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long-grain white rice. 1/4 c. fresh parsley or cilantro, chopped, plus more for sprinkling. 1 tbsp. Worcestershire sauce. 2 c. shredded pepper jack cheese (about 8 ounces) Directions. Preheat the ...
Preheat oven to 400 degrees. In a large saute pan, cook onions and sausage on high heat for about 5 minutes, until meat is browned and onions are tender. Add garlic and cook for about 40 seconds ...
Romanian stuffed peppers called ardei umpluți. In Romanian cuisine, stuffed peppers are 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. [citation needed]
It calls for cooked rice and cooked chicken, which bake in prepared Alfredo sauce. Peas, jarred roasted red peppers, almonds, and basil lend color and flavor, but you can include whatever leftover ...
Rocoto peppers were cooked in water and vinegar to remove as much spiciness as possible. Minced meat is placed inside the rocotos and is then topped with melted cheese, baked and served whole. Rocotos are capsicum pubescens which are at least ten times spicier than jalapeño when raw.
Heat the oil in a 10-inch skillet over medium heat. Add the turkey, onion and basil and cook until the turkey is browned, stirring often to separate the meat. Pour off any fat. Stir the juice and rice in the skillet. Heat to a boil. Reduce the heat to low. Cover and cook for 10 minutes. Stir the peppers in the skillet.
They may be stuffed with seasoned rice [34] or ground meat cooked in fresh tomato sauce with aleppo pepper. [35] Celery root may be substituted for the artichoke. [36] A regional specialty from Mardin is a mixed dolma platter. The sumac and Urfa pepper seasoned rice filling is first wrapped with onion layers, vine leaves, and cabbage. The ...
Place the bottoms of the peppers in a microwave-safe bowl and add 1⁄2 cup water. Cover and microwave until starting to soften, 5 to 7 minutes. Drain and arrange upright in a baking dish.
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