Stuffed Peppers (mustard, bake, meatloaf, ham)

[Fontucky]

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.

[Debsi]

I don't see the appeal of cooked bell peppers. Love them raw though.

[Wicked Felina]

Originally Posted by judies

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 ~~

[Fat Freddy]

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.

[KAYLINDA]

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.

[Nanny Goat]

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.

[GloryB]

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.

[tigerlily]

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.

[Pikantari]

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!

[rural chick]

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.