Stuffed Peppers
Cookie8
8 years ago
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Cookie8
8 years agoravencajun Zone 8b TX
8 years agolast modified: 8 years agoRelated Discussions
Freezing stuffed peppers?
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 MoreSuggestions for Prolific Stuffing Peppers
Comments (9)Among Italian fryers I would recommend Giant Marconi. It has large fruit and is quick to mature. Because the fruit are so large they may not be really prolific though. It grows a lot better for me than Marconi Rosso, probably because it is a hybrid while M. Rosso is open-pollinated. In our mild climate the hybrid vigor makes a difference. Some other bull-horn types I'm growing are Carmen, Atris and Palladio. I got them from Totally Tomatoes. This is my first year with these three hybrids. They appear to be larger-fruited and earlier than the open-pollinated Corno Di Toro, which I am growing for the second time. Some other sweet peppers that come to mind are Gypsy, which I think may be a cubanelle type and various Italian sweet frying types. If you're not burnt-out on Cubanelles try Key West. It has done fantastic for me this year. Large, prolific and early fruit. Since you are looking for "sweet" peppers I guess you're not too interested in Poblanos? The ones I grow really have little to no heat if I pick them full-size, but still "immature", which is fine with me. Good luck!...See MoreLooking for a recipe for meatless stuffed peppers
Comments (7)My usual recipe is one with rice and tofu. But this one is on my "to try" list. Kind of like ratatouille in a pepper! Peperoni Ripieni "Peppers Stuffed with Eggplant" from "Cucina Ebraica" by Joyce Goldstein Serves 4 3 Eggplants, about 1 lb. each, peeled and diced Salt Olive oil as needed 1 egg 5 TBLSP chopped basil 3-4 TBLSP fine bread crumbs Fresh ground black pepper to taste 4 large bell peppers, halved lengthwise and stems, seeds and thick ribs removed 1/2 - 3/4 lb. fresh mozzarella cheese, sliced 3-4 TBLSP water Sprinkle the eggplant with salt, place in a colander, and let stand for about an hour to drain off any bitter juices. Rinse at the end and pat dry. Warm 1/2 cup olive oil in a saute pan over low heat. Add the eggplant in batches and saute until tender, about 10 min., adding more oil as necessary. Transfer to a bowl and mash with a fork, or pulse in a food processor. A 1 lb. eggplant will yield about 1 3/4 cups puree. Add the egg, basil, bread crumbs, and salt and pepper to tate. Preheat oven to 350 degrees F. Arrange the peppers hollow ends up in a baking dish. Stuff the eggplant mixture into the peppers, dividing it evenly. Top each pepper half with a slice of mozzarella. Drizzle a little olive oil into the baking dish and add the water. Cover with aluminum foil. Bake until the peppers are tender and cheese is melted, 35-40 minutes. Serve warm. Notes: can use pesto to season eggplant, and add a few TBLSP chopped sundried tomatoes to the filling. Lpink might also add a small sauteed onion. To reduce the overall oil in the dish, the eggplant can be baked in an oven preheated to 350 or 400 degrees F until tender. Let cool, then peel and remove the seeds if they are numerous. Drain the pulp in a colander for 15 min, then chop coarsely and proceed with the recipe. Joyce says the eggplant sauteed in oil tastes a lot better (duh, lol!)...See MoreStuffed Pepper Soup.
Comments (3)That sounds so good! Wish I had thought of it but too late now. Still I have all the ingredients already canned or frozen so may whip some up anyway. Found this recipe to try and I generally like Taste of Home recipes. The peppers and onions of course go soft when thawed but all the flavor should still be there. I think I may wait to add the rice after thawing it. Just not sure how rice will hold up to freezing and thawing. https://www.tasteofhome.com/recipes/stuffed-pepper-soup/ Let us know how yours turns out. Dave...See Moreglenda_al
8 years agolast modified: 8 years agoravencajun Zone 8b TX
8 years agoCookie8
8 years agoginger_st_thomas
8 years agoseniorgal
8 years agomarylmi
8 years agoJulie
8 years agoCookie8
8 years agoartemis_ma
8 years agoroxanna
8 years agolindaohnowga
8 years agomarylmi
8 years agolucillle
8 years agolast modified: 8 years agoMarilyn Sue McClintock
8 years agolgmd_gaz
8 years agolast modified: 8 years agorhizo_1 (North AL) zone 7
8 years ago
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