One of the most interesting facets of the culinary revolution is our growing fascination with culinary history. It seems the more I learn about the ethnic melting pot that makes up our dinner table, the more curious I become about regional cuisines and the origin of specific dishes.
Stuffed peppers probably go further back than the 1890’s. Many cuisines around the world have a traditional stuffed pepper that has been passed down for generations. Here’s a few I found interesting: Denmark: Fyldte Peberfrugter – Bell pepper stuffed with bulgur, mushrooms and kale Hungary: Toltott Paprika – Bell pepper stuffed with ground meat, rice and paprika. Served with sour cream. India: Bharawn Shimla Mirch – Bell pepper stuffed with spiced mashed potatoes Korea: Gochu Jeon – Chili peppers stuffed with tofu Mexico: Chili Rellenos – Poblano pepper stuffed with carnitas meat, kielbasa and topped with cheddar cheese Phillippines: Pandak na tao pinalamanan peppers – – Bell peppers stuffed with shrimp, pork and water chestnuts Romania: Ardei Umpluti – Bell peppers stuffed with pork and rice and served in a creamy sour cream sauce Spain: Pimientos Rellenos de Arroz con Salsa de Tomatoes – Bell pepper stuffed with Valencia or arborio rice and saffron, then cooked in a tomato sauce Tunisia: Fil Fil Mashsi – Bell pepper stuffed with lamb, rice and sprinkled with nutmeg, saffron and cardamom United States & Canada: Classic Stuffed Peppers – Bell pepper stuffed with ground beef, rice and cooked in a tomato sauce
The recipe today, pairs flavorful bacon risotto with colorful sweet bell peppers. The fact that they can be frozen for up to 6 months sure makes for an easy meal on a busy day.
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- 6 slices applewood bacon, coarsely chopped
- 1/2 cup onion, chopped
- 100 grams fresh mushrooms, chopped
- 3/4 cup Jasmine rice, uncooked
- 2 1/2 cups chicken broth
- 1 cup frozen peas, thawed
- 1/3 cup Parmesan cheese
- salt & pepper to taste (optional)
- 3 large sweet peppers
- 1 Tbsp fresh basil, snipped OR Italian flat-leaved parsley (optional)
- 100 grams mozzarella cheese, shredded
- 398 ml zesty pasta sauce
Ingredients
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- In a large saucepan, cook bacon over medium heat until crisp. Lay on paper towels, reserving 1 Tbsp of the bacon drippings in saucepan; set aside. Cook onion & mushrooms in drippings until tender; add rice, cook & stir 2 minutes more. Carefully stir in broth; bring to boiling & reduce heat. Simmer, covered, about 20 minutes or until liquid is absorbed. Remove from heat; stir in bacon & peas. Let stand, covered for 5 minutes. Stir in cheese. If desired, season with salt & pepper to taste.
- Preheat oven to 375 F. Cut large peppers in half lengthwise. Remove membranes & seeds. Spoon risotto mixture into peppers. Place in a shallow baking dish. Cover with foil; bake, covered, for 30-45 minutes or until heated through. If desired sprinkle with shredded mozzarella cheese. Serve with heated zesty pasta sauce.
- Can be chilled for up to 12 hours then baked for 50-55 minutes.
- Can be frozen for up to 6 months then baked (frozen), covered, about 1 hour or until heated through.