SPICY STUFFED LONG GREEN CHILLIES
Steps:
- Heat 1 teaspoon of the oil over medium high heat in a large frying pan. Pour in the flour and work it with a whisk or for in the pan so that it toastes evenly. The flour is ready when fragrant and lightly browned. Add theturmeric, chilli powder, cumin powder, coriander powder, mango powder and salt and transfer to a mixing bowl.
- Pour in the water and work with your hands into a thick paste. Slit your green chillies down the middle and remove most of the seeds with your thumb. Then stuff the chillies with the gram flour paste.
- Heat the remaining oil in a frying pan over low heat. Add the chillies and fry until they are soft and begin to change colour. You should see a few blackened spots and blisters on the chillies. Serve immediately on their own or with a good raita or coconut chutney.
SPICY STUFFED PEPPERS
These stuffed peppers are a great way to get in more veggies. They're completely satisfying, filled with lean turkey meat, hearty mushrooms, and brown rice.
Provided by Laney Schwartz
Yield 6
Number Of Ingredients 20
Steps:
- Prepare the peppers by cutting them in half through the stem, remove the core, place in a large baking dish and set aside. Preheat oven to 400 degrees.
- Heat the oil in a large pan over medium/high heat. Add the onion, a pinch of salt and pepper, and cook for 5-7 minutes. Add the carrots and mushrooms and cook for another 2-3 minutes.
- Add the turkey meat, salt, pepper, garlic powder, oregano, paprika, red pepper flakes, and break up the meat while incorporating all the spices. Cook for 5-7 minutes until meat is no longer pink.
- Add the tomato paste and stir to combine. Add the crushed tomatoes and let the mixture simmer over low heat for 10-12 minutes, stirring occasionally. Adjust seasonings at this time adding more salt, pepper or red pepper flakes to taste. Add the cooked rice, spinach, and basil and stir to combine. Turn off the heat and add the lemon juice.
- Spoon the mixture into the halved bell peppers until nice and full. Top each pepper with a little bit of cheese. Pour the chicken stock into the bottom of the baking dish and cover the dish lightly with foil. Bake for 20-25 minutes until peppers are just tender. Serve immediately!
SPICY STUFFED CHILLIES
These stuffed chillies are packed with flavour, great for spicing up a party menu
Provided by John Torode
Categories Buffet, Canapes
Time 35m
Yield Serves 6 with other dishes
Number Of Ingredients 14
Steps:
- Mix all the ingredients except the chillies to a loose paste. Slit open the chillies, take the seeds out using a teaspoon, then fill the centres with the mix. Pack it in tightly and seal each one with a toothpick.
- Make the sauce: heat the oil and add the curry paste. Reduce the heat and fry the paste gently until fragrant, about 2 mins. Add the sugar and the fish sauce, then increase the heat and cook for 5 mins, stirring all the time. Add the coconut milk and bring to the boil, then add 100ml water and stir well.
- Drop in the stuffed chillies and reduce the heat to a simmer. Cover and cook for 10 mins. Take from the heat and serve. Can be made up to a day ahead and gently reheated.
Nutrition Facts : Calories 336 calories, Fat 23 grams fat, SaturatedFat 13 grams saturated fat, Carbohydrate 8 grams carbohydrates, Sugar 7 grams sugar, Protein 23 grams protein, Sodium 1.8 milligram of sodium
SPICY STUFFED PEPPERS
This is one of my family's favorite recipes. It can be fixed any time of the year, but it's especially good with fresh peppers from the garden.
Provided by Taste of Home
Categories Dinner
Time 45m
Yield 4 servings.
Number Of Ingredients 9
Steps:
- Cook peppers in boiling salted water for 3 minutes. Drain and rinse with cold water. Combine ground beef, onion, rice and seasonings; spoon into peppers. Place in a greased baking dish; top with picante sauce. Bake, uncovered, at 375° for 35-40 minutes or until meat is no longer pink.
