Stuffed red peppers

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Stuffed red peppers; Any ideas?
Topic Started: Sep 13 2012, 02:48 AM (238 Views)
heatseeker	Sep 13 2012, 02:48 AM Post #1
Veteran Member Posts: 10,320 Group: Member Member #713 Joined: March 30, 2010	There are tons of red bell peppers at the fruit and vegetable markets these days, so I'm planning to stuff a bunch of them, with brown rice, minced pork, parmesan and other stuff. I saw one recipe that involves roasting the peppers first, emptying the seeds, but keeping the skin on before stuffing. This sounds right. How do you do it? Stuffing ideas?



Deleted User	Sep 13 2012, 05:04 AM Post #2
Deleted User	I cannot see roasting the peppers first, Heat. IMHO, that would make them slimy and harder to work with. I always remove the tops and seeds, stuff the peppers and then bake them. Forgot to mention that I stuff mine with a mix of ground beef fried with chopped onions, rice and currents and a litle tomato sauce.
Deleted User


heatseeker	Sep 13 2012, 01:32 PM Post #3
Veteran Member Posts: 10,320 Group: Member Member #713 Joined: March 30, 2010	I did go ahead with the stuffed roasted red peppers, and they worked well. When they came out of the oven I topped them with a sauce made from mashed avocado, lime juice, a bit of sour cream and garlic. It was a big hit.



FuzzyO	Sep 13 2012, 02:12 PM Post #4
Posts: 16,968 Group: Administration Member #710 Joined: March 30, 2010	Sounds very good indeed.



campy	Sep 14 2012, 04:48 AM Post #5
Handyman Extraordinaire Posts: 28,720 Group: no politics Member #204 Joined: February 2, 2006	In order to have nice stuffed peppers the skin has to be soft. That's the reason for roasting them and they should be basted with olive oil.



Olive Oil	Sep 14 2012, 05:01 AM Post #6
Gold Star Member Posts: 4,747 Group: Member Member #785 Joined: June 10, 2010	campy Sep 14 2012, 04:48 AM In order to have nice stuffed peppers the skin has to be soft. That's the reason for roasting them and they should be basted with olive oil. I agree that the peppers must be soft. I find that if I stuff raw peppers, add a bit of water to the pan and cover loosely with foil, they come out nice and soft. I used to soften the peppers before stuffing but find my new method much easier. I've been stuffing the orange, red , and yellow peppers lately, and they sure look lovely on a plate. They also freeze very well.



Deleted User	Sep 14 2012, 05:04 AM Post #7
Deleted User	Ditto what Olive said. That is how I have always done them. But Heat's recipe sounds delicious, too, but a lot of work!
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campy	Sep 14 2012, 05:10 AM Post #8
Handyman Extraordinaire Posts: 28,720 Group: no politics Member #204 Joined: February 2, 2006	Fortunately there is an Italian deli near me and they sell the peppers already stuffed and they are hot and delicious. And they put spaghetti sauce on top if you want it with parmesan cheese. But most of the time it's only the green peppers they sell.



heatseeker	Sep 14 2012, 05:30 AM Post #9
Veteran Member Posts: 10,320 Group: Member Member #713 Joined: March 30, 2010	But Heat's recipe sounds delicious, too, but a lot of work! Not so much. I roast them on the grill outside while I am putting together the stuffing in the kitchen. The real hit, I think, was the avocado dressing.



FuzzyO	Sep 14 2012, 05:33 AM Post #10
Posts: 16,968 Group: Administration Member #710 Joined: March 30, 2010	campy Sep 14 2012, 04:48 AM In order to have nice stuffed peppers the skin has to be soft. That's the reason for roasting them and they should be basted with olive oil. The reason for roasting them is the flavour!



campy	Sep 14 2012, 06:08 AM Post #11
Handyman Extraordinaire Posts: 28,720 Group: no politics Member #204 Joined: February 2, 2006	FuzzyO Sep 14 2012, 05:33 AM campy Sep 14 2012, 04:48 AM In order to have nice stuffed peppers the skin has to be soft. That's the reason for roasting them and they should be basted with olive oil. The reason for roasting them is the flavour! You know Fuzzy O if you ever agreed with me on anything I might have a heart attack. So keep disagreeing. O.K.



FuzzyO	Sep 14 2012, 06:09 AM Post #12
Posts: 16,968 Group: Administration Member #710 Joined: March 30, 2010	Actually there have been times I've agreed. Not so sure that there have been any the other way around though!



heatseeker	Sep 14 2012, 06:09 AM Post #13
Veteran Member Posts: 10,320 Group: Member Member #713 Joined: March 30, 2010	The reason for roasting them is the flavour! True. While in Mexico we roasted some huge red bell peppers over charcoal. The flavour was incredible.



campy	Sep 14 2012, 10:31 AM Post #14
Handyman Extraordinaire Posts: 28,720 Group: no politics Member #204 Joined: February 2, 2006	FuzzyO Sep 14 2012, 06:09 AM Actually there have been times I've agreed. Not so sure that there have been any the other way around though! I never noticed the times you have agreed. Couldn't have been too plentiful. heatseeker Sep 14 2012, 06:09 AM The reason for roasting them is the flavour! True. While in Mexico we roasted some huge red bell peppers over charcoal. The flavour was incredible. Yeah. I agree. Roasting them and preserving them does give it flavour. I buy roasted peppers all the time. But then again you weren't stuffing them were you? Could it be now in your opinion that it's a little bit of both? Just a smidgen of the reason for roasting them is to soften the skins.? Edited by campy, Sep 14 2012, 10:34 AM.



Deleted User	Sep 14 2012, 10:45 AM Post #15
Deleted User	I think when you roast them on a grill, the skins peel off. They do taste wonderful. In the US Sothwest, you can buy roasted peeled peppers everywhere, but I have never seen them here.
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