Recipe courtesy of Padma Lakshmi
Show: Melting Pot
Spanish Stuffed Bell Peppers
Total:
1 hr 25 min
Active:
40 min
Yield:
6 servings
Level:
None
Total:
1 hr 25 min
Active:
40 min
Yield:
6 servings
Level:
None

Ingredients

Directions

Preheat oven to 375 degrees. Cut off tops of peppers and remove seeds and ribs, reserving tops. Discard stems and dice reserved tops. Set aside. In a large saucepan of boiling water blanch the peppers to 3 to 4 minutes, or until they are slightly soft. Drain, refresh, and pat dry. Cut off a thin slice from the bottom of each pepper so that it stands straight. In a nonstick skillet set over moderate heat, warm 1 tablespoon olive oil until it is hot, add the onion and reserved diced pepper and cook, stirring occasionally, for 3 to 5 minutes, or until vegetables are softened. Add the garlic, curry powder and ginger and cook, stirring 2 minutes more. Transfer mixture to a large bowl. Add the remaining ingredients, except the bread crumbs and lemon, to the bowl and gently stir to combine well. Stuff the peppers with the filling and arrange them in a shallow baking pan. Sprinkle tops of peppers with the bread crumbs and drizzle each with a little olive oil. Bake the peppers for 40 to 45 minutes, or until stuffing is completely cooked. Transfer peppers to a serving platter and sprinkle with lemon juice or serve with lemon wedges.

IDEAS YOU'LL LOVE

Stuffed Bell Peppers

Recipe courtesy of Ree Drummond

Stuffed Red Bell Pepper Rellenos

Recipe courtesy of Giada De Laurentiis

Rainbow Bell Pepper Couscous

Recipe courtesy of Food Network Kitchen

Stuffed Pepper

Recipe courtesy of Hutch's

Picadillo Stuffed Peppers

Recipe courtesy of Marcela Valladolid

Stuffed Italian Beef Stromboli

Recipe courtesy of Jeff Mauro

Stuffed Pork Chops

Recipe courtesy of Family Circle Magazine

Stuffed Cabbage

Recipe courtesy of Wayne Harley Brachman

Craveworthy Eats 3 Videos

Crave-Worthy Egg Sandwich 03:24

Claire puts her own spin on a bacon, egg and cheese breakfast sandwich.

Browse Reviews By Keyword

          On TV

          powered by PubExchange

          Get Cooking