Nutrition Facts :
SPICY STUFFED PEPPERS
One of my family's favorites. You can use any ground meat, such as turkey or chicken in place of beef, and brown rice instead of white, if you desire. This recipe is better for people who can taste test and adjust spices as they go, to achieve the level of spiciness they desire. I never measure those when I make this dish.
Provided by SPumpFan
Categories One Dish Meal
Time 1h15m
Yield 8 Pepper halves, 4-6 serving(s)
Number Of Ingredients 11
Steps:
- Wash and Cut the stems out of your peppers, cut in half, long ways and de-seed.
- Bring a large pot of water to a rolling boil then, submerge your pepper halves into the pot for 3 minutes. Remove and set aside to drain/cool.
- Start your rice. (2 cups of water to 1 cup dry rice) Cook as you normally would.
- Pre-heat your oven to 350 degrees.
- While the rice cooks, start on your filling. In a large, somewhat deep skillet, brown your ground beef over medium heat.
- Once your beef is no longer pink, lightly drain and add in your can of tomatoes and green chiles, your can of tomato sauce and your canned corn. Stir it all up.
- In this next part, taste as you go, so that you know how spicy it is and you can adjust accordingly.
- Add in some salt and pepper shakes, about 7 dashes of Worchestershire, 5-6 dashes of cayenne pepper and Tabasco, depending on how spicy you like things -- Stir it all up again.
- Add in 2 cups of the shredded Mexican cheese. Taste your mixture to make sure you don't need to re-adjust your Worchestershire, cayenne and salt and pepper. I usually do -- Your mixture will have some liquid still and that's okay because the rice will soak it up --.
- Add your cooked rice to the mixture and stir it all together, blending well.
- Stuff your pepper halves with the mixture and place In a lightly greased dish, pan, or on a cookie sheet. Use the remaining cheese to sprinkle on top of your peppers.
- Tent some foil over the pan so that the cheese doesn't burn and won't stick to the foil.
- Place your pan in the oven and cook for 30 minutes. Remove the foil and cook for about 15 more minutes until the cheese on top is melted and the peppers are heated through.
- Enjoy!
Nutrition Facts : Calories 712.1, Fat 43.1, SaturatedFat 22.6, Cholesterol 163.7, Sodium 1606.7, Carbohydrate 39.8, Fiber 5.1, Sugar 11.6, Protein 44.4
SPICY STUFFED BELL PEPPERS
Stuffed bell peppers with a little kick.
Provided by Logdog2
Categories Main Dish Recipes Stuffed Main Dish Recipes Stuffed Bell Pepper Recipes
Time 1h40m
Yield 4
Number Of Ingredients 15
Steps:
- Preheat the oven to 375 degrees F (190 degrees C).
- Rinse rice and place in a saucepan. Add water and bring to a boil. Reduce heat to medium-low, cover, and simmer until rice is partially cooked, about 20 minutes. Remove from the heat.
- Heat a large skillet over medium-high heat. Cook and stir turkey in the hot skillet until partially cooked and crumbly, 3 to 4 minutes. Drain and discard grease.
- Add cooked rice, tomato sauce, egg, Worcestershire sauce, red pepper flakes, onion powder, garlic powder, salt, pepper, basil, oregano, and parsley; mix thoroughly.
- Remove the tops of the peppers and scoop out the insides. Arrange peppers, hollowed-sides up, in a deep baking dish. Slice the bottoms of the peppers if necessary to help them stand upright. Spoon turkey mixture into each pepper and place any extra in the dish around the peppers. Cover with foil.
- Bake in the preheated oven until turkey and rice are cooked through and filling is hot, about 50 minutes.
Nutrition Facts : Calories 389.4 calories, Carbohydrate 44.5 g, Cholesterol 130.1 mg, Fat 11.4 g, Fiber 6 g, Protein 30.1 g, SaturatedFat 2.9 g, Sodium 1344.1 mg, Sugar 11 g
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