Usually stuffed peppers contain some sort of meat, this time a cheesy rice with broccoli filling was used.
Other stuffed pepper recipes:
https://pmetro.wordpress.com/2012/03/25/stuffed-peppers/
https://pmetro.wordpress.com/2013/04/19/stuffed-peppers-2/
Prep the broccoli (and garlic ! of course)
I chose to steam instead of saute.
I usually zap the peppers in the microwave a bit to soften them up.
cut off the top and remove the seeds and ribs (but you knew that!)
as you would prepare some rice, use stock instead water for a kick of flavor.
Prepare a bechamel sauce (butter and flour with milk or for a rich sauce evaporated milk), seasoned as you would prefer.
add the broccoli mixture to the sauce.
Add some grated cheese, in this case Parmesan to complete the stuffing.
in a baking dish big enough for the peppers, fill the peppers carefully and put them in the dish.
need some bread crumbs ? I chopped up some pretzels for the topping
run up the broiler after the peppers are hot and bubbly to get the brown crunchy top.
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