COVID-19 Virus, Day 115

Tonight's dinner is something called Unstuffed Peppers. 

I personally enjoy this one more than actual stuffed 

peppers because you dont get that big bite of pepper on the outside

that is invariably not done enough to really eat. Yuck.

The stuffed pepper seems to have been invented around the

1890s and the idea has been used happily by several cuisines: 

Spain: Pimientos Rellenos de Arroz con Salsa de Tomates — Bell pepper stuffed with Valencia or arborio rice and saffron, then cooked in a tomato sauce

India: Bharawn Shimla Mirch — Bell pepper stuffed with spiced mashed potatoes

Tunisia: Fil Fil Mashsi — Bell pepper stuffed with lamb and rice and sprinkled with nutmeg, saffron and cardamom

Mexico: Chile Rellenos — Poblano pepper stuffed with carnitas meat, kielbasa and topped with cheddar cheese

Denmark: Fyldte Peberfrugter — Bell pepper stuffed with bulgur, mushrooms and kale

Hungary: Toltott Paprika — Bell pepper stuffed with ground meat, rice and paprika. Served with sour cream

United States: Classic Stuffed Peppers — Bell pepper stuffed with ground beef, rice and tomato sauce

Romania: Ardei Umpluti — Bell peppers stuffed with pork and rice and served in a creamy sour cream sauce

Korea: Gochu Jeon — Chili peppers stuffed with tofu

Philippines: Pandak na tao pinalamanan peppers — Bell peppers stuffed with shrimp, pork and water chestnuts

Which one is closest to what you make?

It may have to do with your ancestry. I think it's interesting. 

I tend more toward the hungarian way - I am in love with paprika and sour cream. 

The recipe I used (and modified and substituted) is below. 

Keep in mind I used up what I had where noted. I hate wasting. 

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Unstuffed Peppers

Ingredients

1 pound lean ground beef

1/2 cup onion chopped (I had some sliced onions left over from hamburgers this weekend)

1 green bell pepper diced ( I didnt have a green, so I subbed green onions ,which I have plenty of from the garden)

1 red bell pepper diced (I bought a really big one, saved the seeds, and chopped it up)

3 garlic cloves minced (Totally store bought chopped already. Saves so much time and stickyness)

1 teaspoon chili powder (I used ancho since it has a deep flavor i like)

1/2 teaspoon paprika

1/2 teaspoon salt

1/4 teaspoon pepper

1 16 ounce can tomato sauce (I had about 12 oz left over from a chicken dish, so I filled in the other 4 oz with chicken broth)

1 1/2 cups instant rice** (Ok I had sort of par cooked rice, which actually takes 20 mins, so it took a bit longer. And I had more like 3/4 of a cup)

2 cups cheddar cheese shredded*

chopped cilantro for garnish*

*I didnt add cheese or cilantro to mine. Feel free!

Instructions

Heat the skillet to medium high heat. As soon as the thermo spot turns bright red, add in the beef, onion, bell pepper, and garlic. 

Cook until the ground beef is no longer pink and the veggies are tender.

Add in chili powder, paprika, salt, pepper, tomato sauce, and rice. Bring to a boil and cover and reduce heat and let simmer 5-7** minutes

 or until rice is tender. Sprinkle with cheese and stir until cheese has melted. Garnish with cilantro.

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Along with this we had a LOT of arugula in the back garden, so I cut it up with some butter and water to cook it through and give it some buttery

flavor. 

We did have a lot of veggies in this dish, but the arugula waits for no one. 

I browned the hamburger...

Then added the veggies and aromatics (onions/garlic)

I added the tomato sauce and broth, then the subbed rice

After 20 mins, the dish was done. 

Here it is plated with the arugula. 

Let me know if you make this one. 

Happy eating!

Stay safe, sane and healthy, 

Vicky