Stuffed peppers II

Macedonian Stuffed Peppers II Recipe with Ham and Tomato

Region / culture: Macedonia | Servings: 8

Introduction

Stuffed peppers II is a delicious and hearty dish that is perfect for a family dinner or a special occasion. The combination of green peppers, onions, garlic, ham, and tomato puree creates a flavorful and satisfying meal that is sure to please everyone at the table.

History

Stuffed peppers have been a popular dish for centuries, with variations found in many different cuisines around the world. The concept of stuffing vegetables with a savory filling is a simple and versatile way to create a delicious and satisfying meal.

Ingredients

8 medium green peppers
2 tbsp butter
4 small onions, finely chopped
2 small green peppers, finely chopped
1 clove garlic, minced
0.5 cup chopped ham
1 can tomato puree
salt and pepper
4 cups fine bread crumbs
2 eggs

How to prepare

Cut a thin slice from the stem end of each pepper.
Remove the seeds and wash the peppers.
Drop the peppers into boiling, salted water and parboil for 5 minutes. Drain thoroughly.
Melt the butter in a skillet. Add the onions, garlic, and chopped pepper and sauté until limp.
Add the tomato puree, ham, salt, and pepper to taste.
Simmer for 15 minutes. Remove from heat, stir in the bread crumbs and eggs.
Stuff the mixture into the pepper shells. Sprinkle the tops with cracker crumbs.
Bake in an oven at 350°F for about 25 minutes, or until the stuffing is firm and delicately browned on top.

Variations

You can add cooked rice or quinoa to the filling mixture for added texture and flavor.
Try using different types of peppers such as red or yellow peppers for a colorful twist on this classic dish.

Cooking Tips & Tricks

Make sure to parboil the peppers before stuffing them to ensure that they are tender and easy to eat.

- Be sure to season the filling mixture well with salt and pepper to enhance the flavors of the dish.

- You can customize the filling by adding different ingredients such as ground beef, rice, or cheese to suit your taste preferences.

Serving Suggestions

Serve stuffed peppers II with a side salad or crusty bread for a complete and satisfying meal.

Cooking Techniques

Baking the stuffed peppers in the oven allows the flavors to meld together and the filling to become firm and delicious.

Ingredient Substitutions

You can substitute ground beef or turkey for the ham in this recipe for a different flavor profile.

Make Ahead Tips

You can prepare the filling mixture ahead of time and store it in the refrigerator until you are ready to stuff and bake the peppers.

Presentation Ideas

Serve the stuffed peppers on a platter garnished with fresh herbs for a beautiful and appetizing presentation.

Pairing Recommendations

Stuffed peppers II pair well with a light and refreshing white wine such as Sauvignon Blanc or Pinot Grigio.

Storage and Reheating Instructions

Store any leftover stuffed peppers in an airtight container in the refrigerator for up to 3 days. Reheat in the oven or microwave until heated through.

Nutrition Information

Calories per serving

Each serving of stuffed peppers II contains approximately 250 calories.

Carbohydrates

Each serving of stuffed peppers II contains approximately 30 grams of carbohydrates.

Fats

Each serving of stuffed peppers II contains approximately 10 grams of fats.

Proteins

Each serving of stuffed peppers II contains approximately 12 grams of proteins.

Vitamins and minerals

Stuffed peppers II are a good source of vitamin C, vitamin A, and potassium.

Alergens

This recipe contains eggs and wheat (bread crumbs) which may be allergens for some individuals.

Summary

Stuffed peppers II are a nutritious and delicious meal option that is rich in carbohydrates, proteins, and essential vitamins and minerals.

Summary

Stuffed peppers II are a delicious and satisfying meal option that is perfect for a family dinner or special occasion. With a flavorful filling of onions, garlic, ham, and tomato puree, these stuffed peppers are sure to become a new favorite in your recipe rotation.

How did I get this recipe?

The first time I saw this recipe, I knew it was something I had to make. I had always been a lover of stuffed peppers, but this variation was unlike anything I had ever seen before. The recipe called for a unique blend of spices and ingredients that I knew would create a flavor explosion in every bite.

I first came across the recipe for Stuffed Peppers II at a small farmer's market in the heart of Tuscany. I was on vacation with my husband, exploring the charming streets and trying all the delicious local cuisine. As we wandered through the market, we stumbled upon a little old lady selling fresh vegetables and homemade jams. She had a twinkle in her eye and a warm smile that drew me in.

I struck up a conversation with her, and she told me that the recipe for these stuffed peppers had been passed down through generations in her family. She spoke of how the dish had been a staple at family gatherings and special occasions, and how it always brought everyone together around the dinner table. I could see the passion and love she had for this recipe, and I knew I had to learn how to make it myself.

The kind lady graciously agreed to share her recipe with me, and she even took the time to walk me through each step and explain the importance of every ingredient. She showed me how to choose the perfect peppers, how to prepare the filling, and how to bake them to perfection. As I watched her work her magic in the kitchen, I could sense the years of experience and tradition that had gone into perfecting this dish.

After learning the recipe, I couldn't wait to try it out for myself. I gathered all the ingredients and set to work in my own kitchen, channeling the wisdom and spirit of the sweet old lady from the market. As the peppers roasted in the oven, the aroma of the spices filled the air, and I knew I was onto something special.

When the stuffed peppers were finally ready, I couldn't wait to dig in and taste the fruits of my labor. The first bite was a revelation – the flavors were bold and complex, with a perfect balance of sweet, savory, and spicy. The filling was hearty and satisfying, and the peppers were tender and juicy. It was a dish that warmed my soul and filled me with joy.

From that moment on, Stuffed Peppers II became a staple in my own recipe collection. I made it for family dinners, potlucks with friends, and any time I wanted to impress guests with a delicious and comforting meal. Each time I cooked it, I felt a connection to the kind old lady from the farmer's market, and I knew that this recipe would continue to be passed down through generations in my own family.

As the years went by, I continued to experiment with the recipe, adding my own twists and variations to make it truly my own. I tried different types of peppers, swapped out ingredients, and even played with the spices to create new flavor profiles. But no matter how much I tweaked the recipe, the heart and soul of Stuffed Peppers II remained the same.

Now, whenever I make this dish, I feel a sense of pride and gratitude for the kind old lady who shared her recipe with me all those years ago. Her generosity and love for cooking inspired me to keep exploring new flavors and techniques, and to always cook with passion and joy. And as I sit down to enjoy a plate of Stuffed Peppers II with my loved ones, I know that the spirit of tradition and family will live on in every bite.