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Stuffed Pepper Recipe

Bacon and cheese-stuffed jalapeño poppers Roasted tomatoes with chorizo rice-stuffed capsicums Tuna-stuffed peppers Mexican rice and corn-stuffed peppers Smoked trout and chive-stuffed potatoes Pesto-stuffed cauliflower cheese, check this for the best stuffed pepper recipe:

Mexican rice and corn-stuffed peppers

Image credit: Guy Bailey – taste.com.au

Ingredients

  • 1 tablespoon extra virgin olive oil
  • 1 small brown onion, finely chopped
  • 1 garlic clove, crushed
  • 1/2 teaspoon Mexican chilli powder
  • 125g tub microwave super grains brown and riceberry rice
  • 125g can kidney beans, drained, rinsed
  • 125g can corn kernels, drained, rinsed
  • 1 tomato, finely chopped
  • 2 tablespoons finely chopped fresh coriander leaves, plus extra leaves to serve
  • 4 yellow bullhorn peppers
  • 1/4 cup grated tasty cheese
  • Light sour cream, to serve

Method

  • Step 1
    Preheat oven to 200C/180C fan-forced. Heat oil in a large frying pan over medium-high heat. Add onion. Cook for 5 minutes or until softened. Add garlic and Mexican chilli powder. Cook for 1 minute or until fragrant. Remove from heat. Add rice, beans, corn, tomato and coriander. Stir to combine.
  • Step 2
    Cut each pepper in half lengthways. Remove and discard membranes and seeds. Place on a greased baking tray. Divide rice mixture among peppers. Sprinkle with cheese. Bake for 20 minutes or until cheese is golden and melted. Drizzle with sour cream and sprinkle with extra coriander. Serve.

Pesto-stuffed cauliflower cheese

Image credit: Guy Bailey – taste.com.au

Ingredients

  • 1.2kg cauliflower
  • 25g butter
  • 2 tablespoons plain flour
  • 2 cups milk
  • 1 egg yolk
  • 1/2 cup grated cheddar
  • 1/4 cup finely grated parmesan
  • 2/3 cup fresh breadcrumbs
  • 1/4 cup pine nuts
  • 1/4 cup fresh basil pesto

Method

  • Step 1
    Preheat oven to 200C/180C fan-forced. Carefully remove and discard centre stalk from cauliflower, leaving cauliflower intact.
  • Step 2
    Place cauliflower on a microwave-safe plate. Add 1 tablespoon water. Cover with plastic wrap. Microwave on HIGH (100%) for 6 minutes or until just tender.
  • Step 3
    Meanwhile, melt butter in a medium saucepan over medium heat. Add flour. Cook, stirring, for 1 to 2 minutes or until mixture bubbles. Gradually stir in milk. Bring to the boil. Reduce heat to low. Cook, stirring, for 5 minutes or until sauce thickens. Season with salt and pepper. Remove from heat. Stir in egg yolk, cheddar and 2 tablespoons parmesan.
  • Step 4
    Combine breadcrumbs and pine nuts in a large bowl. Reserve 1/4 cup breadcrumb mixture. Add pesto to remaining breadcrumb mixture. Carefully place cauliflower, base-side up, in a 28cm round baking dish. Spoon pesto mixture into cauliflower, gently pressing to compact. Turn cauliflower over.
  • Step 5
    Pour cheese sauce over cauliflower. Sprinkle with reserved breadcrumb mixture and remaining parmesan. Season with salt and pepper. Roast for 40 minutes or until golden. Serve.

Roasted tomatoes with chorizo rice-stuffed capsicums

Image credit: Guy Bailey – taste.com.au

Ingredients

  • 2 small red capsicums
  • 2 vine-ripened tomatoes, thickly sliced
  • 1 tablespoon red wine vinegar
  • 1/4 cup extra virgin olive oil
  • 1 brown onion, finely chopped
  • 1 chorizo, finely chopped
  • 1 garlic clove, crushed
  • 125g tub microwave super grains brown rice, red rice and quinoa tri-blend
  • 1 tablespoon lemon juice
  • 2 tablespoons chopped fresh oregano leaves
  • 30g fetta, crumbled
  • 400g cherry truss tomatoes, cut into small bunches
  • Chopped fresh oregano leaves, to serve

Method

  • Step 1
    Preheat oven to 220C/200C fan-forced. Cut capsicums in half lengthways. Remove seeds and membranes. Arrange capsicum and vine-ripened tomato in a greased roasting pan. Drizzle with vinegar and 1 tablespoon oil. Roast for 25 minutes or until beginning to collapse.
  • Step 2
    Meanwhile, heat 1 tablespoon remaining oil in a large frying pan over medium heat. Add onion. Cook, stirring, for 2 minutes. Add chorizo. Cook, stirring, for 5 minutes or until chorizo is golden. Add garlic, rice blend, lemon juice and oregano. Stir for 1 to 2 minutes or until combined and heated through. Season with salt and pepper.
  • Step 3
    Spoon rice mixture among capsicum halves. Top with fetta. Drizzle with remaining oil. Add cherry truss tomatoes to pan.
  • Step 4
    Bake for 10 minutes or until vegetables are very tender. Sprinkle with extra oregano leaves. Serve.

