Love this stuffing for peppers

ryseryse_2004

12 years ago

This is a stuffing for red or yellow peppers that I especially like.

I use browned sausage, reconstituted dried tomatoes, minced onions, Italian seasoning and drained but not rinsed orzo. The amounts of each are whatever you feel like.

After filling peppers, I top with Italian blend shredded cheese or whatever I have available (sometimes Parmesan). Add tomato sauce to bottom of baking pan and bake about 25 minutes at 350.

I hollow out my sweet peppers after picking and freeze on a baking sheet. So I always have sweet peppers to stuff.

Sort by:Oldest

Comments (7)

Cathy_in_PA
12 years ago
I bet that this smells heavenly, RyseRyse! I really like the ingredient list; particularly, using orzo is something new to me in stuffed peppers.

" ...I always have sweet peppers to stuff." That is a wonderful statement:)

Cathy in SWPA
bettyd_z7_va
12 years ago
RyseRyse 2004,

I read your post to DH and asked that he save some whole peppers so we could try out your recipe & he said, "Too late, they are already cut up & in the freezer. We will have to try it next year."

Oh well......I guess I will just thaw some chopped peppers & make a stir-fry.

Thanks for sharing,
Betty
Related Discussions
Recipes for squash/zucchini casserole and stuffed mini peppers?
Q
Comments (3)
As simple as this seems, it is absolutely delicious!! IF there is any leftover, it freezes well. ZUCCHINI CASSEROLE 6 Cups Sliced Zucchini 1 1/2 Pounds Ground Beef 1 Onion, diced 1 3/4 Cup Instant Rice 1 Teaspoon Garlic Salt 2 Tablespoons Italian Seasoning 1 lb 8oz carton Small Curd Cottage Cheese 2 Cans Cream of Mushroom Soup 1 Cup Grated Cheddar / Mozzarella Cheese, more to taste Cook sliced Zucchini in a small amount of Water until tender. Be careful not to overcook, crisp is better. Drain and cool, set aside. Fry Ground Beef and Onion until browned. Add Garlic Salt and Italian Seasonings and Rice. Layer half the Zucchini in the bottom of a 9 x 13 pan. Spread the Meat / Rice Mixture of the top. Spread the Cottage Cheese on top of the Meat / Rice Mixture. Layer with the rest of the Zucchini. Thin the Mushroom Soup with 1 can of Milk and pour over all. Sprinkle the top with the Cheese. Bake uncovered in a preheated 350 degree oven for 1.5 Ã¯Â¿Â½ 2 hours.
...See More
Freezing stuffed peppers?
Q
Comments (14)
No, the hamburger is fresh, with fresh onions, and garlic added. I use a 30 minute cooking time Basmati rice and only cook it for 10 minutes, then cool it. I absolutely HATE Minute Rice (ugh!) Each pepper is stuffed with the mixture raw and then are wrapped in a small sheet of silicone coated paper (like the kind you see at some places were side orders and sandwiches are served), then in the FS bags. The paper wrap helps keep their tops on, as well as preventing sticking togther when frozen, and is easy to sperate when I want to bake them. Because some of my peppers are pimento types, they have a pointed bottom. I can't bake these standing vertically unless I prop them up against others. For a quicker baking, I will take from the freezer and microwave for about 3 minutes, and then bake for the rest of the time in the oven. I also added a bit of grated cheese to the meat rice filling. My frezer is a 20 cu.ft., and is a replacement for the now 'funky acting' 30+ year old one my dad used. After I almost lost everything due to the sudden failure of the old freezer (yes there was an alarm in it too!), I decided not to take any more chances and ran out at 7:30 am to buy another as soon as I could, so the rest of the food didn't thaw. I will be cutting up all therest of my peppers and freezing these too. Some of the stuffed peppers are in riper red peppers, as I had many ripening stages for my peppers ranging from green to yellow to red. I don't need to dry any for future sausage making as I have about 15 pounds of dried peppers too.
...See More
Some peppers I love to grow
Q
Comments (14)
Each year I grow more varieties, this year it's over 50 different kinds, and only a few make the list every year. I'm not up to superhots yet, as a matter of fact, this is the first year I'm even growing habaneros, so my favorites may change as my heat tolerance increases. One of the ones that always makes the list is Alma Paprika. Love the thick, sweet,juicy flesh, with a hint of heat. A few others that I brought back again this year were Aji Yellow - nice citrusy heat, Chilhuacle Rojo - made a great mild-medium paprika, Cosa Arrugada (similar to a Friggitello or Friarello) for sweet paprika, Black Hungarian - beautiful ornamental with a jalapeno type heat, Patio Red Marconi - a compact roaster type that I use as a bell substitute for cooking, and Sandia - a NuMex chile. There are always Jalapenos on my grow list, but each year I try different varieties. This year, it's Biker Billy, Jaloro, and TAM. I'm also trying a different variety of Serrano this year. Oh, and some type of Ancho/Poblano is usually on the list as well. I've only had a few varieties to ripen so far this season, but one that I think I'll grow again from this year's list is Aji Chinchi Amarillo. It's smaller and not as hot as the Aji Yellow, but what it has going for it is that it is prolific, and early. It was the first variety to ripen this year, and it is crunchy, citrusy, and the heat on the first few pods has been maybe around the level of a jalapeno. Peppermeister, I also do a pepper seed exchange each year on this forum, but I usually do it in late winter/early spring. Hope you will join us next time! Bonnie
...See More
Stuffed Bell Peppers-Preparing Peppers
Q
Comments (26)
I just happened to run across a recipe I had saved and forgot about having. I have not prepared it but thought you might want to add it to your collection for your pepper loving family. It sounds interesting to me. Chile/Tomato Stuffed Bell Peppers Jamie Oliver 2 Red Peppers, halved lengthwise, deseeded and the stem left on 2 Yellow Peppers, halved lengthwise, deseeded and the stem left on Sea Salt and Black Pepper 1 Clove garlic, peeled and sliced finely 24 Cherry Tomatoes, halved 3 Fresh Red Chillies, 2 sliced and one deseeded and finely chopped 2 Tablespoons Capers, soaked and drained Handful black olived, pitted A Bunch Fresh Basil, leaves picked 2 Tablespoons red or white vinegar Extra Virgin Olive oil Optional: 8 Sliced Pancetta or Smoked Bacon 4 Slices Sourdough Bread 4 Balls Mozzarella Cheese, torn in half 2 Handfuls Arugula The peppers are baked at 400F, then filled with the rest of the stuff. Served on top the bread and with the mozzarella on the side and Arugula on top. There was some disagreement on another site as to whether to stuff raw or cooked. It said to put the pancetta on top and cover with foil. Cook in the oven (375-400) for 15 minutes. Take the foil off. Give them another 10-15 min. Put the thin sliced mozzarella on top. Put the peppers on top of the toast slices & poke them through the bottom so the juices run onto the toast. Sprinkle some more very finely diced chiles over everything. The arugula is served on the side, dressed with olive oil, wine vinegar and S&P. Beverly
...See More
ryseryse_2004
Original Author
12 years ago
A stir fry sounds great, but next year have him also freeze peppers for stuffing. This year mine were very small, so I just halved them, put them on a cookie sheet for freezing and then bagged them.
teresa_nc7
12 years ago
Does the freezing take care of having to parboil the peppers? Now that would be nice!

