Peppers, Stuffed Peppers

Peppers, tomatoes, squash, zucchinis; all things that can be stuffed with greatness and made to perfection on the panini.  Like many of my recipes, this one is extremely versatile.  Stuffed peppers I thought originated in Spain, ‘pimientos rellenos’, however I’ve learned that many countries and cultures have their own variation of the stuffed pepper.

India- Bharwan Mirch

Arabic- Dolma (kousa, sometimes called mahshi is stuffed squash– and it’s amazing!!)

Mexico- Chille Relleno

Greece- Yemista

Egypt- Mashi Phil-Phil

Romania- Ardei Umpluti

USA- Stuffed Pepper

 

My recipe for the panini version of a stuffed pepper:

Ingredients:

Yellow, Green, Or Red Bell Pepper

Breadcrumbs

Olive Oil

Egg (optional*)

Chopped Onion

Chopped Zucchini

Salt

Pork Sausage (optional*)

Chopped Mushrooms

 

Assembling:

1. Wash the pepper and cut off the stem end of the pepper (the ‘hat’) to save for later

2. Clean and remove the seeds

3. Rub olive oil and salt on the outside of the pepper

4. In a bowl combine the desired ingredients

5. Fill the pepper and grill on the panini

6. Have something at the bottom of the panini to catch the juices that will ooze out to pour over the pepper when it’s finished

7. Grill on the panini for 8 minutes

8. When finished, take off and pour the sauce over it

9. For presentation purposes, but the hat back on top

 

*Breadcrumbs and eggs are added to thicken the stuffing

*If you are using meat, cook the meat on the panini before mixing with the other ingredients

 

Raid your fridge and see what you can incorporate into your stuffing with these suggestions:

-Mexican: combine cheese, tomatoes, chorizo, bread crumbs and top it with salsa and sour cream; serve on a bed of shredded lettuce

-Meat Lovers: combine pork sausage, chorizo, mushrooms, mix in your favorite cheese

-Cheesy: combine ricotta, marscapone, feta cheese and breadcrumbs

-Veggie: combine chopped/shredded zucchini, tomatoes, mushrooms, spanish onions, and garbanzo beans

-Asian: Water chestnuts, bok choy, worcestershire sauce, soy sauce, tofu, and chopped peanuts (or meat of your choice)

 

Don’t you just love versatility 🙂

 

Enjoy,

Sani

 

 

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Classic Tuna Melt

What better way to enjoy the classic sandwiches than on a panini maker?  If you’re not a tuna person, I get it- I’ve seen the smell of tuna turn people away from trying it. However, I   know of a little trick that masks its’ strong flavor and encourage more people to try it!!  One of my favorite ways to eat tuna is with a little cajun mayo mixed in, on whole wheat toast, and with some Pepper Jack Cheese, and then obviously grilled in the panini maker.  Pepper Jack cheese is the greatest way to minimize the strong tuna taste and gives the sandwich some great flavor.

Ingredients:

2 slices of Whole Wheat bread

1 can of Tuna (packed in water is healthier than packed in oil)

1 slice of Pepper Jack cheese

Mayo (or Cajun Mayo)

Assembling:

1. Mix tuna and mayonnaise together with a fork to break down the big chunks of tuna (sometimes I add in a little crushed red pepper for some extra spice)

2. Add it on to one slice of bread

3. Top it with one slice of pepper jack cheese

4. Add the second piece of bread

5. Grill on panini for 3 minutes

Enjoy,

Sani