Sneha's Recipe: Stuffed Peppers

Showing posts with label Stuffed Peppers. Show all posts

Xacuti Chicken Mince Stuffed Bell Peppers#AlphabetChallenge

In: Alphabet Challenge, Chicken Mince, Keto

These Keto Xacuti Chicken Mince Stuffed Bell Peppers is a simple comfort food that's hearty, filling, has incredible flavors, you can bake them or make it in a stove top pan. This is a hassle free versatile, easy, meal which can be prepped earlier or even freeze them.

Serves 4
Ingredients
500 Grams Chicken Mince
1 Tablespoon Heaped Xacuti Masala
1 Teaspoon Each Minced Garlic and Ginger
½ Teaspoon Turmeric powder
2 Medium Onions - chopped
2 Green Chillies - minced
4 Large Bell Peppers/Capsicums - cut into halves
1 Tablespoon Olive oil/Coconut oil
Cheese for topping as required
Method

Saute chopped onions, ginger and garlic in a pot till the onions are soft. Next add the xacuti masala and saute for a minute.
Add the chicken mince, water and stir it well till no big chucks of meat. Add salt to taste and cook covered on medium heat for 20-25 minutes.
Turn the heat off and add the chopped fresh cilantro. Let cool.
Preheat oven to 180°C.
Cut thin slice from stem end of each cleaned bell pepper to remove top of pepper. Remove the seeds and membranes.

Apply little salt to the bell peppers on the inside. Place them in a microwaveable dish add a splash of water to the bottom of the dish and microwave for a minute to soften the peppers a little.
Pour out any liquid from the inside of the bell peppers. Next spoon in the chicken mince in each pepper, drizzle a little olive oil on the sides of the dish.

Cover the dish with a foil and then bake in a preheated oven for 35-40 minutes at 180°C with both the elements on - top and down. After 40 minutes remove the foil and again bake at 200°C till the cheese turns golden.
Remove cool and enjoy.

Labels: Keto,Alphabet Challenge,Low Carb, Chicken Mince, Stuffed Peppers, Side Dish
Let's take a look at the recipes being shared today with Alphabet "X"

Sneha’s Recipe: Xacuti Chicken Mince Stuffed Bell Peppers

A Messy Kitchen: Xiao Mi Zhou (Millet porridge/congee)

Jolene’s Recipe Journal: Xocolati- Aztec Hot Chocolate

Karen’s Kitchen Stories: Xavier Soup

Food Lust People Love: Homemade XO Sauce

Palatable Pastime: Vietnamese Sesame Shrimp Noodles (Mi Xao Tom)

Culinary Cam: The Luxurious Umami Bomb that is (Homemade) XO Sauce + How to Use it

Faith, Hope, Love, & Luck Survive Despite a Whiskered Accomplice: Rotisserie Chicken Xavier Soup with Fennel

A Day in the Life on the Farm: Xanthia Cocktail

Mayuri’s Jikoni: Pai Huang Gua Hé Xigua

5 comments

Cheesy Chili Poppers#SundayFunday

In: Appetizer, Banana Peppers, Cheese

These banana peppers are not spicy they just have a thick skin. They are fantastic to stuff, fry or make pakodas. Perfect as appetizers, cheesy and yum...

Ingredients
15 Banana Peppers or Hatch Chilies
For The Batter
4 Tablespoons All Purpose Flour
3 Tablespoons Corn flour
2 Tablespoons Rice flour
¼ Teaspoon Salt
½ Cup Chilled milk
1 Egg
For The Filling
½ Cup Cream Cheese
2 Teaspoons Vinegar
2 Tablespoons Mayonnaise
½ Teaspoon Red Chilly Flakes

For Coating
Bread crumbs as required

Method

Give slits on green chilies and remove the seeds.
To Make The Filling
Mix together the cream cheese, mayonnaise, vinegar and crushed red peppers.
Fill this mixture into the green chilies.
To Make The Batter
Mix the all purpose, corn flour & rice flour well, add the salt and give it good mix, then add in the egg and mix well. Add chilled milk a little at a time and make a nice coating consistency batter.
Dip the stuffed chillies in batter and roll twice in bread crumbs. Place all the chillies in a single layer on a tray and place the tray in the refrigerator for at least30minutes to an hour. Then deep fry in oil till they turn light golden.

Serve and enjoy!!

