U.S. CitiesCity-Data Forum Index
Go Back   City-Data Forum > General Forums > Food and Drink > Recipes
 [Register]
Please register to participate in our discussions with 2 million other members - it's free and quick! Some forums can only be seen by registered members. After you create your account, you'll be able to customize options and access all our 15,000 new posts/day with fewer ads.
View detailed profile (Advanced) or search
site with Google Custom Search

Search Forums  (Advanced)
Reply Start New Thread
 
Old 06-05-2009, 07:41 AM
 
Location: GLAMA
16,584 posts, read 33,672,984 times
Reputation: 16825

Advertisements

Stuffed green peppers are a perfect example of how tastes mature/change from childhood. When I was a boy, I'd eat the stuffing only and leave the pepper shell.

Now I'd rather eat the pepper and leave the stuffing on the plate.
Reply With Quote Quick reply to this message

 
Old 06-05-2009, 01:04 PM
 
Location: Richardson, TX
11,003 posts, read 17,492,650 times
Reputation: 27767
I don't see the appeal of cooked bell peppers. Love them raw though.
Reply With Quote Quick reply to this message
 
Old 06-05-2009, 01:22 PM
 
4,628 posts, read 9,254,047 times
Reputation: 4238
Quote:
Originally Posted by judies View Post
My 91 year old mom loves stuffed green peppers but has mentioned the stuffed green peppers her mom made with a bread stuffing similar to the one used to stuff artichokes ( bread cubes, olive oil, garlic combination). Haven't tried it yet to give a first hand account, but she says they were delicious.
This sounds great. Love stuffed peppers, They're one of my favorites! If you have a recipe, I'd like to try it...otherwise, I'll go through my usual three or four tries before getting it right! Thank you ~~
Reply With Quote Quick reply to this message
 
Old 06-06-2009, 12:02 PM
 
Location: Ocean Shores, WA
5,081 posts, read 12,938,937 times
Reputation: 10646
I like to stuff them with pilaf.

Or, I use the lazy method and stuff them with Rice-a-Roni.

I like to put tomato sauce in the baking dish, and melt cheese on top of the peppers. When they're done, I broil them for a couple of minutes to give the cheese a nice brown crust.

Since the stuffing is already cooked, I steam the peppers first, then all I have to do is bake it until it's hot and it's ready to eat a lot sooner.

Last edited by Fat Freddy; 06-06-2009 at 12:23 PM..
Reply With Quote Quick reply to this message
 
Old 06-06-2009, 12:35 PM
 
Location: KANSAS
161 posts, read 300,449 times
Reputation: 204
Just stuff your peppers with your favorite meatloaf mixture. Since your son doesn't like rice, you probably don't use it in your meatloaf either.
Reply With Quote Quick reply to this message
 
Old 06-06-2009, 01:51 PM
Status: "Stranger than Fiction" (set 17 days ago)
 
8,564 posts, read 10,776,860 times
Reputation: 12564
Have had these w/bread stuffing and w/hamburger/rice filling. Not crazy about either, but as a child I did what Fontucky (above post) did, ate the filling, leaving the pepper behind. That made it manageable at least.
I only like green peppers if they're fried to smitherenes with olive oil, sausage and onions.
Reply With Quote Quick reply to this message
 
Old 06-06-2009, 01:56 PM
 
Location: Orlando, Florida
43,858 posts, read 44,527,598 times
Reputation: 58619
I'm not much of a bell pepper eater either. The rice/hamburger stuffing people put in them ends up being the only part I like.
Reply With Quote Quick reply to this message
 
Old 06-18-2009, 10:38 AM
 
Location: Portland, Oregon
5,138 posts, read 7,206,810 times
Reputation: 3492
Try using barley or quinoa for stuffing peppers. I like to use mushrooms in the barley recipe. I make Smoky Stuffed Peppers substituting either ground chicken or italian chicken sausage for beef or pork. You can make it veggie by using Smoked Paprika in place of chicken. I use all kinds of cheeses as toppings or mixed in (smoked gouda, mozzarella, parmesan). Another recipe calls for a blend of orzo and wild rice. I use all kinds of different spices and red, green or yellow peppers. I'm addicted to Pennzey's. In my former life when I ate red meat or pork, the standard recipe from the old Better Homes & Garden was my favorite.
Reply With Quote Quick reply to this message
 
Old 07-23-2012, 06:16 AM
 
Location: NoVa
18,434 posts, read 29,400,880 times
Reputation: 19624
Default Stuffed peppers?

I have not made these in soooo many years and when I was little, my sister used to make them quite a bit. I could have sworn she would cook them with the top back on.

Does anyone make them this way? All of the recipes I see show top off...

Either way, have a favorite recipe?

TIA peeps!
Reply With Quote Quick reply to this message
 
Old 07-23-2012, 07:03 AM
 
Location: Central Midwest
3,401 posts, read 2,490,850 times
Reputation: 13703
I love stuffed green peppers but when I first made them, the peppers never seemed to get done so I decided to pre-cook the peppers and they are much better.

I cut off the top and don't put it back on when cooking, but cut up the green pepper on the cap and put in my meat. I core the peppers and slice off the very bottom so they sit level and put them in a glass casserole with about 2 inches of water and cook them in the microwave for about 6 minutes or until they start to feel a bit cooked.

Drain the water and put the peppers back in the casserole dish and stuff the peppers with my favorite meatloaf recipe which I really don't have a recipe for other than lean ground beef, Italian bread crumbs, lots of chopped onions, worchestershire sauce, ketchup, garlic powder, salt, pepper, chopped green pepper which I have cut from the peppers. Stuff them in the peppers and if any left, make a small log/ball of meat and set it down in the dish beside the peppers. Cook at 350 until the meat begins to look a cooked. Because I watch the amount of fat I eat, I drain the liquid/fat from the peppers and then put a can of warmed tomato soup/plus 1/2 can water around the peppers and top the meat with a bit more ketchup. Probably will need to continue baking for another 30 minutes or so - just watch it to make sure the ketchup on top doesn't burn. I use the tomato soup as gravy on mashed potatoes.

Sorry I don't have a more specific recipe. I just dump ingredients in from years of practice.
Reply With Quote Quick reply to this message
Please register to post and access all features of our very popular forum. It is free and quick. Over $68,000 in prizes has already been given out to active posters on our forum. Additional giveaways are planned.

Detailed information about all U.S. cities, counties, and zip codes on our site: City-data.com.


Reply
Please update this thread with any new information or opinions. This open thread is still read by thousands of people, so we encourage all additional points of view.

Quick Reply
Message:

Over $104,000 in prizes was already given out to active posters on our forum and additional giveaways are planned!

Go Back   City-Data Forum > General Forums > Food and Drink > Recipes
Similar Threads
Follow City-Data.com founder on our Forum or

All times are GMT -6. The time now is 02:02 AM.

2005-2019, Advameg, Inc. · Please obey Forum Rules · Terms of Use and Privacy Policy · Bug Bounty

City-Data.com - Archive 1, 2, 3, 4, 5, 6, 7, 8, 9, 10, 11, 12, 13, 14, 15, 16, 17, 18, 19, 20, 21, 22, 23, 24, 25, 26, 27, 28, 29, 30, 31, 32, 33, 34, 35 - Top