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20 Comments:
my recipe for stuffed bell peppers is vegetarian, but it is always a hit with my meat-eating family... My sister even called one day requesting the recipe to make it for a dinner party.
Madelyn
KarmaFreeCooking
MadelynRodriguez at 2:01PM on 06/30/08
I like this one (feel free to cut down on the chipotle or use a plain cheese if you like a less spicy dish):
Stuffed Roasted Red Peppers with Chipotle Cream Sauce
-Preheat oven to 375 degrees F.
-In a large bowl combine:
1 cup cooked white rice
3/4 lb. ground beef, browned and drained (saute with onion and garlic if you like)
1 c. grated cheddar cheese (I like to use the habanero spiked one by Cabot or a combination with regular)
4 scallions, chopped
-Divide mixture into fourths and stuff into:
4 large red roasted peppers, skin and seeds removed (be careful not to tear)
Set aside.
-Brown, in a large, heavy, oven proof skillet on medium-high heat:
2 T. Canola oil
1 chopped onion
-Toss in:
2 garlic cloves, sliced
-When just fragrant add:
1 8 oz. can diced tomatoes with juice
2-3 chopped chipotle peppers in adobo sauce
-Bring to a simmer. Add:
1 c. heavy cream
Simmer until reduced by about a fourth and thickened.
Add stuffed peppers to the skillet. Place skillet in oven until peppers are heated through (10-15 minutes).
-Serve, garnished with:
Sprinkling of cilantro
Amandarama at 2:31PM on 06/30/08
Try this one hamcracker:
Ingredients:
* 12 bell peppers, cut in half lengthwise and cleaned
* 2 ribs celery, chopped
* 2 onions, chopped
* 1 bunch green onions, chopped
* 4 cloves whole garlic
* 1/4 cup cooking oil
* 1/4 cup butter or margarine
* 3 pounds white crab meat (vaccum sealed if you can)
* 3 pounds peeled shrimp, boiled or steamed
* 1 small bunch parsley, chopped
* 1 (8-ounce) package Mozzarella cheese
* 1 cup Parmesan cheese, grated (try not to use the already-crumbled kind)
* Salt, pepper and Tabasco/your fave hot sauce to taste
* 10 slices flax bread, soaked in water and squeezed dry
* Buttered bread crumbs
* Olive oil
Preheat oven to 350ยบ F. Put bell pepper halves in boiling water and boil for 5 minutes, then rinse in cold water. Saute celery, onions, green onions and garlic in cooking oil until tender. Remove cloves of garlic. Add butter or margarine, crab meat and shrimp. When heated through, add chopped parsley, then Mozzarella cheese, Parmasan cheese, salt, pepper and Tabasco, stirring until cheese is melted. Add bread and mix well. Stuff pepper halves and top with buttered bread crumbs. Place in 2 large oblong casserole dishes. Pour a small amount of water and olive oil around peppers and bake for 1 hour.
I've also substituted some flaked cod and played with brown rice in this recipe...it's been a hit with me!
hungrychristel at 4:24PM on 06/30/08
My personal rec. would be...find a new pepper! Anaheim, poblana, cherry, anything but bell peppers for me, please! That said, are you looking for an old traditional middle America potluck-style?
Cary at 4:34PM on 06/30/08
(And since I brought it up....fresh cherry peppers, hollowed and filled with a quiche mixture, baked and then broiled, make a great unique appetizer)
Cary at 4:35PM on 06/30/08
This one was a hit at my home: http://threepotato.blogspot.com/2008/03/bulgur-stuffed-bell-peppers.html
KarynMC at 5:21PM on 06/30/08
Easy Stuffed Bell Peppers
Ingredients
6 green peppers washed, topped and seeded
1 Tbs. shortening (i.e. Crisco)
1 1/2 - 2 lb. ground beef
1 C. cooked rice
1 sm. onion, chopped
1 tsp. salt
1/8 tsp. black pepper
dash of basil
1/2 C. ketchup
1 8-oz. can tomato sauce w/ or w/o seasoning
Directions
Heat shortening in skillet and brown beef. Combine meat and next 6 ingredients. Stuff bell peppers. Arrange bell peppers in large crock pot. Can be stacked. Pour tomato sauce over peppers. Cooker on low for 6-7 hours or on high for 3-4 hours.
