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There are many different varieties of stuffed peppers and they vary from culture to culture

China

The Cantonese version of stuffed peppers is part of a street food called Three Fried Stuffed Treasures (煎釀三寶), with stuffed peppers, stuffed cucumbers, and stuffed sausage. Though with different vegetables and meat, the stuffing is all the same: dace fish paste. After assembling the fish paste, it is deep-fried. It is usually served with Worcestershire sauce, or can be served without sauce

Spain

stuffed peppers from Spain are definitely my favorite. stuffed peppers or pimientos rellenos are part of traditional Spanish cuisine, especially that of the region of the Basque Country. Usually piquillo peppers are used. The fillings might include Manchego cheese, chicken, or cod in a red sauce, with chicken likely being the most popular recipe.

India

Stuffed peppers (bharvan mirch or bharva hari mirch) is one of several stuffed vegetable (bharvan subji) dishes.^[4] It consists of bell peppers stuffed with cooked meat, potatoes, and onions and seasoned with chili, turmeric, coriander, cilantro, salt, and lemon juice. The peppers are then either browned in a tava (frying pan) or baked in an oven until the peppers are scorched.

Mirchi bajji or pakora is a chaat (street food) item and is a hot favorite during the monsoon and cooler months. In Mumbai and western areas, the big green chilli pepper is stuffed with a roasted, spiced flour mix and fried. In the South, the big green chillies, similar to Hatch chili peppers, are dipped in a flour batter and fried. It may be accompanied by chutneys and sauces. In Andhra Pradesh and Tamil Nadu, some of the smaller but more potent chillies are also stuffed and fried, especially as a side to rice

Introduction

I first used this recipe in my foods class and I really loved it, so I wanted to introduce it to my family because I new they would love it too. The stuffed peppers are stuffed with rice, corn,beans, and we decided to add turkey to make it more of a full meal on its own.

My experiences

was 100% a hit, even with even with me who absolutely does not like cooked vegetables of any kind. Honestly not much top say because again nothing went off according to the recipe. it only took like

twenty minutes and everything tasted so good, the timing was perfect so ya. this blog is going to be a little short this time around. I will say say though that the flavour was very mellow and it definitely could have done with some more spice.

The first time I made this recipe was in foods (shout out to ms. Carter), it was super easy to make and if my foods group can manage to do it i thought “ho w hard could it be”, lets just say it went really well making it on my own.

A little bit of history

We usually associate potato latkes with Hanukkah, but actually latkes descends from Italian pancakes that were made with ricotta cheese. The first connection between Hanukkah and pancakes was made by a rabbi in Italy named Rabbi Kalonymus ben Kalonymus circa 1286-1328

My experiences

this is one of the easier recipes I have tried, but just because it was easy doesn’t mean it wasn’t time consuming. we started off with about 10 lbs of potatoes (the recipe called for five). The instructions told us to peel and then shred them but luckily we had a food processor on hand so the shredding part wasn’t as hard as it needed to be. next we had to cook the chicken sauce, which was so good) except for the fact

that we also had too much chicken (really staying on brand here) so the sauce wasn’t so much sauce as it was chicken with flavored water but it was still good, one thing we did right however was timing it perfectly with the latkes.

Before we started cooking the chicken we had to mix the potatoes with the cream and spices, mixing all that together was very difficult to mix do to the fact I was mixing 10 lbs of potatoes. After it was all combined I had to bake them. They needed about five minuets on each side so it took a while and we had so much that we had left over batter and cooked latkes.

but that doesn’t mean that any food went to waste, we had latkas every night for a week after that.

A little bit of background

Japanese fried rice although Similar to Chinese fried rice the biggest difference is the type of rice used. Japanese fried rice is made with short-grain rice, like sushi rice, yielding a chewy texture, Chinese fried rice however is made with long-grain rice, like Basmati rice and jasmine rice, resulting in a dryer texture.

My experiences

This recipe was definitely a win in our house 100% would make again. So I have to admit that I didn’t follow the recipe exactly; so the recipe I used said that I should use day old rice but guess what I didn’t do, in result the rice turned out pretty thick, and sticky (which I guess is my fault) So I think next time I will actually follow the recipe.

As I was cooking I noticed that Since the wok (or big frying pan in my case) was so hot that every thing cooked very quickly, like very quickly, so you really have to have all your ingredients ready before you start cooking. In my opinion the one thing that went wrong (yes I know what I said) was the fact that i burned the rice a little bit because I was trying to get all of my ingredients together while I was frying everything.

Again I advise you to make the rice a day in advance, because instead of it taking me 20 minutes like the recipe said, it took me an hour and fort five minutes.