Stuffed Peppers and Tour

Go directly to recipe

We played tourist yesterday.  Some of you may think that living in France, or any country other than your native one, is a constant adventure: places to go; things to do; cities and sites to explore.

The first few months we lived in Ireland we did that.   At least two days a week we would pack a picnic lunch and head off in a new direction.   The type-A personalities still held sway and Ireland was compact: lots to see in a small area.  It seemed as if there were castles, gardens or ancient villages around every corner.

Flowermarket
It wasn't as convenient after we moved to Andorra.  We quickly explored the local area, but, because we were in the mountains, it took us three hours to get down, so to speak, which left day trips overly long.  We quickly fell into the local routine of mountain walks and golf.

By the time we moved to France, the type-A personalities were shed and we were in the typical rut: taking care of the garden, house and property with the weekly trip into town to do the shopping and the occasional foray up to Ikea.  When we had visitors we would do the tourist bit, taking in the local sites followed by Paris.   But they were the same local sites; the same Paris.   

We 'd forgotten to live, to get out and enjoy life.  We were just plodding along, weeding, cleaning, mowing and cooking, with the weekly bike ride thrown in for fun. 

Time for a change.  We decided that once a month we would go exploring: get to know a new city, go to an historical site or a museum, have a leisurely lunch, explore the nooks and crannies that visitors, with a limited schedule, really don't care about. 

In August we spent the day in Niort.  Never heard of it?  Not surprised. It's a lovely little city but nothing remarkable.  A pretty market, nice donjon, small shopping area; very pleasant….if you live withinOldtown
driving distance.

Yesterday we went to Tour.  It has a lot of old world charm and reminded me a bit of Barcelona, with a long 'Ramblas' -type flower market(above); a lovely old town with half-timbered houses and a pretty park along the river.  We'll go back, maybe to stay overnight and explore more leisurely.  I'd recommend a visit if you're already in the area and have the time. 

Now, on to the food:

Weekend Herb Blogging is being hosted this week by Haalo of Cook (almost) Anything … at least once.
And don't forget: next weekend Kalyn, of Kalyn's Kitchen, the founder of Weekend Herb Blogging will be hosting the big 2-Year Anniversary Celebration!

Aaweekendherbblogging
I've been seeing a lot of posts about stuffed peppers lately. 

And rightly so!  To me it is the quintessential fall food.  I love stuffing all sorts of vegetables but peppers just lend themselves to it perfectly.   

Some people love them; some hate them…   In my humble opinion, if you like vegetables and like peppers normally, you will like stuffed peppers, provided you don't cook them into a bitter mush…

All peppers, but particularly the red ones are rich in
vitamins A, C, and K, and antioxidants. They can help reduce inflammation like
that found in arthritis and asthma and are noted for helping to prevent certain
cancers: prostate, bladder, cervix and pancreas.

I have lots of recipes for stuffed bell peppers; here are my two current
favorites using two different cooking methods:

Stuffed Peppers, OrientalOrientalpeppers

5 – 6 oz (150gr) ground beef/turkey/sausage
2 bell peppers try to get 4-sided peppers
1 medium onion
1 stalk celery
1 tbs chopped fresh ginger 
2 cloves garlic
1 tbs olive oil
1/3 – 1/2 cup chopped water chestnuts
2 tbs soy sauce
1 1/2 cups chicken stock
2 1/2 tbs cornstarch (corn flour, maizena)
1 cup cooked brown rice

Cut peppers in half the long way (try to find the best flat sides before cutting so that they will lay nicely) and remove stem end and seeds.  Set aside (do not blanch).  Peel and chop onion and garlic.  Chop celery.  Sauté onion, celery and garlic over medium heat in large skillet.  Skillet must be large enough to hold all pepper halves, when they are stuffed, in one layer.  When onions start to become translucent add ginger, water chestnuts and meat.  Break meat up as it cooks.  When meat is cooked add 1 tbs soy sauce and 1/4 cup chicken stock.  Dissolve 1 tbs cornstarch in 1/4 cup chicken stock.  Add to the skillet and stir well, cooking until it thickens.  Add rice and mix well.  Fill peppers with meat and rice (set on a plate while you work).  Once all peppers are filled using all of the beef and rice, put the peppers back into the same pan (filled side up, in one layer).  Pour remaining 1 cup of chicken stock around peppers in skillet, cover, return to heat and simmer for 20 minutes, until peppers are tender.  Remove peppers.  Dissolve remaining 1 1/2 tbs cornstarch in remaining 1 tbs soy sauce (add 1 tbs water to make it easier).  Bring stock left in pan to a boil.  Add cornstarch mixture and stir, cooking until thick.  Serve peppers with sauce on the side.

