How to Make Martha Stewart's Stuffed Peppers | Martha's Cooking School | Martha Stewart

today's recipe for me is a special one it's my mom's filled with fluffy rice pine nuts raisins herbs and cooked on a bed of fresh tomatoes now these peppers are just beautiful they're very firm they have taut skin they're pretty when they're baked and you can use red peppers or green peppers now this one will have a hard time standing up so you can just take off a little bit of the bottom yeah how it stands try not to pierce the flesh because you want this filling to stay in the pepper this one it's nice and blocky and even and it stands up nicely so this has this top and this has this top and we're ready to go with our filling now first thing to do is Soak three quarters of a cup of plump raisins with a half of a cup of fresh squeezed orange juice the raisins are so good when they're soaked like this and they get really nice and plump now cook your rice now you can use already cooked rice or if you don't have any cook one cup of rice and two cups of water long grain rice is very popular because after cooking the grains remain fluffy and separate so that's what you should choose for this particular dish something like a basmati rice or a long grain white rice a good choice in another pot we can start the filling now in this Potter four tablespoons of butter saute one small white onion or yellow onion finely chopped and add two shallots a little more flavorful than the basic onion and it adds a nice color and another slightly different flavor to the stuffed peppers so salt and pepper that those onions saute so now the rice is boiling reduce the Heat and cook for approximately 15 minutes and as soon as the onions become translucent add one yellow pepper finely chopped two sprigs of fresh thyme just a nice leaves it smells good a quarter of a cup of basil leaves finely chopped and the three quarters of a cup of raisins soaked in the orange juice nice and plump I'll add my pinoli nuts these are one quarter of a cup of pine nuts or pinoli nuts that I've lightly toasted on a tray in a 350 degree oven for about 10 minutes just until they're golden just until they're aromatic and now you can add to this the cooked rice obviously this rice is not quite done but I do have what we call in the trade a swap out here is our swap out I once went on a camping trip up to Baxter State Park in Maine and I took a big container full of these stuffed peppers we all had a feast we didn't catch any fish that day not so good so here is our filling seasoned with a little bit more salt a little bit more pepper and voila that's it you can now stuff the peppers so here's our casserole we've sliced and seeded some plum tomatoes this will be the base of our stuffed peppers and just line a casserole you can do this in a enameled cast iron Dutch oven or you can do it in a casserole like this so there that's just about enough and some sprigs of thyme in the bottom just for added flavor and you'll eat the tomatoes I'll make kind of a puree in the bottom and some lovely sprigs of churvil you could use some oregano if you like Sage whatever I have a little herb garden outside my kitchen door and I'm always snipping and now to fill the peppers use a large spoon and ladle right into the pepper itself I don't even add any more salt and peppery you can but you can season afterward so this will get stood up right there another pepper and just fill nice and full don't pack if you pack it might split the pepper this should be enough to fill six large bell peppers take it from me my mom never wasted a grain of rice so here goes the other one oh this looks so pretty now Place the little tops around the peppers after they're cooked you can put them back on I'll be a little bit like big Martha I hear this one needs a little bit more we called my mom big Martha even though she was about maybe five inches shorter than I okay so here ready to go into the oven I'm going to make a little envelope out of aluminum foil but I don't want the foil touching the peppers now a little sprinkling of olive oil down the sides of the peppers and cover with parchment we don't like the middle touching the food and fold up your envelope they'll seem a little bit and you can open them up to Brown them if you want at for the end but these go into a 350 degree oven for about 50 minutes and then uncover them for another 10 minutes now fresh out of the oven don't you think they look really good I'm gonna eat one and then I'm going to take the rest to my daughter Alexis and her kids her kids love stuffed peppers and put the little top right here just to prop it up tiny sprinkling of olive oil a little bit of chopped chervil for color and you have a delicious one dish meal

Channel: Martha Stewart

Views: 24,327

Keywords: martha, stewart, martha stewart, martha stewart living, recipe, stuffed peppers, bell peppers, easy, dinner, meals, weeknights, food, rice, family, kids, cooking, peppers, lunch, supper, meal, prep, ideas, tips, tricks, hacks, kitchen, best, home, make, ingredients, video, how to, recipes, quick, what to make, dinner party, prepare, friends, homemade, dish, tutorial, perfect, cuisine, favorite, flavor, season, fresh, cook, best recipes, classic recipes, entertaining, step by step, delicious recipes, how to cook

Id: EvYQK-5-sQw

Length: 6min 35sec (395 seconds)

Published: Wed Mar 15 2023