Product Code Database
Stuffed peppers is a dish common in many . It consists of hollowed or halved 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.
Before cooking, the stuffed Bell pepper are arranged in a pot lined with tomato slices or onion rings, preventing them from sticking. They are then simmered in a seasoned tomato sauce, allowing the rice to absorb the flavors while the Bell pepper become tender.
Mirchi bajji or pakora is a chaat (street food) item and is a hot favorite during the monsoon and cooler months. In Mumbai and western areas, the big green chilli pepper is stuffed with a roasted, spiced flour mix and fried. In the South, the big green chillies, similar to Hatch chili peppers, are dipped in a flour batter and fried. It may be accompanied by 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.
Mexican and “Tex-Mex” cuisine has more than one stuffed pepper dish:
The Hungarian variant, töltött paprika, is always made with Hungarian wax pepper, which has a distinctive taste somewhat similar to lecsó. Punjena paprika () 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.
In 2017, dolma making in Azerbaijan was included in the UNESCO Intangible Cultural Heritage Lists. Dolma making and sharing tradition, a marker of cultural identity . UNESCO Intangible Cultural Heritage.
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.
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.
India
Stuffed peppers ( bharvan mirch or bharva hari mirch) is one of several stuffed vegetable (bharvan subji) dishes. 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.
Middle East
Dolma is a family of stuffed dishes from the Middle East that can be served warm or cold. Some types of dolma are made with whole vegetables including whole peppers. Today, dolma are found in the cuisines of the Balkans, South Caucasus, Central Asia, Levant, and the family cuisines of Sephardic and Iraqi Jews. Dolma dishes are found in Balkan cuisine, Greek cuisine, Arab cuisine, Israeli cuisine, Turkish cuisine, Central Asian, Armenian cuisine and other Caucasian cuisines. This dish was popular in the ancient world, although under different names, like the Ancient Greek thrion. In Middle Ages and early modern ages, this dish was part of the Ottoman palace cuisine. The word dolma, of Turkish language origin, means "something stuffed".
North America
Stuffed peppers in American cuisine is a dish where (often the green, yellow, orange, and red varieties) are typically filled with a stuffing such as ground beef, mixed with bread crumbs or cooked rice, eggs, , and (especially paprika and parsley) and cheese. Recipes vary but often include hollowing out the peppers, 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.
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.
Eastern and Southeastern Europe
There are many names for stuffed peppers in the languages of Central and Southeast Europe:
See also
|
|
