QUESTION: How do you prepare your peppers before stuffing them?

Thanks for your input.

Even if a recipe calls for Bell peppers you can use any pepper. I like the Hungarian Sweet Peppers for their flavour and their shape.

Home Cookin Chapter: Recipes From Thibeault's Table - Beef And Veal

Julia's Stuffed Peppers
=======================
This is a recipe that I have been making for over 30 years. It was given to me by a lovely lady that lived next door to us. She was from Argentina and use to make some very interesting dishes.

Meat Filling

2 lbs combination of Veal, Pork, Beef,
1 small onion, finely chopped
bread soaked in milk
2 eggs
2 to 3 cloves minced garlic (my neighbour used powdered garlic)
paprika
nutmeg
oregano
fresh chopped parsley
salt and pepper

Hungarian Peppers

Sauce

1 small onion chopped
2 garlic cloves minced
2 Cans tomatoes
bay leaf
pepper
oregano
salt and pepper
. Mix together all ingredients and stuff into long Hungarian Peppers

Form remaining meat into small meatballs

Sauce

Saute onions and garlic in olive until soft. Add tomatoes and
seasonings and bring to a boil. Add stuffed peppers and meatballs and
lower heat to a simmer. Cook for 1 1/2 hours.

To thiken sauce

Heat some oil in a small skillet and add some flour. (Roux) Cook
stirring until flour is lightly browned. This with some chicken broth
and add to sauce to thicken.

Serve with mashed potatoes or with noodles.

Home Cookin Chapter: Recipes From Thibeault's Table

Meat Stuffed Peppers
====================
Edited from Lidia's Stuffed Pepper recipe.

Meat Stuffed Peppers

1/3 cup rice
Salt
hungarian sweet peppers
3 tablespoons extra virgin olive oil
1 medium onion, chopped (about 1 cup)
1 pound ground meat (pork/beef/veal)
1 egg
1/3 cup grated Parmigiano-Reggiano cheese
1/2 cup fresh bread crumbs
3 tablespoons chopped fresh Italian parsley
2 teaspoons chopped fresh oregano
2 cloves of garlic
1/4 cup chicken broth

Tomato sauce

olive oil
garlic,
onions
canned tomatoes
red pepper flakes
fresh basil

Prepare the Tomato Sauce.

Cook rice until almost tender. Drain and cool to room temperature.
While the rice is cooking, preheat the oven to 400° F, prepare the peppers and start the filling: Cut the stems from the peppers and scrape out the seeds and membranes with a teaspoon. Heat 2 tablespoons of the olive oil in a small skillet over medium heat. Stir in the onions and cook, stirring, until wilted, about 4 minutes.

Put the onions, garlic, parsley, fresh oregano and chicken broth in small food processor. Process. Add the cheese, bread crumbs, parmesan cheese and onion mixture to the meat. Mix well. Mix in the egg and season with salt and pepper. Fry a small piece to check for seasoning.

Stuff the peppers and use the extra meat to make meatballs.

Saute the peppers to lightly brown. Place the peppers in a casserole dish and cover with some of the tomato sauce. Cover the dish with aluminum foil and bake until the peppers are tender and the filling is cooked through, 30 to 40 minutes. Remove and let stand 10 minutes before serving.

SharonCb

Used to make stuffed peppers when I was first married w/out par-boilling & they never tasted as good as my mother's. I love crudites, and don't like my vegetables overcooked, but there was always a tough texture and bitter flavor in my stuffed green peppers before I began par-boilling them.

Later found out that my mother always made her stuffed peppers in her pressure cooker. Haven't tried that yet, myself. But have had good results with par-boiling before baking.

Now I'm in the mood for stuffed peppers!

Cathy

Here is a recipe for a Pepper dish I made up a while back.
I used a very large Green Bell Pepper, cut in half.

- - - - - - - - - -

Lou's Open Face Stuffed Pepper Prelibato ( Pepper Exquisite )

Use your favorite stuffing.
I used stuffing with par cooked Sausage.
You can also use seafood. Use your wildest imagination.
Maybe you better not ?????

Lay the two halves of Pepper on an oiled baking tin or
whatever you prefer.
Lay Provolone Cheese on the Pepper and Pile on the Stuffing.
Lay more Provolone on top of the stuffing.

