SPANISH STUFFED BELL PEPPERS
Steps:
- Preheat oven to 375 degrees. Cut off tops of peppers and remove seeds and ribs, reserving tops. Discard stems and dice reserved tops. Set aside. In a large saucepan of boiling water blanch the peppers to 3 to 4 minutes, or until they are slightly soft. Drain, refresh, and pat dry. Cut off a thin slice from the bottom of each pepper so that it stands straight. In a nonstick skillet set over moderate heat, warm 1 tablespoon olive oil until it is hot, add the onion and reserved diced pepper and cook, stirring occasionally, for 3 to 5 minutes, or until vegetables are softened. Add the garlic, curry powder and ginger and cook, stirring 2 minutes more. Transfer mixture to a large bowl. Add the remaining ingredients, except the bread crumbs and lemon, to the bowl and gently stir to combine well. 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 olive oil. Bake the peppers for 40 to 45 minutes, or until stuffing is completely cooked. Transfer peppers to a serving platter and sprinkle with lemon juice or serve with lemon wedges.
SPANISH-STYLE STUFFED BELL PEPPERS
Steps:
- Halve 3 of the whole bell peppers lengthwise, leaving the stem ends intact, core and seed them, and in a large saucepan of boiling salted water blanch them for 3 minutes, or until they are just tender. Remove the peppers and invert them on paper towels to drain (they will soften while they stand.)
- In a heavy 11- to 12-inch skillet heat the oil over moderately high heat until it is hot but not smoking and in it sauté the onion, the remaining whole bell pepper, chopped, the tomato, and the garlic over moderate heat, stirring, for 15 minutes. Stir in the rice and cook the mixture, stirring, for 1 minute. Stir in the broth, heated, and salt and pepper to taste, bring the liquid to a boil, and simmer the mixture, uncovered, for 20 minutes, or until the rice is barely tender. Stir in the almonds, the peas, the minced bell pepper, the zucchini, and the cumin and divide the mixture among the bell pepper shells, mounding it. Bake the stuffed peppers in an oiled baking dish, covered, in a preheated 325°F. oven for 15 minutes, or until the rice is tender, and serve them with the lemon wedges.
SPANISH MAIN STUFFED POPPERS
Shiver me timbers, mates! Barrels of Aborio Rice were plundered from an Italian trading vessel. One Eyed Jack, the ship's Spanish cook served these at Capt'n Morgan's table. They were so fine, the Capt'n rewarded him with a mug of his famous rum.
Provided by Miss Fannie
Categories < 60 Mins
Time 42m
Yield 6 serving(s)
Number Of Ingredients 14
Steps:
- Chop and seed vegetables and herbs.
- Set aside.
- Simmer the vegetable stock in a pan.
- . Melt butter in a large pot. Saute shallots, garlic, and salt until they begin to weep. Add the rice and saute until evenly coated with the butter. Do not let the rice brown. Add one cup of the hot stock, and stir until the liquid is adsorbed. Continue adding one cup of stock at a time and stirring until the rice is creamy. This should take about 18 minutes. Remove from heat.
- Add drained diced tomatoes,thawed green peas, black olives, jalapeño peppers, cilantro, and lime juice. Mix well.
- Spoon rice mixture into poblano peppers that have been halved and seeded. Top each popper with cheese. Place poppers on a foil lined pan and bake at 350 degrees for about 15 minutes.
Nutrition Facts : Calories 391.1, Fat 21.1, SaturatedFat 11.9, Cholesterol 49, Sodium 352.6, Carbohydrate 44.2, Fiber 6.6, Sugar 2.3, Protein 8.8
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