Stuffed Peppers, Asturian Style
Stuffed Peppers (Punjene Paprike)
Stuffing for Green Peppers or Cabbage
* Exported from MasterCook *
Stuffed Peppers, Asturian Style
Recipe By :Penelope Casas
Serving Size : 4 Preparation Time :0:00
Categories :
Amount Measure Ingredient -- Preparation Method
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1 1/4 pounds ground pork
2 tablespoons prosciutto -- or capicollo, diced
2 cloves garlic -- mashed
salt
3 teaspoons olive oil
1 small onion -- finely chopped
1 clove garlic -- minced
1 small carrot -- peeled, grated,
chopped
1 small tomato -- peeled, seeded,
chopped
3 teaspoons parsley
1 cup chicken broth
few strands of saffron
1 bay leaf
1/2 cup dry white wine
salt
fresh ground black pepper
3 teaspoons olive oil
1 onion -- chopped
fresh ground black pepper
2 tablespoons parsley
1 small tomato -- peeled, seeded,
chopped
1/4 cup rice
3 teaspoons dry white wine
8 green bell peppers
In a mixing bowl combine pork, prosciutto, garlic and 1 teaspoon salt. Mix
well and set aside. Heat 1 tablespoon oil in a saucepan and saute the
garlic, onion and carrot until onion is wilted. Stir in the tomato and
parsley, cook a minute or two, then stir in the broth, saffron, bay leaf.
wine, salt and pepper. Bring to a boil, cover, reduce heat and simmer 15
minutes. Heat oil in a skillet and saute onion until wilted. Add meat
mixture, breaking it up as it loses its color. Season with salt, pepper
and parsley. Cook until meat is lightly browned. Stir in the tomato, cook
1 minute, then stir in rice and wine. Cook 5 minutes longer. Preheat oven
to 350 degrees. Cut the tops off peppers and remove the seeds and
membranes. Fill peppers loosely with the meat mixture cover with their
caps and arrange upright in a casserole. Pour sauce over peppers. Bake 1
hour, or until peppers have softened, basting every 15 minutes as they
cook.
* Exported from MasterCook *
Stuffed Peppers (Punjene Paprike)
Recipe By :
Serving Size : 8 Preparation Time :0:00
Categories : Side Dishes Yugoslavia.com
Amount Measure Ingredient -- Preparation Method
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8 medium green peppers
2 tablespoons butter
4 small onions -- finely chopped
2 small green peppers -- finely chopped
1 clove garlic -- minced
1/2 cup chopped ham
1 can tomato puree
salt and pepper
4 cups fine bread crumbs
2 eggs
Cut a thin slice from stem end of each pepper. Remove seeds and wash. Drop
peppers into boiling, salted water and parboil 5 min. Drain thoroughly.
Melt butter in skillet. Add onions, garlic and chopped pepper and saute
until limp. Add tomato puree, ham, salt, and pepper to taste. Simmer for
15 minutes. Remove from heat, stir in bread crumbs and eggs. Stuff mixture
into pepper shells. Sprinkle tops with cracker crumbs. Bake in oven at
350º for about 25 min. or until stuffing is firm and delicately browned on
top.
Cuisine: "Yugoslavian"
Source: "WWW.Yugoslavia.com"
S(Internet address): "http://www.yugoslavia.com/Culture/HTML/yu.html"
* Exported from MasterCook *
Stuffing for Green Peppers or Cabbage
Recipe By :
Serving Size : 8 Preparation Time :0:00
Categories :
Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
2 tablespoons olive oil
2 cups onion -- chopped
2 cloves garlic -- minced
3/4 cup rice
1 tablespoon paprika
6 ounces tomato paste
2 teaspoons ground ginger
2 tablespoons Italian seasoning
salt and pepper -- to taste
2 pounds ground turkey, pork or beef
1/4 cup chicken stock
1 16 oz. can tomato sauce
Preheat oven to 350 degrees.
Heat oil in a large skillet, over medium heat, and saute onion and
garlic until onion is translucent. Add rice and stir until rice is lightly
browned. Stir in paprika, tomato paste, ginger, Italian seasoning, salt
pepper and ground turkey. Mix well to combine and saute, stirring to
crumble meat, 5 minutes. Stir in chicken stock and remove from heat. Stuff
mixture into green peppers or cabbage leaves, place in a baking dish and
cover with tomato sauce. Bake, covered, for 1 hour.
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