Calling all "judges" for the annual DG County Fair! Vote for your favorites here!

Your favorite stuffed pepper recipe?

Waaaay Down South, GA

I know I can search for this, but am interested if you have a family favorite and would share it?
Thanks ... ~Susan

Northeast, WA(Zone 5a)

This should be interesting. I love stuffed peppers. Love the flavor of the peppers. Not heat, just the peppers.

Clay Center, KS(Zone 5b)

Our favorite stuffed green peppers are filled with a spicy mixture of baked beans and ground beef.

Coos Bay, OR(Zone 9a)

Hm-m-m This is where I like to use my home canned tomatoes.
Chop onion, garlic,---fry with hamburger. Season with chili pwd. Add tomatoes and cook together awhile until a nice thickness. Add a 1/2 t of sugar, too. Add a 1/2 cup or so of raw white rice-to approx. a pd. of lean hamburger. Basil and/or parsley if you have it. S and P. Taste to correct seasonings. In the meantime, hollow out the peppers and stand them up in a baking pan. Carefully fill the peppers with the mixture. Sprinkle tops with grated cheddar cheese. If you have some mixture left over, add it around the peppers. If not, add a bit of water to the bottom of the pan. Bake at 350 until peppers are soft and the rice is done.
My Mom used to make this. She didn't have a recipe and neither do I. And, I haven't made them for awhile, but this has made me hungry for them. LOL

Waaaay Down South, GA

Thanks, that sounds like what I remember. ☺

Southeastern, NH(Zone 5b)

I tried using red peppers the last time I made it. I did half and half last time and the red peppers were tasty while the green peppers were very bitter to me. However I found that the stuffing inside the green peppers had a touch more flavor. So I can't decide which I like better. :)

Hemet, CA(Zone 9b)

My all time favorite recipe for stuffed peppers is "Stuffed Peppers with Turkey and Vegetables" found on allrecipes.com. I'm 67 and retired, my profession was a cook. I'm very picky to choose very tasty recipes. Look at this recipe, if you decide to try it DM me for tweeks on preparation.

Sylvia

P.S. I do not really like ground turkey, however above recipe is an exception.

Midland, TX(Zone 8a)

Sylvia, here's the recipe you referenced. I'm ready to try it. Could you post the tweaks here? Others might like to try it, too.
Thanks!!

STUFFED PEPPERS WITH TURKEY AND VEGETABLES
allrecipes.com


4 green bell peppers, tops removed, seeded
1 pound ground turkey
2 tablespoons olive oil
1/2 onion, chopped
1 cup sliced mushrooms
1 zucchini, chopped
1/2 red bell pepper, chopped
1/2 yellow bell pepper, chopped
1 cup fresh spinach
1 (14.5 ounce) can diced tomatoes, drained
1 tablespoon tomato paste
Italian seasoning to taste
garlic powder to taste
salt and pepper to taste

1. Preheat oven to 350 degrees F (175 degrees C).
2. Wrap the green bell peppers in aluminum foil, and place in a baking dish. Bake 15 minutes in the preheated oven. Remove from heat.
3. In a skillet over medium heat, cook the turkey until evenly brown. Set aside. Heat oil in the skillet, and cook onion, mushrooms, zucchini, red bell pepper, yellow bell pepper, and spinach until tender. Return turkey to the skillet. Mix in the tomatoes and tomato paste, and season with Italian seasoning, garlic powder, salt, and pepper. Stuff the green peppers with the skillet mixture.
4. Return peppers to the oven, and continue cooking 15 minutes.
__________________________________________________

Hemet, CA(Zone 9b)

When I made these the first time I did not cook the ground turkey first, only the vegs. mixed with the uncooked turkey put into uncooked peppers. I cut the peppers in half length wise. Fills more peppers and looks better. Then baked till meat and peppers were done. Second time I made them I had forgotten this and went ahead and cooked as described in recipe. I didn't like that as then the turkey becomes in shreds, not really blended with the vegs. Hope this is clear, if not I'm open to more??? or DM.

Midland, TX(Zone 8a)

Let's see if I got it...

Cut peppers vertically--not horizontally. Remove tops?
Cook veggies as described
Mix cooked veggies with raw turkey, then add tomato products?
Stuff into raw peppers

That it?

I like the idea of the vertical presentation--more surface for sauce, which I would use.

Hemet, CA(Zone 9b)

You got it. Yes remove stems and small amount of tops. I want a full report of how you like them, hope you do!

Sylvia

Waaaay Down South, GA

Oh thanks so much for this one! I always cut my peppers like that, so will do it this time also. I've never seen a stuffed pepper recipe like this before. It *really sounds wonderful! I'll have to get all the ingredients together, but will report back when I try them. ☺

Hemet, CA(Zone 9b)

I don't know how to put that smiley face on, however I'm smiling, cause it makes me so happy to see that what I shared you appreciate.

