A firm favourite
Peppers and Chillies take on a whole different personality when they are stuffed. Here the emphasis changes from it being a spice to more serving the role of a vegetable. This is not to say that the spiciness is lost, but purely that it becomes more incidental to the dish than the actual flavour of the Chilli. Bell peppers, for example, have no capsaicin at all. In terms of piquancy, they are right on the bottom of the Scoville rating scale. As a general rule, the milder ( and larger ) chillies are stuffed.
In this section, we will explore recipes for stuffed peppers and chillies, including the Poblano. Bell pepper, Jalapeno, Anaheim and a whole lot more
Recipes for stuffed peppers and Chillies
Roasting and stuffing peppers
How to roast stuffed peppers
Stuffed peppers and chillies really benefit from being roasted snd chargrilled before being finished off in the oven. Once roasted. It is simply a case then of stuffing them with the filling, topping them with cheese or other topping and then grilling them under a hot, warm grill as a finishing touch.
To have some delicious stuffed peppers or chillies, follow these steps:
- Preheat your grill to 250 degrees Celsius.
- Smear the peppers or garlic with a little olive oil
- Place them in the oven while still whole.
- Turn regularly to ensure that they don't burn.
- Once they have been nicely browned with a char, remove them from the oven.
- Allow them to cool slightly, so you can handle them.
- Cut in half lengthwise, keep the stalk intact. (cut through it)
- Scoop out the seeds and pith and discard
- Fill with filling of choice, e.g. cheese, precooked minced meat etc.
- Top with preferred topping, e.g. bread crumbs, cheese, chopped onion etc
- Place under the grill again until the filling is warmed through and the popping browned or melted to your satisfaction.