Stuffed peppers

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Stuffed peppers
Main ingredientsPeppers

Stuffed peppers is a dish common in many cuisines. It consists of hollowed or halved bell peppers filled with any of a variety of fillings, often including meat, vegetables, cheese, rice, or sauce. The dish is usually assembled by filling the cavities of the peppers and then cooking.

China

Three Fried Stuffed Treasures in a polystyrene foam box, Hong Kong

The

aubergines, and stuffed sausage. Though with different vegetables and meat, the stuffing is all the same: dace fish paste. After assembling the fish paste, it is deep-fried. It is usually served with Worcestershire sauce, or can be served without sauce.[1][2]

Spain

Stuffed peppers or pimientos rellenos are part of traditional Spanish cuisine, especially that of the region of the Basque Country. Usually piquillo peppers are used.[3] The fillings might include Manchego cheese, chicken, or cod in a red sauce, with chicken likely being the most popular recipe.

India

Stuffed peppers (bharvan mirch or bharva hari mirch) is one of several stuffed vegetable (

bharvan subji) dishes.[4] It consists of bell peppers stuffed with cooked meat, potatoes, and onions and seasoned with chili, turmeric, coriander, cilantro, salt, and lemon juice. The peppers are then either browned in a tava
(frying pan) or baked in an oven until the peppers are scorched.

Mirchi bajji or

chutneys and sauces. In Andhra Pradesh and Tamil Nadu
, some of the smaller but more potent chillies are also stuffed and fried, especially as a side to rice.

Eastern Mediterranean

Main article: Dolma
Tray of whole stuffed peppers

Ottoman palace cuisine. The word dolma, of Turkish origin, means "something stuffed".[5][6]

North America

Main articles:
Jalapeno popper
American stuffed pepper

Stuffed peppers in

bread crumbs or cooked rice, eggs, herbs, and spices (especially paprika and parsley) and cheese.[7] Recipes vary but often include hollowing out the peppers, boiling them[citation needed], stuffing them, covering them with cheese, and baking or alternatively cooking them on the stove top at a slow simmer in canned tomato sauce until the peppers are soft. A sauce may be served with them, often a tomato sauce, but this, too, varies greatly.[8][9]

Mexican and “Tex-Mex” cuisine has more than one stuffed pepper dish:

Guatemala

In Guatemala, the "pimiento" pepper is stuffed with shredded pork and vegetables. As the Mexican version, it is covered with egg batter and fried. It is served with tomato sauce or inside a bread bun.

Nordic and Baltic countries

Central and Southeast Europe

Ukrainian stuffed red peppers with dark rye bread
Croatian stuffed peppers in a cooking pot
Punjena paprika and potatoes
A portion of stuffed green peppers

There are many names for stuffed peppers in the languages of Central and Southeast Europe:

The Hungarian variant, töltött paprika, is always made with Hungarian wax pepper, which has a distinctive taste somewhat similar to lecsó. Punjena paprika (pronounced [pûɲenaː pǎprika]) includes a tomato sauce. In Bulgaria, stuffed peppers are usually eaten with yogurt. Another variety of stuffed peppers in Bulgaria is made with mixed white cheese and eggs instead of meat and rice as stuffing.[citation needed]

In 2017, dolma making in Azerbaijan was included in the UNESCO Intangible Cultural Heritage Lists.[11]

Romanian stuffed peppers called ardei umpluți

In Romanian cuisine, stuffed peppers are usually prepared with bell peppers stuffed with ground meat (usually pork), rice, onion, and other vegetables and spices and then boiled in a sauce made from cream, tomatoes, and spices.[citation needed]

Traditionally in Bulgaria, the filling is made of rice steamed in advance, onions, minced meat and spices, heat-treated and crammed into pre-cleaned, washed and riddled with needle peppers. After filling of peppers, they are put in a baking dish, water is added and the dish is baked in the oven. If raw egg is added to the cooled stuffing, filled peppers can be cooked in a pan, as the pods are boiled almost steamed.

Besides minced meat and rice, other fillings may be used, such as vegetables (for example leek) and rice, beans, or fresh cheese and eggs. The peppers themselves can be either fresh or dried. Dried red peppers are used especially in southeastern Serbia around Pirot and Dimitrovgrad, often in winter.

Stuffed peppers are often cooked by Romani people and is a popular dish in Romani cuisine.[12]

See also

References

  1. ^ 韓詠儀 (2017-12-06). "【煎釀三寶食譜】香港特色街頭小食 小點醫肚晚餐佐飯一樣得". 香港01 (in Chinese (Hong Kong)). Retrieved 2022-01-06.
  2. ^ Food, U. "【簡易食譜】簡單4步就煮到！ 街頭滋味小食煎釀三寶 | U Food 香港餐廳及飲食資訊優惠網站". U Food. Retrieved 2022-01-06.
  3. ISBN 9781627888448
    . Retrieved 14 January 2020.
  4. ISBN 9781519729637
    . Retrieved 14 January 2020.
  5. ISBN 978-0-19-964024-9. Archived
    from the original on 2018-06-30. Retrieved 2018-06-29.
  6. ^ "Dolma". Merriam Webster.
  7. ISBN 9780684818702
    . Retrieved 14 January 2020.
  8. ^ Parloa, Maria (1887). Miss Parloa's Kitchen Companion (19th ed.). New York, New York: The Clover Publishing Co. p. 525. Retrieved 16 January 2012.
  9. ^ Farmer, Fannie Merritt (1896). The Boston Cooking School Cookbook. Boston, Massachusetts: Little, Brown & Co. pp. 267–268. Retrieved 16 January 2012.
  10. ^ June Meyers Authentic Hungarian Heirloom Recipes Cookbook
  11. ^ Dolma making and sharing tradition, a marker of cultural identity Archived 2017-12-07 at the Wayback Machine. UNESCO Intangible Cultural Heritage.
  12. ^ "Inside the Culinary Traditions of the Roma people". December 7, 2018. Retrieved June 23, 2021.
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