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Receta Spanish Stuffed Bell Peppers
by Global Cookbook

Spanish Stuffed Bell Peppers
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  Raciónes: 6

Ingredientes

  • 6 x green, red or possibly yellow bell peppers
  •     (or possibly a combination)
  • 1 Tbsp. extra virgin olive oil plus
  •     additional for drizzling tops of peppers
  • 1 x onion chopped
  • 2 lrg garlic cloves - (or possibly to taste) chopped
  • 1 tsp warm Madras curry pwdr or possibly to taste
  • 1 tsp grnd ginger
  • 3 c. cooked long grain rice
  •     (preferably basmati)
  • 1 lb grnd veal
  • 1 pkt frzn peas - (10 ounce) cooked according
  •     to package directions
  • 3 x hard ripe tomatoes diced
  • 1 Tbsp. chopped fresh oregano
  •     (or possibly 1 tspn dry oregano, crumbled)
  • 3 Tbsp. chopped fresh cilantro or possibly to taste
  •     Salt to taste
  •     Cayenne pepper (optional), to taste
  • 3 Tbsp. fresh or possibly dry bread crumbs
  •     Lemon juice or possibly wedges

Direcciones

  1. Preheat oven to 375 degrees. Cut off tops of peppers and remove seeds and ribs, reserving tops. Throw away stems and dice reserved tops. Set aside.
  2. In a large saucepan of boiling water blanch the peppers to 3 to 4 min, or possibly till they are slightly soft. Drain, refresh, and pat dry. Cut off a thin slice from the bottom of each pepper so which it stands straight.
  3. In a nonstick skillet set over moderate heat, hot 1 Tbsp. extra virgin olive oil till it is warm, add in the onion and reserved diced pepper and cook, stirring occasionally, for 3 to 5 min, or possibly till vegetables are softened. Add in the garlic, curry pwdr and ginger and cook, stirring 2 min more.
  4. Transfer mix to a large bowl. Add in the remaining ingredients, except the bread crumbs and lemon, to the bowl and gently stir to combine well.
  5. Stuff the peppers with the filling and arrange them in a shallow baking pan. Sprinkle tops of peppers with the bread crumbs and drizzle each with a little extra virgin olive oil.
  6. Bake the peppers for 40 to 45 min, or possibly till stuffing is completely cooked. Transfer peppers to a serving platter and sprinkle with lemon juice or possibly serve with lemon wedges.
  7. This recipe yields 6 servings.