how do u cook stuffed red peppers with cheese inside and whats the best cheese to use any ideas for other ing?

Question

i would like to know how to perpare it and cook it from the start i had eaten it and loved it and would like to try and do it for myself and i have no idea how to do it and what goes in the pepper i know there was chesse but i dont now what else was in there and what sort of cheese it was so any help would be great as my mouth is watering to taste it again and im having a dinner party so i think that will be a great started thanks to all who help xx

Answer 1

You could try thes recipes as they use different cheeses hopefully you will find one that you like

Stuffed peppers with mushrooms and ricotta cheese
Ingredients
4 large yellow peppers
50g/2oz fresh oyster mushrooms, chopped
50g/2oz fresh chestnut mushrooms, chopped
Italian olive oil
salt and freshly ground black pepper
250g/8¾oz ricotta cheese
20g/1oz dried porcini mushrooms, soaked, drained and chopped
2 tsp of wholegrain mustard
3 tbsp pecorino cheese

Method
1. Place the peppers in a baking tray and roast them in a pre-heated oven at 180C/356F/Gas 4 for approximately 20 minutes.
2. Place them in a large bowl. Cover the bowl with cling film and allow the peppers to cool. This will loosen the skin, making the peppers easy to peel.
3. Once cooled, peel off the skin, discard the seeds and cut the pepper in half lengthways.
4. Place the pepper halves on a chopping board ready to be stuffed.
5. In a frying pan, shallow-fry the oyster and chestnut mushrooms in the olive oil until soft.
6. Season with salt and pepper and allow to cool.
7. In a large bowl, mix the ricotta and chopped dried porcini mushrooms with the mustard and then add in the cooked chestnut and oyster mushrooms, and season with salt and pepper.
8. Mix well.
9. Place two tablespoons of the mushroom mixture on each pepper half. Gently roll and hold in place using a toothpick. Repeat until pepper halves and mix are used up.
10. Once ready, put the rolled peppers on a baking tray, sprinkle with the pecorino cheese and grill for approximately five minutes.
11. Serve them immediately with some mixed salad dressed with extra virgin olive oil and lemon juice

OR You can use feta cheese
Ingredients
4 large yellow peppers
50g/2oz fresh oyster mushrooms, chopped
50g/2oz fresh chestnut mushrooms, chopped
Italian olive oil
salt and freshly ground black pepper
250g/8¾oz ricotta cheese
20g/1oz dried porcini mushrooms, soaked, drained and chopped
2 tsp of wholegrain mustard
3 tbsp pecorino cheese



Method
1. Place the peppers in a baking tray and roast them in a pre-heated oven at 180C/356F/Gas 4 for approximately 20 minutes.
2. Place them in a large bowl. Cover the bowl with cling film and allow the peppers to cool. This will loosen the skin, making the peppers easy to peel.
3. Once cooled, peel off the skin, discard the seeds and cut the pepper in half lengthways.
4. Place the pepper halves on a chopping board ready to be stuffed.
5. In a frying pan, shallow-fry the oyster and chestnut mushrooms in the olive oil until soft.
6. Season with salt and pepper and allow to cool.
7. In a large bowl, mix the ricotta and chopped dried porcini mushrooms with the mustard and then add in the cooked chestnut and oyster mushrooms, and season with salt and pepper.
8. Mix well.
9. Place two tablespoons of the mushroom mixture on each pepper half. Gently roll and hold in place using a toothpick. Repeat until pepper halves and mix are used up.
10. Once ready, put the rolled peppers on a baking tray, sprinkle with the pecorino cheese and grill for approximately five minutes.
11. Serve them immediately with some mixed salad dressed with extra virgin olive oil and lemon juice

OR you coukd use Cheshire cheese
Ingredients
½ romero pepper, de-seeded
110g/4oz sausage meat
30g/1oz Cheshire cheese
handful of fresh herb leaves
olive oil, to drizzle
salt and freshly ground black pepper