Teresa
ryseryse_2004
Original Author
12 years ago
I have never parboiled the peppers --- I just stuff them while frozen and bake until tender (about 25 minutes.)
annie1992
12 years ago
Ryse, Dad used to cut the tops off green peppers, take out the seeds and "stack" them, 4 per package. He liked stuffed peppers and like you, stuffed them frozen, then sauced and baked them.

He used a similar sausage stuffing, but with rice instead of orzo. I loved the stuffing, didn't want the peppers, LOL, now I'm going to have to try again.

Annie
ryseryse_2004
Original Author
12 years ago
With the little peppers, there isn't as much pepper! Also, my son always said he hated sweet peppers because all he ever had were green ones. Now he likes the stuffed peppers but only with yellow, orange, or red ones! Stacking sounds good - I do that with the large peppers but just cut them in half and stack them instead of using whole peppers for stuffing.

Love this stuffing for peppers

Comments (7)

Cathy_in_PA

bettyd_z7_va

Related Discussions

ryseryse_2004
Original Author

teresa_nc7

ryseryse_2004
Original Author

annie1992

ryseryse_2004
Original Author

COMPANY

BUSINESS SERVICES

GET HELP

CONNECT WITH US

Love this stuffing for peppers

Comments (7)

Cathy_in_PA

bettyd_z7_va

Related Discussions

ryseryse_2004Original Author

teresa_nc7

ryseryse_2004Original Author

annie1992

ryseryse_2004Original Author

COMPANY

BUSINESS SERVICES

GET HELP

CONNECT WITH US

ryseryse_2004
Original Author

ryseryse_2004
Original Author

ryseryse_2004
Original Author