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Stuffed peppers is a dish which exists in different names and forms around the world.
Stuffed peppers or pimientos rellenos are part of traditional Spanish cuisine, especially that of the region of the Basque Country. Usually piquillo peppers are used. The fillings vary from Manchego cheese, to beef or cod in a béchamel sauce; beef likely being the most popular recipe.
Stuffed Peppers (Bharvan Mirch or Bharva Hari Mirch) is one of several stuffed vegetable (Bharvan subji) dishes. It consists of bell peppers stuffed with cooked meat, potatoes, and onions and seasoned with chili, turmeric, coriander, cilantro, salt, and lemon juice. The peppers are then either browned in a Tava (frying pan) or baked in an oven until the peppers are soft.
Mirchi bajji or pakora is a chaat (street food) item and is a hot favorite during the monsoon and cooler months. In Bombay and western areas, the big green chilli pepper is stuffed with a roasted, spiced flour mix and fried. In the South, the big green chillies, similar to hatch, is dipped in a flour batter and fried. It may be accompanied by chutneys and sauces. In Andhra Pradesh and Tamil Nadu, some of the smaller but more potent chillies are also stuffed and fried, especially as a side to rice.
Middle East and North Africa
- In the cuisines of the former Ottoman Empire, dolma is a family of stuffed vegetable dishes that consists of stuffed peppers or grape leaves. Dolma are part of the Balkan cuisines and surrounding regions, such as Middle Eastern countries like Iraq, Iran, Turkey, Azerbaijan, Armenia and also Central Asia. In Greek, they are known as yemista or gemista. In Tunisia, they are known as Filfil Mahshi.
Mexican cuisine has more than one stuffed pepper dish:
- The Chile relleno, literally "stuffed pepper", consists of a roasted green Pasilla or poblano peppers stuffed with cheese (traditionally queso fresco), and/or (occasionally) minced meat, covered in an egg batter, and fried. It is often served covered with a sauce, although the type of sauce varies widely. It is sometimes also served in a taco with rice, salsa and other toppings.
- Jalapeño poppers are jalapeño peppers that have been hollowed out, stuffed with a mixture of cheese, spices, and sometimes ground meat, and then deep fried.
In Guatemala, the "pimiento" pepper is stuffed with shred pork and vegetables. As the Mexican version, it is covered with egg batter and fried. It is served with tomato sauce or inside a bread bun.
- Scandinavian Countries: Fyldte peberfrugter (Danish), Täytetyt paprikat (Finnish), Fylltar paprikur (Icelandic), Fylt paprika (Norwegian), Fyllda paprikor (Swedish).
- Baltic Countries (Baltic States): Kimšti pipirai (Lithuanian) usually made with ground beef (or pork), rice, various vegetables and spices; Pildīti pipari (Latvian) and Täidisega paprika (Estonian) is word phrase for "stuffed peppers".
The Balkans and Central Europe
Punjena paprika (Croatian and Serbian for "stuffed peppers"), Speca të mbushur (Albanian), Filovana paprika (Bosnian), Faszerowana papryka (Polish), Polnjena paprika (Slovenian), Полнети пиперки (Polneti piperki) (Macedonian), Plněná paprika (Czech), Plnená Paprika (Slovak), Töltött paprika (Hungarian), Gefüllte Paprika (German) or Pulnena piperka/Pulnena chuska (Bulgarian) is a Central and Southeast European dish consisting of peppers filled with minced meat and rice. Most popular in the Zagorje and Vojvodina regions, it is influenced by Hungarian cuisine. The meat, usually ground beef, is mixed with herbs, spices and rice. In Bulgaria, stuffed peppers are usually eaten with yogurt.
Ardei umpluţi (Romanian pronunciation: [arˈdej umˈplut͡sʲ]) is Romanian for "stuffed peppers". This dish is usually prepared with bell peppers stuffed with ground meat (usually pork), rice, onion, and other vegetables and spices and then boiled in a sauce made from cream, tomatoes, and spices.
Stuffed peppers in American cuisine is a dish where bell peppers (often the green variety) are typically filled with a stuffing such as ground beef mixed with breadcrumbs or cooked rice, egg, herbs, and spices (especially paprika and parsley) and cheese. Recipes vary but often include the following steps: removal of the seeds of the pepper, boiling them, stuffing them, covering them with cheese, and baking or alternatively cooking them on the stove top at a slow simmer in canned tomato sauce until the peppers are soft. A sauce may be served with them, often a tomato sauce, but this, too, varies greatly.
- "Γεμιστά". foodmuseum.cs.ucy.ac.cy (in Greek). Cyprus Food Virtual Museum. Retrieved 26 November 2015.
- Parloa, Maria (1887). Miss Parloa's Kitchen Companion (19th ed.). New York, New York: The Clover Publishing Co. p. 525. Retrieved 16 January 2012.
- Farmer, Fannie Merritt (1896). The Boston Cooking School Cookbook. Boston, Massachusetts: Little, Brown & Co. pp. 267–268. Retrieved 16 January 2012.
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