Best Rice Stuffed Mini Peppers Recipes
RICE STUFFED MINI SWEET PEPPERS(TURKEY)
In this recipe the filled peppers are covered with their own "lids" - circles cut off from their tops. Traditionally, the filling is covered with a slice of tomato, but for mini peppers, the natural lids are used instead as not to waste them. You can top the peppers with cherry tomato slices or halves, if you wish. From AZ cookbook.
Provided by Sharon123
Categories Medium Grain Rice
Time 1h50m
Yield 10 serving(s)
Number Of Ingredients 12
Steps:
- First, prepare the filling. Put the onion in a medium frying pan, and without adding the oil, "sweat" it over medium heat, stirring often, just until slightly softened. Add the oil and when it is heated up, add the tomato paste and pepper paste. Stir to mix. Toss in the rice and sugar, and cook over low heat, stirring frequently to prevent the rice from sticking to the bottom of the pan, for 10-15 minutes. To check for doneness of the filling - take a bite on a rice grain: if it is soft on the outside and only slightly grainy inside, the filling is ready. Take care not to overcook. The rice will cook further inside the peppers. Remove the filling from the heat. Add the mint. Season with salt. Stir to mix and allow to cool.
- Meanwhile, wash the peppers and pat dry. Cut a circle around the pepper stalk, leaving the circle attached. It will serve as a lid later. With your fingers, push the core of the peppers to the sides (because their core is tiny and the seeds are minimal, there is no need to remove them). Rub the inside of the shells with some salt.
- Fill the peppers with the rice filling half full (do not overfill - the rice will expand while cooking). Put the pepper "lids" on. If you like, you could place a small grape tomato under each lid. Arrange the peppers in a saute pan (large enough to fit all the peppers) in a slightly overlapping manner. Pour in the water.
- Cover and cook over medium heat, until liquid is reduced to oil and the rice is fully cooked, about 1 hour. Note that the cooked peppers should not be mushy and should hold their shape nicely. Remove from the heat. If you wish, drizzle some olive oil on top of the peppers. Cover and allow to cool completely (yes, covered). Serve cold. This dolma stores well in the refrigerator for up to 3 days.
Nutrition Facts : Calories 195.4, Fat 11.1, SaturatedFat 1.6, Sodium 244.9, Carbohydrate 22.4, Fiber 2.3, Sugar 3.6, Protein 2.4
'RICE-STUFFED MINI PEPPERS'
let the good times roll ! be warned; there's some serious spice going on here! butt are so so good!!!
Provided by Robin Poindexter @robinlynn
Categories Vegetables
Number Of Ingredients 11
Steps:
- preheat oven 350'f halve peppers lengthwise;scoop out seed and membranes,leaving stems intact. in large saucepan.cook peppers in boiling water for 3 min;drain.rinse pepper with cold running water until cool;drain again.
- for filling in a small skillet,cook celery,green onion,garlic, and Cajun seasoning in hot oil for 3 min,stirring often.remove from heat.in a med bowl,combine sausage,cooked rice ,cheese,bread crumbs,parsley,and cooked celery mixture.
- spoon filling into pepper halves.press filling firmly into peppers. place place peppers in a 15x10x1-inch baking pan.
- bake uncover about 20 min or until heated through and cheese melts. makes 24 to 28 appetizers.
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