Sweet/Bell Peppers

[catalinsv]

Hi all,

Last week from the first pepper harvest, we made this traditional recipe:
Sweet peppers stuffed with rice, meat, other vegetables and boiled.
Fantastic taste and flavor, also 100% organic.
Pictures only, if someone interested I can bribe my wife to disclose the detailed recipe.

Best regards,
Catalin

[veggie babe]

that looks wonderful, bribe the wife for us, I would love to cook that for DH.

neva

[bonekittyslug]

Originally Posted by catalinsv

Pictures only, if someone interested I can bribe my wife to disclose the detailed recipe.

Man, that looks like some mighty fine eating. Sweet peppers are my second favorite thing to eat, just after maters.

Yes, yes! Please, please, please disclose the recipe!!

[coronabarb]

That's interesting! I've only seen baked stuffed peppers, never boiled. I can almost smell them, looking at that last picture! I've known some gals who you couldn't pry a recipe out of...let's hope you know just what to bribe the wife with.

[Zana]

Anaheim Fish Tacos

1 teaspoon vegetable oil
1 Anaheim chile pepper, chopped
1 leek, chopped
2 cloves garlic, crushed
salt and pepper to taste
1 cup chicken broth
2 large tomatoes, diced
1/2 teaspoon ground cumin
1 1/2 pounds halibut fillets
1 lime
12 corn tortillas

Heat the oil in a large skillet over medium heat, and saute the chile, leek, and garlic until tender and lightly browned. Season with salt and pepper.
Mix the chicken broth and tomatoes into the skillet, and season with cumin. Bring to a boil. Reduce heat to low. Place the halibut into the mixture. Sprinkle with lime juice. Cook 15 to 20 minutes until the halibut is easily flaked with a fork. Wrap in warmed corn tortillas to serve.

[PennyM]

Yes, it taste as good as it sounds.

I cook my stuffed peppers in a Crock Pot now because it seems easier than in the oven.
Depending on how many Bell Peppers you stuff:
-1/3 cooked white rice
-2/3 Ground Turkey

Mix Turkey and Rice together VERY WELL.
-Season Turkey and rice to your taste with Salt, Pepper, Paprika, Powdered or crushed Cayenne and chopped fresh Parsley (dry parsley will do).
-after you have your stuffed peppers place in the Crock pot with a few Tablespoons of Extra Virgin Olive oil on the bottom to keep from sticking.
-Layer a thick slice of Onion on top of of the stuffed Bell Pepper, then a thick slice of your favorite, red ripe and juicy tomato....then top it all off with a slice of uncooked Bacon.

You can secure the Slices of Onion & Tomato and the Bacon on top with a tooth pick or two.
Juice from the Onion, Tomato and Bacon drip down into the Stuffed Pepper as it cooks giving it an incredible flavor.

Baste with the natural juices every hour or so.
Bon Apetit',
Penny

[ddsack]

Thanks, Penny! I'm a reluctant and lazy cook and use my crock pot whenever I can. Never thought of it for stuffed peppers, but why not? Now I just have to wait for 6 months for my garden to produce! Maybe next season I'll de-stem and freeze some peppers whole, if I can spare any extra freezer space. Normally I freeze them chopped, or in long strips for stir fry.

[Zana]

Sauteed Scallops On Red Pepper Sauce

Red Pepper Sauce:
1 small garlic clove, peeled and crushed
1 large red bell pepper, peeled, seeds and membranes removed
1 tablespoon non-fat plain yogurt
1 cup non-fat plain yogurt
1/4 cup torn fresh coriander leaves
freshly ground black pepper
1 tablespoon fruity olive oil

Scallops:
non-stick spray coating
1 teaspoon olive oil
1 pound sea scallops, patted dry
2 tablespoons dry vermouth
2 tablespoons lemon juice
coriander leaves for garnish

Sauce: Place the garlic, pepper and 1 tablespoon of yogurt in the bowl of a food processor fitted with a steel blade, and puree until smooth.
Scrape the mixture into a small bowl and stir in the remaining yogurt, coriander and black pepper.
Whisk in the olive oil, then spoon the sauce onto plates, spreading it out with the back of a spoon.

