looking to make stuffed peppers

Some recipes call for browning the items, cooking the meat before stuffing. Another method is to make a mini-meat loaf/large meatball of the raw mixture, and then baking it. Be sure you cook the raw stuff to the proper internal temperature.
Cooking from the raw state also takes longer, the pepper will be softer.
It's all a matter of taste, so to speak.
 
I make them without rice frequently - but I prefer not to stuff with raw meat mix.

I parboil the green peppers about 4-5 minutes, saute up the stuffing, stuff 'em while hot and bake 'em.

the sauted stuffing mix can be just about anything - ground beef or pork or ground up leftover roast, chopped up leftover meatloaf, onion, diced celery, mushrooms, cubed stale break, cubed egg plant. it's a good 'clean out the fridge' dish.

top with grated / chunked cheese.

couple of tricks - drain the fat from the meat, cut a small hole in the bottom of the peppers so they can drain any excess moisture. the parboil ensures the peppers cook through during the bake cycle.
 
Omit the rice, & saute about a half chopped pepper with ground beef, onions, garlic & seasonings of choice. Drain the fat. Add some tomato sauce or paste. Meanwhile, parboil the remaining peppers. Stuff them w/ the beef mixture, top w/ shredded cheese & bake/heat through.

You could stuff the peppers w/ a ricotta/parm/mozzarella/egg/spinach/mushroom mixtiure.

Here's another idea:

Lasagna Stuffed Peppers

http://www.genaw.com/lowcarb/lasagna_stuffed_peppers.html

lasagna_stuffed_peppers.jpg
 
CaliforniaCook said:
Omit the rice, & saute about a half chopped pepper with ground beef, onions, garlic & seasonings of choice. Drain the fat. Add some tomato sauce or paste. Meanwhile, parboil the remaining peppers. Stuff them w/ the beef mixture, top w/ shredded cheese & bake/heat through.

You could stuff the peppers w/ a ricotta/parm/mozzarella/egg/spinach/mushroom mixtiure.

Here's another idea:

Lasagna Stuffed Peppers

http://www.genaw.com/lowcarb/lasagna_stuffed_peppers.html

View attachment 13819
Click to expand...

thanks CC :thumb: I should have looked at her site first (duh) its one of my fav's. Love love her recipes. I have chocolate pudding something most everynight .Makes me feel wicked :lol:
 
ChowderMan said:
I make them without rice frequently - but I prefer not to stuff with raw meat mix.

I parboil the green peppers about 4-5 minutes, saute up the stuffing, stuff 'em while hot and bake 'em.

the sauted stuffing mix can be just about anything - ground beef or pork or ground up leftover roast, chopped up leftover meatloaf, onion, diced celery, mushrooms, cubed stale break, cubed egg plant. it's a good 'clean out the fridge' dish.

top with grated / chunked cheese.

couple of tricks - drain the fat from the meat, cut a small hole in the bottom of the peppers so they can drain any excess moisture. the parboil ensures the peppers cook through during the bake cycle.
Click to expand...

thanks. thats what I do too. cut a small hole in the bottom. I like to slice them & just use the big halves too. with the stem on.
I only use the colored ones even tho they have higher carb count, I just don't like green ones. its worth maybe a extra carb or 2 lol

as many bags of mini sweet peppers as I use I should grow them. I make a greek salad a couple times a week..:yum:
 
Or you could just stuff with cheese. Before & after pics of my baked cheese-stuffed Poblano peppers. I serve these over yellow rice & with a big green salad for a terrific spicy meatless meal.


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Oh BREEZY!!!

I'm doing that!!

I love chile rellenos, but I hate going through all the steps to coat and fry them!

This is a terrific idea!

Lee

P.S. The poblanos in your "before" photo are roasted, peeled and seeded, right?
 
