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Old 03-30-2013, 12:09 PM   #11
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Jasmine rice, stir-fry type veggies and the ground turkey with an asian seasoning. Use Hoisin sauce as a topping.

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Old 03-30-2013, 12:16 PM   #12
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The most important thing I do for my stuffed peppers is to skin them before stuffing.
I'm sure you know the drill.......blister the skin till black over a flame, pop into a plastic bag so they steam enough to peel the skin off. Uck, I really hate skin on my stuffed peppers.

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Old 03-30-2013, 12:19 PM   #13
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Mine are pretty standard with meat, rice and tomatoes. The one thing I do differently though, is slice them length wise, not just cut the top off. I get two peppers out of one which saves money and there is less wasted pepper since DH likes peppers but not as much as me :)

PF, yours sound delicious!
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Old 03-30-2013, 12:39 PM   #14
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I have stuffed them a mix of homemade Italian sausage - ground beef - ground chicken. I have also stuffed them with the same filling I make for grape leaves.
I've got OCD--Obsessive Chicken Disorder!
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Old 03-30-2013, 02:07 PM   #15
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thanks very much, everyone.

lots of great ideas and flavours to mull over.
in nomine patri, et fili, et spiritus sancti.
beidh ar la linn.
wisdom is often in short supply within ones' ego.
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Old 03-30-2013, 02:11 PM   #16
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Originally Posted by jabbur View Post
I don't! DH hates green peppers so it would not benefit me to try to make them even though I myself love them! I can occasionally get him to eat some if I chop them fine and add them to a dip or chili or something like that but if he can identify them as green peppers he'll refuse to eat them!
Have you tried them with red or yellow peppers? I like those much better than the green ones.
The trouble with eating Italian food is that five or six days later you're hungry again. ~ George Miller
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Old 03-30-2013, 02:12 PM   #17
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I have on my to-make list Greek-style stuffed peppers. Here's the recipe: http://www.foodnetwork.com/recipes/e...ipe/index.html
The trouble with eating Italian food is that five or six days later you're hungry again. ~ George Miller
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Old 06-11-2013, 05:40 AM   #18
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Originally Posted by buckytom View Post
i was thinking of making stuffed peppers today and just thought i'd ask everyone how they make theirs. is there anything special that you do? any special techniques?

i have some nice orange, red, and green bell peppers to use up, as well as a pound and a third of ground turkey.

i was just going to go the usual route with rice, garlic, onions, and tomatoes, but i'm looking for inspiration.

Ingredients: (Quantities depend on how many you are serving.) Bell peppers, lean ground chicken or turkey or pork, chopped scallions (they cook quicker than large onions), garlic, herbs to your taste, Quinoa, low sodium chicken or other light stock, kale or spinach or other similar leafy green veg roughly chopped, panko or other dry bread crumbs, parmesan cheese, salt and pepper.

Cook the quinoa in chicken stock per the instructions on the packet.

Meanwhile saute the meat, onions, garlic, herbs to brown the meat in a skillet. Add the cooked quinoa mix well to allow the quinoa to absorb the meaty flavours. Add the coarsely chopped green veg and stir well. Cook until the veg wilts.

Pack the mixture into the peppers and top with mixed panko and parmesan. Place on a shallow baking sheet (do I mean a sheet pan?) and bake in the oven until bubbling and brown on top (long enough to make sure the meat is cooked properly).

You can adapt this to our own taste - for example a little chilli in the meat filling or a touch of sumac, nutmeg or what you will. We like them as is but if you like a sauce a good quality bottled tomato pasta sauce would go well or anyother sauce that appeals to you.

I hope I've got the terminology correct for equipment, ingredients and techniques - "two nations divided by a common language" as George Bernard Shaw may or may not have said

Quinoa has an nutty flavour and texture and I think it's a bit more interesting in stuffed veg than rice. I have no idea where ths recipe originated. A friend passed it on to me but where she got it goodness only knows.

Bon Appetit!
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Old 06-11-2013, 06:34 AM   #19
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Try mixing mashed potatoes and corn with the precooked defatted meat. Mix in an egg and a little dry gravy mix, and some ketchup for seasoning.Put some water over stuffed peppers in pan. Use cover or foil on top of pan. peppers will steam. Cook Peppers til done. Take off top and let rest five minutes before serving, Should have nice sauce mixtue in pan. Sombody called this ''Shepards Pie stuffed peppers'' [ Also could use corned or roast beef hash onions egg ketchup ect. for a stuffing ].Hope this might help.
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Old 06-11-2013, 08:20 AM   #20
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One time when I had all the ingredients together, I discovered I had no starch. Out of rice? How could that happen? A staple in my kitchen. So I took a packet of Ramen noodles, crushed them, cooked al dente in chicken stock and used them. A big hit with the kids.

BTW I love the looks of a rainbow or confetti look of different colored peppers made all together. Gives the meal eye appeal.

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