And if you want the more traditional style with tomatoes and cheese:

Stuffed Peppers, Americas Style American

5 oz ground beef  (150 gr mince)
1 medium onion
2 stalks celery
2 cloves garlic
1 tbs olive oil
1 tsp chili powder
1 tbs Worcestershire sauce
1 tsp dried basil
1 can tomatoes, chopped
2 Tbs red wine
1/2 cup shredded cheese
1/3 cup cooked quinoa
2/3 cup stock
2 nicely shaped bell peppers
2 – 4 drops hot pepper sauce or more…

Cook quinoa in stock until done.  Put a large pot of water on high heat and bring to a boil.  Cut peppers in half the long way (try to find the best flat sides before cutting so that they will lay nicely) and remove stem end and seeds.  When water is boiling drop peppers in and simmer for 5 minutes.  Remove (use tongs) and put into a baking dish that will just hold them (if possible).  Finely chop onion, celery and garlic.  In nonstick skillet heat oil over medium-high heat.  Sauté chili powder for 1 minute.  Add garlic, celery and onion, sauté until tender, 5 – 7 minutes.  Add beef and sauté until cooked through breaking it up as it cooks.  Add tomatoes, wine, Worcestershire sauce, basil, hot pepper sauce and quinoa.  Remove from heat and spoon mixture into the pepper halves.  Cover with foil and bake for 15 minutes at 400F (200C).  Remove foil and sprinkle with shredded cheese,  Bake, uncovered until cheese melts.  Serve.

Be sure to visit Haalo at Cook (almost) Anything … at least once for the week's round-up!

And eat your peppers…they're good for you…. just don't overcook them!

20 thoughts on “Stuffed Peppers and Tour”

  1. Both of these stuffed peppers look wonderful. And you’re absolutely right about taking time to explore your surroundings. We get so caught up in the routines, chores, etc., that we forget to go to the beach and take a walk, or pick a place on the map we’ve never been and just take a drive. Those days are always the most fun.

  2. Ah, my nemisis shows itself again haha (stuffed peppers)
    I like the idea of making like a tourist in your local area. We do that often.

  3. Thank you for the little tour! We did the same thing when we moved from Ohio to Florida. We took to the water like fish, kayaking, fishing, beach going – now that the newness has worn, we are typical home bodies doing the typical chores. Thank you for some inspiration to “get back out there”!
    The stuffed peppers look awesome! I am liking the first one as it sounds so different! A must try for me! Thanks!

  4. Katie the peppers look brilliant! I love them! I also love learning and seeing France through your eyes! 😀
    I get these little miniature peppers (about 2 bites per half) they look kinda like small banana peppers or red/yellow and orange jalapeno peppers but they are sweet not hot. I am now itching to try stuffing them using either one of your stuffings!
    I’ll let you know how they turn out! 😀
    BZ

  5. Lydia, it’s fun and so nice to get out and do something…why don’t we more often?
    Maryann, they’re coming to get you…. Being a tourist IS fun – even in your own back garden!
    Deb, the first recipe is my favorite – stir-fry in a pepper! Go play in the waves…
    steamy kitche, thanks…I wish I could get some more ‘exotic’ ingredients for them.
    Blue Zebra, I used to get smaller peppers in Andorra and I stuffed them with ham and goat cheese. Let me know what you do with them
    Margot, not a lot of work at all – easy peasy!

  6. I’m drooling reading about your travels and your food. I made stuffed peppers a few weeks ago and they were delicious. I like your asian take!

  7. Love the idea of Asian stuffed peppers. And you’ll laugh to hear I have some red peppers in my fridge right now that have had the tops cut off (used for another recipe) and now they’re waiting to be stuffed!

  8. Stuffed peppers are great! Both of your recipes look tasty. I like that there are so many different ways you can stuff them.

  9. Katie, oh you! always treat us wonderful story… and recipe!!!
    Probably I’ve mentioned to you, I have a friend from Andorra who always wants me go over to her house (in Andorra) and stay a weekend. But now I dare not to leave beyond EU zone due to some problems in my visa (it’s another long-whine painful story…). Haven’t had a chance to visit any big flower market yet, will keep it in mind.

  10. Nirmala, I love stuffed peppers…but only in fall, Thanks!
    Casey, Yeah, computer farts, always a mystery, I fixed it… I like discovering new spots – now to just get my lazy ass out there to do it!
    Kalyn, peppers look so pretty when it’s just the caps cut off and the whole thing stuffed – but I always cut mine in half – get more stuffing in that way, hahaha!
    Kevin, they are a versatile little vegetable, aren’t they!
    Tigerfish, thankfully, they freeze pretty well, too. Isn’t it always the case? So much food, so little time…
    Gattina, we had a friend in Andorra that couldn’t leave for about 3 months because of a visa problem…It’s not worth the risk! Do you go to La Bocqueria?

  11. where have I been and what have I been doing you posted 3 posts and I missed them.
    Your peppers look good and you did a few things that I would have never thought of, Like top with a slice of tomato and cheese, I like that Idea. I too made pappers this week and will be blogging about them soon. I tell you we are taste bud sisters, Must be a midwest thing

Comments are closed.

Share via
Copy link
Powered by Social Snap