Stuffed peppers in Spanish style
Spanish stuffed peppers are a culinary delicacy that combines fresh ingredients with the specific gastronomic traditions of Spain. This recipe is ideal for the warm season when bell peppers are in full season, full of color and flavor. Let's prepare together a generous portion of stuffed peppers that will delight the taste buds of family and friends!
For this recipe, you will need bell peppers of various colors, preferably red, yellow, or green, which are not only aesthetically pleasing but also full of nutrients. Start by washing the peppers well, then cut off the top to create a cap and carefully remove the seeds inside. These are the perfect base for our filling.
The filling will consist of minced pork or beef, mixed with rice, onion, garlic, and various spices that will add an extra layer of flavor. In a pan, sauté the chopped onion and crushed garlic until golden. Add the minced meat and let it brown well, stirring constantly. After the meat is cooked, incorporate the rice, mixing everything to combine the flavors. Add chopped tomatoes, salt, pepper, sweet paprika, and a pinch of cumin for an authentic Spanish taste. Let the mixture simmer on low heat until the rice absorbs some of the tomato juice.
Once the filling is ready, fill each pepper with the mixture, being careful not to overstuff them, as the rice will expand during cooking. Place the stuffed peppers in a baking dish, and for extra flavor, you can add a few slices of tomato on top and a drizzle of olive oil. If you wish, you can also sprinkle some grated cheese on top, which will melt and create a delicious crust.
Preheat the oven to 180 degrees Celsius and place the dish with the stuffed peppers inside. Let them bake for about 40-45 minutes, until the peppers become tender and the filling is well cooked. The aromas will start to fill the entire kitchen, and the final result will be a savory meal that will transport you straight to the heart of Spain. Serve them warm, alongside a fresh salad and a slice of crispy bread. Enjoy your meal!
1. Heat the oil in a medium thick-bottomed pan, add the onion, garlic, and spices; cook until the onion softens and becomes translucent. Add the rice, stir to coat it in the oil. Add the chicken stock and let it simmer on low heat, covered well, for 10 minutes. Remove from heat and let it sit covered for 10 minutes until the rice absorbs all the liquid. Fluff the rice with a fork and transfer it to a bowl. 2. Sauté the veal in a hot pan until browned. 3. Mix the veal, tomatoes, raisins, pistachios, tomato paste, and herbs with the rice. 4. Cut the tops off the peppers, remove the stems and seeds. Place them in a lightly oiled baking dish, fill the peppers with the above mixture, and put the tops back on. 5. Bake the peppers uncovered at 180 degrees C for 35 minutes or until softened and slightly browned. When ready, brush them with olive oil. The Spanish-style stuffed peppers recipe was suggested by Adriana Nicoleta on a culinary forum. Serve the Spanish-style stuffed peppers warm.
Ingredients: -2 teaspoons olive oil -1 medium onion (150 g), chopped -2 garlic cloves, crushed -1 teaspoon sweet paprika -1 teaspoon ground cumin -150 g long-grain rice -250 ml chicken stock cube dissolved in water -250 g minced veal -3 large tomatoes (270 g), seeded and chopped -55 g chopped raisins -35 g pistachios, roasted and crushed -2 tablespoons tomato paste -2 tablespoons fresh oregano, chopped (I used dried) -2 tablespoons fresh parsley, chopped -3 medium red peppers (600 g) -3 medium yellow peppers (600 g) -1 teaspoon extra virgin olive oil
Tags: stuffed peppers rice with vegetables food with peppers
