These are very easy Stuffed Peppers to make. It’s not necessary to blanch the peppers for the usual 5 minutes first. They cook, stuffed, in the skillet in broth. Then one turns the broth into a sauce. The only thing to remember is to choose a skillet just big enough to accommodate all the peppers halves before you start. The peppers I get tend to be small so I often … Continue reading →
It’s stuffed vegetable season! I love stuffed vegetables: onions, peppers, squashes, mushrooms, tomatoes. I fix them often in the fall . Since most vegetables need to be done in the oven I need to wait until the weather is cool enough. 2 weeks ago it was 35C (95F); last week it was 30C (86F); today is 12C (54F). Apparently we’re going from summer to winter without pausing at fall. Why … Continue reading →
We love stuffing vegetables of all types, but particularly peppers. The filling for these comes from one of our favorite meatball recipes Meatballs with Preserved Lemon that I have been making before we ever went to Morocco. If you like more heat – add more spices or you favorite hot sauce Use any color peppers you like for this but try to find ones that are ‘squarish’ so they will … Continue reading →
When I lived in the U.S. I used to buy a tiny round pasta called Acini di’Pepe or Frog’s Eyes. I can’t get that here. I few years ago I started hearing about Israeli couscous. I was clueless. I started looking for large couscous and found pearl couscous….. Which looked exactly like Acini di’Pepe… Which looked like Israeli couscous.. I bought it and it acted like Acini di’Pepe – I cooked it the … Continue reading →
Almost…. Traditional Stuffed Green Peppers are one of the more maligned dishes that grace the American table. In many cases justifiably so. I have seen Stuffed Green Peppers in cafeterias and diners that don’t even vaguely resemble anything that I would want to eat. And I have tasted some that lived up (or should I say down to) that image. They were soggy, bitter, and disgusting. These are not those. … Continue reading →
I originally did this with a tiny pasta called Frog’s Eyes (Acini di’Pepe), but I can’t get it here so I’ve substituted Israeli couscous which looks, acts and tastes like the ancini. But who am I to argue with packaging? You could use ground beef or turkey but we like sausages. Back in the U.S. I would have used Italian sausages. One learns to adapt. Italian Stuffed Peppers Total time: … Continue reading →
Normally, if one participates in the Secret Recipe Club, one posts a recipe with the assigned group on a Monday. There are 4 groups. Some months have 5 Mondays (the audacity!). The 5th Monday is given over to any who want to participate and a theme is chosen. The theme for this Monday is Fall Food. How perfect for me as I am truly a seasonal cook – whatever comes … Continue reading →
