Stuffed peppers on the stovetop?
I am going to make stuffed red peppers tonight. Green peppers bother me, so I purchased red. I'm doing the standard rice and chopped meat sort of stuffing, with tomato sauce. Kind of like my mom used to do, but I'll season them up more. I was planning on cooking them on the stovetop, but in just checking other recipes, they all call for putting them in the oven. What does everyone else do, and does anyone blanch the peppers before stuffing them? I haven't made them before, but we were just talking about stuffed peppers recently, so I thought I'd give them a try for old time's sake. Thanks.
I'm not sure how you could do them on the stovetop and not burn the bottoms. Let me also give you a recommendation. If you cut in the peppers in half, top to bottom, you'll then have the two halves and can mound the stuffing up in/on them. Found that in a Julia Child recipe years ago. I don't precook non-green peppers. Like you I dislike green ones, so if I use them I will precook. Great winter time dinner.
1) blanch the peppers
2) make your entire stuffing on the stove-top
3) stuff the peppers
4) put a little extra sauce on top or cheese (if you like it) and place them in the oven for like 15 minutes. You CAN skip this step if you cook rather than just blanch the peppers at the beginning.
Red peppers are better than green, I agree. I also think the oven is the best place for roasting these. You could try the stove top, but why? If anything, you'll be steaming them and risk burning the bottom like c oliver mentioned.
I don't blanch them - I think you end up with floppy peppers by doing that.
love green peppers for gazpacho! But I agree with not blanching them first--you do need them to have some texture in order to hold the mixture inside.
Have you tried pre-heating a cast iron pan, adding the mixture, and them covering with a lid? It would be more like steaming, but might work. Having lived in places without an oven, I do understand.
My great grandmother had a next door neighbor in the berkley section of norfolk va. her name was Mrs. Holtzer and she was hungarian. Her recipe for stuffed peppers has been passed down in our family for 5 generations now...
it was cooked in a large covered pot on the top of the stove...
the green peppers were stuffed loosely with
hamburger and rice seasoned with chopped up pepper tops, salt pepper and nutmeg.
some add ground pork. the rice is uncooked. i like to mix some ketchup in the filling.
then the peppers are wedged in the pot so they stand up. and several cans of tomatoes poured over the top....so the liquid comes up almost to the tops of the peppers,,,slowly and lowly simmer until the rice is cooked. remove the peppers, add lemon and sugar and corn startch to the sauce in the pan and serve over the peppers....its yummy and i am teaching my grand son to make this so it goes to the sixth generation. knitting potter
This is almost exactly my Hungarian mother's recipe. She used all beef, not pork, and the stuffed peppers were simmered in a thickened tomato sauce (she used tomato juice!). The best part of this was that there was always a lot of extra liquid which made for the most delicious tomato soup the next day. If any peppers were left over they were chopped into the soup.
As long as you keep enough liquid in your pot, you can do them on the stove top and they won't burn on the bottom. My Hungarian grandmother did stuffed cabbage this way, as well.
Otherwise just blanch them, stuff them and cook them in a covered casserole dish in the oven.