Tag: Cooked Rice

Stuffed Peppers – 2

  • Everyone liked my stuffed peppers so much I decided to try out a variation.
  • This time I used rice as one of the fillings instead of buckwheat.
  • I went to Leeds market and found that the red pepper season seemed to be over.
  • There were lots of orange peppers but they were more a medium size.
  • If you can get peppers with a flat bottom rather than a pointed one.
  • Of course, you might not have any choice – you might have to use a knife in the baking try to hold the peppers up.
  • The method is as before – but written up again for ease.

INGREDIENTS

  • 6 orange or red large peppers
  • 250-300g of minced or finely chopped chicken breast
  • 1 large onion – finely chopped
  • 2 cloves of garlic – finely chopped
  • 150 – 200g of mushrooms
  • 200g of cooked rice
  • Butter for frying mushrooms and onions
  • 1 teaspoon of dried thyme
  • Salt & Pepper to taste
  • 300ml of vegetable stock – I used marigold powder
  • 1 -2 tablespoons of tomato purée or ketchup
  • 1 teaspoon of dried paprika.
  • *
  • 1 tablespoon of soured cream or yoghurt – optional

METHOD

  • Fry the onions in butter until they are golden.
  • Chop the mushrooms into small pieces and add them to the onions.
  • Fry them both together.
  • Add the garlic and fry the mixture together.
  • Pre- heat the oven to GM3 – 150°C.
  • Cut the tops of the peppers and keep to one side.
  • Scoop out the seeds from the peppers.
  • Put the peppers into a roasting tray.
  • Add some of the vegetable stock to the base.
  • Cook for around 15 minutes to soften the peppers.
  • Leave to cool slightly.
  • Turn up the oven to GM4 – 180°C
  • Mix together the cooked rice with the minced chicken and the mushroom mix, add the marjoram.
  • Season to taste.
  • Fill each pepper with the filling and put on the tops.
  •  
  • *
  • Add the rest of the vegetable stock to the baking tin and the paprika and tomato purée or ketchup and stir.
  • Put the peppers to stand in the stock mixture.
  • You might need a knife laid down to help keep the peppers vertical.
  • Put back into the oven and cook for around 1 hour.
  • You might need longer so the peppers are softish.
  • Keep looking at the progress and pour some of the stock mixture over the peppers to keep them from drying out.
  • *
  • Add the soured cream to the stock mixture to make a sauce.

NOTE – 1

If you think you will have any left – before adding the soured cream put them into an ovenproof pyrex dish with a lid with some tomato stock liquid – you can reheat them the next day in a microwave and them add some soured cream.

NOTE – 2

You can use cooked pearl barley instead of rice – NOT tested.