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| Main ingredients | Peppers |
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Stuffed peppers is adish common in manycuisines. It consists of hollowed or halvedbell 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.
TheCantonese version of stuffed peppers is part of a street food calledThree Fried Stuffed Treasures (煎釀三寶), with stuffed peppers, stuffedaubergines, 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 withWorcestershire sauce, or can be served without sauce.[1][2]
Stuffed peppers orpimientos rellenos are part of traditionalSpanish cuisine, especially that of the region of theBasque Country. Usuallypiquillo peppers are used.[3] The fillings might includeManchego cheese, chicken, orcod in a red sauce, with chicken likely being the most popular recipe.[citation needed]
Stuffed peppers orpeperoni ripieni are part of theItalian gastronomic tradition with its numerous regional recipes. The traditional Calabrian recipe, calledpipi chini, involves the use of round bell peppers, and the filling is made with breadcrumbs, parsley, basil,Grana cheese, tomato, andprovola cheese. Sometimes hard-boiled egg, anchovies or ground meat are also added.[4]
In Egypt, a stuffed bell pepper dish calledmahshi felfel (محشي فلفل) is traditionally eaten, it is a type ofdolma in whichbell peppers are filled with a mixture ofrice andherbs.[5] The filling is typically made fromshort-grain rice, combined with finely choppedparsley,cilantro, anddill, seasoned withcumin,coriander,salt, andblack pepper.[6] Some versions may incorporateground beef orlamb, but this is not typical.[7]
Before cooking, the stuffedpeppers are arranged in a pot lined withtomato slices oronion rings, preventing them from sticking.[5] They are then simmered in a seasonedtomato sauce, allowing therice to absorb the flavors while thepeppers become tender.[7]
Stuffed peppers (bharvan mirch orbharva hari mirch) is one of several stuffed vegetable (bharvan subji) dishes.[8] 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 atava (frying pan) or baked in an oven until the peppers are scorched.[citation needed]
Mirchi bajji orpakora is achaat (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 toHatch chili peppers, are dipped in a flourbatter and fried. It may be accompanied bychutneys and sauces. InAndhra Pradesh andTamil Nadu, some of the smaller but more potent chillies are also stuffed and fried, especially as a side to rice.[citation needed]
Dolma is a family of stuffed dishes from theMiddle 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 theBalkans,South Caucasus,Central Asia,Levant, and the family cuisines ofSephardic andIraqi Jews. Dolma dishes are found inBalkan,Greek,Arab,Israeli,Turkish,Central Asian,Armenian and other Caucasian cuisines. This dish was popular in the ancient world, although under different names, like theAncient Greekthrion.[9] Inmedieval andearly modern ages, this dish was part of theOttoman palace cuisine. The word dolma, ofTurkish origin, means "something stuffed".[10][11]
Stuffed peppers inAmerican cuisine is a dish wherebell peppers (often the green, yellow, orange, and red varieties) are typically filled with a stuffing such asground beef, mixed withbread crumbs or cookedrice,eggs,herbs, andspices (especiallypaprika andparsley) andcheese.[12] 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 atomato sauce, but this, too, varies greatly.[13][14]
Mexican and “Tex-Mex” cuisine has more than one stuffed pepper dish:
InGuatemala, 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.[citation needed]
There are many names for stuffed peppers in the languages of Central and Southeast Europe:
The Hungarian variant, töltött paprika, is always made withHungarian wax pepper, which has a distinctive taste somewhat similar tolecsó.Punjena paprika (pronounced[pûɲenaːpǎprika]) 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 inAzerbaijan was included in theUNESCO Intangible Cultural Heritage Lists.[16]
InRomanian 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 exampleleek) 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 aroundPirot andDimitrovgrad, often in winter.
Stuffed peppers are often cooked byRomani people and is a popular dish inRomani cuisine.[17]
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