Easy Party Appetizers – Stuffed Bean Peppers
Stuffed peppers are an excellent dish that can be served both as a main course and side. And for more colour you can choose from amidst red, yellow, orange, and green peppers.
Certain tips that can help you better your stuffed recipe.
Usually stuffed peppers take about 30-40 mins for baking. But if you parboil or steam them for a few minutes, you not only save baking time but also the exterior skin turns softer rather than a crunchy one that sometimes taste undercooked and raw.
A combination of strong smelling fresh herbs such as mint, basil, oregano or coriander perfectly complement a rich tomato based sauce, when blended with seasonings such as chillies, onions and garlic infuse a wonderful aroma during and after the cooking into the peppers. To further the zing you can use infused herb or chilli oil white baking or sautéing dribble sauces like pesto, pair with cheese and spices (garam masala, curry powder). The versatility of peppers leaves enough room to experiment with a variety of strong seasonings (fresh herbs and spices) until you have found your perfect blend.
Apart from the usual bell peppers varieties like poblano peppers and long sweet peppers more befitting for stuffing’s.
Poblano and long green peppers have a mild heat which makes eating them raw unpleasant, but, is great for any stuffed recipe.
Ingredients:
2 tbsp – Olive oil
4-5 No – Red or green bell peppers
1 No – Garlic clove minced
1 No – Onion chopped
2 tbsp – Hot sauce
1/2 cup – Kidney beans or baked beans
1 cup – Parmesan cheese
1 No – Tomato peeled chopped (optional)
1 tbsp – Parsley finely chopped
Pepper to taste
Salt to taste
Method:
The kidney beans need to be steamed and cooked before hand.
Wash the bell peppers and then scoop out the central bit (seeds and white portion) so as to get a hollow for adding the fillings.
Heat oil and add garlic, onions cook till golden brown.
Add the tomato and seasoning and cook for 3-5 mins.
Add 1/2 the cheese and cook for a few minutes.
Then add the beans and cook for 3-5 mins.
Sprinkle the parsley and spoon the mixture into the hollowed bell peppers and sprinkle with remaining cheese.
Grill chillies till tender and cheese turns brown.