Bell Peppers Stuffed With Rice In Tomato Sauce Pimientos Rellenos De Arroz Con Salsa De Tomates Recipes

BELL PEPPERS STUFFED WITH RICE IN TOMATO SAUCE (PIMIENTOS RELLENOS DE ARROZ CON SALSA DE TOMATES)

Steps:

• For the sauce, cut the tomatoes into quarters (you do not need to peel them) and remove the hard white bits near the stem ends. Blend them to a light puree in a food processor. Heat the garlic and chile pepper in the oil in a wide skillet, stirring, for 30 seconds, until the aroma rises, then add the tomatoes, sugar, and some salt. Cook over mediumhigh heat, stirring occasionally, for 25 to 30 minutes, until the sauce is reduced and thick.
• For the filling, fry the onion in the oil in a large skillet over medium heat, stirring often, until soft and golden. Add the tomatoes, sugar, oregano, and a little salt, and cook until the liquid has almost disappeared. Add the rice, stir well, then add the stock (or water and bouillon cubes). Stir in the saffron, and salt and pepper to taste, and bring to a boil, then simmer over low heat for about 15 minutes, until most of the liquid has been absorbed but the rice is still underdone.
• Retaining the stalk, cut a circle around the stalk off the tops of the peppers, and keep these to use as caps. Remove the cores and seeds with a pointed spoon, and shave the inside of the lids to make more room for the filling. Using a spoon, fill the peppers with the rice without pressing it down too much, so that there is a little room for it to expand. Replace the caps and arrange the peppers snugly in a baking dish.
• Pour the tomato sauce around the peppers, cover with a sheet of foil, and bake in a preheated 400 degrees F oven for 1 hour. Remove the foil and continue to bake for another 15 minutes, or until the peppers are soft and have browned on top; be careful not to let them fall apart. Serve hot.

SPANISH RICE-STUFFED PEPPERS (PIMIENTOS RELLENOS)

Steps:

• Cut off the stem ends of the peppers, keeping them as lids to replace later, and scrape out the inner membranes with a teaspoon.
• Heat the oil, sauté the red pepper slowly until it is tender and remove.
• Fry the onion until tender, add the cod brown it lightly.
• Add the tomato after a few minutes, then put back the cooked pepper, and stir in the raw rice, saffron and parsley. Salt to taste.
• Fill the peppers carefully and lay them on their side in an ovenproof dish, being careful the filling doesn't fall out (you can wrap them in tinfoil to help hold them together). Cover the dish and put it in a hot oven for about 1 1/2 hours. The rice cooks in the juices from the tomato and pepper. If the peppers are thin-skinned, you may need to add a little stock towards the end of the cooking time.

TOMATOES STUFFED WITH RICE

Steps:

• Cook the rice in a medium saucepan of boiling salted water, stirring periodically, until just cooked through, about 10 minutes. Drain. Rinse the rice under cold running water. Set the rice aside.
• Preheat the oven to 350 degrees F.
• Cut a 1/2-inch thick slice off the top of each tomato; reserve the tomato tops. Cut and scoop the seeds, pulp, and juice from each tomato into a small bowl. Reserve 1/4 cup of the tomato juice and pulp.
• Oil the bottom of an 8 by 8-inch baking dish with 2 tablespoons of the olive oil. Place the hollowed tomatoes in the prepared dish.
• Toss the rice with the reserved tomato juice and pulp. Add garlic, basil, parsley, Parmesan, the remaining 2 tablespoons of olive oil, and salt and pepper, to taste. Combine well.
• Spoon the rice mixture into the hollowed tomatoes, mounding slightly. Sprinkle leftover stuffing on the bottom of the pan. Drizzle entire dish with olive oil. Place the reserved tomato slices atop the tomatoes. Bake until the rice is heated through, about 20 minutes. Serve hot or at room temperature.

SAMMY'S STUFFED BELL PEPPERS

Steps:

• Preheat an oven to 350 degrees F (175 degrees C).
• Mix the ground beef, mixed vegetables, 1 can of tomato sauce, rice, onion, green onions, garlic, egg, salt, and black pepper in a large bowl until thoroughly combined. Spoon the beef mixture into the bell peppers. Arrange peppers in a baking dish, and spoon the remaining 1 can of tomato sauce on top. Cover with aluminum foil.
• Bake in the preheated oven until the beef is no longer pink, about 1 1/2 hours.