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Stuffed peppers...best rice filling?

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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!

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  1. IMO, jasmine rice deserves to stand alone so that its flavor can be appreciated and enjoyed to its fullest. With the choices you have, I'd use the wild rice. However, frankly, a quality long grain white rice would be my choice.

    4 Replies
    1. re: todao

      "quality long grain white rice"

      My first choice as well, and then I'd consider the wild rice.

      1. re: bushwickgirl

        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!

        1. re: Will Owen

          Take a look at this Korean version of stuffed pepper.
          It uses hot chili and/or Korean sweet pepper instead of bell, also it is fried instead of baked.

          http://aeriskitchen.com/2008/09/korea...

          1. re: hannaone

            Thanks for the post...it looks good and interesting.

    2. 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.

      2 Replies
      1. re: mrgdess

        I was going to suggest quinoa as well. You could also add a good Mexican spice blend (I use Moton and Basset I think. If you don't want to go the mexican route, you could top them with a tomato sauce mixed with some sour cream.

        1. re: mrgdess

          I use quinoa or brown rice, depending on how much time I have. Then it's a matter of what I have in the pantry / frig. Peppers are coming on sale now, so this thread has caught my interest. Time to go thru the frig and pantry.

        2. 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!

          1. 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.

            3 Replies
            1. re: Diane in Bexley

              i would love to have the recipe - my wife actually requested it for dinner tonight --- thanks in advance

                1. re: Diane in Bexley

                  Stuffed peppers
                  2 lb. ground beef (80/20 or chuck)
                  2 cups chopped yellow onions
                  2 eggs, lightly beaten
                  salt, pepper
                  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.

                2. I would use a mix of long grain rice mixed with small amount of wild rice.