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Galician Stuffed Peppers with Seafood
A delightful regional specialty from Galicia, these sweet bell peppers are generously stuffed with a rich and savory mixture of fresh seafood, rice, and aromatic seasonings. This dish showcases the abundant maritime flavors of the Galician coast.
🧂 Ingrediënten
- 4 Large green bell peppers
- 4 tbsp Olive oil
- 1 medium Onion, finely chopped
- 3 Garlic cloves, minced
- 200 g Cooked rice
- 300 g Mixed seafood (shrimp, mussels, clams, scallops), cooked and chopped
- 150 ml Tomato sauce
- 50 ml White wine
- 2 tbsp Fresh parsley, chopped
- 1 tsp Smoked paprika
- to taste Salt
- to taste Black pepper
- Optional: Bechamel sauce for topping
- Optional: Grated cheese for topping
👨🍳 Instructies
- 1
Preheat oven to 190°C (375°F). Cut the tops off the bell peppers and remove the seeds and membranes. Blanch the peppers in boiling water for 5 minutes, then drain and set aside.
💡 Pro Tips: Blanching the peppers makes them more pliable and easier to stuff. - 2
Heat olive oil in a large skillet over medium heat. Add the chopped onion and cook until softened, about 5-7 minutes. Add the minced garlic and cook for another minute until fragrant.
💡 Pro Tips: Don't brown the garlic, as it can become bitter. - 3
Add the cooked rice, chopped mixed seafood, tomato sauce, white wine, chopped parsley, and smoked paprika to the skillet. Stir well to combine. Season with salt and pepper to taste.
💡 Pro Tips: Ensure the seafood is fully cooked before adding it to the stuffing mixture. - 4
Carefully spoon the seafood and rice mixture into the blanched bell peppers, filling them generously.
💡 Pro Tips: Don't overstuff the peppers, as the filling may expand slightly during cooking. - 5
Place the stuffed peppers in a baking dish. If desired, top with a layer of bechamel sauce and grated cheese.
💡 Pro Tips: A bechamel sauce adds a creamy richness, while cheese provides a golden crust. - 6
Bake in the preheated oven for 30-40 minutes, or until the peppers are tender and the filling is heated through. If using cheese, bake until golden brown.
💡 Pro Tips: Cover the dish with foil for the first 20 minutes to prevent the peppers from drying out, then remove foil to brown the top. - 7
Let the stuffed peppers rest for a few minutes before serving. Garnish with fresh parsley if desired.
💡 Pro Tips: These are delicious served with a simple green salad.
💡 Pro Tips
- ✓Use a variety of fresh, high-quality seafood for the best flavor.
- ✓If you don't have white wine, you can substitute with fish stock or a little extra tomato sauce.
- ✓For a spicier kick, add a pinch of red pepper flakes to the filling.
✨ Ideeën voor Variaties
Inspiratie voor uw eigen versie van dit recept
- Add some finely chopped hard-boiled egg to the filling for extra texture.
- Incorporate other vegetables like peas or finely diced zucchini into the stuffing.
- Serve with a drizzle of aioli or a light vinaigrette.