Method
1. Preheat the oven to 220C/425F/Gas 7.
2. Place the pepper onto a non-stick-baking tray.
3. Mix the sausage meat and cheese together in a bowl to combine.
4. Spoon the mixture into the pepper and then bake in the oven for 10-12 minutes or until the pepper has softened and the meat is thoroughly cooked.
5. Scatter the fresh herbs onto a serving plate. Remove the pepper from the oven and serve on top of the herbs. Drizzle with olive oil to serve

or Blue cheese
Ingredients
½ red pepper, stalk intact, seeds removed
1 tbsp olive oil
sea salt and freshly ground black pepper
55g/2oz cooked basmati rice
25g/1oz blue cheese
1 spring onion, finely sliced
1 tbsp double cream
½ tsp chopped fresh sage
½ tsp chopped fresh parsley

Method
1. Preheat the oven to 220C/425F/Gas 7.
2. Place the pepper half onto a baking sheet and drizzle with olive oil. Place into the oven and roast for ten minutes. Season with sea salt and freshly ground black pepper.
3. In a bowl mix together the remaining ingredients and use to stuff the pepper.
4. Return the pepper to the oven and cook for a further ten minutes and serve.

Answer 2

cut the pepper in half length ways leaving the stem on. If you were making for several people I would get peppers of several colours. They all taste the same but look very bright! Make sure they are all as near the same size as possible.

Remove the seeds and white pith. A mixture of cheezes - say cheddar and mozzarella need to be grated. Prepare some cous cous, adding finely diced vegetables, seasonings. Mix the cheeses in with this and lay the peppers open side up onto a baking dish so they are all snugly together/ Fill these up and add a bit of spare grated cheese. Sprinkle with chlli powder or paprika. Bake for about half an hour or until done.

You could of course also add minced turkey, chicken, pork, beef or lamb too. This is all off the top of my head but though I do not much like pepers I might try this when I am feeling better.

Answer 3

When cooking stuffed peppers I microwave the peppers first after de-seeding them. As I am vegetarian I do not use mince but a soya substitute but you can use either. If I was making these for a main course I would fry the veggie mince with chopped onions and mushrooms and then add a sauce (I use bolognese sauce but you can suit yourself). I then mix with a quantity of boiled brown rice. Then put the filling into the peppers, top with grated mature cheese and pop into the oven until cheese is cooked. If making for a starter you can leave out either the mince or rice according to taste. Good luck with our dinner party. Sorry these are not filled with just cheese I've never had those but these are delicious all the same.

Answer 4

Nice BIg red pepper, cut of the top and keep it. De-seed and scoop out the insides. Cook your favourite rice, mine is brown rice, add some fried onions, garlic, chilli or ginger and soya sauce, spices, chives, or spring onion chopped up fine, anything that will chop and you have in your fridge.
Grate into the mix your favourite cheese, mine would be mature chedder then give the mixture a good stirr, it should be firm, but not too dry or too sloppy.
Then stuff your pepper with the mixture right up to the top before you fix the hat back on, you can use a toothpick to keep the lid in place, otherwise use kitchen foil to stop it all drying out.
Put your pepper (s) into a hot oven and cook for about 40 minutes till the pepper skin is properly cooked but not burnt. I put perhaps 4 peppers in a casserole dish and invite a friend round or otherwise I can cook then freeze until I need it next time.
Enjoy

Answer 5

The only thing I might add to all of the other posters..When I make them I blanch my peppers first so that they cook more evenly when stuffed. Usually my stuffing only requires heating through, so if my peppers were raw the stuffing would be done before the peppers had even gotten close.

Just a thought

Answer 6

Try filling it with Birds Eye Vegetable Rice.

Or tinned plum tomatoes and tuna.

I always top with loads of cheddar and parmesan.

Answer 7

I can't tell you how to cook/prepare... but I would imagine goats cheese would work well... yum! Good luck!

Answer 8

slowly in oven , haggis , mince , chicken tika is lovely ,

good luck

Answer 9

are you serious