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Tuesday, 9 February 2016

Peppers Some Facts Plus : Stuffed Peppers With Beef and Cheese


Sometimes called bell peppers or capsicums, these sweet, mild peppers come in a variety of colours, and are related to chillies. Whatever colour they are, they're all essentially the same variety, but have been allowed to ripen to different degrees; green are the youngest and sharpest, followed by yellow, orange and then red, which are the sweetest.

You can also find longer, pointed examples, sometimes called Romano, which are sweeter still, as well as black peppers, which have a flavour similar to the green variety - when they're cooked they turn green, so it's best to use them raw if you want to keep their striking colour.

Availability:

All year round, but the British season is March to October.

Choose the best:

Look for glossy, firm, evenly coloured peppers, with no soft patches.

Prepare it:

However you want to slice up a pepper, you always need to remove the core, pith and seeds. To skin peppers, lay them on a foil-lined grill pan and turn the grill to high. Turn them now and again until the skin is blackened all over, then put them in a bowl and cover with cling film, or seal in an airtight plastic bag. When they're cool, their skin can be peeled off easily with your fingers.

Store it:

Fresh peppers will keep for a few days in the fridge. Roasted and skinned, as above, they'll keep for around a week, as long as they're covered in olive oil in an airtight container.

Cook it:

Roast (35-40 minutes); cut into strips and stir fry (4-5 minutes).

The above details taken from here

If you are looking for a great recipe using Bell peppers, then how about this one:
Stuffed peppers with spicy ground (minced) beef with plenty of cheese.

Ingredients:
4 servings

4 large green bell peppers
1 lb (450 g) ground (minced) beef
½ can crushed tomatoes
2 teaspoons chili powder
2 teaspoons cumin powder
1 teaspoon salt
½ teaspoon pepper
1 onion, medium size
2 cloves of garlic
2 tablespoons olive oil
8 oz. (225 g) shredded cheese (mozarella)

This lovely recipe idea comes from Anne Aobadia, at Diet Doctor.
You can see how to make them here

I'm sure you will enjoy them with a mixed green salad.

All the best Jan

10 comments:

DeniseinVA said...

Love every color but the green is not too much to my taste. I like to slice them for snacking and also put them in stir-fries. This recipe looks delicious. Will definitely try it. Thanks Jan :)

Anonymous said...

What a good idea, they do look delicious.

Jenny S

Crafty Green Poet said...

I love peppers, specially those the multicoloured ones!

Cranberry Morning said...

I love this recipe. There is nothing I'd rather have for dinner tonight, except that unfortunately I have fish already on the menu. Maybe over the weekend I'll make this. We are great pepper lovers in this house.

Gail said...

Stuffed peppers are a favorite here when they are in season.

The Shadow used to be an old radio show beginning in the thirties here. Ended a month after I was born but I'm sure they did reruns.

Have a great week.

Debbie said...

i make them in a very similar way, i use rice in mine!!!!

Plowing Through Life (Martha) said...

So delicious! I love peppers. And my mom made stuffed peppers regularly when I was a kid. It was a favourite dish, for sure!

Lowcarb team member said...

Denise
Hey, why not use red ones for this recipe idea!
Peppers are such a colourful addition to any meal and I agree they are so handy for snacking.

Jenny
Glad you liked this idea - hope you may try it soon

'CGP'
Peppers are so versatile aren't they and this recipe with a green salad is very good

Judy (Cranberry Morning)
Well, I'm sure you will enjoy your fish - but peppers at the weekend could be a very good idea

Gail
Stuffed peppers is a great dish,
Many thanks for letting me know about 'The Shadow' from your recent blog post here
http://gailatthefarm.blogspot.co.uk/2016/02/the-shadow.html
I also read the 'Wiki' article which others may also find interesting
https://en.wikipedia.org/wiki/The_Shadow

Isn't blogging great - you never know where a conversation / article will lead.

Debbie
Isn't that the joy of recipes - you can amend them to suit - I think couscous is used by some too ... but for myself and Eddie the recipe idea featured works well.

Martha
Peppers are so popular with many ... perhaps you may enjoy this dish again soon.

Many thanks to you all for taking time to comment and share your thoughts.

Enjoy the rest of the week - and perhaps add peppers to your shopping list!

All the best Jan

chris c said...

Some of my all time favourite vegetables, I have them at least twice a week. Mostly chopped and stir fried - this week in a chicken curry with cashew nuts, ginger root, garlic, tomato puree, cayenne, cardamom, coriander, cumin and lashings of turmeric, fried in coconut oil, sprinkled with black pepper and sea salt and served over a SMALL quantity of rice (The Horror!), and also with bacon, mushrooms, ground beef, chillies and garlic fried in olive oil with tomato puree, paprika and oregano then topped with cheddar and baked, with brussels sprouts.

Today I just demolished a huge stinky bloater (smoked herring) with toasted almonds and buttered oatcakes, and tomorrow I have a sea bream, by which time I'll be pining for the peppers again.

Lowcarb team member said...

Chris
... "served over a SMALL quantity of rice (The Horror!)," ... my blogging friend Debbie (for one) would approve! LOL!
Peppers are so versatile - every home should have one! or two !! or more...!!!
Really liking the sound and mix of your meals, great use of the herbs and spices

Now I was just wondering what glass of wine may have accompanied these delicious meals?

All the best Jan