STUFFED PEPPERS BY DR. SAGHIV
- Nov 9
- 4 min read
Updated: Nov 9
Disclaimer: please make sure not to use any ingredients that you are allergic to, or might be allergic to. If you are not sure, it is better to be safe than sorry. This recipe is not offered as medicine, treatment, or alleviation of any diseases, clinical conditions, syndromes, symptoms, or anything else of the sort. Please consult a physician before using the recipe if required.
It has been a while that I have been considering adding to my blog on KIIP by Dr. Saghiv the recipes that I like preparing at home. I want to share with you my recipe for stuffed pepper. Obviously, there are multiple possible variations, different extents of seasoning, and extents of cooking. Thus, my best advise would be to trust your experience and/or simply prepare the way that fits your taste.
Level of experience required - beginners. No previous experience required.
Level of skill required - basic. If you can pull off basic actions in the kitchen safely, you should be fine.
Preparations' time - about 20 minutes at an easy pace (not rushing anything).
Cooking time - additional 60-70 minutes at an easy pace (not rushing anything). this includes all other steps besides preparations and preparing the sauce.
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Ingredients:
The amounts are meant for four big and wide peppers.
One pepper per person; per meal. Prefer the wider peppers (the wider, the better), rather than tall peppers.
16oz of grounded sausage.
1-2 eggs per pepper are suggested.
1 pound (lb) of shredded cheddar cheese.
1/2 pound (lb) of shredded mozzarella cheese.
6 spoons (not teaspoons) of high quality olive oil.
Roasted garlic paste - according to taste.
Onion seasoning.
1 1/2 cups of milk.
1/2 a handful of pine nuts per pepper.
1/2 a handful of bacon bits per pepper.
6-7oz of crumbled feta cheese.
15oz of tomato sauce.
2 handfuls Parsley.
Black pepper - according to taste.
Salt - according to taste.
Red paprika - according to taste.
Chicken rub seasoning - according to taste.
Oregano seasoning - according to taste.
Preparations:
Begin to boil the eggs in water after adding plenty of salt to the water. Keep the level of water constantly above the eggs until the peppers are ready or until you are sure they are completely boiled. Pre-boiled eggs can be bought in most grocery stores as an alternative to boiling eggs yourself.
Defrost the sausage if frozen. Make sure it is completely defrosted.
Cut the upper part of the peppers (as if removing a lid).
Remove the peppers' inner content.
Pre-heat the oven to 450 degrees Fahrenheit.
Have a 9 by 9 inch, and about 3 inch deep pyrex dish ready while on top of a cookie tray that is somewhat bigger than the pyrex itself (the tray will prevent tomato sauce from reaching the oven itself). You are welcome...
Preparing the Sauce:
Mix using a mixer (or mix by hand if you so prefer) the following ingredients until you get the consistency you like (I mix it at high speed for 2 minutes):
4 spoons of olive oil.
The tomato sauce (all of it).
The milk (all of it).
The roasted garlic paste (all of it).
The shredded mozzarella cheese (all of it).
The shredded cheddar cheese (half of it).
Black pepper - according to taste.
Salt - according to taste.
Red paprika - according to taste.
Chicken rub seasoning - according to taste.
Pour 1 ladle full of sauce into each pepper.
Once done, pore the sauce into the pyrex.
Organize the peppers within the pyrex. Let them be for now.
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Preparing the Sausage:
In a pan (I actually use a put to prevent olive oil from "flying" everywhere) hit up 2 spoons (not teaspoons) of the olive oil.
Add the sausage and break it down to small chucks (as much as possible).
Season the sausage according to taste. I prefer to add red paprika, salt, black pepper, and onion seasoning according to taste.
When it is 70-80% cooked to the level you will want it ultimately, add 1/4 of the sausage into each pepper.
Preparing the Peppers for Further Cooking:
Cover the sausage within the peppers with some more shredded cheddar cheese until 1/3-1/2 an inch from the top of the pepper. Be generous!
Add pine nuts according to taste.
Add bacon bits according to taste.
Cover the top of each pepper with feta cheese. Be generous!
Preparing the Peppers:
Put the tray and pyrex into the pre-heated oven.
Do not touch at all.
Take out the tray and pyrex once the feta cheese is a bit brown or just a bit burnt in some places.
Cover the peppers with more shredded cheddar cheese.
Return the tray and pyrex into the oven until the shredded cheddar cheese on top is done to the extent you like.
Take out the tray and pyrex.
Add oregano seasoning according to taste. I like a lot of it.
Spread parsley on top according to taste. I like a lot of it.
Serve while hot.
Dr. Saghiv's Suggestions:
One pepper per person seems to be a lot for a grown up.
Cut the peppers into bite size portions.
Cut the eggs into smaller portions and scatter allover the peppers.
East while hot, yet safe.
Pore some more sauce from the pyrex on top according to taste to keep moist.
Leave it untouched and unchecked as much as possible within reason.
Use protective gear, especially for the tray and pyrex.
Remove pyrex from tray if you intend to bring the pyrex to the dinning table.
Do not put pyrex directly on the table because it will be burning hot.
Use two big serving spoons to serve the peppers.
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Possible Variations:
Ground turkey meat instead of the sausage.
Ground chicken meat instead of the sausage.
Ground beef meat instead of the sausage.
Ground steak meat instead of the sausage.
Salmon fish instead of the sausage.
Cooking the sausage and the eggs in the peppers to begin with (though it takes about 60 minutes longer, and it is hard to tell if the meat and eggs are ready).
Changing the seasoning.
The Outcome:
Further Advice:
Enjoy!!!
Let me know if you have any questions - contact me via the contact page.
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