Spanish Main Stuffed Poppers Recipes

IRRESISTIBLE SPANISH STUFFED PEPPERS WITH RICE & CHICKPEAS

Steps:

• Fill a stock pot 3/4 of the way with cold water and heat with a high heat
• Cut the bell peppers in half lengthwise, cut off a little bit from the core and remove the seeds
• Once the water comes to a boil add bell peppers into the stock pot and blanch them for 8 to 10 minutes, then remove them from stock pot and set aside
• Once the bell peppers are cool enough to handle, pat them completely dry, then add them into a casserole dish in a single layer and season with sea salt, set aside
• Add 3 cups vegetable broth into a stock pot (I used the same one and just drained the water from blanching the bell peppers), pinch in 1/4 tsp saffron threads and heat with a medium-high heat
• At the same time heat a large fry pan with a medium-high heat and add in 2 tbsp extra virgin olive oil
• After heating the olive oil for 2 minutes, add in 1/2 onion finely diced and 4 cloves garlic roughly minced, mix with the olive oil, after 3 minutes add in 1 tsp sweet smoked paprika and mix together, then add in 1/2 cup tomato sauce and simmer for 1 minute, the add in 1 cup uncooked round rice, 1 1/4 cups canned chickpeas (drained & rinsed), 2 tbsp finely chopped parsley and season with sea salt & black pepper, mix together until well combined, then add in the hot saffron infused broth, give it one final mix and simmer
• Meanwhile, crack 3 eggs into a bowl, add in 2 tbsp finely chopped parsley and season with sea salt & black pepper, whisk together until well combined
• After cooking the rice for 9 to 10 minutes and there is virtually no broth left in the pan, remove the pan from the heat, add the rice mixture into the reserved bell peppers, making sure to leave a little space on top for the egg wash, then add the egg wash over the rice, making sure it´s coating the entire surface of the bell peppers
• Add the casserole dish into a preheated oven, bake + broil option 210 C - 410 F, after 10 minutes and the eggs are fully cooked through, remove from the oven, sprinkle with finely chopped parsley, enjoy!

MEXICAN STUFFED PEPPERS

Steps:

• Preheat the oven to 350 degrees F.
• Brown the ground beef in a large fry pan over medium high heat for 5 minutes or until cooked almost through. Add the onion cook until softened, about 5 more minutes. Stir in the jarred salsa, chile powder, and cumin. Add the white rice and water, season with kosher salt and bring to a boil, then reduce to medium low. Cover and cook for 20 minutes, stirring occasionally, until the rice is tender, adding more water if necessary. When the rice is tender, fold in 3/4 of the chopped cilantro, reserving some for garnish.
• While the meat and rice are cooking, cut off the tops of the peppers, spoon out the ribs and seeds, then rinse. Lightly sprinkle the inside of the peppers with kosher salt and place in a microwave safe dish with 1/4 cup water. Cover with plastic wrap and microwave for 5 minutes or until they soften but still hold their shape.
• Transfer the peppers to a 3 quart baking dish. Fill the peppers with the hot meat and rice mixture.
• Bake for 18-20 minutes or until peppers are tender. Sprinkle with cheese and heat for an additional minute or two until the cheese has melted. Garnish with the chopped cilantro and sour cream if you'd like, and serve.

EASY STUFFED POBLANOS

Steps:

• Preheat broiler. In a large skillet, cook turkey and beef over medium heat until no longer pink, 5-7 minutes, breaking into crumbles; drain., Prepare rice according to package directions. Add rice to meat mixture., Cut peppers lengthwise in half; remove seeds. Place on a foil-lined 15x10x1-in. baking pan, cut side down. Broil 4 in. from heat until skins blister, about 5 minutes. With tongs, turn peppers. , Fill with turkey mixture; top with enchilada sauce and sprinkle with cheese. Broil until cheese is melted, 1-2 minutes longer. If desired, top with cilantro.

SPANISH STUFFED BELL PEPPERS

Steps:

• Preheat oven to 375 degrees. Cut off tops of peppers and remove seeds and ribs, reserving tops. Discard stems and dice reserved tops. Set aside. In a large saucepan of boiling water blanch the peppers to 3 to 4 minutes, or until they are slightly soft. Drain, refresh, and pat dry. Cut off a thin slice from the bottom of each pepper so that it stands straight. 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. Add the garlic, curry powder and ginger and cook, stirring 2 minutes more. Transfer mixture to a large bowl. Add the remaining ingredients, except the bread crumbs and lemon, to the bowl and gently stir to combine well. Stuff the peppers with the filling and arrange them in a shallow baking pan. Sprinkle tops of peppers with the bread crumbs and drizzle each with a little olive oil. Bake the peppers for 40 to 45 minutes, or until stuffing is completely cooked. Transfer peppers to a serving platter and sprinkle with lemon juice or serve with lemon wedges.

SPANISH STUFFED PEPPERS

Steps:

• Spanish Rice (can be made in advance):.
• Sauté onion, garlic and pepper in vegetable oil until tender.
• Add rest of ingredients.
• Stir, cover and simmer for 35-40 minutes.
• Stuffed Peppers:.
• Spray casserole dish with non-stick spray.
• Cut slit in one side of each chili, removing seeds and membrane, carefully leaving the stem intact.
• Mix together Spanish rice, beans and 1 cup cheese.
• Divide the rice/bean mixture between the poblano peppers.
• Place in casserole dish, cover and bake in 350°F oven for 35 minutes or until chiles are tender.
• Sprinkle top with remaining cheese (1 cup) and continue baking until melted (approximately 5 minutes).
• Note: Place peppers on a foil-lined baking sheet. Bake in a 425°F oven for 20-25 minutes until skin is bubbly and browned. Cool in ziplock bag or covered casserole dish for 30 minutes or until cool enough to handle. Peel skin. This process can also be done on an outside grill or over a gas burner.

SPANISH STUFFED PEPPERS

Steps:

• Heat oven to 220C/200C fan/gas 7. Halve the peppers through the stalk, then cut out and throw away the seeds. Sit the peppers snugly, cut-side up, in a casserole dish, or two if needed. Halve any larger tomatoes, then divide them, the bread chunks, garlic and chorizo between the dishes.
• Drizzle over the vinegar, then the olive oil, and season with pinches of sugar, sea salt and ground black pepper. Bake for 30 mins, covered, until the peppers are tender and collapsing a little. Remove, uncover and cook for a further 30 mins. Leave the peppers to cool a little, then scatter with parsley, if you like, and spoon onto plates, scooping out any extra juices. Serve with crusty bread for mopping up the juices.

SPANISH MAIN STUFFED POPPERS

Steps:

• Chop and seed vegetables and herbs.
• Set aside.
• Simmer the vegetable stock in a pan.
• . Melt butter in a large pot. Saute shallots, garlic, and salt until they begin to weep. Add the rice and saute until evenly coated with the butter. Do not let the rice brown. Add one cup of the hot stock, and stir until the liquid is adsorbed. Continue adding one cup of stock at a time and stirring until the rice is creamy. This should take about 18 minutes. Remove from heat.
• Add drained diced tomatoes,thawed green peas, black olives, jalapeño peppers, cilantro, and lime juice. Mix well.
• Spoon rice mixture into poblano peppers that have been halved and seeded. Top each popper with cheese. Place poppers on a foil lined pan and bake at 350 degrees for about 15 minutes.