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Baked Stuffed Peppers

r
Raokay Feb 17, 2007 03:06 PM

Looking for classic recipes and new variations. I know the possibilities are endless, so please help me satisfy my comfort cravings.

  1. m
    Main Line Tracey Feb 17, 2007 05:22 PM

    Saute sweet italian sausage and drain off fat (I use vege sausage). Put in bowl. Add cooked rice (brown), chopped onions, tomato sauce, pressed garlic and parm cheese. Stuff into peppers and place peppers in baking pan with tomato sauce 1/4 way up peppers. Cover w/foil and bake 350 for 45 minutes.

    1. p
      piccola Feb 17, 2007 06:17 PM

      I make a bunch of vegetarian versions. A couple standbys:

      Rice, cooked chopped spinach, toasted pine nuts and raisins, bound with egg
      Lentils, grated carrots or sweet potatoes, onions, curry powder, cilantro
      Smashed chickpeas, bulgur, black olives, sun-dried tomatoes and parsley

      1. kivarita Feb 18, 2007 07:23 AM

        I'll point you back to a thread on this a couple of years ago - I really like the Spanish Stuffed Peppers recipe...

        http://www.chowhound.com/topics/28281...

        1 Reply
        1. re: kivarita
          kloomis Feb 23, 2007 08:47 AM

          link does not work

        2. v
          valerie Feb 19, 2007 04:25 AM

          I saw this on Everyday Italian the other day and it looked delicious....

          http://www.foodnetwork.com/food/recip...

          1. bolivianita Feb 19, 2007 05:20 AM

            Quinoa is a great alternative to rice in almost any recipe.

            1. Dommy Feb 23, 2007 09:01 AM

              I do a "Chile Relleno" relleno version that P. loves. Roast the Peppers and make the ground meat filling as you would ordinarily, stuff and put in the oven with a slice of peper jack cheese over them.. Them, make a sauce with Sweaten chopped onions, roma tomatoes, garlic and sliced serano chiles. Serve and enjoy! :)

              --Dommy!

              1. Pate Feb 23, 2007 09:56 AM

                Mexican style.

                Parboil green peppers & drain.

                Make/purchase Mexican rice. Whatever version you like. I make mine in a rice cooker with chopped onions, green bell pepper, chicken stock, a can of Rotel canned tomatoes, tumeric, oregano, and chili powder. Or whatever looks good at the time.

                Sometimes I make the rice pilaf-style where I saute the rice & vegetables in a pan prior to adding wet ingredients, and seasonings. Then covering to finish cooking. One way eliminates the oil/fat, the other doesn't but it has a "nuttier" taste.

                Brown ground beef. If you want saute it with onions, chiles, garlic, etc. Season it. Cumin, chili powder, whatever. Or use seasoned poached, shredded and chopped chicken breast and add it after the vegetables have sauteed.

                Mix browned ground beef, rice, corn (Mexicorn, niblets, whatever), A can of drained tomatoes (Rotel brand if you like spicy), and some tomato sauce.

                Stuff the peppers, reheat in the oven & enjoy.

                As a side dish, delete the meat and use black beans or whatever kind of bean you want.

                The variations are endless.

                1. Davwud Feb 23, 2007 12:18 PM

                  Some ideas I've messed around with but haven't bothered to write down the quantaties.

                  Hot Italian sausage, onion, rice, tomato paste and parm. Saute and break up sausage. Add onion and when soft add tomato paste. Saute paste until starting to turn brown. Don't burn it. Add rice and parm. Stuff into red bell peppers.

                  Macedonian sausage, onion, rice and feta. Saute sausage and break up. Add onion and soften. Add rice, stir and let cool. Add crumbled feta and stuff into red bell peppers.

                  DT

                  1. jdubboston Apr 13, 2007 05:24 AM

                    thinking of doing stuffed pepper for dinner tomorrow night - has anyone experimented with more 'asian' preparations? I'm considering two versions: chopped shrimp, miso, and steamed greens and then crumbled tofu, arame (seaweed), and mushrooms... any other thoughts or suggestions? will have broiled asparagus on the side, most likely, b/c it's finally fresh in the markets!

                    1. f
                      flipkeat Apr 13, 2007 05:35 AM

                      You are gonna think this crazy..but honestly it's really really good lol...I hesitated when I first saw the recipe but it's worth trying trust me. As a rule I buy no packaged products, no prepackaged rice thingis, or prepackaged noodle thingi's..HOWEVER, lol here it comes........as I run and duck and hide...Buy yourself a package of Cringe..here...RiceARoni Spanish Rice...cook per directions on box.
                      Saute some ground pork and chopped onion and drain..Combine meat and cooled cooked Spanish RiceARoni and put into par boiled (for 5 mins) red peppers. Place in a baking dish with some plain tomato sauce, add a bit of brown sugar and white vinegar...Top with some Panko Breadcrumbs, drizzle with olive oil just a bit and bake at 350 for about 30 mins or so.....Mmmmmmm good!! DO NOT ADD SALT...The RiceARoni Mix is enough to send you to the moon I'm sure..I do grind some fresh black pepper over the top before baking!! Enjoy!!

                      1. Sam Fujisaka Apr 13, 2007 08:35 AM

                        Thai stuffed peppers: 8 small green peppers, 1/2 lb ground pork, 2 oz raw shrimp (optional), 2 tbsp chopped green onion, 1tbsp chopped garlic, 1/2 tsp chopped ginger, 1/4 tsp pepper, 1/2 tbsp cornstarch dissolved in 1 tbsp water. Mix and stuff. Bake 350 F for 30 min. Top with some sliced chili at serving. Serve with your fave Thai spicy sauce.

                        1. j
                          jbd Apr 13, 2007 08:47 AM

                          Here's a vegan version of jambalaya that I really love:

                          http://www.veganchef.com/jazzman.htm

                          I sub seitan for the tempeh, stuff it in peppers and bake..

                          1. j
                            janneewannee Sep 23, 2007 09:25 PM

                            Drizzle marinade (from tiny marinated mozzarella balls) over halved-lengthwise peppers, bake until half done. Stuff with puttanesca sauce, return to oven/heat until sauce warms, add 2-3 marinated mozzarella balls to each pepper half, return to oven and heat until melted & sauce bubbles. Sprinkle with toasted pine nuts. Drizzle with juices in bottom of baking dish (& grated Reggiano, if inclined).

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