Spanish Stuffed Bell Peppers
Serves: 5
Amie Torphy
1 January 1970
Based on User reviews:
52
Spice
57
Sweetness
53
Sourness
39
mins
Prep time (avg)
5.3
Difficulty
Ingredients:
Directions:
1
Preheat oven to 375 degrees
2
Cut off tops of peppers and remove seeds and ribs, reserving tops
3
Discard stems and dice reserved tops
4
Set aside
5
In a large saucepan of boiling water blanch the peppers to 3 to 4 minutes, or until they are slightly soft
6
Drain, refresh, and pat dry
7
Cut off a thin slice from the bottom of each pepper so that it stands straight
8
In a nonstick skillet set over moderate heat, warm 1 tablespoon olive oil until it is hot, add the onion and reserved diced pepper and cook, stirring occasionally, for 3 to 5 minutes, or until vegetables are softened
9
Add the garlic, curry powder and ginger and cook, stirring 2 minutes more
10
Transfer mixture to a large bowl
11
Add the remaining ingredients, except the bread crumbs and lemon, to the bowl and gently stir to combine well
12
Stuff the peppers with the filling and arrange them in a shallow baking pan
13
Sprinkle tops of peppers with the bread crumbs and drizzle each with a little olive oil
14
Bake the peppers for 40 to 45 minutes, or until stuffing is completely cooked
15
Transfer peppers to a serving platter and sprinkle with lemon juice or serve with lemon wedges