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Old 09-25-2014, 08:38 AM   #31
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Two kinds of pot stickers, pork and shrimp. Had filling leftover from last time that's been in the freezer. Got tired of rolling out dough. Made a visit to the Asian Market in the meantime, saw a package of gyoza wrappers so bought them and used them last night. I'll never make dough again. SOOO much easier using the premade wrappers.
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Old 09-25-2014, 08:54 AM   #32
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Quote:
Originally Posted by CWS4322 View Post
I find blanching them first works well.
Same here. Kind of. Whenever I make stuffed peppers I steam them for about 7-10 minutes first so they are part way cooked before stuffing them.
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Old 09-25-2014, 09:12 AM   #33
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I'm too lazy to blanch or blister my peppers.

I cut the raw peppers in half lengthwise, remove the seeds, stuff them with a sloppy meatloaf/meatball mix and put them into a casserole with a tight fitting lid. Before I put them into the oven I drizzle a couple of tablespoons of water and a tablespoon of apple cider vinegar into the bottom of the casserole dish to create some steam. I bake them at 375 with the lid on for 35 to 45 minutes, remove the lid and let them bake another 10-15 minutes, to brown the tops. Sometimes I top them with cheese during that last few minutes in the oven.

The cold stuffed peppers are great sliced thin and used for sort of a meatloaf sandwich!
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Old 09-25-2014, 12:47 PM   #34
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Quote:
Originally Posted by CWS4322 View Post
I find blanching them first works well.
Quote:
Originally Posted by Steve Kroll View Post
Same here. Kind of. Whenever I make stuffed peppers I steam them for about 7-10 minutes first so they are part way cooked before stuffing them.
Quote:
Originally Posted by Aunt Bea View Post
I'm too lazy to blanch or blister my peppers.

I cut the raw peppers in half lengthwise, remove the seeds, stuff them with a sloppy meatloaf/meatball mix and put them into a casserole with a tight fitting lid. Before I put them into the oven I drizzle a couple of tablespoons of water and a tablespoon of apple cider vinegar into the bottom of the casserole dish to create some steam. I bake them at 375 with the lid on for 35 to 45 minutes, remove the lid and let them bake another 10-15 minutes, to brown the tops. Sometimes I top them with cheese during that last few minutes in the oven.

The cold stuffed peppers are great sliced thin and used for sort of a meatloaf sandwich!
Thanks to all, but I think the pepper flavor ends up in the water that way.
I normally blister the whole peppers on the gas burner of my stove and then put them in a plastic bag for a few minutes. The black skin comes off with the help of a paper towel. Then I cut them in half length wise keeping the stem intact, trim the inside and stuff. I don't like the pepper skin anyway and they're softened just enough for baking with the filling.
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