Stuffed Green Peppers -
A recent post got me craving them. Off to the grocery store in a few minutes to pick up 6 large green peppers. (May have to include a couple Red peppers - on advice.)
2 lbs ground beef, a cup/cup and a half of Brown rice (cooked) Large diced onion, sauteed with the meat, with several cloves of fresh minced garlic. Salt/pepper. 6 large peppers. Some EVOO. Topped with tomato paste, after filled.(Perhaps when 2/3rds done.)
Large Pyrex baking dish, 375* for approx 45min.-1 hour. (Bottom coated with EVOO.)
What am I missing before I run to the store?
Advice solicited. (Except from Ricci,) Who thinks Fine dining is Sonic breakfast burritos. (NC Heathen.) [}:)]
2 lbs ground beef, a cup/cup and a half of Brown rice (cooked) Large diced onion, sauteed with the meat, with several cloves of fresh minced garlic. Salt/pepper. 6 large peppers. Some EVOO. Topped with tomato paste, after filled.(Perhaps when 2/3rds done.)
Large Pyrex baking dish, 375* for approx 45min.-1 hour. (Bottom coated with EVOO.)
What am I missing before I run to the store?
Advice solicited. (Except from Ricci,) Who thinks Fine dining is Sonic breakfast burritos. (NC Heathen.) [}:)]
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Substitute 1lb hamburger with 1lb sausage of your choice. 0 -
Can't do the peppers like I use to,even with gal bladder gone.
So,Denise will make the stuffing in a casserole dish and cut a few big slices of pepper to put on the top.
It is soooo good!!!![:p][:p][:p][:p][:p][:p][:p]0 -
quote:Originally posted by Bosketti
Substitute 1lb hamburger with 1lb sausage of your choice.
While that sounds very good, I've got a 2 lb pkg of ground beef thawing out as we speak. Ready to be be browned, here in a bit, with minced onion and fresh garlic.
Keep em' coming. (Please.)0 -
My recipe is pretty extensive, all home crafted. Get online and do a search. You will find some marvelous recipes! Don't forget some cheese on top of the peppers and boil those peppers for 5min before stuffing.
Adobo is your friend as well.
quote:Originally posted by 84Bravo1
quote:Originally posted by Bosketti
Substitute 1lb hamburger with 1lb sausage of your choice.
While that sounds very good, I've got a 2 lb pkg of ground beef thawing out as we speak. Ready to be be browned, here in a bit, with minced onion and fresh garlic.
Keep em' coming. (Please.)0 -
If you want truly good peppers, parboil them for about 4 minutes before you stuff them.
After you loosely stuff the peppers, put an inch square of sharp cheddar in the top.
When you get them loaded in the pyrex, sprinkle fish sauce (garum) on top for salt.0 -
My contribution to use RED bell peppers instead of green will make you come back for more![:p] The ripe red bells are sooo much sweeter and will not give you that green pepper burp back up that they are notorious for! 0 -
All info. appreciated.
I've never topped stuffed green peppers with cheese. (always coated w/ tomato paste.)
I was going to ask, what cheese?
May have to put surplus in crock pot, on warm, to slow cook. I like to make large batches.0 -
Your original idea is fine. No need to gussy them up or make them any richer. The red peppers and parboil suggestions are spot on. I've always used white rice, but I wouldn't object to brown. 0 -
quote:Originally posted by Rocky Raab
Your original idea is fine. No need to gussy them up or make them any richer. The red peppers and parboil suggestions are spot on. I've always used white rice, but I wouldn't object to brown.
I've always used white rice also. (But) I've got (a'hem) just a bit of Brown rice in my SHTF supplies.
Not that I have SHTF supplies. [}:)]0 -
I have one and a half loaf of very nice garlic bread on Italian bread. Slightly (a'hem) over done. I'm thinking crush it up, and include it in the recipe.
Off to the grocery store.
I'm going to do a bunch in the Pyrex baking dish in the oven, I will do an equal amount in the crock pot on low/warm,
Stuffed peppers for days. [:D]0 -
I keep a large jar of mild banana peppers in fridge and bacon bits. I would throw a small handfull of each in the meat mix........... 0 -
Never heard that before. I have copious amounts of fresh from the garden hot peppers in pickled Jalapeno pickle juice. When they get ripe, I slice them lengthwise and throw them in. (Probably 1 gal. glass jar.)
Just got back from grocery store. Went for green peppers and a few odds and ends. $161 later, I'm wandering out. [:D]
Red Peppers were $1,79ea. Green Peppers were .69C ea. (Guess which one I came home with?)
10 green peppers, (20 stuffed 1/2's.) Apprx. 8-10 in the Pyrex baking dish, the rest in the Crock pot to slow cook. (Freeze some?)
