Side Dishes

Stuffed Peppers and onions by Anjuli

Posted on 09-29-08 · Tags: ,

Stuffed Peppers and Onions

It’s unofficially pepper month in my kitchen. After I roasted them over an open flame, the follow-up seemed obvious: baked. Baking a pepper opens up the sweetness and aroma, but without altering the taste. And stuffing a juicy red pepper with a cheesy, spicy concoction is my idea of a good time.

Even so, I can’t decide whether the peppers or onions taste better in this recipe. The onion is definitely the milder of the two, but there is something really satisfying about eating an Alium like a piece of roasted fruit. Generally these go down in a matter of bites. The key to this recipe is making sure the stuffing is cheesy and wet enough that it doesn’t burn or dry out, but not so wet that you miss the crispiness that forms on the top.

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Serves 2
2 red bell peppers, washed, cut lengthwise, and cored
1 Vidalia onion, peeled and cut crosswise
1/4 cup flat leaf parsley, chopped
1 cup sharp cheddar, grated
1 tablespoon thyme, minced
1 tablespoon rosemary, minced
1 cup bread crumbs*
1 clove garlic, minced
1/4 teaspoon paprika
1/8 teaspoon cayenne
Salt
Pepper
Extra virgin olive oil.

Make sure your rack is in the middle, and set the oven to 400. Bring a pot to boil. Blanche the onion in the water for 2 minutes. Strain. Once cool enough to touch, remove all but the outer three layers. Dice the remaining onion, and patch any holes in the outer shell with a piece of diced onion. Assemble the remaining ingredients in a medium bowl, but reserve a small amount of cheddar. Salt and pepper to taste. Arrange the pepper and onion halves on a cookie sheet. Stuff each up to the top. Drizzle olive oil over each one. Top with the remaining cheddar. Place in the oven to bake for 45 minutes. Serve immediately.

* If you’re making the bread crumbs from scratch, you need a good day old hand-formed bread. Set the oven to 300. Rip up the bread into 1-2 inch sizable chunks, and throw away any large crust. Place the crumbs in the oven for 10-15 minutes. Remove and transfer to the food processor. Pulse until at breadcrumb size.

  1. Peppers: Put ‘em in your mouth

  1. Josh Viney wrote:

    Stuffed peppers are great.

    My mom used to make them w/ spiced ground beef or lamb, corn, onions, a little tomato and cheddar cheese. Not sure about the details of the rest of the ingredients, but I bet they’re similar. I think using the meat instead of breadcrumbs would help maintain some moisture.

    September 29th, 2008 at 1:20 pm
  2. Anjuli wrote:

    Yea, I agree. I was thinking of putting some ground beef in there, but then opted to keep them vegetarian. I am going to try it again, though. It would make for a more complete meal with the meat as well.

    September 29th, 2008 at 1:25 pm
  3. Gills n Thrills wrote:

    I’ve never considered stuffing onions before

    September 30th, 2008 at 12:13 pm
  4. Anjuli wrote:

    I’ve never considered the novelty of stuffing onions. So cheers to that. Depending on the onion you choose, they can be very mild, very sweet, or kind of biting. I enjoy eating onions this way, but I really like them.

    September 30th, 2008 at 12:18 pm

What do you think?