PEPPERS STUFFED WITH MEAT
These savory stuffed peppers are a comforting and flavorful dish, perfect for a weeknight meal. The peppers are filled with a mixture of seasoned meat, vegetables, and breadcrumbs, then baked to tender perfection. This classic recipe offers a satisfying combination of textures and tastes, making it a delightful and easy-to-prepare meal.
Ingredients
- 4 peppers Bell peppers (Quantity estimated (not specified in original recipe))
- 1 medium Onion (Quantity estimated (not specified in original recipe))
- 1 tablespoon Butter (or oil) (Originally 'fat'. Substituted with butter or oil for modern preference. Quantity estimated (not specified in original recipe))
- 1/4 cup Cooked chicken or veal, chopped
- 1/4 cup Mushrooms, chopped
- 1/2 cup Water
- 2 tablespoons Bread crumbs
- 1/2 teaspoon Salt (Quantity estimated (not specified in original recipe))
- 1/8 teaspoon Red pepper (Quantity estimated (not specified in original recipe))
- 1/4 cup Bread crumbs (Quantity estimated (not specified in original recipe))
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Bell peppers stuffed with a savory mixture of ham, mushrooms, and breadcrumbs, then baked until tender. This recipe includes a vegetarian option using cooked chicken or veal.
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This simple stewed pepper recipe offers a comforting and flavorful side dish, perfect for showcasing the natural sweetness of bell peppers. The peppers are boiled until tender, then finished with butter and cream for a rich, satisfying taste. This classic preparation is a delightful way to enjoy fresh peppers.
Instructions
- 1Cut a slice from the blossom end of each pepper. Remove seeds and parboil the peppers in boiling water for 10 minutes (212°F / 100°C).
- 2Chop the onion finely. Heat butter or oil in a pan until melted. Add the chopped onion and cook until it turns a straw color. Add the cooked chicken or veal and mushrooms. Cook for 2 minutes. Add water and bread crumbs. Stir to combine.
- 3Cool the meat mixture. Sprinkle the parboiled peppers with salt and a pinch of red pepper. Fill the peppers with the stuffing. Cover with bread crumbs. Bake in a preheated oven at 350°F (175°C) for 30 minutes, or until the peppers are tender and the topping is golden brown.
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