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Stuffed Green Peppers Recipe Ingredients:

photo of stuffed green peppers

  • 4 large green peppers
  • tablespoons vegetable oil
  • 1 small onion, finely chopped
  • 1 garlic clove, crushed
  • 1 fresh red chilli, seeded and finely chopped
  • 125g/4oz minced beef
  • grated rind of 1 lemon
  • 4 tablespoons cooked rice
  • salt and freshly ground black pepper
  • pinch of paprika
  • few chives, chopped
  • 4 tomatoes, thinly sliced
  • snipped chives, to garnish

How To Make Stuffed Green Peppers:

  1. Place the peppers in a large saucepan and cover with cold water. Bring to the boil, then reduce the heat and simmer gently until the peppers are tender but still firm. Drain and allow to cool.
  2. Prepare the stuffing: heat the oil in a large frying pan and add the onion, garlic and chilli. Fry gently over low heat until the onion is softened and golden brown.
  3. Add the minced beef and stir well. Continue cooking over low hear until well browned. Add the lemon rind and cooked rice. Season with salt and pepper and paprika. Cook gently for 5 minutes and then stir in the chives.
  4. Slice the tops off the peppers and scoop out the seeds. Fill with the stuffing and stand in a greased baking tin. Surround with the tomatoes and bake in a preheated oven: at 180°C/350°F/Gas Mark 4 for about 20 minutes. Sprinkle with chives.

Preparation: 15 minutes
Cooking:45 minutes
Serves: 4

Recipe published in Hamlyn Essential Caribbean: Step-by-step Recipes with Style

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an image of gallo pinto dish

Here is some trivia for you. Did you know that in Costa Rica Gallo Pinto or Bean and Rice is served for breakfast? I didn’t! I guess you can learn something new everyday. Beans and Rice recipes are usually considered main course dishes in most parts of the world. Go ahead, try your hand at this classic recipe.

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Ingredients:

  • 2 cups water
  • 1/4 teaspoon salt
  • 3 bay leaves
  • 1 cup uncooked long-grain parboiled rice
  • 1 tablespoon vegetable oil
  • 1 cup chopped sweet onion
  • 3/4 cup chopped red bell pepper
  • 3/4 cup chopped yellow bell pepper
  • 1/2 teaspoon ground cumin
  • 1/4 teaspoon salt
  • 1/4 teaspoon pepper
  • 2 garlic cloves, chopped
  • 1/3 cup chopped fresh cilantro
  • 1 (15-ounce) can black beans, drained
  • Tamarind Sauce
  • Bottled Pickapeppa sauce

Method:

Combine the first 3 ingredients in a medium saucepan, and bring to a boil. Stir in the rice. Cover, reduce heat, and simmer 20 minutes or until liquid is absorbed. Discard the bay leaves. Set rice aside.

Heat oil in a large nonstick skillet over medium heat. Add onion and next 6 ingredients (onion through garlic); saute 5 minutes or until tender. Add rice, cilantro, and beans, and cook 3 minutes or until thoroughly heated, stirring occasionally. Serve with Tangy Tamarind Sauce or Pickapeppa sauce.

Recipe by:Greg Patent , Cooking Light, APRIL 1995
Photo By:Howard L. Puckett; Styling: Cindy Manning Barr via myrecipes.com

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