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Stuffed peppers is a dish common in many cuisines. It consists of hollowed or halved peppers filled with any of a variety of fillings, often including meat, vegetables, cheese, rice, or sauce. The dish is usually assembled by filling the cavities of the peppers and then cooking.
Stuffed peppers or pimientos rellenos are part of traditional Spanish cuisine, especially that of the region of the Basque Country. Usually piquillo peppers are used. The fillings might include Manchego cheese, chicken, or cod in a red sauce; chicken likely being the most popular recipe.
Stuffed peppers (Bharvan Mirch or Bharva Hari Mirch) is one of several stuffed vegetable (Bharvan subji) dishes. It consists of bell peppers stuffed with cooked meat, potatoes, and onions and seasoned with chili, turmeric, coriander, cilantro, salt, and lemon juice. The peppers are then either browned in a tava (frying pan) or baked in an oven until the peppers are scorched.
Mirchi bajji or pakora is a chaat (street food) item and is a hot favorite during the monsoon and cooler months. In Mumbai and western areas, the big green chilli pepper is stuffed with a roasted, spiced flour mix and fried. In the South, the big green chillies, similar to hatch, is dipped in a flour batter and fried. It may be accompanied by chutneys and sauces. In Andhra Pradesh and Tamil Nadu, some of the smaller but more potent chillies are also stuffed and fried, especially as a side to rice.
Europe, Middle East and North AfricaEdit
- Dolma refers to a family of stuffed vegetable dishes. Commonly used vegetables include tomato, pepper, onion, zucchini, eggplant, pointed gourd, grape leaves and peppers; regional traditions vary. Dolma are part of the cuisine of the South Caucasus, Balkan, Middle Eastern countries, such as the cuisine of Libya, Turkey, Armenia, Azerbaijan, Austria, Greece, Israel, Egypt, Iraq, Iran, Jewish people, Moravia, Serbia, Slovakia, and also Central Asia. In Armenian, they are known as tolma. In Greece they are known as Γεμιστά (Yemista/Gemista) and in Iran they are known as Dolmeh - Felfel. In Egypt, Libya, and Sudan, they are known as Filfil Mahshi.
Stuffed peppers in American cuisine is a dish where bell peppers (often the green, yellow, orange, and red varieties) are typically filled with a stuffing such as ground beef, mixed with bread crumbs or cooked rice, eggs, herbs, and spices (especially paprika and parsley) and cheese. Recipes vary but often include hollowing out the peppers, boiling them, stuffing them, covering them with cheese, and baking or alternatively cooking them on the stove top at a slow simmer in canned tomato sauce until the peppers are soft. A sauce may be served with them, often a tomato sauce, but this, too, varies greatly.
Mexican cuisine has more than one stuffed pepper dish:
- The Chile relleno, literally "stuffed pepper", consists of a roasted green Pasilla or poblano peppers stuffed with cheese (traditionally queso fresco), and/or (occasionally) minced meat, covered in an egg batter, and fried. It is often served covered with a sauce, although the type of sauce varies widely. It is sometimes also served in a taco with rice, salsa and other toppings. This is also a popular offering at Tex-Mex restaurants in the southwestern U.S., but often cheddar cheese is substituted for queso fresco.
- Jalapeño poppers are jalapeño peppers that have been hollowed out, stuffed with a mixture of cheese, spices, and sometimes ground meat, and then deep fried.
In Guatemala, the "pimiento" pepper is stuffed with shredded pork and vegetables. As the Mexican version, it is covered with egg batter and fried. It is served with tomato sauce or inside a bread bun.
- Scandinavian countries: Fyldte peberfrugter (Danish), Täytetyt paprikat (Finnish), Fylltar paprikur (Icelandic), Fylt paprika (Norwegian), Fyllda paprikor (Swedish).
- Baltic countries (Baltic States): Kimšti pipirai (Lithuanian) usually made with ground beef (or pork), rice, various vegetables and spices; Pildīti pipari (Latvian) and Täidisega paprika (Estonian) is word phrase for "stuffed peppers".
Central and Southeast EuropeEdit
Filana paprika or Punjena paprika (Croatian), Пуњена паприка (Serbian), Speca të mbushur (Albanian), Filovana paprika (Bosnian), Faszerowana papryka (Polish), Polnjena paprika (Slovenian), Полнети пиперки (Polneti piperki) (Macedonian), Plněná paprika (Czech), Plnená Paprika (Slovak), Töltött paprika (Hungarian), Gefüllte Paprika (German) or Пълнени чушки (Pulneni chushki) (Bulgarian), Фарширований перець in Ukrainian is a Central and Southeast European dish consisting of peppers filled with minced meat and rice; in all the languages the name translates to a variant of "filled/stuffed/full peppers". Most popular in the Zagorje and Vojvodina regions, it is influenced by Hungarian cuisine. The meat, usually ground beef, is mixed with herbs, spices and rice. In Bulgaria, stuffed peppers are usually eaten with yogurt. Another variety of stuffed peppers in Bulgaria is made with mixed white cheese and eggs instead of meat and rice as stuffing.
Ardei umpluți (Romanian pronunciation: [arˈdej umˈplut͡sʲ]) is Romanian for "stuffed peppers". This dish is usually prepared with bell peppers stuffed with ground meat (usually pork), rice, onion, and other vegetables and spices and then boiled in a sauce made from cream, tomatoes, and spices.
- Gabriela Llamas (2016). Let's Cook Spanish, A Family Cookbook: Vamos a Cocinar Espanol, Recetas Para Toda la Familia. Quarry Books. p. 69. ISBN 9781627888448. Retrieved 14 January 2020.
- Denny Levin (2016). Stuffed Vegetables: 50 Delicious of Stuffed Vegetables. 50 Delicious of Stuffed Vegetables. ISBN 9781519729637. Retrieved 14 January 2020.
- "Γεμιστά". foodmuseum.cs.ucy.ac.cy (in Greek). Cyprus Food Virtual Museum. Retrieved 26 November 2015.
- Irma S. Rombauer; Marion Rombauer Becker; Ethan Becker & Maria Guarnaschelli (1997). Joy of Coloking 1997 Revision. Simon and Schuster. p. 404. ISBN 9780684818702. Retrieved 14 January 2020.
- Parloa, Maria (1887). Miss Parloa's Kitchen Companion (19th ed.). New York, New York: The Clover Publishing Co. p. 525. Retrieved 16 January 2012.
- Farmer, Fannie Merritt (1896). The Boston Cooking School Cookbook. Boston, Massachusetts: Little, Brown & Co. pp. 267–268. Retrieved 16 January 2012.
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