How do I prepare the pepper before stuffing?

Remove the stem and skin, and take out all the seeds. Then the pepper stands ready like a cup for the filling.

How much rice goes in each pepper?

Fill them only halfway with half-cooked pilaf rice. The rice swells further during baking, so a fully packed pepper will burst.

Why only half-cooked rice?

The rice finishes cooking inside the pepper and takes up moisture and flavor from the vegetable while the dish sits in the oven.

Where does the recipe come from?

It is from Henriette Schønberg Erken's "Stor kokebok" (1914), p. 386, under the name "Fylt spansk pepper" (pimentos farcis). Intended for 4 servings, with about 55 minutes total time.

Stuffed Bell Peppers (pimentos farcis)

Name: Stuffed Bell Peppers (pimentos farcis)
Prep time: 25 min
Cook time: 30 min
Total time: 55 min
Yield: 4 servings
Cuisine: Norwegian
Ingredients: 4 pcs large bell peppers (green, red or yellow); 2 dl pilaf rice (half-cooked); salt (to taste)

A short Erken recipe: bell peppers are peeled, cleaned of stem and seeds and filled halfway with half-cooked pilaf rice, then baked to finish.

Source: Henriette Schønberg Erken, Stor kokebok, 1914-utg. s. 386 (falt i det fri)

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About the dish

Erken presents the bell pepper (paprika/pimentos) as a new and exotic vegetable. The recipe is very brief, as was common for dishes she considered variations of preparations already described; she assumes the peppers are first roasted or blanched and peeled.

How to make it

1
Prepare the peppers
Roast or blanch the peppers, peel off the skin, and remove the stem and seeds.
2
Fill
Fill the peppers halfway with half-cooked pilaf rice.
3
Finish
Place them in a greased dish and let them finish baking in the oven until the rice is tender and the pepper is heated through.

Changes from the original

Quantities are not given in the original; here a reasonable number of peppers and an amount of rice have been set. The method has been filled out with a finishing step (baked in the oven), which the original takes for granted.

Tidsmaskin – hva endret seg?

Velg to utgaver og se hva Henriette Schønberg Erken la til, fjernet eller endret mellom dem.

Fra1914 Modernisert

Til1914 Modernisert

1914 (korrekturlest, s. 386) → Modernisert~92% av teksten endretfjernetlagt til

~~Spansk~~ 4 stk store spanske pepper ~~ris (pilaff). Stilk og skind fjernes~~ (paprika) (grønne, røde eller gule). 2 dl pilaffris (halvkokt). salt (etter smak). Stek eller skold paprikaene, trekk av skinnet, fjern stilk og ~~frøene tages ut; fyldes~~ frø.. Fyll paprikaene halvt opp med halvkokt ~~pilaff-ris.~~ pilaffris.. Legg dem i et smurt fat og la dem ettersteke i ovnen til risen er mør og paprikaen gjennomvarm.

Note til Modernisert

Mengder er ikke oppgitt i originalen; her er det satt et rimelig antall paprika og en mengde ris. Fremgangsmåten er utfylt med ferdiggjøring (stekes i ovn), som originalen forutsetter.

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Frequently asked questions

How do I prepare the pepper before stuffing?: Remove the stem and skin, and take out all the seeds. Then the pepper stands ready like a cup for the filling.
How much rice goes in each pepper?: Fill them only halfway with half-cooked pilaf rice. The rice swells further during baking, so a fully packed pepper will burst.
Why only half-cooked rice?: The rice finishes cooking inside the pepper and takes up moisture and flavor from the vegetable while the dish sits in the oven.
Where does the recipe come from?: It is from Henriette Schønberg Erken's "Stor kokebok" (1914), p. 386, under the name "Fylt spansk pepper" (pimentos farcis). Intended for 4 servings, with about 55 minutes total time.

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