Stuffed peppers...best rice filling?
I want to make stuffed red peppers- with ground beef. What is the best filling with it-- jasmine, basmati, wild rice???
Also, any great recipes welcome please!
I wouldn't use wild rice, in my case because I don't really like it, but in general because I think it too would be wasted in this application. What you want is a bland medium to extend, absorb and support the flavors of the beef and other ingredients, which for me would be onion and tomato, probably some garlic. I don't have a recipe for this, mostly because they all call for the bell peppers which Mrs. O so violently despises, so when I eat any they're bought from Trader Joe's!
Personally I like millet or quinoa as a base for filling stuffed peppers. But if I have to use rice, I would use a basic long grain rice, nothing fancy.
IMO - definitely do not use wild rice. I want the filling in a stuffed pepper to hold together a bit and wild rice just doesn't have the starch content. The filling will just fall apart.
thanks, I will go with the long grain white, and make a pilaf. I would love to copycat one I had a restaurant (although it was a vegetarian version) "Slow roasted pepper stuffed with spinach and scallion pilaf served over a creole eggplant & tomato ragu" It was great!
As the descendent of Hungarians, stuffed peppers with tomato sauce and rice/ground beef filling was a regular part of our diet. We used Uncle Ben's converted white rice, but really any white rice should do well.
If you want the full recipe, let me know. Have done this with both green, red, and other colored bell peppers and always turns out well, freezes really well, and is a great "make-ahead" dish.
re: Diane in Bexley
2 lb. ground beef (80/20 or chuck)
2 cups chopped yellow onions
2 eggs, lightly beaten
1 T garlic
1 cup white rice, rinsed
1 can 28 oz chopped tomatoes & puree
4 -6 large bell peppers, any color, cored & rinsed
Stuffing: Mix ground beef with 1 cup chopped onions, 2 eggs, rinsed rice, and seasonings. Important to rinse rice so it will steam properly in the cooking process. Don't skip this step!
Stuff peppers lightly with mixture, it will expand and burst if packed too much. If you have leftover stuffing, make into golf ball sized meatballs and add to the pot.
In wide, deep Dutch oven add tomatoes, remaining onions, salt & pepper to taste. Place stuffed peppers on top with filling side up. Sauce will not cover peppers, don't worry. Place on stovetop, bring to simmer., covered. Lower heat and simmer 2 hours, stirring occasionally, adding water if too much sauce cooks away. Best made 1-2 days in advance, refrigerated. Flavors will meld and taste better. Great "make ahead" dish to re-heat. You can freeze peppers, be sure to cover with sauce.
Excellent served alone or over mashed potatoes, noodles.