God Bless,
Sylvia

Chicago, IL(Zone 5b)

This sounds tasty and I have all the ingredients in the fridge. I'm going to try it this week. My hubby likes a little sauce w/stuffed peppers, what would be a good one?

Hemet, CA(Zone 9b)

If you have a jar of marinara sauce that would be good on top before baking of just use some pureed tomatoes with some seasoning added.

Happy cooking,
Sylvia

Chicago, IL(Zone 5b)

I've got a pantry stocked like a bunker; marinara it is!

Thank you Sylvia!

Northeast, WA(Zone 5a)

No rice!! I don't know. I like the rice. I guess I could add it. Would this recipe not have juice in it for your husband? Even draining the tomatoes it seems like you might have some juice.

When I make stuffed peppers I cover them all with a can of tomato sauce, or if I have it, a jar of my canned salsa. It didn't turn out hot, so it is more like a vegetable sauce with no chunks in it. I would think anything like that would work.

I cook mine in the crockpot so it probably wouldn't work too god to cut them lengthwise rather than standing them upright.

LOL, did I just write a whole different recipe? Sorry.

Waaaay Down South, GA

Jnette
That's what I'm wanting ... new recipes. ☺ Thanks for those suggestions!

I also like the one about using the marinara instead of tomato sauce. That's what I usually use, but I bet marinara would be wonderful with the recipe from you, dillansnana. Oh, and I make a "smilie" by holding the ALT key down and typing a 1 on the extended key pad on my keyboard. It won't work for me by using the 1 on the numbers row. I don't know if that combo will work for you or not.


~Susan

Chicago, IL(Zone 5b)

Since I can never follow a recipe as written, I made the following changes:

1. Steamed the peppers for a few minutes till just tender.
2. Only added diced red peppers rather than both red/yellow.
3. Substituted a small yellow neck squash for the zucchini.
4. Used fresh minced garlic instead of garlic powder.
5. Used Rotel Tomatoes w/Chiles 10 oz. can.
6. Added 1 cup cooked long grain rice.
7. Used 2 Tbls. tomato paste mixed w/juice from tomatoes.
8. Poured 1 jar of pasta sauce on peppers and sprinkled Parmesan/Romano cheese on peppers before baking for 40 min.

I did follow the original recipe in that I browned the turkey and vegs before stuffing the peppers. I am used to making a raw meat mix like Sylvia suggested but thought I would try this version first. I now understand what Sylvia was saying in that the stuffing mix doesn't bind together with the vegs and tends to fall apart once you dig into it. Other than that, the taste is very, very good and next time I will try the raw meat mix instead.

I only had 5 peppers but could have easily filled 6 large.

Here's a pic fresh outta the oven.







This message was edited May 18, 2011 8:26 PM

Thumbnail by toni5735
Camilla, GA(Zone 8a)

Susan,
I make the regular ones with white rice, tomatoes, ground sausage+hamburger, canned tomatoes, onion and garlic.. I always salt and pepper the insides of the peppers first.. When in a different mood, I will use yellow rice, pinto beans, tomatoes, meat mixture as above, cumin and chili powder, and a good sprinkle of cayenne in each pepper shell.. No matter which ones I am making I always top each pepper with 1 tbsp of tomato soup, straight out of the can and layer the baking pan with extra rice.. Oops, almost forgot, also sprinkle the insides with parmesan cheese. Hope this is not confusing.. Not very good with recipes, I cook from my head, lol..

Larkie

Camilla, GA(Zone 8a)

Do you ever eat stuffed peppers raw, as with tuna salad, chicken salad, pasta or such? Very good on a hot day.. The hot ones are also very good stuffed with left over spaghetti and topped with extra sauce and cheese.

Larkie

Now I am headed to the pepper field, I will have them tomorrow.. You started a craving..

This message was edited May 24, 2011 3:42 PM

Northeast, WA(Zone 5a)

Larkie, you mean the pepper raw? Not just cold, but raw? I don't know if I would like that much raw pepper at once. I love cooked peppers.

Another thing I do is after putting tomato sauce or salsa over them in the crockpot, I put a slice of cheddar cheese on top of each. Either freeze the extra stuffing for another meal, or put it around the peppers in the crockpot. Never thought about salting the inside of the pepper prior to stuffing. I will have to remember that.

Waaaay Down South, GA

Larki ... you and I cook alike ... no wonder! ☺
Do you like avocado or guacamole? Try putting some on half of a red pepper for an afternoon snack. I like just plain ole mashed up avocado with a little lime and fresh cilantro from the garden, maybe a tiny bit of salt. Yum! Remember it's good fat! LOL

edited to clarify.

edited second time for typo.

