 cloves of garlic
- finely chopped;
- 2 jalapeno peppers;
- half a red sweet pepper;
- 1/2 cup chopped fresh cilantro
- 1 teaspoon of ground cumin;
- 400 g can of red beans in tomato sauce;
- 100 g of grated hard cheese;
- freshly ground black pepper to taste.
- Greek stuffed peppers
- 6 large bell peppers (any color);
- 1/4 cup olive oil
- 1/2 cup grated onion
- 1/2 cup grated carrots
- 1 cup steamed bulgur
- 500 g can of chopped tomatoes;
- 1 3/4 cups water
- 1 tsp sea salt;
- 1/4 tsp freshly ground pepper;
- 1/2 cup finely chopped fresh parsley
- 1/3 cup fresh basil, finely chopped
Instructions
Step 1
Mexican peppers
Cut the green bell peppers in half, cut the stem and remove the seeds.
Heat 2 tablespoons olive oil in a heavy deep frying pan. Thoroughly peel red peppers and jalapeno peppers from seeds, chop finely. Put onion, garlic, jalapeno, red bell pepper, cilantro and cumin in heated oil and simmer over medium heat until golden brown for about 4 minutes.
Step 2
Remove the skillet from the stove and add the beans and half of the grated hot cheese. Stir. Season with salt and pepper to taste. Spread the filling over the prepared green peppers. Sprinkle with the remaining cheese.
Step 3
Preheat oven to 120 ° C, turn on the grill. Place the stuffed peppers on a baking sheet and bake. Cook for about 20-30 minutes. Serve hot.
Step 4
Greek stuffed peppers
Cut off the top of the peppers with a "lid" Remove and discard the seeds and excess white pulp. Rinse the inside of the pepper well and set it aside to dry. Peel and rinse the "caps", add to the rest of the pepper.
Step 5
Heat olive oil in a skillet. Fry the carrots. Put onion grated on a coarse grater and fry it for 1-2 minutes. Add bulgur and stir to coat with butter. Add tomatoes to bulguru with onions, add 1 1/2 cups of water, salt and pepper, reduce heat to medium and bring to a boil. Cook for 10 minutes, stirring constantly.
Sprinkle with parsley and basil and remove from heat. Rest for 5 minutes.
Step 6
Preheat oven to 180C.
Stuff the peppers with bulgur and vegetables. Arrange the peppers upright in a baking dish so that they are snug against each other. Cover with lids, add 1/2 cup water to the bottom of the mold and place in the oven. Cook for 1 hour 15-20 minutes. If the caps burn quickly, cover the tin with foil.
Let cool and serve with feta sauce.