Labels: Chillies, Banana Peppers, Cheese, Stuffed Peppers, Sunday Funday, Appetizer

Sunday Funday - Tailgating/Football Party Food

Cheesy Chili Poppers by Sneha's Recipe
Homemade Chunky Guacamole by Karen's Kitchen Stories
Loaded Potato Salad by A Day in the Life on the Farm
Vegetarian Taco Boats by Mayuri's Jikoni
Baked Homemade Pizza Rolls by Amy's Cooking Adventures
Breadstick Pigs in Blankets by Palatable Pastime
Queso Blanco by Culinary Cam
Cottage Cheese Green Goddess Dip by Our Good Life

4 comments

Sheet Pan Prawns Stuffed Bell Peppers#FishFriday

In: Appetizer, Baked, Capsicum

These are fantastic Shrimp Stuffed Bellpeppers that are best for potlucks, family dinner's and parties. These can be served as appetizers too.

Sending this to our event for Fish Friday Foodies, Hosted by Caroline Williams . Theme is Fish and Seafood dishes cooked in the oven eg baked, sheet pan.

Servings 4
Ingredients
2 Small Bellpeppers (I used 1 Green and 1 Red)

For Prawn Marination
10 Large Prawns / Shrimp -cleaned & chopped
1/2 Teaspoon Sea Salt or as per taste
1/4 Teaspoon Turmeric Powder
1/2 Teaspoon Red Chili Powder

A Juice of half a lemon
For the stuffing
2 Tablespoons Oil
1 Large Onion - finely Chopped
1 Medium Tomato - scoop out he seeds and chopped
A Pinch of Sugar
2 Tablespoons Heaped Cooking Cream
1 Tablespoon Chopped Coriander leaves
Other Ingredients
Grated Cheeza Cheese as required

Method

Wash the peppers, pat dry them. Cut each pepper,from top to bottom,remove seeds and white membranes. Apply a pinch Salt,for each half of bellpepper

Wash the cleaned and de veined prawns. Cut each shrimp into small pieces.
Marinate the shrimp pieces with ingredients mentioned under marination.

In a pan,add oil and when its hot,add the onion and tomato followed by all ingredients except cream and cook on low flame till soft.
Add shrimp to this and cook further,finally add the cream,mix and cook further till no moisture left. Add the coriander leaves and keep aside to cool.

Line a sheet pan with foil and oil it well. Arrange the bellpeppers.

Add this stuffing generously to each pepper cavity

Likewise fill the others too.

Top with grated cheese.

Bake in a preheat the oven at 180 C and bake for 10 minutes or till the cheese is melted.

Served immediately.

Labels : Baked, Capsicum, Fish Friday, Prawns, Seafood/Fish, Sheet Pan, Shrimps, Stuffed Peppers, Appetizer, Main course

An InLinkz Link-up

2 comments

Spiral Stuff Sweet Peppers - Vegetarian

In: Blogging Marathon, Deep Fried, Potato

Stuffed Peppers are one of my favorite. Whenever I, see the lushes light greens smileling at me in the market, just can't stop myself from picking few of them. When I, severed these, they were really surprised when they took a bite and ate the awesome stuffed peppers. Crisp from outside, soft and yummy from inside, not at all pungent. These are mind blowing. Try them.....

Sending these to this month's BM, week 2 day 3 - theme -"Deep Fried Love" this is the third recipe .
Ingredients

5 Long Green Chillies / Green Peppers

For the Stuffing
2 Potatoes - boiled and mashed
1 Scallion - white and green parts - finely chopped
1/2 Teaspoon Freshly ground Black Pepper
1/2 Teaspoon Salt
1 Teaspoon Oil

For the Crust
1 Cup All Purpose Flour
2 Tablespoons Hot Oil
1/2 Teaspoon Salt
Water as needed

Method

Wash and slit the peppers lengthwise on one side, leaving the stems intact and deseed carefully.

For the Stuffing
Mix all the ingredients and make into a dough. Cover and keep aside.

For the Crust
Mix all ingredients and add water as required to make a smooth and stiff dough. Cover with a damp cloth and keep aside for at least 15 minutes.

Stuff the peppers with potato mixture into it. Keep all the stuff peppers aside.

Divide the pastry dough into two balls and roll out each one about half an inch thick. Cut into long strips.

Wrap the stuffed peppers with the dough strips and seal by dabbing a little amount of water (Depending on the texture of your dough, you may or may not require this).

Join another strip and continue to roll till

Fully wrapped. Repeat the same process with the other's and keep aside

Heat oil in a pan and flat base one see pic... Deep fry in hot oil

Do not put too much oil or while frying it will spill and cause fire. Caution be careful add enough oil to cover half the peppers. Fry two or three at a time.

Fry on medium flame, keep turning them with thongs by lifting the stem of the peppers. Fry till golden brown.

Ta ...Da these beauties ... peppers... spiral and cute.... are ready. These can be served as starters ... these are crowd pleasers. Serve with mint chutney.