Appetizer > Stuffed

Sujuk Stuffed Peppers Recipe

Ingredients with Measurements:
- 4 large bell peppers
- 1 lb. sujuk sausage, casing removed
- 1 cup cooked rice
- 1 small onion, diced
- 2 cloves garlic, minced
- 1 tsp. paprika
- 1 tsp. cumin
- Salt and pepper, to taste
- 1/4 cup chopped parsley
- 1/4 cup chopped mint
- 1/4 cup chopped cilantro
- 1/4 cup crumbled feta cheese
- Olive oil, for drizzling

Special equipment needed:
- Baking dish
- Mixing bowl
- Knife
- Cutting board
- Spoon

Step-by-step instructions:

1. Preheat the oven to 375°F.

2. Cut off the tops of the bell peppers and remove the seeds and membranes. Set aside.

3. In a mixing bowl, combine the sujuk sausage, cooked rice, diced onion, minced garlic, paprika, cumin, salt, and pepper. Mix well.

4. Add the chopped parsley, mint, cilantro, and crumbled feta cheese to the mixing bowl. Mix well.

5. Stuff the bell peppers with the sujuk mixture, filling them to the top.

6. Drizzle the stuffed peppers with olive oil.

7. Place the stuffed peppers in a baking dish and bake for 45-50 minutes, or until the peppers are tender and the filling is cooked through.

8. Remove from the oven and let cool for a few minutes before serving.


Time:
Preparation time: 20 minutes
Cooking time: 45-50 minutes
Temperature:
375°F
Serving size:
4 servings

Nutritional information:
Calories: 450
Fat: 25g
Carbohydrates: 30g
Protein: 25g

Substitutions for ingredients:
- Sujuk sausage can be substituted with chorizo or any other spicy sausage.
- Rice can be substituted with quinoa or couscous.
- Feta cheese can be substituted with goat cheese or any other crumbly cheese.

Variations:
- Add chopped tomatoes or roasted red peppers to the filling mixture.
- Top the stuffed peppers with shredded cheese before baking.
- Use different colored bell peppers for a more colorful presentation.

Tips and tricks:
- Make sure to remove all the seeds and membranes from the bell peppers to prevent bitterness.
- If the sujuk sausage is too spicy, reduce the amount of paprika and cumin.
- Leftover filling can be used as a filling for stuffed mushrooms or zucchini boats.

Storage instructions:
Leftover stuffed peppers can be stored in an airtight container in the refrigerator for up to 3 days.

Reheating instructions:
To reheat, place the stuffed peppers in a baking dish and cover with foil. Bake in a preheated oven at 350°F for 15-20 minutes, or until heated through.

Presentation ideas:
Serve the stuffed peppers on a bed of greens or with a side salad.

Garnishes:
Garnish with chopped fresh herbs or a sprinkle of paprika.

Pairings:
Pair with a glass of red wine or a cold beer.

Suggested side dishes:
- Roasted vegetables
- Garlic bread
- Couscous salad

Troubleshooting advice:
- If the filling is too dry, add a splash of olive oil or a tablespoon of tomato sauce.
- If the peppers are not cooking evenly, rotate the baking dish halfway through cooking.

Food safety advice:
- Make sure to cook the sujuk sausage and rice thoroughly before stuffing the peppers.
- Store leftovers in the refrigerator and consume within 3 days.

Food history:
Sujuk sausage is a popular Middle Eastern and Mediterranean sausage made with ground beef or lamb and spices.

Flavor profiles:
Spicy, savory, and herbaceous.

Serving suggestions:
Serve hot as a main dish or as an appetizer.

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Region: Turkish

Taste: Savory, Spicy, Tangy, Herbaceous, Smoky