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Stuffed Peppers?

BerkshireTsarina Sep 17, 2013 04:32 PM

Peppers of all colors are abundant and cheap right now.
Does anyone have a really easy, really delicious recipe for stuffed peppers? Emphasis on both delicious AND easy. We prefer them stuffed with meat, but anything really good will go under consideration.
Old-fashioned recipes especially craved!

  1. KaimukiMan Oct 6, 2013 12:44 PM

    I had a bunch of leftover chinese style fried rice after a party. Mixed it with 'cream of soup' and used it as stuffing for the peppers. very different from the tomato sauce based recipes i grew up with, but tasty. I made a bunch and froze them.

    curious, are you a cut the top off stuffer or a cut them in half stuffer?

    1. LA Buckeye Fan Oct 6, 2013 12:20 PM

      I make mine in the slow cooker. Ground turkey, garlic and onions and parm. Mix with and top with Campbell undiluted tomato soup.

      1 Reply
      1. re: LA Buckeye Fan
        BerkshireTsarina Oct 7, 2013 11:08 AM

        Yes!
        The Campbell's undiluted tomato soup was in the half-century ago Betty Crocker recipe I've never found again. Some in the stuffing, which I know had ground beef, not sure about rice. And some poured over the top.
        Vital points left unaccounted for:
        Parboil the peppers or not?
        Stuffing with beef plus ??????
        What temperature oven, and how long?

      2. o
        Oboegal Oct 6, 2013 11:28 AM

        My husband and I went to a local steak house one night and had a bowl of "Stuffed Pepper Soup". I love stuffed peppers, but usually find them troublesome to eat, no matter how long I blanch them. This is what I came up with when I tried to replicate the soup at home: 4 bell peppers (whatever color), 1 or 2 lbs. ground beef, 3 cups cooked rice, canned or fresh diced tomatoes, 1 onion diced, sometimes if I want to stretch it, I'll add a couple of ribs of finely diced celery, chicken or beef broth. Our last batch lasted for days!

        1. m
          mginsd Oct 6, 2013 10:30 AM

          Some really great ideas here, especially the ones that play on cold peppers. Hot or cold, try using steel cut oats cooked in a beef or chicken broth, spiced however you wish, as an alternative to rice, quinoa, etc. Oatmeal doesn't work as well, since it's milled too finely, but once you get the seasonings right you'll find that oats are just for breakfast anymore.

          1. t
            tundrah Oct 4, 2013 01:01 PM

            I got quite a few gypsy peppers in the CSA box last week, had no idea what to do with them. A few nights later I needed to whip up a "kitchen sink" meal, so I riffed on stuffed peppers which I had never made before.

            Used left over/stale sourdough chopped into small cubes, goat cheese, chopped CSA spinach and olive oil. Intended to use pine nuts too, but they were MIA unfortunately. Stuffed the peppers and popped them into the toaster oven for 20+ minutes.

            Pretty darn good if I do say so myself!

            1. Robin Joy Oct 4, 2013 11:15 AM

              Piedmontese? A little anchovy rather than meat, but truly wonderful, and very old fashioned:

              http://drizzleanddip.com/2012/10/15/r...

              1. b
                beerdaddy Oct 4, 2013 10:22 AM

                I stuff peppers (all colors) with boudin (pron - boo' dan). This is a pork and rice sausage with Cajun seasoning readily available in Louisiana and Texas. I made this in Montana a couple year ago. I had to import the boudin. They loved it.

                1. i
                  InSeason Oct 4, 2013 06:40 AM

                  Sweet peppers keep going till frost usually. Here in northern Connecticut this early October, the peppers are at their peak: lots of sweet red peppers, fragrant and colorful at the open air markets and full of flavor. We stock up on pesticide-free peppers, cut them in half, and freeze them to stuff in the winter. (Because peppers grown with pesticides tend to have undesirable pesticide residue.) Frying peppers and mildly spicy peppers, like poblanos, work equally well for us, just freeze the shapes you think will stuff readily when halved.

                  Back a few years I made up a guide for improvising pepper stuffings for a local farm's pepper day. It's called 50 Ways to Stuff a Pepper. You can find links to the PDFs for the method and a list of suggested stuffing ingredients on the Garlic Farm's home page.

                  50 Ways to Stuff a Pepper method explanation:
                  http://www.garlicfarmct.com/files-pdf/50WaystoStuffaPepper-Method-DSept2013.pdf

                  50 Ways list of inspirations:
                  http://www.garlicfarmct.com/files-pdf/50Ways2StuffPepper-web.pdf

                  On pesticide residues in conventionally grown produce (the Environmental Working Group's annual "Dirty Dozen" and "Clean 15"):
                  http://www.ewg.org/foodnews/summary.php

                   
                  1 Reply
                  1. re: InSeason
                    DuchessNukem Oct 4, 2013 09:51 AM

                    Fab links, inseason. Nice way to re-think peppers.

