I've just figured out why I turn to Marc Bittman's How To Cook Everything: Simple Recipes for Great Food and The Best Recipes in the World. It's not just because the recipes always seem to work and come through for me, though that is good! It's because the odds are pretty good that I'm going to find what I'm looking for.
So, when I found these absolutely huge and gorgeous red bell peppers, I knew that I wanted to stuff them. Now, I know that I've seen stuffed peppers in many of my cookbooks and magazines, but where? Which one? With just over an hour till dinner, I didn't have time to start pulling books off the shelves. So, I went to Mark. If you can't find it those two huge tomes that I mentioned above, it probably doesn't exist.
Within minutes, I was reading a recipe for a meat filling, suitable for use in grape leaves, cabbage leaves, peppers and tomatoes. I had everything I needed (though I substituted ground beef for ground lamb). Easy peasy. It was really good, and makes me wonder why I don't stuff more veggies. They come out so pretty!
Meat Filling for Grape Leaves, Cabbage Leaves, Peppers, and Tomatoes
Enough to fill 4-6 large tomatoes or peppers, 8 or more cabbage leaves, or upt to 30 or so grape leaves
2 tablespoons butter or extra-virgin olive oil
1 large onion, chopped
salt and black pepper to taste
¼ cup long-grain rice
¼ teaspoon ground allspice
½ teaspoon ground cumin
¼ teastppon ground cinnamon
¾ pound ground lamb (I used beef)
½ cup chopped fresh parsely leaves
½ cup chopped fresh dill leaves
zest of 1 lemon, minced
Melt the butter in a small saucepan or skillet over medium-high heat. Add the onion and sprinkle with salt and pepper, and cook until it is soft, but not browned, about 5 minutes. Add the rice and the spices, and stir until the rice is glossy, about 1 minute. Add ½ cup of water, cover and turn the heat to low, cook until the liquid is absorbed, this should take about 15 minutes.
Combine the rice in a bowl with the lamb (or beef), more salt and pepper, the herbs and the lemon zest.
***To stuff the peppers: Preheat the oven to 450. Cut off the tops of the peppers and scoop out the insides. Salt and pepper the cavity and then stuff with filling.
Stand the peppers up in a roasting dish, replacing their cap. Pour about 1 cup of stock and ¼ cup of olive oil into the roasting dish. Roast for 40 minutes.
Peter M says
This is one of my favourite meals, had the meatless version yesterday & today. I always prefer the red peppers too!
Debinhawaii says
The man is a genius--love his books. These peppers look delicious!
Natashya says
I love his books too, they have everything.
Great looking peppers, I love the colour!
Indigo says
Those peppers are huge! Nothing like stuffed peppers; they have to be a favourite of mine ^__^. I do love cheese on them, though.. then again, I put cheese on everything, heh.
Sanghi says
Mmm yummy delicious dish..!:)
SweetPeaSurry says
YUMMO! I love stuffed peppers, and I just piecemeal them together myself. This does look like a super yummy recipe though!
blessings!
trishalavittae says
Wow! Looks delicious! This reminds me of Gemisto from Greece! 🙂
Donna-FFW says
They certainly do look pretty and they sound very tasty too!!
Joanne says
I love stuffed bell peppers. And you're so right about Bittman...if he hasn't made it, it doesn't exist.
Debbie says
My absolute favorite dish....looks wonderful!
Grace says
good lord, that first picture is stunning! it's crystal-clear and just so happens to be a shot of one of my favorite foods. roasted reds are tremendously tasty, and your filling sounds delightful. hooray for cinnamon. 🙂
Katherine Aucoin says
These look perfect Pam and so savory! What a great summer supper.
BlackEyedP says
mmmm. ok, this will be another recipe from your blog that I have to try. Im still reeling from the roasted chicken:)
Patricia Scarpin says
My husband is crazy for this, Pam - they look super yummy!
Judi says
Mmmmm...looks delicious.
I ran across a cookbook giveaway this morning but I imagine you already have it: Giada's Kitchen. See here:
http://judi-mindovermatter.blogspot.com/2009/07/foodie-giveaway-giadas-kitchen-cookbook.html
Judi
The ultimate enabler
Pam says
I love, love, love stuffed peppers - yours look tasty. Great photos!
doris says
Mmmmmmmm ... what time should we show up for dinner?
Eve says
Very strange.. Yesterday I was in the shower thinking about puno paprika (a strange place to be thinking of food). It was a stuffed pepper dish I had when visiting Montenegro 4 years ago and it was DELISH. I'm sure I haven't spelled it right but that was how I pronounced it as a foreign speaker. This recipe though looks bang on the mark for what I remember having.
You must have read my mind!
noble pig says
I love me some peppers!
shabby girl says
Ooooo, thank you! It has been ages since I've thought about stuffed peppers, and never thought about red ones!
The last time I had one, in a restaurant, it was terrible, pasty.
I will definitely try this one!!!
Lydia (The Perfect Pantry) says
This is a great all-purpose stuffing, made very Middle Eastern by the addition of cinnamon to the meat. Lovely!