Stuffed Dried Pepper Recipe

This recipe is a cozy blend of traditional flavors that grabs my senses with its aromatic spices and vibrant herbs. It’s such a rewarding dish to make, combining patience and love, with the rich taste of lightly spicy peppers mingling perfectly with hearty meat and rice filling.

My preparation method for Stuffed Dried Peppers merges together the robust flavors of ground beef or lamb with aromatic spices like cumin, coriander, and paprika. What I find admirable about this mixture is the way the addition of pine nuts and fresh herbs like parsley and mint lend a refreshing layer.

With a base of rice and an assertive finish featuring lemon juice, this dish has got to be one of the most satisfying and scrumptious meals I know. Plus, to top it off, it has a huge nutritional payback with the presence of a wide array of vitamins and minerals.

Ingredients

Dried Peppers:
Imparts a smoky, earthy taste; dense with antioxidants.

Rice:
Delivers carbohydrates; indispensable for energy.

Ground Beef or Lamb:
Rich in protein; provides depth and character.

Onion:
The presence of vitamins and minerals increases the depth and sweetness.

Garlic:
Delivers powerful, tasty flavors; helps the immune system.

Pine Nuts:
Provides a satisfying crunch and rich, healthy fats; an excellent source of vitamin E.

Tomato Paste:
Enhances the taste with umami; abundant in lycopene.

Olive Oil:
Healthful fats; endorses cardiovascular well-being and contributes to a luxuriously creamy mouthfeel.

Parsley:
Flavorful and fresh; A, C, and K vitamins are part of the package.

Mint:
Bright, fresh, aromatic; helps digestion and adds zip.

Lemon Juice:
Zesty freshness; an abundance of vitamin C for a citrussy counterpoint.

Ingredient Quantities

• 12 dried peppers (such as ancho or guajillo)
• 1 cup rice, rinsed and drained
• 1 pound ground beef or lamb
• 1 onion, finely chopped
• 2 cloves garlic, minced
• 1/2 teaspoon ground cumin
• 1/2 teaspoon ground coriander
• 1/2 teaspoon paprika
• 1/2 teaspoon salt
• 1/4 teaspoon black pepper
• 1/4 cup pine nuts, toasted
• 2 tablespoons tomato paste
• 2 tablespoons olive oil
• 1/4 cup fresh parsley, chopped
• 1/4 cup fresh mint, chopped
• 2 cups chicken or vegetable broth
• Juice of 1 lemon

Instructions

1. Prepare the Peppers:
The dehydrated chili peppers should be soaked in warm water for 30 minutes. This will rehydrate the peppers and make them soft. After the time soaks, the water should be drained off. Then, carefully using a cutting tool, the pepper can be opened up to allow for the removal of seeds and any membrane that might be present.

2. Cook the Rice:
In a saucepan, bring a cup of water to a boil. Stir in the rinsed rice, reduce the heat, cover, and return to a gentle simmer for about 15 minutes or until the grains are just tender. If there is any excess water, drain it off and set the rice aside.

3. Toast the Pine Nuts:
In a pan with no moisture, over medium heat, heat the pine nuts until they achieve a golden-brown color, stirring them continuously so they don’t go from toasted to burnt. Once they’re toasted, you can set them to the side and move on to the next step.

4. Prepare the Filling:
In a big frying pan, olive oil is warmed up over a medium flame. The chopped onion and garlic are then added and sautéed until the onion is clear, no longer opaque.

5. Cook the Meat:
Add the ground beef or lamb to the skillet, breaking it apart with a spoon, and cook until it is brown. Drain any excess fat.

6. Season the Filling:
Stir in cumin, coriander, paprika, salt, and black pepper. Mix well after adding the tomato paste.

7. Combine Ingredients:
Combine the cooked rice, toasted pine nuts, parsley, and mint with the meat mixture. Stir together neatly, ensuring all ingredients are thoroughly mixed, and adjust the seasoning if any element seems out of balance.

8. Stuff the Peppers:
Carefully stuff the dried chilies with the ground meat and rice, ensuring not to pack them too tightly or they will burst.

9. Prepare for Baking:
Put the stuffed peppers in a baking dish, and then pour the chicken or vegetable stock over and around the peppers, and then squeeze lemon over the top.

10. Bake:
Place foil over the dish and cook in a preheated oven at 350°F (175°C) for 30-40 minutes, or until the peppers become tender and the flavors fully coalesce. Serve warm.

Equipment Needed

1. Bowl (for soaking peppers)
2. Knife (for cutting and deseeding peppers)
3. Saucepan (for cooking rice)
4. Strainer (for draining rice and excess water)
5. Pan (for toasting pine nuts)
6. Large frying pan (for preparing filling)
7. Spoon (for stirring and breaking apart meat)
8. Measuring spoons (for measuring spices and oil)
9. Baking dish (for baking stuffed peppers)
10. Foil (for covering the baking dish)
11. Oven (preheated to 350°F / 175°C)

FAQ

• Can I use fresh peppers instead of dried ones?This recipe uses dried peppers because they are packed with flavor. If you want to try experimenting with fresh peppers, you might need to adjust the cooking time and/or technique.
• Is it necessary to use pine nuts?Pine nuts lend a delightful richness and texture, but you can substitute any other nut or leave them out altogether if nut allergies are a concern.
• Can I use a different type of meat?Of course, you can swap out ground beef or lamb and use turkey, chicken, or even a vegetarian protein like lentils for a whole different flavor.
• How spicy is this dish?Ancho or guajillo peppers provide a heat level that ranges from mild to medium. You can adjust the overall spiciness of the dish simply by selecting different types of dried pepper for the recipe.
• Can I prepare this dish ahead of time?Certainly! You may prepare the stuffing in advance and keep it in the fridge. When you are ready to serve, stuff and bake the peppers.
• What can be served alongside these stuffed peppers?A side of yogurt or a simple salad nicely complements the rich flavors of these peppers.
• How should I store leftovers?Place any remaining portions in an airtight container in the fridge and use within 3 days. For best results, reheat in an oven before serving; if using a microwave, take the necessary precautions to ensure even heating and food safety.

Substitutions and Variations

You can use ground turkey or chicken for a lighter option; they substitute well for beef or lamb.
Walnuts or almonds: If you don’t have pine nuts, you can use chopped walnuts or almonds.
Avocado oil or sunflower oil can be used in place of olive oil.
Fresh cilantro and basil: Substitute fresh parsley and mint for a different flavor profile.
Substitutes for chicken or vegetable broth: Use beef broth or water with a bouillon cube to achieve a flavor much like chicken or vegetable broth.

Substitutes for chicken or vegetable broth: Beef broth or water with a bouillon cube.

Pro Tips

1. Use a Mild Oil for Sautéing If olive oil’s flavor is too strong, consider using a mild oil like canola or vegetable oil for sautéing the onion and garlic to let the spices and herbs in the filling shine.

2. Enhance Flavor with Stock Instead of using water to cook the rice, use half rice and half broth for added flavor, which will complement the dish’s overall profile.

3. Adjust Spices to Taste Depending on your preference for spice, you can increase or decrease the amounts of cumin, coriander, and paprika to taste. For extra heat, consider adding a pinch of cayenne pepper.

4. Maximize Citrus Incorporate lemon zest with the juice for an enhanced citrus flavor that pairs well with the earthiness of the peppers and spices.

5. Thin the Tomato Paste If the tomato paste is too thick, you can thin it with a little bit of broth before adding it to the meat mixture, ensuring even distribution of flavor.