                  2. geminigirl Sep 18, 2013 04:36 PM

                    I love this Lidia recipe, meat/sausage, etc...could easily be added. I freeze peppers this time of year and make this all winter.

                    http://lidiasitaly.com/recipes/detail...

                    1. w
                      WNYamateur Sep 18, 2013 12:31 PM

                      We have found that any stuffing recipe that calls for rice is markedly improved by swapping for brown basmati rice.

                      1. fldhkybnva Sep 18, 2013 12:28 PM

                        I forgot to add a favorite stuffed pepper dish - cheesesteak stuffed peppers. I use any sort of meat, saute with mushrooms, onions, garlic, splash of worcestershire and liquid smoke then mix with cheese, stuff, top with more cheese and bake.

                        1 Reply
                        1. re: fldhkybnva
                          caiatransplant Oct 6, 2013 12:39 PM

                          OMG!!! It sounds wonderful. Unfortunately, all my peppers have been picked. I have new blossoms but no peppers yet. Will definitely give your recipe a try!!!

                        2. z
                          ZPrice Sep 18, 2013 12:24 PM

                          This is a classic recipe from Epicurious. I make this about 6 times a year without changes. when I want comfort food I want it to be the same each time.
                          http://www.epicurious.com/recipes/foo...

                          1. l
                            ludmilasdaughter Sep 18, 2013 12:16 PM

                            My mother's recipe is super easy and always tasty. She mixes ground beef with uncooked rice, some water, and salt and pepper, then stuffs the peppers with this mixture. They go into a pot and get covered in tomato sauce to cover. Bring to a boil, and then simmer until the rice is cooked through. She sometimes throws in a "meatball" of the stuffing mix so that she can test for doneness.

                            1. fldhkybnva Sep 18, 2013 11:15 AM

                              I love stuffed peppers but like my peppers crunchy and can never figure out the best time and temperature in the oven to keep them that way. Any tips?

                              6 Replies
                              1. re: fldhkybnva
                                hotoynoodle Sep 18, 2013 12:25 PM

                                do you want raw or slightly cooked? from raw they take about 20-30 minutes for the peppers to get soft, so backtrack from that. if you stuff with hot filling this is easier to control.

                                1. re: hotoynoodle
                                  fldhkybnva Sep 18, 2013 12:27 PM

                                  Slightly cooked, definitely prefer them cooked but still with some bite.

                                  1. re: fldhkybnva
                                    s
                                    suzigirl Sep 18, 2013 04:49 PM

                                    I like them a bit toothy also. They don't get bitter that way.

                                2. re: fldhkybnva
                                  c
                                  cwitzke Oct 4, 2013 06:15 AM

                                  Try not par-boiling them before stuffing. Just stuff and bake.

                                  1. re: cwitzke
                                    fldhkybnva Oct 4, 2013 07:56 AM

                                    What is your preferred time and temp?

                                    1. re: fldhkybnva
                                      c
                                      cwitzke Oct 7, 2013 12:19 AM

                                      I haven't made them in years. Have to look up the recipe when I get back from vacation end of Oct.

                                3. Berheenia Sep 18, 2013 06:29 AM

                                  I saved this from a JulieJulez post on this board and am on my way to a Farmers Market to buy some peppers and make them this way. Maybe Julie will see this post and chime in.

                                  "Cut thick pepper rings, bigger the better, into thick slices and mix up raw hamburger and cooked rice with your usual stuffed pepper seasonings. Stuff the pepper rings like a burger patty and fry til golden brown.
                                  Cover in your favorite tomatoes like the Rotel you mentioned and bake for a half hour or so.
                                  The fond on the patties takes it to a new level. And they are cute.:-) "

                                  1 Reply
                                  1. re: Berheenia
                                    s
                                    suzigirl Sep 18, 2013 04:48 PM

                                    That was me, Berheenia. I am so glad you are trying them. I prefer plain tomato sauce doctored up with garlic and fresh herbs over the Rotel. The reason I mentioned it is that weeziedoesit was using Rotel for her crockpot stuffed peppers. Hope you like them as much as my household does.