As usual, I bought too much stuff, and was cussing up a blue streak, figuring out how I was gonna fit it in my freezers. [:0][B)]0 -
You got part of it right but there's much more starting with fresh bell peppers out of the garden. Saute onion, garlic and jalapeno for a little kick. Add burger (sometimes venison) and sausage and brown. Once that is cooked add petite peas, corn and mushrooms then mix with cooked rice. Make lots so after the peppers are stuffed you can spread the mixture all around them in the pan. Top with cheese and bake in oven just long enough to melt the cheese. If you are unable to eat the peppers, you can dump the stuffing out for yourself and give it to someone else.
Husband said when growing up his father always got the four kids empty peppers and he was like a kid in a candy store. But my husband won't give up his peppers anymore.0 -
Browned (in small batches) 2 lbs ground beef. Mixed with fine diced onion and fresh garlic. Beer added while Browning, because Hey, it was handy. [:D]
Had 1 cup Brown rice boiling away as I did the meat batches.
After coming off the Browning pan, and into the mixing bowl/large non-stick Fry-Wok, added four fresh from the garden fine diced Roma tomatoes to meat mix. Kept adding EVOO to the Brown rice to prevent burning and to help incorporate in to the meat mixture, before adding to the Green Pepper halves.
Green Pepper halves thoroughly rinsed, cored, and halved.
Will shortly fill each half with ground beef mixture that has had the Brown rice, mixed in to it, along with the 1 1/2 loaf Italian garlic bread I (slightly) over cooked the other day. (No sense letting it go to waste.)
Good eats, forthcoming.
What you got going?0 -
quote:Originally posted by 84Bravo1
What you got going?
beer and pretzel sticks........ wifes out of town..[:D]0 -
quote:Originally posted by hillbille
quote:Originally posted by 84Bravo1
What you got going?
beer and pretzel sticks........ wifes out of town..[:D]
If I am not mistaken, you are one of the instigators of this Stuffed Green Pepper thread, hillbille.
Not that I am complaining.0 -
quote:Originally posted by Bosketti
Substitute 1lb hamburger with 1lb sausage of your choice.
Yeah, we used half hamburger, half breakfast turkey sausage and they are good!
The wife even used cauliflower rice this last time she made them and while I can usually tell the difference from regular rice, I couldn't in these.
Jon0 -
Just finished stuffing 8 halves, (4 peppers) in the Pyrex baking dish. Bottom coated with EVOO. Oven at 350* for 45 min-1 hour. Some Ketchup drizzled on top.
Crock pot loaded with the other 12 halves (6 Peppers) in two layers.
Each individually stuffed. Again, Ketchup drizzled over each layer. Added some white rice over the top. Will slow cook for 12 hours.
Oven dish will be crispy/browned on top. Crock pot will be falling apart tender. Freezer ready, for lunch dishes and dinners during this coming week.
Good stuff. [:D]
Thanks for the incentive to make it.
Last minute addition, 12-15 garden fresh Okra spears, halved and then quartered, over the top of the crock pot mix. Because I had them, and they will cook up nicely with this. [:D]0 -
Halves? I always made mine with the whole pepper, cored and standing upright. 0 -
Originally posted by Rocky Raab
Halves? I always made mine with the whole pepper, cored and standing upright.
[/quote
Mine are halved and on their side, because that's how my Mom did it. [:D]0 -
quote:Originally posted by GreatGuns
quote:Originally posted by 84Bravo1Originally posted by Rocky Raab
Halves? I always made mine with the whole pepper, cored and standing upright.
[/quote
Mine are halved and on their side, because that's how my Mom did it. [:D]
Probably sounded funny when I said that I "fine dice the top of the pepper and add it to the meat mixture to reinforce the pepper flavor."
I also learned to stand them up and stuff them whole with just the tops removed. [;)]
That's not how Momma did it. [:0][B)][:D]0 -
Denise made inside out stuffed peppers tonight,,,,[:p][:p][:p][:p][:p] 0 -
quote:Originally posted by Bosketti
Substitute 1lb hamburger with 1lb sausage of your choice.
This is a good choice, but I have found that mixing 1 - 2 teaspoons of sage per pound of ground beef does a very nice job, and doesn't result in the grease plug at the bottom of the pepper if you end up putting a leftover or two in the fridge.
We also crumble Ritz Crackers over the top with grated cheddar for the last 10 - 15 minutes, and switch to a broil to create a toasted cheese cap over the peppers.
All that said, so long as you get the ground beef up to temperature, it is hard to screw up a stuffed pepper. We like the red and yellow ones the best, as they tend to retain more sweetness, and usually have a tougher rind than to the green ones, giving your teeth something to do when eating them.0 -
They were very good. (And) I have lots of them. [:D]
I believe I will give some away to Mom, and a couple friends.0 -
quote:Originally posted by Don McManus
quote:Originally posted by Bosketti
Substitute 1lb hamburger with 1lb sausage of your choice.
This is a good choice, but I have found that mixing 1 - 2 teaspoons of sage per pound of ground beef does a very nice job, and doesn't result in the grease plug at the bottom of the pepper if you end up putting a leftover or two in the fridge.