Thanks Lee! I made up the recipe to do them this way for the same reason - I hated frying them - lol! Here's my recipe:





BREEZY BAKED STUFFED POBLANO PEPPERS


6 – 8 fresh green poblano peppers (depending on their size and your appetite), &
1 brown paper bag, food-safe plastic bag, or bowl with plastic wrap to cover that will comfortably hold peppers. Keep in mind that Poblano peppers can vary widely in their heat level – some are just a little bit spicier than bell peppers, others can be almost as hot as Jalapenos. There’s really no way to tell other than a taste test.

3 – 4 tablespoons of grated cheese PER PEPPER, such as cheddar, Monterey Jack, or – if you like extra heat – one of the “hot pepper” cheeses now on the market. The recently available preshredded Mexican-cheese mixtures also work very well here. A standard-size block of any two of the above, or 1-2 bags of preshredded cheese mix should give you more than enough cheese to stuff 6 – 8 peppers.

One 10-oz. can of red Enchilada Sauce.


Preheat broiler for approximately ten minutes. Lightly coat a rimmed baking sheet with oil and place peppers on it with space between them. Broil for 5-6 minutes, turn peppers over & broil for another 5-6 minutes, or until skin is black & blistered. Place peppers in paper or plastic bag, or in plastic-wrap covered bowl and allow to sit for approximately 15 - 20 minutes or until cool enough to handle comfortably. One by one, gently peel blistered skin off of peppers (this may be done under a GENTLE stream of cold running water). Leaving the stem intact, gently cut a lengthwise slit in each pepper and carefully remove seeds***.

Preheat oven to 350 degrees. Using any baking dish that will comfortably hold the peppers in a single layer (an 8” x 8” or 10” x 10” works well for me, coat the bottom with half the enchilada sauce. Carefully stuff approx. 3 to 4 tablespoons of grated cheese into each pepper and place in sauced dish. Top with drizzles of the remaining sauce.

Bake uncovered for 20 – 25 minutes, or until peppers are heated through and cheese is melted. Remove from oven & allow to stand for 5-10 minutes before serving.

Served with or on top of your favorite Spanish/Mexican/yellow rice with a green salad & perhaps some refried beans on the side. This makes a nice, lively vegetarian entrée.

***This is sometimes easier said than done. Don’t have a heart attack if your peppers tear a bit here and there. Once they are stuffed with cheese and everything is melted and oozing together – no one will know the difference.
 
Now, see, your photo shows THREE poblanos, halved, and I can handle that for the roasting, peeling and seeding.

Copied and pasted!

Thanks, Breezy!

Lee
 
No Lee - those are SIX whole Poblanos (notice how each pepper has a stem). By the time you roast, peel, seed, & make the slit for the stuffing, they're VERY soft, & they spread open like that. If you halved them, all you'd end up with would be sad little soft flat pieces with cheese spread on top.

Roasting/peeling 6-8 Poblanos really doesn't take that long - they go pretty quickly.
 
Thanks for posting your recipe, Breezy. Sounds delicious.

Here's a variation on that wonderful method: There's a Mexican-themed restaurant near us that used to have on their menu roasted poblanos stuffed with chicken and shrimp, then topped with mole sauce and cheese. I think any kind of Mexican sauce would work. I'm bummed they stopped serving it, but now I can make my own :smile:
 
CaliforniaCook said:
Omit the rice, & saute about a half chopped pepper with ground beef, onions, garlic & seasonings of choice. Drain the fat. Add some tomato sauce or paste. Meanwhile, parboil the remaining peppers. Stuff them w/ the beef mixture, top w/ shredded cheese & bake/heat through.

You could stuff the peppers w/ a ricotta/parm/mozzarella/egg/spinach/mushroom mixtiure.

Here's another idea:

Lasagna Stuffed Peppers

http://www.genaw.com/lowcarb/lasagna_stuffed_peppers.html

View attachment 13819
Click to expand...

CaliforniaCook, I can't remember the last time I made stuffed peppers. But this recipe really sounds delicious! And thank you for sharing this recipe.
 
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