Stuffed peppers is a dish that exists in different names and forms around the world. It consists of hollowed or halved peppers (typically bell peppers), filled with any of a variety of fillings, often including meat, vegetables, cheese, rice, or sauce. They are usually assembled by filling the cavities of the peppers and then cooking.
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 might include Manchego cheese, chicken, or cod in a red sauce; chicken 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 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.
Stuffed peppers in American cuisine is a dish where bell peppers (often the green, yellow, orange, 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 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.
Mexican cuisine has more than one stuffed pepper dish:
In Guatemala, the "pimiento" pepper is stuffed with shredded 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.
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), Фарширований перець in Ukrainian 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 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.
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