Scallops: Spray a medium-sized skillet with the non-stick coating.
Add the olive oil, and heat until hot but not smoking.
Add the scallops and quickly saute them over high heat until just cooked through, turning often, 2 to 3 minutes.
Pour in the vermouth and let it almost evaporate, then add the lemon juice, cooking a few seconds longer so the scallops are glazed.
Spoon them onto the plates with the sauce.
Sprinkle a few coriander leaves on top and serve at once.

Serves 4.

[Zana]

Scallop and Bell Pepper Salad

3 Belgian endives
3 tablespoons peanut oil
1 red bell pepper, cored, seeded and cut into 1/4" strips
1 green bell pepper, cored, seeded and cut into 1/4" strips
1 teaspoon ground cumin
1 pound sea scallops
3 tablespoons chopped fresh coriander
1 tablespoon fresh lime juice
1 teaspoon Worcestershire sauce
1/8 teaspoon hot sauce
salt to taste

Separate endive leaves.
Rinse and pat dry, then arrange in a star pattern on serving plates.
Heat 1 tablespoon oil in a large skillet over medium heat.
Add bell pepper strips and cumin.
Cook, stirring frequently, until peppers are wilted, about 3 minutes.

Add scallops and coriander, cook, stirring occasionally, until scallops are opaque, about 4 minutes.

Meanwhile whisk remaining 2 tablespoon oil, lime juice, Worcestershire sauce, hot sauce and salt in a small bowl until blended.
Remove skillet from heat.
Add lime dressing to scallops and peppers and toss to coat.
Spoon scallop mixture onto endive leaves, drizzle pan liquid over salad.

Serves 4.

Zana’s Notes:
• I sometimes substitute chopped fresh basil for the coriander. Lime or Lemon Basil or a mix of Lime and Purple Basil.
• I’ve also been known to kick it up a notch or two with some hot peppers slivered – fresh or pickled. Use your own tolerance level for how much you add, but too much can overpower the scallops.
• I’ve also grilled my scallops before adding them to the salad.

[Zana]

Shrimp Chili Relleno

INGREDIENTS
1 pound shrimp, shelled, deveined and tail removed
1 teaspoon ground cumin
2 tablespoons freshly squeezed lime juice
1/4 teaspoon sea salt
1/4 cup grated Parmesan cheese
1/4 teaspoon chili powder
Pinch freshly ground black pepper
1 tablespoon fresh chopped parsley
4 Anaheim chili peppers

Buttermilk Cilantro Sauce:
3/4 cup buttermilk
1/2 teaspoon sea salt
1 1/2 tablespoons fresh chopped parsley
Pinch freshly ground black pepper
1 1/2 tablespoons half and half

2 whole eggs

DIRECTIONS
• Preheat broiler.

• Large dice shrimp and combine with cumin, lime juice, salt, Parmesan, chili powder, pepper, and parsley.

• In a large sauté pan, over medium heat, sauté shrimp mixture until shrimp are just pink.

• Place Anaheim chilies on a baking sheet.
• Roast whole chili peppers under the broiler until charred on all sides and pepper begins to soften.
• Remove skin and cut a slit lengthwise through the pepper.
• Remove the seeds and ribs from inside the pepper.
• Set aside peppers.

• Preheat oven to 400°.

• In a medium bowl, combine all ingredients for Buttermilk Cilantro Sauce.

• Stuff each pepper with 1/2 cup shrimp mixture and place filled peppers back on baking sheet.
• Pour 1/4 cup Buttermilk Cilantro Sauce over each pepper.
• Place in oven and heat for about 5 minutes.

• Remove stuffed peppers from oven and top each pepper with 1/2 of a sliced hard boiled egg.

Makes 4 servings