Mommys of America cheap 'n easy winter suppers, #5: Stuffed Bell Peppers

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Sunday, January 6. 2013

Mommys of America cheap 'n easy winter suppers, #5: Stuffed Bell Peppers

Not too delicious, but it's variety and it gets the job of feeding done. Stuffed Peppers with Ground Beef and Rice

Too bad they don't grow hot peppers the size of Bell Peppers. That would be more fun, but more Mexican than American and some brats might complain.

Posted by Bird Dog in Food and Drink, Our Essays at 16:39 | Comments (14) | Trackbacks (0)

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One of the problems I have always had with stuffed peppers is that the peppers, themselves, become too soggy. Especially after an hour in the oven.

I like peppers, even cooked, to retain some "crispness" to them. I tried cooking the stuffing in a casserole dish and grilling the peppers separately. It worked, except that is a lot of work to stuff the peppers with HOT stuffing. And it cools a bit too much if it takes to long to stuff.

Any suggestions anyone?

#1 Charles on 2013-01-06 16:43 (Reply)

Don't put them in the oven.
Prepare and cook (if needed) whatever you want to stuff them with, stuff them, and put them under the grill for a few minutes (or not even that, bell pepper tastes great raw).

#1.1 J.T. Wenting on 2013-02-16 01:43 (Reply)

I always parboil my peppers until they are about 1/2 to 2/3 cooked. So that, after stuffing and baking for 45 minutes or an hour, they are soft but hold their shape and are not exuding moisture or liquid.

I use mild peppers (yellow or orange) and do ground turkey or chicken with rice and capers and parmesan, an egg or two to hold it together. Top with fresh breadcrumbs moistened with olive oil.

Stuffed peppers can be a great thing for getting creative with leftovers.

#2 D on 2013-01-06 17:51 (Reply)

You can get some pretty good sized poblano peppers and make Chile Rellenos.

You can stuff that poblano pepper with meat and rice, cheese, whatever you like. These are way better than the stuffed peppers my mom served back in Minnesota.

If you ever visit Dallas, I'll take you out for some good Chile Rellenos. I happen to like pecans and raisins sprinkled over mine with a good Salsa Verde. Sour cream on the side.

Not that Dallas has a monopoly on them. You can get good ones in Austin and San Antonio too.

#3 Mike (Link) on 2013-01-06 17:57 (Reply)

Ah, you make me laugh. Stuffed peppers become a topic worthy of around-the-dinner-table discussions.

What-evah! The American diet elevates by sharing recipes. I think this was one of the topics that drew me to this site...or was it the gardening...maybe the photos...or Doc's expertise in tech...or...

Oh no! It was that little cup of coffee reminding me of "who pays the bills"!

Joy!

(Bobbleheads at Ustream North Fort Meyers FL -- cuties)

#3.1 jma (Link) on 2013-01-06 18:30 (Reply)

If you find the pobalano chiles try this variation; https://en.wikipedia.org/wiki/Chiles_en_nogada

#3.2 dorf on 2013-01-07 09:48 (Reply)

"Brats"?

#4 bobby b on 2013-01-06 18:20 (Reply)

The PC word for one's kids.

#4.1 Bird Dog on 2013-01-06 18:40 (Reply)

You have become the Betty Crocker Cook Book.

That's OK. I do the the cooking in our family and am always looking for good recipes.

#5 bob sykes on 2013-01-06 18:53 (Reply)

This http://thepioneerwoman.com/ is a good site for tasty food.

#5.1 Ron Snyder on 2013-01-06 21:01 (Reply)

I second that, all of her recipes I've tried have been great. Regarding stuffed peppers I always cut holes in the bottom of the peppers to drain the grease from the meat.

#5.1.1 Santay on 2013-01-07 05:13 (Reply)

Texas hash is so much better and basically the same stuff.

#6 MissyW on 2013-01-06 19:51 (Reply)

Try poblano peppers they are the same sized as green peppers. They tend to be black or very dark green and pointed compared to green peppers but the taste is far better. They very from not much hotter than green peppers to too hot for comfort. You can cook part poblano and part green for children or those with no sense of adventure in eating.

#7 sam goodman on 2013-01-06 21:42 (Reply)

A few years ago, one of the garden catalogs did offer a bell shaped pepper that had heat--Mexibell was the name. Google it and see if it is still available. I grew it. The heat was increased closer to the stem, so you could actually control it by how low you cut the opening.

#8 peter on 2013-01-06 22:27 (Reply)

They still sell Mexi-bell peppers, although some seed catalogs refer to them as Mexi-belle.

#9 peter on 2013-01-07 09:27 (Reply)

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Sunday, January 6. 2013

Mommys of America cheap 'n easy winter suppers, #5: Stuffed Bell Peppers