For those who want delicious stuffed peppers, this is not for you. I consider these stuffed peppers a failure.
There's something about stuffed peppers that call to me, and I decided to try making them with these long red peppers hanging around our house, waiting for its purpose. I thought I had read enough and seen enough people doing stuffed peppers to grasp the technique involved.
I sautéed some onions in oil and added whole cumin seeds and smoked paprika. I love the combination of cumin and paprika.
I knew I wanted something quick, so I figured I can stuff the peppers with some leftover rice. We also had leftover lamb chops from the Greek meal the other day and decided to use that as the meat condiment for the dish.
More paprika on top as needed.
After the "fried rice" was done, I started stuffing them into the long red peppers. It had dawned on me at that point, while I was clumsily trying to stuff them, that I had used the wrong kind or wrong-shaped peppers for this dish.
Or at least, standing bell peppers would have made my job a lot easier. I'm not that good with my hands.
After I got them passably stuffed, I put them in a skillet to bake in the oven.
That was where I made my major mistake. I thought of adding chicken stock to the skillet, but I did not want to add store-bought chicken stock. (I have objections to store-bought chicken stock.)
So, I added water.
The stuffed peppers absorbed so much of the water that it was not as flavourful as I would have liked.
It tasted -- well -- WATERY.
In hindsight, I could have added something else beside water, beside chicken stock. Any suggestions? I'm thinking now that they could even have just roasted in the oven with a drizzle of olive oil and they would have been fine.
The "fried rice" portion of this dish smelled spectacular! And it tasted great.
I still think JS should've just put the store-bought chicken stock. I mean, in a pinch, what's the harm. C'mon, really. Or, thinking about it, I think the latter idea of just roasting them without any liquid would work.
Or, we could've just diced the peppers and added them into the "fried rice". ;)
Oh well, lessons learned. Stuffed peppers remain on my to-do list. Once again, here are my misbegotten failures.
Mediterranean Stuffed Leg of Lamb
Stuffed Peppers (Lamb and Rice)
Stuffed Squid (braised in tomato sauce)
Faux=stuffed Basa Fillets with Olives, Tomatoes, Lemons and Oranges
Stuffed Giant Squid, Two Ways
Stuffed Savoy Cabbage with Pork
Tuesday, July 15, 2008