Best Pimientos Rellenos A La Española Recipes
SPANISH RICE-STUFFED PEPPERS (PIMIENTOS RELLENOS)
ZWT7, South & Central America. These stuffed peppers cook in the sweet juices from the tomato and peppers. From http://www.spain-recipes.com
Provided by UmmBinat
Categories Peppers
Time 1h20m
Yield 4 Stuffed Peppers, 4 serving(s)
Number Of Ingredients 10
Steps:
- Cut off the stem ends of the peppers, keeping them as lids to replace later, and scrape out the inner membranes with a teaspoon.
- Heat the oil, sauté the red pepper slowly until it is tender and remove.
- Fry the onion until tender, add the cod brown it lightly.
- Add the tomato after a few minutes, then put back the cooked pepper, and stir in the raw rice, saffron and parsley. Salt to taste.
- Fill the peppers carefully and lay them on their side in an ovenproof dish, being careful the filling doesn't fall out (you can wrap them in tinfoil to help hold them together). Cover the dish and put it in a hot oven for about 1 1/2 hours. The rice cooks in the juices from the tomato and pepper. If the peppers are thin-skinned, you may need to add a little stock towards the end of the cooking time.
Nutrition Facts : Calories 186.3, Fat 7.8, SaturatedFat 1.1, Cholesterol 32.4, Sodium 1505.5, Carbohydrate 12.9, Fiber 4.2, Sugar 8.7, Protein 15.5
PIMIENTOS RELLENOS A LA ESPAñOLA
Provided by My Food and Family
Categories Casa
Time 1h
Yield Rinde 6 porciones de un pimiento relleno cada una.
Number Of Ingredients 10
Steps:
- Precalienta el horno a 400°F. Dora la carne con la cebolla y el ajo en una sartén grande a fuego medio y escurre la carne si es necesario. Añade y mezcla bien los tomates, las almendras, el vino blanco, las pasitas, las aceitunas, la sal y la pimienta negra. Incorpora el arroz cocido. Reduce el fuego a medio-bajo y déjalo hervir suavemente por 5 minutos. Pónlo a un lado.
- Corta las tapas de los pimientos morrones y deséchalas o cúbrelas y refrigéralas para utilizarlas en otra ocasión. Remueve y descarta las semillas de los pimientos. Coloca los pimientos limpios en un molde para hornear de 9 pulgadas y rellénalos uniformemente con la mezcla de carne. Vierte suficiente agua caliente dentro del molde hasta cubrir 1 pulgada de los lados de los pimientos. Cúbrelos con papel de aluminio
- Hornea los pimientos rellenos por 35 minutos. Destápalos y cocínalos por 5 minutos más o hasta que estén tiernos.
Nutrition Facts : Calories 320, Fat 0 g, SaturatedFat 0 g, TransFat 0 g, Cholesterol 0 g, Sodium 0 g, Carbohydrate 0 g, Fiber 0 g, Sugar 0 g, Protein 0 g
PIMIENTOS DEL PIQUILLO RELLENOS DE CARNE
This tasty little dish is very typical all over Spain, this version uses ground meat, though perhaps the most common version uses flaked fish or tuna.
Provided by canarygirl
Categories Pork
Time 1h5m
Yield 6 serving(s)
Number Of Ingredients 17
Steps:
- Mix together the meats, garlic and parsley, and season with salt and pepper to taste.
- Brown the ground meat over medium high heat (no oil necessary) until done, and drain grease.
- Add flour, stir well, and a little bit of milk (about 1/4 to 1/2 cup) and stir until thickened.
- Fill each pepper with meat mixture and seal with a toothpick.
- Dredge peppers first in egg, then in bread crumbs.
- Make the sauce: Heat 2 tablespoons olive oil over medium heat.
- Sautee onion and garlic until transparent, then add white wine, 1 tablspoon chopped parsley and nutmeg and reduce the wine a bit.
- Add tomato sauce and simmer 20 minutes.
- Meanwhile, fry the peppers: Heat oil over medium high heat.
- Fry peppers until golden, about 3-5 minutes total, and drain on paper towels.
- Place peppers in a serving dish, and pour sauce over and serve.
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