Cream, Desserts, FI26: Foundation Recipes, Snacks, Whipping cream
Clotted cream
The sogginess factor usually depends on the type of pepper you choose. Thick-walled bell peppers really stand up to the heat. Another trick is to fill them with rice or another grain that can absorb the juices they release as they cook. Finally, don’t overcook them. Test the pepper with a toothpick and remove them from heat while they are tender, but still firm. Since the filling is cooked before it goes in, you only need to warm it through.
No. Cooked peppers are too soft to stuff. Stuff them while they are raw, bake them in the oven, and remove them when they are tender, but still firm. The filling is cooked first, but the pepper itself goes into the oven raw.
If the filling is warm and they are tender enough to be pierced with a toothpick, they are done.
Stuffed peppers just might be the most versatile dish you have ever tried. Make a batch for your next dinner party, brunch, or Saturday afternoon with the kids.
Peppers can be stuffed with any type of melting cheese and seasoned with almost any herbs. They can also be filled with meat, couscous, quinoa or other grains, other types of vegetables, or perhaps the most classic filling of all – seasoned rice. Just remember grains need to be cooked before they are stuffed into the raw peppers.
Stuffed peppers of all shapes and sizes add color, flavor, and fun to your dinner table. If you want finger or fork food that’s easy to eat, even when you are standing up, choose a smaller variety, or cut the peppers into bitesize pieces before you fill and bake them.
Large bell peppers stuffed with rice, cheese, beans, couscous, quinoa, or other grains make a simple and special dish for your vegetarian guests. And they are easy to adapt. Add some sautéed chicken or beef for your meat-eating friends, and you have a main dish that’s suited to everyone. A crunchy salad and some fresh, warm bread on the side makes the meal complete. Remember to cook your fillings before stuffing them into your raw peppers.
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