1601 Stuffed Peppers

I did a recipe under the Pine Nuts Post ( can't remember if it was Food and Drink or Gardening ). done with pine nuts...absolutely delicious.If you can't find it let me know and I will type it out again. :)

That's right, I'll look that up right way and print it out, thanks Lyn!

[QUOTE=alex and lyn]I did a recipe under the Pine Nuts Post ( can't remember if it was Food and Drink or Gardening ). done with pine nuts...absolutely delicious.If you can't find it let me know and I will type it out again. :)[/QUOTE]
Lyn,
I love stuffed peppers and would appreciate it if you could type your recipe out again. I've had a quick look under Food and Drink and Gardening and can't see it. Thanks.

[QUOTE=janie]Lyn,
I love stuffed peppers and would appreciate it if you could type your recipe out again. I've had a quick look under Food and Drink and Gardening and can't see it. Thanks.[/QUOTE]

Here Janie, I scooped it out of the pine nuts link:

Re Lyn:

I've noticed pine nuts are used for hundreds of things ...one notably is the making of Pesto.

I tried this the other day ...delicious :

STUFFED PEPPER ROLLS

6 large green , red or yellow peppers
4 heaped tablespoons of breadcrumbs
4 or 5 anchovy fillets (washed if preserved in salt)
1 tablespoon of capers
2 tablespoons of golden raisins chopped
2 tablespoons of pine nuts , roasted
4 tablespoons of chopped parsley
salt and pepper
3 tablespoons or more of olive oil

Wash and dry peppers and put hem whole on a baking sheet in an oven set at the highest possible setting for about 25 minutes, or until they are soft and the skins are brown and blistered, turning them once to brown evenly.
Put them in a heavy duty plastic bag ,close it and leave for 10 mins.( this loosens the skin and makes them easier to peel.)
Peel pepper while still hot but cool enough to handle.
Cut in half lengthwise and remove stem and seeds, but keep any juice.
Mix breadcrumbs with rest of ingredients, adding just enough oil and somne of pepper juice to bind.
Put a tablespoon of filling on each half pepper and roll up.
Arrange side by side in serving dish and serve cold.
To serve hot , put rolls in a lightly oiled baking dish and bake at 375 degrees for 15-20 minutes.

I didn't have any raisins , so left them out ...and served them hot.....still absolutely delicious...gonna do some for party ( but they will be cold !!!!! )

Won't make much of a whole in your 5 kgs !!!( wish you was coming to the party...I could have commisioned you to make a load of things ...I love the flavour and smell of pine nuts ...especially roasted )

I just got an email from a family friend who tells me this is her very favorite stuffed pepper recipe. Since there's no meat in this one, I might serve it with a small steak drizzled with a bit of balsamic vinegar.

Stuffed Pepper Served on a Marinated Portobello

1 large portobello mushroom cap
3 ounces balsamic vinegar
Salt and freshly ground black pepper
2 tablespoons olive oil, plus 1/2 cup, plus 1/2 cup
1 bunch fresh basil leaves, torn
1 bunch fresh thyme, leaves picked
1 medium eggplant, sliced
Coarse salt
1 small red bell pepper, diced, plus 1 large, top removed and seeded
1 sweet onion, diced
2 cloves garlic, finely chopped, plus 1
1 cup diced plum tomatoes
1 cup diced asparagus, plus 1/2 cup
1 cup white wine, plus 1/2 cup
2 cups cooked rice
1/4 cup Italian bread crumbs
1 (8-ounce) can white beans, rinsed and drained
1 lemon, juiced

Preheat oven to 450 degrees F.

To marinate the Portobello Mushroom:
In a deep bowl place mushroom cap, balsamic vinegar, salt and freshly ground black pepper, to taste, and 2 tablespoons of olive oil then mix well with hands. Finish mixture with torn pieces of basil and thyme (about 1/2 bunch of each) to release natural oils. Let stand for 30 minutes. After 30 minutes place mushroom on hot grill or broiler for 2 minutes on each side, slightly charring the outside while keeping the inside raw. Set aside

To prepare eggplant:
In a large deep bowl place slices of eggplant, apply coarse salt liberally to each slice, repeat in layers. Take a plate and put it on top of the eggplant and apply weight on the plate using anything that weighs a couple of pounds. Let stand for 1 to 2 hours, then rinse drain and pat dry until all water is removed. Finally dice into cubes for stuffing.

To prepare stuffing for pepper:
In hot saute pan add 1/2 cup olive oil until shimmering, then add diced pepper, onion, 2 cloves garlic, tomatoes, remaining basil and thyme, 1 cup of the asparagus, eggplant, salt and freshly ground black pepper, to taste. Saute until ingredients brown and you can smell the garlic (about 3 minutes) at this time add 1 cup white wine scraping bottom of saute pan – let simmer for 1 minute. In a separate bowl mix the cooked rice with the stuffing. If stuffing appears to dry add more olive oil.

When mixture is ready, take whole pepper and stuff finishing top with some bread crumbs and a drizzle of olive oil to keep moist, put in oven set at 450 degrees F for 35 minutes.

To prepare beans:
In a hot saute pan add 1/2 cup olive oil, 1 clove garlic, remaining 1/2 cup asparagus and beans, and saute for 2 minutes, Add lemon juice, remaining 1/2 cup white wine, and salt and freshly ground black pepper, to taste. Let simmer for 3 minutes until mixture is tight.

To assemble plate:
Place beans in center of plate, then place the portobello on top of the beans and then the stuffed pepper, finish with a sprinkle of fresh herbs or a drizzle of olive oil.

Per Pepper:

1 small Tin of Crab
Half a head of Broccoli
Parmesan for mixing.

Par-boil the Broccoli, drain it (reserving some of the water), then chop it quite fine, then place it in a mixing bowl. Place the crab in and add some fresh grated pepper. Grate some Parmesan finely and mix it in the bowl with a little of the water until it melts in the parmesan and turns into a thin sauce.

Place the mixture in the peppers and roast until tender.

Thank you very much Rafey!