Before subscribing to this channel I never ate or liked vegetables. Thanks to Chef Stephane (who taught us about Roger Verge) I learned to love and appreciate dishes like these. I can't wait to try it!
Such a delightfully light and flavorful recipe for the summer!!! Brilliant suggestion of keeping the stems when preparing the peppers- never prepared them this way before! Merci Stefane 🌞🌻
I sometimes think you have a view into my fridge ;). I will use up my peppers and follow what you've included, though I may add a few golden raisins I'd like to use up. Delish. BTW, I pre-ordered your upcoming book today. Very exciting for you guys and for us.
This would be a great vege addition for a seafood platter (i've been just using crumbed fish, with crumbed prawns for friday night dinners.. but looking for a vege dish other than chips or just potato stacks.. )
A very light side like this needs something rich and heavy to balance. If your entree is too light, like chicken breast, the dinner will not be satisfying. I served it with lamb chops which usually pair well with a rice pilaf.
Dear friend, next time, try in your lovely kitchen to pre-cook your rice WITH/IN light fresh tomato pulp+olive oil, +garlic+onion+ +sugar+tiny pepper slices+ lots of fresh mint, adding lots of grated parmezan in the end. The bell peppers to stuff should be whole and standing, WITH their covers on . In a covered Pyrex in the microwave , 30' full power, in the traditional oven without cover, in the middle, one hour at 200°C. It is AMAZING!!👍❤️👌❤️
I attempted to grow peppers in my garden and grew the cutest lil red one. Not sure it would make it in size for a delicious dish like this. My plans are to use it in beef stroganoff
I usually love everything you make iv even made a few of your dishes and they were delicious but this is not one of them this does not sound good at all but I'm still thumbing it up cuz your awesome👍
Where do you find the tiny vegetarians to stuff inside the peppers? Maybe you just cut chunks off and slice them finely? (sorry, hope you laughed my friend!)
Unfortunately these just didn't come out all that great, very unimpressive and bland flavor. Really needed some kind of cheese or sauce on top to elevate this dish. The almond flower on top only dried out the stuffing. I may try these again with some modifications to add more flavor. I think some strong mushrooms would really add a lot here.
Stuffing peppers - just like "Scotch" eggs - is purely about presentation, it's cosmetic. It tastes no different than if you were to chop up the peppers and add them to the mixture. They are pretty though.
I presume you eat vegetables with whatever meat you serve? It's not about being a vegetarian (I'm not one), it's about learning how to use veg differently.
@knbKaren I was just curious about the use of the word vegetarian instead of vegetable... when you say vegetarian it makes me think you are preparing it for vegetarians... just as if you used the term vegan, gluten-free, which makes me think you left the good stuff out to satisfy the 3% of the population who choose that... if that's your gig, do you... but the terms alone turn me off as a consumer!!!!
Halloumi or a hard, salty cheese in small chunks is a great addition to stuffed peppers too. Keeps the dish vegetarian while giving it more body
Oh, that ground almond topping is a nice trick. These look beautiful and wonderful for a home gathering😋
And this seems to be vegan too, so perfect for sharing with friends...
I’m going to make this today. I have some peppers in the fridge later. Thanks for sharing.😊
Delicious! So nice to have some French vegetarian recipes!
This is not a French dish ,it's a Greek one...
😊
Before subscribing to this channel I never ate or liked vegetables. Thanks to Chef Stephane (who taught us about Roger Verge) I learned to love and appreciate dishes like these. I can't wait to try it!
It's a wonder you survived long enough to find these videos! 😉
I have made a similar recipe from Algeria, with Sumac. It gives a nice tart note to the flavor.
I am tasked with producing crab and shrimp stuffed peppers. Definitely using this as my foundation! Thanks!
🎉 Yum thank you I can’t wait to make this
Delicious!
Oh man keep these healthy/Mediterranean recipes coming!
Love the almond flour for topping! I have a dairy allergy so really appreciate the idea.
Simply Delicious, thank you chef.
Great recipe, I always cut my peppers like this for stuffed peppers - I did it because I though it looked pretty 🥂
Made it tonight - excellent dish!
