Apparently it's been 11 years since I last posted a stuffed peppers recipe! I am posting a new one, which a) is a different style, and b) I think is more delicious. My previous recipe was more of a Turkish style. This is based on Das Original DDR Kochbuch, which we purchased in Weimar, Germany. I have added some spice to what would have been a rather stodgy recipe.
This is great to make if you are practically drowning in peppers from the garden, as we are at this time of year. We used about 12 peppers of varying sizes, mostly small. If you are using store-bought peppers, 6 will probably do.
Preheat oven to 400° F
2 Tbsp. olive oil
2 Tbsp. butter
2 c. cooked basmati rice
1 large onion, minced
1 lb. ground pork
2 cloves garlic, crushed
1 Tbsp. dried white onion
1 Tbsp. salt
2 tsp. dried thyme
2 tsp. freshly ground whole coriander seeds (yes, you can just use ground, but this has more flavor)
1 tsp. white pepper
1/2 tsp. red pepper flakes
2 Tbsp. butter, cut into pats
In a large frying pan, cook the ground pork in the butter and olive oil, breaking it up so it is very fine. When it is mostly cooked, add the fresh onion, garlic, and spices. Cook for 5-10 minutes, or until the onion starts to go translucent. Remove from heat and gently fold in the cooked rice. Taste and adjust salt--should be fairly salty to overcome the rice.
1 can water (15 oz.)
2 Tbsp. butter
1 Tbsp. flour
1 clove garlic, crushed
1/2 tsp. ground coriander
1/2 tsp. white pepper
In a small saucepan, melt the butter until it starts to sizzle. Whisk in the flour and cook for 2 minutes, stirring. Whisk in the tomato sauce and water, and bring to a simmer. Add the garlic, coriander, and white pepper, and simmer for 2 minutes.
This is great to make if you are practically drowning in peppers from the garden, as we are at this time of year. We used about 12 peppers of varying sizes, mostly small. If you are using store-bought peppers, 6 will probably do.
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| Before. Note: some extra peppers were placed in my massive Dutch oven as spacers (and not filled with rice). |
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| Bonus picture of Violet's favorite game that she invented--pepper tops! They say "Helloooo!" and jump around a lot. |
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| Melt-in-your-mouth taste of summer. |
Preheat oven to 400° F
Filling
6-10 green bell peppers2 Tbsp. olive oil
2 Tbsp. butter
2 c. cooked basmati rice
1 large onion, minced
1 lb. ground pork
2 cloves garlic, crushed
1 Tbsp. dried white onion
1 Tbsp. salt
2 tsp. dried thyme
2 tsp. freshly ground whole coriander seeds (yes, you can just use ground, but this has more flavor)
1 tsp. white pepper
1/2 tsp. red pepper flakes
2 Tbsp. butter, cut into pats
In a large frying pan, cook the ground pork in the butter and olive oil, breaking it up so it is very fine. When it is mostly cooked, add the fresh onion, garlic, and spices. Cook for 5-10 minutes, or until the onion starts to go translucent. Remove from heat and gently fold in the cooked rice. Taste and adjust salt--should be fairly salty to overcome the rice.
Sauce
1 can tomato sauce1 can water (15 oz.)
2 Tbsp. butter
1 Tbsp. flour
1 clove garlic, crushed
1/2 tsp. ground coriander
1/2 tsp. white pepper
In a small saucepan, melt the butter until it starts to sizzle. Whisk in the flour and cook for 2 minutes, stirring. Whisk in the tomato sauce and water, and bring to a simmer. Add the garlic, coriander, and white pepper, and simmer for 2 minutes.
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