When the mercury rises, savvy cooks know lighter fare is the secret. Gentle recipes will be made even higher by incorporating contemporary produce that’s stuffed with nutritional vitamins and minerals. It’s even doable to develop many of those meals proper in your individual yard backyard.
“Baked Peppers With Rice Stuffing (Bajoques Farcides)” is a fragile stuffed peppers recipe that originated in Alcoy, Spain. Wealthy flavors from pork and rooster pair with candy peppers, tomatoes and corn for a filling, but not overly dense dish that’s excellent for heat a climate lunch or a light-weight dinner. This recipe comes courtesy of M. Teresa Segura’s “Spain: Genuine Regional Recipes” (Fall River Press).
Baked Peppers With Rice Stuffing
- 3 tablespoons olive oil
- 1 massive rooster breast, diced
- 5 ounces lean pork, diced
- 4 ounces ham or smoked bacon, diced
- 7 ounces short-grain rice
- 2 garlic cloves, finely chopped
- 2 kilos ripe tomatoes, skinned, seeded and chopped
- 1 inexperienced bell pepper, finely chopped
- 3 tablespoons corn kernels
- 2 teaspoons paprika
- Pinch powdered saffron
- Salt and freshly floor black pepper
- 6 tablespoons chopped contemporary parsley
- 6 massive pink bell peppers
Warmth the oil in a big saucepan and fry the rooster, pork and ham or bacon till coloured on all sides. Take the pan off the warmth and reserve.
In the meantime, prepare dinner the rice in loads of boiling salted water till achieved — normally about quarter-hour, however comply with the directions on the package deal. Drain and reserve the rice.
Add the garlic, chopped tomatoes, inexperienced bell pepper, corn kernels, paprika, saffron, salt and pepper, and parsley to the pan containing the meat. Let the sauce simmer and scale back the amount of liquid by about half. Stir the rice into the sauce.
Oil a deep ovenproof dish sufficiently big to take all of the peppers. Lower off “lids” on the stalk ends of the peppers and take away the seeds. Stuff them with the meat and rice combination and substitute the lids. Tuck the peppers into the dish, cowl with foil, and bake at 325 F for 11⁄4 hours.