Stuffed peppers: Delicious foods from the oven
The Hungarian cuisine sends its regards: Today we serve stuffed peppers! Stuffed peppers are not only popular in Hungary. No wonder, because they are extremely straightforward to prepare: simply remove the seeds and then fill the peppers with grain, minced meat, fish or, as a vegetarian option, with cheese and herbs. Then cook the filled peppers with a little liquid, such as tomato sauce or vegetable stock: You can do this not only in the oven, but also in a closed pot. If you want it to go faster: blanch the peppers before filling.
How can I fill peppers quickly and easily?
You can fill halved peppers as well as whole pods. To halve, lay the peppers on its side and cut them with a large chef's knife along with the stem. Now cut out the seeds, but leave the stem on so that the filling doesn't fall out later. Rinse the halves inside to remove the remaining seeds.
If you want to fill the pepper as a whole, put it on its side and cut the "lid" off all around. Cut out the stalk along the white skin and wash away the remaining seeds. If the pod does not stand by itself, cut a flat piece from the bottom.
Small peppers and pointed peppers are particularly suitable as a starter, for buffets or for children. If raw peppers are not well tolerated, it is advisable to peel them, this makes them more digestible. It's easy to do by scalding them with boiling water or grilling them in the oven.