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Old 08-17-2009, 08:18 PM   #1
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Steaming Red bell peppers?

What would happen if I steamed my red bell peppers after I hollowed them out like a pumpkin?

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Old 08-17-2009, 08:27 PM   #2
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They're get soft enough to cut with a fork. Of course, you can eat them raw, or cut them up and saute them, or throw them in just about any soup or stew or casserole.

Rather than steaming, I think they're better roasted. You can peel them once they're well done and blackened on the outside it you want (put them in a sealed baggie for about 10 minutes, then peel when cooled a bit).

However, I often just cut them in large pieces, coat with a bit of olive oil, and grill them until well done and a little blackened. No need to peel. Yum!
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Old 08-17-2009, 08:29 PM   #3
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Thanks Scotch, What I'm planing on doing is hollowing out a Bell pepper and filling the hollowed bell peppers with a meat mixture I've been using for my Enchiladas!
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Old 08-17-2009, 08:36 PM   #4
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Sounds good. I'd put them in a casserole and add some spicy tomato sauce of some sort (tomatoes sauce, sauteed onions, garlic, maybe some oregano, S&P) and bake. You can add rice to the meat mixture or serve the stuffed peppers over rice -- or both.
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Old 08-17-2009, 08:47 PM   #5
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Quote:
Originally Posted by Scotch View Post
Sounds good. I'd put them in a casserole and add some spicy tomato sauce of some sort (tomatoes sauce, sauteed onions, garlic, maybe some oregano, S&P) and bake. You can add rice to the meat mixture or serve the stuffed peppers over rice -- or both.
Do I cook the rice first? then add it to the casarol?


Well my meat mixture has this

1.3 tablespoons of Extra Virgin Olive Oil
2.1 Pound Ground Lamb
3.One tube of Chorizo
4.3 Cloves of garlic minced
5.A little Cherry "extract" about a teaspoon
6.1/3 cup of Worcestershire sauce "thicken kind"
7.2/3 cups of white onions Finally chopped

Ok what you do is get your dutch oven set the stove to medium

poor 3 table spoons of eevo into the dutch oven, Let heat up.

Throw in your onions and garlic saute them until white/oblike (sp on the spelling)

Then throw in the ground lamb & chorizo ( sp on chorizo )

Then throw the rest of the ingredients as you see on the list.


That's my Meat Mixture for my stuffed red pepper.
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Old 08-17-2009, 09:05 PM   #6
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you may want to reduce the worcestershire, unless you like it very much!
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Old 08-17-2009, 09:08 PM   #7
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you may want to reduce the worcestershire, unless you like it very much!
I do love it that much Luvs, but I render it down and let it cook off "out" for a long time" It take about 40 minutes to cook my meat mixture!
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Old 08-17-2009, 09:11 PM   #8
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I do love it that much Luvs, but I render it down and let it cook off "out" for a long time" It take about 40 minutes to cook my meat mixture!

i see! i luv that stuff, too, especially on roast beef!
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Old 08-17-2009, 09:32 PM   #9
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Quote:
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Thanks Scotch, What I'm planing on doing is hollowing out a Bell pepper and filling the hollowed bell peppers with a meat mixture I've been using for my Enchiladas!
You can blanch your cleaned peppers in a pot of boiling water and then let them dry upside down on a paper towel, but it isn't really necessary. The pepper will be cooked by the time your filling is bubbling.
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Old 08-17-2009, 10:40 PM   #10
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You can do it either way, BUT if you add raw rice, you need to have enough liquid to cook the rice and should do it in a covered container. If the rice is cooked first, just mix it in.
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