Feeds:
Posts
Comments

Posts Tagged ‘Stuffed peppers’

Spanish Stuffed Peppers

Posted in Food, Pork, Spanish, tagged , , , , , , , , , , , , , , on 4 January 2026| Leave a Comment »

Roasted green peppers stuffed with a delicious slow-cooked ragu with pork and chorizo. If you cook the ragu in advance this is a quick and simple dinner and it tastes absolutely delicious. Something good to have in the freezer for a rainy day. Serve with a salad on the side.

Wine Suggestion: José Pizarro recommends serving with a rich Bobal from Vanencia or Utiel-Requena which sounds pretty good to us.

Spanish Stuffed Peppers – serves 8

  • 3 tbsp olive oil
  • 1 large onion, finely chopped
  • 2 celery stalks, finely chopped
  • 2 garlic cloves, crushed
  • 200g cooking chorizo, skin removed and finely chopped
  • 500g pork mince
  • 1 star anise
  • finely grated zest of 1 lemon
  • 200ml white wine
  • 400g tin of chopped tomatoes
  • 2 tbsp tomato purée
  • 350ml chicken stock
  • 8 large green peppers

Heat the oil in a large, deep frying pan and gently fry the onion and celery for 10 minutes or until very soft. Add the garlic and chorizo and cook for 5 minutes or until the chorizo has released its oil.

Turn up the heat and add the pork mince. Stir and break it up with a wooden spoon until browned all over.

Add the star anise, lemon zest, and white wine and allow to bubble for a few minutes.

Add the tomatoes, tomato purée and chicken stock. Season well with salt and pepper and bring to the boil, then reduce and simmer for 2-3 hours. Give it a stir now and then and add a little stock or water if it reduces too much.

At this point you can either proceed with the recipe or cool the ragu and store in the fridge or freezer for later.

Heat the oven to 180C fan.

Cut the tops off the peppers and deseed them. Put the peppers upright in a roasting tin so they fit snugly and won’t fall over. Drizzle with olive oil and season well with salt and pepper. Roast for 20 minutes or until softened but still holding their shape (we had large peppers so we cooked them for a bit longer than this).

Fill the peppers with the ragu and roast for another 15 minutes or until bubbling.

(Original recipe from The Spanish Pantry by José Pizarro, Quadrille, 2025.)

Read Full Post »

Blistered Peppers, Pomodorini, Mozzarella & Pesto

Posted in Food, Gluten-free, Healthy, Vegetarian, tagged , , , , , , , , , , , on 2 September 2018| Leave a Comment »

Blistered peppers, pomodorini, mozzarella & pesto

Flavours of late summer and something different to use up fresh pesto. We loved this dish, so light but really tasty. Serve with salad and bread.

Wine Suggestion: We’d suggest a juicy Tempranillo with a touch of oak, like the Paco Garcia Rioja Seis; a modern style that doesn’t need food unlike some other Rioja wines. Very happily served alongside a dish like this.

Blistered peppers, pomodorini, torn mozzarella & pesto – serves 2

  • 2 large red peppers
  • 12 pomodorini or baby plum tomatoes
  • 3 cloves of garlic, crushed
  • 1  ball of buffalo mozzarella, torn into chunks
  • 4 tbsp fresh pesto

Heat the oven to 200C/fan 180C/gas 6.

Cut the peppers in half lengthways, remove the seeds and rub all over with a little olive oil and seasoning.

Toss the tomatoes with some olive oil, seasoning and the garlic .

Heat a heavy oven-proof pan until hot. Put the peppers, cut-side down, into the pan and sear until blackened along the edges. Turn them over and add the tomatoes to the pan, then roast in the oven for about 10 minutes.

Put the tomatoes inside the peppers along with the chunks of mozzarella. Sprinkle with salt and pepper and drizzle with olive oil, then return to the oven until the mozzarella has started to melt. Put a tablespoon of pesto on each stuffed pepper before serving.

Serve with salad and bread.

(Original recipe by Alastair Hendy in Olive Magazine, August 2014.)

Read Full Post »

Makshi – Stuffed Peppers with Beef & Rice

Posted in Beef, Food, Gluten-free, Healthy, tagged , , , , , , , , on 4 September 2017| Leave a Comment »

Makshi, stuffed peppers with beef & rice

This is delicious. You will need a very big pot and small peppers to fit them all in. Yet again Honey & Co have not let us down with this fab recipe.

Wine Suggestion: try not to drink too heavy a wine with this as it might fight with the spices and red pepper flavours. We found a northern Italian Pinot Nero from Alto Adige / Südtirol made by Cantina Colterenzio was a good match. It provided a delightful play of cherry fruit and earthiness while balancing the freshness with youthful acidity.

Makshi – stuffed peppers with beef & rice – serves 4

  • 8 small red peppers
  • 1 lemon, sliced
  • 1 tomato, sliced

FOR THE FILLING:

  • 1 large onion, finely diced
  • 4 garlic cloves, crushed
  • 2 tbsp olive oil
  • 250g beef mince
  • 2 tsp salt
  • 2 tsp ground allspice
  • 2 tsp paprika
  • 2 tsp ground cumin
  • ½ tsp cayenne pepper
  • 90g basmati rice
  • 2 tomatoes, diced (about 200g)
  • 1 small bunch of parsley, chop the leaves and reserve the stalks

FOR THE COOKING LIQUOR:

  • 70g tomato purée
  • 3 bay leaves
  • 4 garlic cloves, peeled

Cut around the top of each pepper, about 1 cam below the stalk, and take the top section off but don’t throw it away. Remove the seeds and white membrane from the inside of the peppers.

Arrange the peppers upright in a pan that can hold them snugly so they don’t topple over. Push the lemon and tomato wedges in around them to hold them in place. Also add the reserved parsley stalks.

Fry the onion and garlic in the oil over a medium heat until softened, then add the beef mince, breaking it up with a wooden spoon until it has lost any pinkness and has gone crumbly. Add the salt and spices and mix well, then tip in the rice and fry for a minute. Add the diced tomato & chopped parsley. Take off the heat and mix well. Spoon this mixture into the peppers but don’t press it down too much as the rice will expand as it cooks.

Put the cooking liquor ingredients into a saucepan with 1 litre of water and bring to the boil. Pour the hot liquid over the pepper filled peppers, making sure some liquid gets into each one (we used a plastic funnel to do this). Put the pot containing the peppers over a high heat and bring to the boil, then immediately reduce the heat and cook for 30 minutes at a gentle simmer.

Check how much liquid is left in the pan (it should be about three-quarters full – if not top it up with more water). Baste the peppers with the cooking liquid and put the lid back on. Simmer for a further 20 minutes, then serve or keep for the following day (when they will taste even better). They reheat well in the microwave.

Read Full Post »