Week 12: How To Make Stuffed Peppers

I asked a friend of mine to teach me how to stuff peppers. Just like the paneer cheese, they’re surprisingly easy to make. I like dishes that allow the cook to add in whatever is available in the kitchen – stuffed peppers are one such dish. We raided the fridge for some ground beef, garlic, mushrooms and parmesan; grabbed some herbs from the garden; pulled some breadcrumbs and pine nuts from the pantry, and used some pimento peppers from the market. That was all we needed.

First, we cleaned the peppers, and saved the seeds for future use. Then we chopped up all the other ingredients (minus the breadcrumbs and parmesan), and mixed them together in a bowl. We slowly added the breadcrumbs and parmesan to the rest of the ingredients to reach a texture that held together, and could be shaped into a ball without crumbling.

Then we divided the stuffing between the 6 peppers. We filled each pepper just above its edges, then turned them over (stuffing down) onto a greased cookie sheet. Cooking it this way helps create a nice crust on top of the stuffing. We cooked the peppers for close to an hour at 250 degrees Fahrenheit. At that point the peppers were thoroughly cooked and softened, but the outer skin was not burnt. The stuffing on top crusted over with caramelized cheese and deliciousness.

Prepped.

Prepped.

Stuffed.

Stuffed.

Baked.

Baked.

Served.

Served.

We made a salad to go along with the peppers, and crumbled some of the leftover paneer cheese on top. A perfect lunch for a Saturday afternoon!

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