Spanish Rice Stuffed Peppers Pimientos Rellenos Recipes

SPANISH RICE STUFFED BELL PEPPERS

Steps:

• Preheat oven to 375 degrees. Spray 8- or 9-inch square baking dish with no-stick cooking spray; set aside. Finely chop pepper tops; set aside.
• Heat large nonstick skillet over medium-high and cook chorizo and corn until corn begins to turn golden and chorizo begins to brown, about 5 minutes. Add ground beef and cook until browned.
• Stir 2 cups water, Knorr® Fiesta Sides™ - Spanish Rice and chopped pepper tops into skillet and cook according to package directions. Stir in 3/4 cup cheese and let stand 2 minutes. Evenly stuff peppers with rice mixture and arrange in prepared baking dish. Add 2 tablespoons water to baking dish and cover tightly with foil.
• Bake 45 minutes or until peppers are tender; sprinkle peppers evenly with remaining 1/4 cup cheese and bake 2 minutes or until cheese melts.

CHILES RELLENOS (STUFFED PEPPERS)

Steps:

• Place whole peppers over an open flame (gas burner) or under the broiler. Roast, turning frequently until evenly black and blistered. Remove from heat, place in a plastic bag, and let them sweat for a while. This will allow the skins to peel of easily.
• While the peppers are sweating, place the ground beef in a skillet over medium-high heat. Cook, stirring to crumble, until evenly browned. When beef is fully cooked, add the onion, garlic and tomato, and cook for a few more minutes. Season to taste with salt and pepper.
• Remove the peppers from the bag, and peel off the burnt skin. You may wish to wear protective gloves. Run peppers under cool running water to rinse away any burnt pieces. Make a small vertical slit in the side of the peppers, and remove the seeds and veins. Stuff each pepper halfway with the ground beef mixture, then fill the rest of the way with shredded cheese. Close the slits, and secure with toothpicks.
• Whip egg whites in a large glass or metal bowl until thick and fluffy. Add the egg yolks, and whip for a minute to blend in.
• Meanwhile, heat 1/4 inch of oil in a large heavy skillet over medium-high heat. Coat the stuffed peppers with a light dusting of flour, then dip them in the egg so they are fully covered. Carefully place in the hot oil, and fry on both sides until golden. Drain on paper towels, then serve on a large platter.

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.

MEAT STUFFED RED PEPPERS (PIMIENTOS RELLENOS DE CARNE)

Steps:

• If you will roast and peel the peppers yourself, do that first. (Add 20 minutes to the cooking time.).
• Note on Peppers: To serve as a main course, use 4 whole roasted red bell peppers, stem removed, so they may stuffed at top. (Many canned or bottled peppers are slit open lengthwise and therefore are not suitable for stuffing.) If whole roasted peppers are not available in your area, or you prefer freshly roasted peppers, roast the red bell peppers, peel and de-seed them before preparing filling. Use our simple step-by-step instructions on How to Roast Peppers over a BBQ grill, or under a broiler. If you wish to make a tapa, use 12-18 roasted small piquillo peppers.
• Peel the garlic and place in a mortar with the parsley sprigs. Mash together with a pestle.
• Place ground beef in a medium mixing bowl with garlic, parsley, milk, eggs, salt and paprika. Mix thoroughly. Stuff each of the roasted peppers, being careful not to tear the peppers. Close top with a toothpick.
• Heat the olive oil in a frying pan. While oil is heating, beat the remaining two eggs in a small mixing bowl. Place 1/2 cup bread crumbs in a separate small mixing bowl.
• When oil is hot, dip red peppers into beaten egg and carefully roll to cover all sides. Remove and carefully roll in the bread crumbs. Place in hot oil to fry for 8-10 minutes, turning as the crumbs brown. Keep pan on medium heat so as not to burn.
• As the peppers are cooked, remove them from the pan with a slotted spoon or spatula and set aside on a plate.
• Peel and chop onion. In a clean frying pan on medium heat, heat a few tablespoons of olive oil. When hot, sauté onions until they are thoroughly browned. Add flour and stir. Pour in wine and broth, mix well and cook for 5-10 minutes. Sauce should begin to thicken.
• Carefully place peppers into frying pan with onion sauce and reduce heat to medium low. Continue to cook 5-8 minutes. If sauce begins to stick, add a bit of water and stir.
• Serve on plates surrounded by onion sauce.