                                  2. drongo Sep 18, 2013 05:55 AM

                                    Elise Bauer has both her Mom's and her Dad's stuffed pepper recipes on her site. Both use ground beef. Simple comfort food. The Dad's recipe a little fussier than the Mom's.
                                    http://www.simplyrecipes.com/recipes/dads_stuffed_bell_peppers/
                                    http://www.simplyrecipes.com/recipes/moms_stuffed_bell_peppers/

                                    Here are a couple of vegetarian versions that I've enjoyed recently:
                                    http://www.nytimes.com/2011/08/30/health/nutrition/30recipehealth.html?ref=nutrition&_r=0 (Israeli couscous and pesto)
                                    http://www.chow.com/recipes/10934-stu... (Feta and herbs)

                                    2 Replies
                                    1. re: drongo
                                      viperlush Sep 18, 2013 07:17 AM

                                      Her Dad's recipe is the standard one I use. We both love it. Sometimes I use sausage or ground turkey and top with tomatoe sauce. I have a couple bags of these in the freezer.

                                      For a veggie option, somewhere I have a magazine with a recipe for potatoe stuffed poblano peppers. Cheese, mashed potatoes, chili powder, tomatoes, scallions and egg. Could probably throw in some beans and corn.

                                      1. re: viperlush
                                        viperlush Sep 18, 2013 12:31 PM

                                        Just thought of another suggestion. Whenever my father was away on business, and my mom didn't feel like cooking, she made raw peppers stuffed with tuna salad. I loved it. Cool and crispy.

                                    2. MidwesternerTT Sep 18, 2013 05:36 AM

                                      And in mid-July I posted this very easy Stuffed Pepper Stew recipe in a What's For Dinner discussion about ways to use peppers - you might find that whole sub-thread helpful.

                                      http://chowhound.chow.com/topics/9101...

                                      1. MidwesternerTT Sep 18, 2013 05:30 AM

                                        This Mexican Stuffed Peppers recipe from Bacardi1 last Feb was wonderful, although we're spice wimps so reduced the listed spices by half and still needed plain rice on the side to tame them a bit.

                                        http://chowhound.chow.com/topics/8892...

                                        1. g
                                          gbque Sep 18, 2013 02:57 AM

                                          We do ground beef mixed with Jasmine rice, garlic and ginger. Stuff and bake. Once out we top with a curry sauce w/ red curry paste, coconut milk, and chicken stock. Easy and excellent!

                                          1 Reply
                                          1. re: gbque
                                            s
                                            suzigirl Sep 18, 2013 04:41 PM

                                            Nice twist. I love it. That will make it on my plate in the future.

                                          2. boyzoma Sep 18, 2013 12:41 AM

                                            Here is one I've made. Yummy.

                                            http://kitchenscoop.com/recipes/mexic...

                                            Another one I have done (OK - it's not an official "CH" version), but brown hamburger, set aside. Make boxed Rice a Roni (I know, kill me now). Mix in meat. Blanch peppers until almost soft. Stuff, cover with cheese and bake. Works every time.

                                            However, you can stuff them with anything. Think outside of the box. Breakfast items: A riff on Potatoes O'Brian and sausage (could be any type) or bacon. Or a "frittata filling. Works well with peppers.

                                            1. t
                                              Ttrockwood Sep 18, 2013 12:16 AM

                                              I used a leftover mujadarra mix filled about 2/3 way, then cook peppers til almost done, add a cracked egg ontop and finish baking. Shredded parm to finish.

                                              1. hotoynoodle Sep 17, 2013 04:41 PM

                                                last night i whizzed some raw shrimp with cilantro, scallion, 1 scotch bonnet, shrimp paste, sesame oil and 1 egg white.

                                                stuffed some small local peppers with it and baked. super good.

                                                5 Replies
                                                1. re: hotoynoodle
                                                  C. Hamster Sep 17, 2013 04:47 PM

                                                  Yum!

                                                  1. re: hotoynoodle
                                                    m
                                                    magiesmom Sep 17, 2013 07:13 PM

                                                    That sounds really delicious.

                                                    1. re: magiesmom
                                                      hotoynoodle Sep 18, 2013 06:37 AM

                                                      forgot! also had some grated ginger and lemon zest in there. yeah, it was very good. :) i had more "stuff" than peppers and used the remainder to make off-the cuff shrimp toasts that the b/f just loved.

                                                    2. re: hotoynoodle
                                                      m
                                                      mginsd Oct 6, 2013 10:31 AM

                                                      YOW! A whole Scotch bonnet? That must've been one hot pepper. Did the baking cool it down any?

                                                      1. re: mginsd
                                                        hotoynoodle Oct 6, 2013 11:15 AM

                                                        it was spread out into quite a bit of filling. had some heat for sure, but not deadly.

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