Such a delightfully light and flavorful recipe for the summer!!! Brilliant suggestion of keeping the stems when preparing the peppers- never prepared them this way before! Merci Stefane 🌞🌻
I sometimes think you have a view into my fridge ;). I will use up my peppers and follow what you've included, though I may add a few golden raisins I'd like to use up. Delish. BTW, I pre-ordered your upcoming book today. Very exciting for you guys and for us.
I made stuffed peppers tonight, love them ❤
Those look delicious!
Looks good, I gotta try this one!
This would be a great vege addition for a seafood platter (i've been just using crumbed fish, with crumbed prawns for friday night dinners.. but looking for a vege dish other than chips or just potato stacks.. )
I would like to have a boul of roasted pepper soup with dish 🤩😍
Stuffed peppers are a big deal during the holidays with my Italian American family. Glad to see this video.
Great idea going to give this a try and will add little feta cheese 👍
I dont normally eat zucchini unless I make your classic zucchini. After seeing this recipe I will try it. Thank you for your wonderful recipes ❤️
Classic Ratatouille.
Nice looking stuffed peppers. Cheers, Stephane! 👍👍✌️
Very nice 👌 What else would you serve with this to complete the meal?
A very light side like this needs something rich and heavy to balance. If your entree is too light, like chicken breast, the dinner will not be satisfying. I served it with lamb chops which usually pair well with a rice pilaf.
Almond meal! Nice finish. Thank you.
Impecable!
I am new to your channel. This dish looks great. Can you share what you mean by dry herb mix for this recipe? Thanks a million
Dear friend, next time, try in your lovely kitchen to pre-cook your rice WITH/IN light fresh tomato pulp+olive oil, +garlic+onion+ +sugar+tiny pepper slices+ lots of fresh mint, adding lots of grated parmezan in the end. The bell peppers to stuff should be whole and standing, WITH their covers on . In a covered Pyrex in the microwave , 30' full power, in the traditional oven without cover, in the middle, one hour at 200°C. It is AMAZING!!👍❤️👌❤️
I am not a vegetarian, but I regularly eat vegetable stuffed peppers
Thanks for helping to keep my wife happy 😃
WOWWWW it does look good to eat, but what happen to the dried herb mix ?
What kind of oven do you use? I’m trying to find a good quality one for my new kitchen.
If I were to add come minced meat, would I have to cook that first separately?
Yes please
I''m going to use bread crumbs and vegan cheese.
It's a dark day when a French chef says "vegetarian."
I attempted to grow peppers in my garden and grew the cutest lil red one. Not sure it would make it in size for a delicious dish like this. My plans are to use it in beef stroganoff
I usually love everything you make iv even made a few of your dishes and they were delicious but this is not one of them this does not sound good at all but I'm still thumbing it up cuz your awesome👍
Rice califlower would be a good addition for a low carb stuff pepper
Peppers are so expensive at the moment in Sweden 😭
Where do you find the tiny vegetarians to stuff inside the peppers? Maybe you just cut chunks off and slice them finely? (sorry, hope you laughed my friend!)
Vive a la French recipe
😎
Unfortunately these just didn't come out all that great, very unimpressive and bland flavor. Really needed some kind of cheese or sauce on top to elevate this dish. The almond flower on top only dried out the stuffing. I may try these again with some modifications to add more flavor. I think some strong mushrooms would really add a lot here.
Stuffing peppers - just like "Scotch" eggs - is purely about presentation, it's cosmetic. It tastes no different than if you were to chop up the peppers and add them to the mixture.
They are pretty though.
australia ???????
its a country. he lives there. is that confusing?
I prefer to use the whole peppers not cut in half.
I'm very curious... with less than 3% of the population being vegetarian... why all the hype over vegetarian food?!?!?
I presume you eat vegetables with whatever meat you serve? It's not about being a vegetarian (I'm not one), it's about learning how to use veg differently.
@knbKaren I was just curious about the use of the word vegetarian instead of vegetable... when you say vegetarian it makes me think you are preparing it for vegetarians... just as if you used the term vegan, gluten-free, which makes me think you left the good stuff out to satisfy the 3% of the population who choose that... if that's your gig, do you... but the terms alone turn me off as a consumer!!!!
Omg, you talk too much. Sheesh…
If you don’t like it, go away. It’s not compulsory.
I like to hear his commentary as he cooks. He gives such helpful hints and tricks.