Put sliced Tomatoes on that and sprinkle with
Garlic Powder, Onion Powder,Black Pepper and
a little of Old Bay Seasoning (optional)

Finale : Lay some Bacon strips across the top.
Roast in a 350 Degree Oven for about 15 minutes or
until the peppers are as tender as you like them.
ENJOY !!!

Stuffing
1 Celery stalk, (10in. Piece ) and ½ of a Med. l onion (chopped small) and
Cooked in Micro Wave until tender (about 2 ½ min.)

In a large Bowl mix:

1 1/2 cups of small bread cubes
1cup of Italian Bread crumbs

1 tablesp. Parsley Flakes
2 tablesp. Of Parmesan or Romano grated cheese
1 teasp. Of Onion Powder
1/2 teasp. Of Garlic Powder
1/2 teaspoon of Old Bay Seasoning
Salt to taste ( ½ teaspoon to start )

1 piece of Italian Sausage 10 in. long, skinned and
cut into small pieces. Sautee till medium rare.
Add the cooked Onion and Celery.
Put 1 egg into a cup of chicken stock (or Chicken Soup Base )
beat well and mix this into the other ingredients. Add a little water,
if the mixture is too dry.

Google - Lou's Stuffed Peppers

I don't have the recipe handy, though.

I gleaned the posts above and came up with a recipe that turned out pretty good. The filling was meat based (ground sirloin and sausage) with rice medley, sun dried tomatoes, onions, seasoning, tomato paste, roasted garlic. I spritzed the peppers with OO, stuffed them, set them in tomato sauce, and roasted at 400.

Please ignore the "h in front of each measurement.

Stuffed Red Peppers

„h 4 large red bell peppers
„h 3/4 pound ground chuck
„h 1/2 pound ground pork
„h 1 medium onion, chopped
„h 2 garlic cloves, minced
„h 2 teaspoons beef bouillon granules
„h 2 teaspoons House seasoning, recipe follows
„h 1 cup cooked rice
„h 1/2 cup jarred cheese and salsa
„h 1/2 cup sour cream
„h 1 cup diced tomatoes
„h 1/2 cup chopped green onion tops
„h 1 tablespoon soy sauce
„h 1 cup hot water
Directions
Preheat oven to 350 degrees F.
Start by cutting the peppers in half lengthwise, leaving the stems intact, and halving them also. Remove the seeds and ribs inside the peppers.
Using a hot skillet, saute the ground beef, pork, onion, garlic, 1 teaspoon of bouillon granules, and house seasoning together. Saute until onions become translucent. Drain the fat off. Add the rice, cheese, sour cream, tomatoes, green onion tops, and soy sauce. Mix well and stuff the mixture into the peppers. In a small bowl, mix the hot water and the remaining bouillon granules. Pour this mixture into a shallow casserole large enough to hold all of the peppers. Place the stuffed peppers in the dish, cover with foil and bake for 25 to 35 minutes. Remove the foil and spoon the juice from bottom of the casserole over the top of the peppers. Bake for an additional 10 to 15 minutes.
House Seasoning:
„h 1 cup salt
„h 1/4 cup black pepper
„h 1/4 cup garlic powder
Mix ingredients together and store in an airtight container for up to 6 months.

Beverly

Alexa

My dh's favorite aunt (sadly, now deceased) lived in northern Florida and he still raves about how delicious her stuffed peppers always were. She was a great Southern cook and I'd love to be able to [at least try!] make good stuffed peppers for him.

Beverly, that sounds like a winner.

Teresa, I found several stuffed pepper recipes on the website below. Which is your favorite?

2 lbs. hamberger
one onion chopped
1 28oz. can tomatoe sauce
1 28oz. can diced tomatoes
2 c. cooked rice
2 c. chopped green peppers
1/4 c. brown sugar
Salt and pepper to taste.

Brown beef and chopped onion then drain. Add remaining ingrediants and bring to a boil then reduce heat and simmer till peppers are tender.

Yields 10 servings

You can also add garlic.
Serve with shredded cheese on top.

The recipe has a number of reviews -- and a 5 star rating.

Thank you.

hawk307, I have bowls which match the one you posted. :-)

I didn't like them as a child either and still don't care for them. I'll eat the stuffing out of the middle and leave the cooked pepper, too squishy for me! Dad loved the darned things, though, and so I'd grow peppers and he'd cut off the top, take out the core and "stack" 4 peppers per freezer bag. When he wanted stuffed peppers he'd take out a package and stuff them while still frozen, then bake.

Neither of my girls will eat them either, but Elery loves stuffed poblanos.

Annie