Tuna-stuffed peppers

Image credit: Petrina Tinslay – taste.com.au

Ingredients

  • 2 hard-boiled eggs, peeled
  • 200g can tuna in olive oil, drained
  • 1 teaspoon Dijon mustard
  • 1 tablespoon flat-leaf parsley, finely chopped
  • 80ml (1/3 cup) good-quality mayonnaise
  • 220g jar Spanish piquillo peppers*, drained

Method

  • Step 1
    Place the hard-boiled eggs in a bowl and lightly mash them with a fork.
  • Step 2
    Add the tuna, mustard, parsley and mayonnaise and then season with salt and pepper.
  • Step 3
    Open the cavity of each pepper, stuff with a little of the filling then arrange on a plate.

Smoked trout and chive-stuffed potatoes

Image credit: Chris L Jones – taste.com.au

Ingredients

  • 2kg red delight potatoes
  • 100g hot smoked trout, skin discarded, finely chopped
  • 2 garlic cloves, crushed
  • 1/3 cup finely chopped fresh chives
  • 2 teaspoons finely grated lemon rind
  • 11/2 cups sour cream
  • 1 tablespoon lemon juice
  • Fresh chives, to serve

Method

  • Step 1
    Preheat oven to 200C/180C fan-forced. Line a large baking tray with baking paper.
  • Step 2
    Pierce potatoes all over with a fork. Place on prepared tray. Roast potatoes for 1 hour 20 minutes or until very tender. Stand for 20 minutes or until cool enough to handle.
  • Step 3
    Stand a potato on its side and cut the top third off. Repeat with remaining potatoes. Using a teaspoon and leaving a 1cm border, scoop out flesh of potatoes and place in a bowl. Scoop flesh from trimmed tops, discarding skin.
  • Step 4
    Add trout, garlic, chives, lemon rind and 1 cup sour cream to potato in bowl. Stir until well combined. Season with salt and pepper. Spoon trout mixture into potatoes and return to prepared tray. Roast for 20 minutes or until golden.
  • Step 5
    Meanwhile, combine lemon juice and remaining sour cream in a bowl. Season with salt and pepper.
  • Step 6
    Drizzle potatoes with sour cream mixture and sprinkle with extra chives. Serve.

Bacon and cheese-stuffed jalapeño poppers

Image credit: Guy Bailey – taste.com.au

Ingredients

  • 2 1/4 teaspoons extra virgin olive oil, plus extra for shallow-frying
  • 175g shortcut bacon rashers, finely chopped
  • 1 garlic clove, crushed
  • 250g cream cheese, softened
  • 2 green onions, thinly sliced
  • 1 tablespoon finely chopped fresh oregano leaves
  • 1/3 cup grated tasty cheese
  • 20 fresh jalapeno chillies
  • 1/3 cup plain flour
  • 2 eggs, lightly beaten
  • 1 1/4 cups panko breadcrumbs
  • 1 cup plain Greek-style yoghurt, to serve

Method

  • Step 1
    Heat 2 teaspoons oil in a small frying pan over medium-high heat. Add bacon. Cook, stirring occasionally, for 4 minutes or until lightly browned and crisp. Transfer to paper towel to drain. Reserve 2 tablespoons bacon.
  • Step 2
    Combine garlic, cream cheese, onion, oregano, tasty cheese and remaining bacon in a bowl. Season with salt and pepper.
  • Step 3
    Cut a slit lengthways down one side of each chilli. Open out slightly. Discard seeds and membrane. Fill each chilli with about 2 teaspoons cream cheese mixture. Close slit.
  • Step 4
    Place flour, eggs and breadcrumbs in separate shallow bowls. Coat chillies in flour, shaking off excess. Dip in egg, then in breadcrumbs to coat. Place on a large tray.
  • Step 5
    Pour enough extra oil into a large deep frying pan to come 5mm up side of pan. Heat over medium-high heat. Shallow-fry chillies, in batches, turning, for 3 to 4 minutes or until golden. Transfer to a tray lined with paper towel to drain.
  • Step 6
    Place yoghurt in a small bowl. Sprinkle with 1/4 of the reserved bacon. Drizzle with remaining oil. Transfer chillies to a serving dish. Sprinkle with remaining bacon. Serve with yoghurt.

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