We also crumble Ritz Crackers over the top with grated cheddar for the last 10 - 15 minutes, and switch to a broil to create a toasted cheese cap over the peppers.
All that said, so long as you get the ground beef up to temperature, it is hard to screw up a stuffed pepper. We like the red and yellow ones the best, as they tend to retain more sweetness, and usually have a tougher rind than to the green ones, giving your teeth something to do when eating them.
You know you can freeze individual stuffed peppers? Stouffers does it so I tried it. Use the four cup size disposable freezer containers.
Don, if you're cooking your meat in the pepper, you're doing it wrong. You cook your rice and meat individually, then mix before you put it in the pepper. There is no grease plug in you pepper if you do this.0 -
I'm all about the mild pork sausage for stuffing. If it's a large batch I'll go half hot and half mild. Rice, long grain cooked then frozen. After they freeze they seem to mix like if they weren't cooked (if you don't dilly dally). Stuff the uncooked glob in to also uncooked bell peppers (green I like best) under the broiler. Get color on top of the meat while this is happening get a pot of sauce going on the stove.
With the bell pepper still kind a crunchy. Take the peppers out of the oven and pour out the "juice" in to a bowel from the pan and the peppers. Let it sit a moment while you spoon out the fat then pour the juice through a metal coffee filter in to the sauce. Not crazy about the blood clots so that's why I do this. Then put the stuffed peppers in to the pot with the stove turned off. With the peppers still crunchy and the residual heat of the sauce it'll cook it through.
If you made more sauce than really needed it's good with angle hair for the second course. I suppose you could make garlic bread as the peppers are in the oven, too but I come from the school bread is a filler, BAD [:D]. Besides two sources of starch forgetaboutit.0 -
quote:Originally posted by GreatGuns
quote:Originally posted by yoshmyster
I'm all about the mild pork sausage for stuffing. If it's a large batch I'll go half hot and half mild. Rice, long grain cooked then frozen. After they freeze they seem to mix like if they weren't cooked (if you don't dilly dally). Stuff the uncooked glob in to also uncooked bell peppers (green I like best) under the broiler. Get color on top of the meat while this is happening get a pot of sauce going on the stove.
With the bell pepper still kind a crunchy. Take the peppers out of the oven and pour out the "juice" in to a bowel from the pan and the peppers. Let it sit a moment while you spoon out the fat then pour the juice through a metal coffee filter in to the sauce. Not crazy about the blood clots so that's why I do this. Then put the stuffed peppers in to the pot with the stove turned off. With the peppers still crunchy and the residual heat of the sauce it'll cook it through.
If you made more sauce than really needed it's good with angle hair for the second course. I suppose you could make garlic bread as the peppers are in the oven, too but I come from the school bread is a filler, BAD [:D]. Besides two sources of starch forgetaboutit.
I guess I prefer the old fashioned way of using a pan. [:D]
Come on GG, those Orientals cook in mysterious ways. (Especially Yosh.) [:D]0 -
quote:Originally posted by Bosketti
Substitute 1lb hamburger with 1lb sausage of your choice.
Yep. And if you want it just a little bit healthier, substitute the other pound of hamburger with ground turkey... You won't taste the difference between hamburger and ground turkey with the ground sausage added
I'm a all my casseroles including spaghetti that way. I also make my meatloaf that way0 -
..I don't know where the idea came from, but for 30+ years
we've always put a whole bottle of Heinz Chili Sauce mixed
mixed into the rice/burger stuffing mix. Don't scoff until
you've tried it. Stuffed peppers just aren't right to me
without it.
..No, it doesn't taste like chili or add any heat. The flavor
it adds will change your whole perspective. I promise!0 -
quote:Originally posted by GreatGuns
quote:Originally posted by yoshmyster
I'm all about the mild pork sausage for stuffing. If it's a large batch I'll go half hot and half mild. Rice, long grain cooked then frozen. After they freeze they seem to mix like if they weren't cooked (if you don't dilly dally). Stuff the uncooked glob in to also uncooked bell peppers (green I like best) under the broiler. Get color on top of the meat while this is happening get a pot of sauce going on the stove.
With the bell pepper still kind a crunchy. Take the peppers out of the oven and pour out the "juice" in to a bowel from the pan and the peppers. Let it sit a moment while you spoon out the fat then pour the juice through a metal coffee filter in to the sauce. Not crazy about the blood clots so that's why I do this. Then put the stuffed peppers in to the pot with the stove turned off. With the peppers still crunchy and the residual heat of the sauce it'll cook it through.
If you made more sauce than really needed it's good with angle hair for the second course. I suppose you could make garlic bread as the peppers are in the oven, too but I come from the school bread is a filler, BAD [:D]. Besides two sources of starch forgetaboutit.
I guess I prefer the old fashioned way of using a pan. [:D]
I should've elaborated to use a "clear" bowl so you can see the fat and juice separation. While I'm at it a Pyrex type in case the juice is warm.0
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