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| Stuffed red peppers; Any ideas? | |
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| Topic Started: Sep 13 2012, 02:48 AM (239 Views) | |
| heatseeker | Sep 13 2012, 02:48 AM Post #1 |
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Veteran Member
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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? |
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| heatseeker | Sep 14 2012, 10:56 AM Post #16 |
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Veteran Member
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We often buy a bushel or two of red peppers about this time of year and roast them. When they are cleaned, skinned, packed flat and frozen, they last a long time and keep their flavour. But I think we have lots still from last year. |
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| FuzzyO | Sep 14 2012, 12:02 PM Post #17 |
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Here you can buy roasted red peppers in a jar, but they are nowhere near as good as the ones you roast yourself. |
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| Olive Oil | Sep 18 2012, 04:06 AM Post #18 |
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Gold Star Member
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While I'm too lacking in energy or just too darn lazy to get fancy with my stuffed peppers, I'm going to try brushing the peppers with olive oil. Sounds like an easy way to add more flavor. Has anyone tried stuffing eggplant halves?. I think this could be quite tasty, perhaps with cheese on top of a meat and rice mixture. . |
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