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)

Be the first to rate

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.

Time machine – what changed?

Pick two editions and see what Henriette Schønberg Erken added, removed or changed between them.

From1914 Modernised

To1914 Modernised

Pick two different editions to see a comparison.

Community interpretations

Be the first to share your own version.

See interpretations →

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.

Related recipes

More dishes in the same category from the archive

Kommentarer

Ingen kommentarer ennå. Bli den første til å dele!