This message was edited May 24, 2011 7:27 PM

Camilla, GA(Zone 8a)

Yes Jnette,
With the cold salads it is best raw..

Susan, I think we do cook alike.. I am working on liking avocado.. I do like it in guacamole, as long as I have tons of garlic & lime juice..

(Louise) Palm Bay, FL(Zone 9b)

Our family's fav pepper recipe uses Zatarain's dirty rice and a mixture of hamburger and ground pork. cook the rice according to directions, when cool mix with raw meat and cook. we also use this mix for stuffed cabbage.

Waaaay Down South, GA

Lavender, I'll have to try that one. My DH adores anything with Zatarain's.

Wow, I hope my peppers do well this year. I'm going to do each of these recipes. I've already done beebonnet's and of course Larki's. LOL

This message was edited Jun 8, 2011 1:55 PM

Northeast, WA(Zone 5a)

Ok ladies, What is Zatarain's.??

(Louise) Palm Bay, FL(Zone 9b)

it is a brand of packaged rice....they do new orleans style foods

Columbus, OH

I stuff green or red peppers with macaroni and cheese, and bake. I generally make it spicy mac and cheese with some diced chiles or chipotle. Buttered panko on top for crunch. mmmmmm

Northeast, WA(Zone 5a)

Now that sounds different. I love them both, peppers and mac & cheese. Never imagined them together, but don't know why not. Hmmmm. Not Spaghetti, huh, but M&C. Different.

There are so many different brands like Zatarain's that people on here talk about that are not distributed to this part of the country. North and West. I suppose we have the same thing. But so many of your things sound so good it would be nice to be able to try them.

I know you can buy anything on line, but first of all, you have to buy by the carton, and secondly, the shipping is exorbitant.

Greensboro, NC(Zone 7a)

Sometimes if you talk to the manager at the grocery store you use they would bring in requested products--not the full product line but a few specified items you're wanting. Or you could ask one of us southern US types and we'd be happy to ship you a care package:)

I like my mom's stuffed peppers--she'd cut off the tops of green peppers (I like red better now but the price KILLS me!), seed them and stuff with meatloaf mix (ground beef, pork and veal) which I can actually find prepackaged at one of the grocery stores now, diced celery, onion, garlic, salt and pepper and a handfull of rice. That's mixed up like meatloaf and stuffed raw in the peppers. She'd put them in a pan with canned tomatoes poured over them, cover w/ foil and cook at 350 for 35-40 min or meat was done. Take foil off last 10 min so the top can brown a bit. We always had them with mashed potatoes and green beans.

I've blanched the peppers and cut them top to bottom like boats now and grate in a little carrot for sweetness or cheese in the meat mixture for gooeyness but I love the basic recipe and how the rice cooks up inside.

Waaaay Down South, GA

dmac, that sounds so similar to what my Mom makes, and yes ... we always have mashed potatoes. I like mashed potatoes with meat loaf, also. ☺

Coos Bay, OR(Zone 9a)

This off topic, sort of, but I love porcupine meatballs, too. The meat, rice combo is really good.

Northeast, WA(Zone 5a)

Well, I just generally use a Spanish Rice to stuff my peppers. Then cover with tomato sauce and a slice of cheese.

Greensboro, NC(Zone 7a)

I have never tried porcupine meatballs--I don't know why--it sound like something my mom would have made for us:lol:

Rice mixes sound great too Jnette. When the weather gets hot I tend to ease up on the meat consumption--not on purpose but it just doesn't appeal. I do a lot more veggies in the summer months. Couscous would be good to--fast and easy.

Waaaay Down South, GA

Oooh, now I've got to go drag out Mama's recipe for those and fix em. It's been a while but I sure love those meatballs!

Northeast, WA(Zone 5a)

Yes, I think when it is hot we all tend to turn to salads like Crab or shrimp Louies, pasta salads, etc.

But, we are still not very hot. High today was only 67 degrees. Nice for working in the yard tho.

Camilla, GA(Zone 8a)

We love the porcupine balls too, haven't made them in years.. Now I will have to have some..

Larkie

Columbus, OH

I have leftover quinoa pilaf, I may try that in some mini bell peppers today. I'm going to mix it with lemon, parsley, basil, chopped tomato and feta.

Greensboro, NC(Zone 7a)

Not to hijack but do you have a recipe for your quinoa pilaf? I tried quinoa last year for the first time and love it but am always looking for new recipies:)

Post a Reply to this Thread

You cannot post until you , sign up and subscribe. to post.
BACK TO TOP