Hillary
Chew on That
Chew on That at 5:45PM on 06/30/08
I am a huge fan of Cooks Illustrated's Classic Stuffed Pepper recipe which can be found here:
http://www.recipezaar.com/70954
bobcatsteph3 at 6:10PM on 06/30/08
I used this recipe from The Food In My Beard and it was crazy delicious!
http://www.thefoodinmybeard.com/2008/05/13/ChickenTuscany.aspx
unarata at 6:50PM on 06/30/08
Hah. I didn't realize there were so many variations to this. This is so awesome, so many things to try!
I've never had stuffed peppers except as a "stuffed pepper soup" served at the cafeteria where I work. It sounds really weird, but the soup pairs nicely with the made-to-order salmon steaks and a side order of mandarin orange-kiwi-cranberry couscous that is also served at the cafeteria.
Cassaendra at 7:17PM on 06/30/08
I have a recipe posted for a tofu-stuffed poblano pepper (with rice and cheese, among other things) that is much more delicious than it sounds. Matter of fact, even my carnivorous husband enjoyed it. It is a little different than the usual ground beef stuffed pepper that is usually done:
http://postmodernfeeding.blogspot.com/2006/04/this-is-not-your-mothers-tofu.html
As a side note, this is one of the only times I have actually liked tofu.
sarahbeam at 9:34AM on 07/01/08
Giada DeLaurentiis has a great recipe for Stuffed Bell Peppers and Zucchini, filled with ground turkey and topped with marinara. I don't have the recipe on me, but you can find it at www.foodtv.com. It's a nice change from those starchy rice fillings!
nosillak at 9:49AM on 07/01/08
Wow. I don't know which one to start with. It's really going to come down to how how willing my wallet is to cooperate. Any feelings on how well the stuffed pepper would work when left inside a BBQ for an hour, instead of in an oven?
hamkracker at 10:49AM on 07/01/08
I use the tried and true Pasquale recipe. It calls for ground veal - I've done it with ground beef and it worked just fine.
Maureen at 11:23AM on 07/01/08
Regardless of which direction I go with stuffed peppers (e.g., Hungarian, Mexican, etc.), I always substitute barley for the rice. It holds up better and is way more nutritious than rice.
Garvey at 11:45AM on 07/01/08
i stuff mine with indian style curried potatoes similar to a samosa filling, then bake...try it
stumbler02 at 2:54PM on 07/01/08
All of these recipes sound great. My suggestion is to cut the pepper in half from top to bottom, which makes for a better filling-to-pepper ratio.
Kerosena at 12:23PM on 07/02/08
mine's also veggie, although meat could easily be added. it's kind of mexican-y. and ditto cutting the pepper top to bottom, then you can really heap the filling in.
here it is.
thursdaynightsmackdown at 2:14PM on 07/02/08
Just bookmarked this page. Well done, y'all - you can definitely stuff a pepper with just about anything.
ham, would you be using a gas grill, charcoal, or a smoker? Because I've done stuffed peppers on a Weber, indirect heat for about 20 or 30 minutes, but never the old school ground meat and rice type - once with cheese and veggies I sauteed for a bit, once with mostly cooked brown rice and lentils. Wouldn't trust the meat to cook through before the outside of the peppers get too blackened. If you were smoking some meat, though, and threw them in for an hour or so, I could see this working. Worst case scenario, you finish them in the oven.
TruckBoatTruck at 3:14PM on 07/02/08
actually...last night i decided i wanted to make stuffed bell peppers...so i did.
here's the recipe I came up with(i think i remember it all):
3 bell pepers, cut horizontally.
about half an onion
maybe 1tsp garlic
some rosemary, basil, oregano, what have you.
a little carrot, shredded
brown rice
cranberries
like 2 smallish eggplants.
throw all of this(in proportions to suit your need and/or desire) into a wok, or rounded saute pan, and fry the hell outta it; when it's soft enough, let it cool, and quickly mix a bit of egg, and some grated parmesan cheese into the mix. fill up the peppers, drip tomato sauce(your own if possible, or spaghetti sauce will do), and top each pepper with a slice of tomato.
cook until the peppers are soft.
this isn't anything like an exact recipe(that's not usually how i cook), so try experimenting a bit, and maybe you'll come up with something tasty.
rasellers0 at 6:52PM on 07/16/08