Stuffed peppers is a dish which exists in different names and forms around the world.
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Spain
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 Mango cheese, to chicken or cod in a red sauce; chicken likely being the most popular recipe.
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India
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 scorched.
Mirchi bajji or pakora is a chaat (street food) item and is a hot favorite during the monsoon and cooler months. In Mumbai 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.
Europe, Middle East and North Africa
- Dolma is a family of stuffed vegetable dishes that consists of stuffed peppers or grape leaves. Dolma are part of the Caucasus, Balkan, Middle Eastern countries, such as Armenia, Azerbaijan, Greece, Egypt, Iraq, Iran, Turkey, and also Central Asia. In Armenian, they are known as tolma. Greek, they are known as yemista or gemista. In Egypt, they are known as Filfil Mahshi.
Mexico
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.
Guatemala
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): Kim?ti pipirai (Lithuanian) usually made with ground beef (or pork), rice, various vegetables and spices; Pild?ti 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), ??????? ??????? (Polneti piperki) (Macedonian), Pln?ná 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. Another variety of stuffed peppers in Bulgaria is made with mixed white cheese and eggs instead of meat and rice as stuffing.
Ardei umplu?i (Romanian pronunciation: [ar'dej um'plut?s?]) 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.
United States
Stuffed peppers in American cuisine is a dish where bell peppers (often the green, yellow, and red varieties) are typically filled with a stuffing such as ground beef, mixed with bread crumbs or cooked rice, eggs, 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.
Source of the article : Wikipedia
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