This stuffed peppers recipe is ideal for dinner parties and entertaining - it offers an impressive presentation, is certainly filling, and yet still elegant.
Enjoy these colored peppers stuffed with rice and squid, cooked in white wine. An amazing element to this meal is the squid ink that is added into the rice, darkening it and adding an incredible, rich flavor.
It's a unique yet nutritious meal that encases a seafood pilaf within large peppers - an interesting twist to a largely vegetarian recipe tradition.
This recipe is for about eight people and the ingredients that we are going to need are the following:
We start our stuffed peppers recipe by washing well and cleaning out of squid.
The squid should be not be bought pre-cleaned, because we will need the squid’s inner ink as the secret ingredient to making this a delicious and gourmet meal.
Here’s how we clean the squid successfully:
First, we keep the squid in our palm, with its dark side facing up.
Second, with a small and sharp knife we cut down toward the tail
Third, this small incision will help us remove the bone of the squid, which white and wide
Fourth, we make a second, larger incision further up towards the middle of the squid
Fifth, there we remove the squids innards - we remove very carefully the pouch of squid ink, and keep it in a separate bowl.
Sixth, we now wash very thoroughly the squid, inside and outside, and remove the dark skin on top. Now the squid is all white and clean
If you’re gutsy enough and choose to use the squid head, here’s how:
First, tear a little big below the eyes and remove the hard, bone-like parts
Second, wash really well the legs because they tend to keep sand - wash under running water.
Third, we do the same for all the squid, and now we finally chop our squids in portions and keep them in a bowl..
In a big pot, with 1/4 of our olive oil, and on a medium flame we saute our finely chopped onions, and when they soften we then add the squid and saute all together. We lower the fire, and slowly boil until the ingredients releases and evaporates any water and juices. We then put out the ingredients with our wine (Pinot Grigio)
In a bowl with a little bit of warm water, we dissolve the sacks of squid ink..
Now we add in our pot of ingredients as much of the squid ink that we desire, depending on if we want the rice stuffing to be super dark, or not, perhaps just a light brown color. Obviously, the more ink we add, the darker the stuffing becomes.
We lower the flame and slowly boil. Keep in mind that we are going to add the salt and pepper at the very end, otherwise the squid will harden while cooking. When the squid is almost ready, we add the rice and we leave it to boil for approximately five to six more minutes. We turn off the flame and remove the pot from the flame.
We take our peppers, where we’ve cleaned out the insides of seeds, washed and cut off their “caps” on top... in a pot with boiling water, we dip our peppers. We remove them, strain them, and when they’re cooled down we put them in a baking pan that smugly fits all the peppers.
We fill the peppers up carefully with a small spoon with our stuffing, but not to the top rim because the rice will expand while cooking.
We cover the peppers with their lids, we pour on the top the rest of the extra virgin olive oil, and we bake the peppers for approximately half an hour for 350 degrees.
We serve our successful stuffed peppers recipe in a nice serving plate, by sprinkling the peppers with a fennel garnish. Enjoy with a sparkling wine!
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