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Old 03-13-2006, 05:25 PM   #11
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don't forget a hot peppers as well in the stuffed pepper.

How about a chicken, rice, hot pepper, and marinara version of stuff peppers.

Have you had your habanero pepper today????
The hotter the pepper, the better the pepper!!!
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Old 03-13-2006, 07:31 PM   #12
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I make a Mexican Style Stuffed Pepper that's awfully good:
looking for stuffed pepper ideas

One could take that same recipe and replace the meat with cooked rice.

Another thought: How would it be to stuff the peppers with the same mixture you use to make crab cakes?

Also check out Caine's suggestion on that page. you could make that easier by preparing a box of Zatarain's Jambayla mix, adding baby shrimp and a can of diced tomatoes.

For a really beautiful dish, buy a package of mixed sweet peppers...red, golden and green.

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Old 03-13-2006, 07:36 PM   #13
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I make mine like my mother did. A really good sausage (bulk) with onions, a few bread crumbs and seasonings to taste - sometimes a bit of celery, also. I parboil my peppers (cut in half lenghthwise) in salted water, then drain and stuff. I like them leftover cold as well as hot.
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Old 03-13-2006, 08:11 PM   #14
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Licia, I have never sliced them in half to stuff them...always thought I had to leave them whole. But I can see that method having certain advantages...more area available for toppings, for one.
I think I will try it that way next time.

Another vegetarian thought came to me...how about a barley and mushroom type filling? That could be spiced up in all sorts of ways.
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Old 03-13-2006, 08:26 PM   #15
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Yum,Yum Iron Chef... That looks wonderful. I am not a bell peppper lover but, this dish has changed my heart.
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Old 03-13-2006, 08:45 PM   #16
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I would buy a few different colors of peppers, and some large tomatoes. Both look pretty when stuffed and the colors are alternated.

Fillings for the Peppers:


Couscous, roasted garlic, raisins & nuts (Try one of the flavored couscous like Near East)

Mac ' n cheese (using very small elbow macaroni or pasta)

Sausage & Spanish rice (add some diced peppers & onions to the mix)

For the stuffed tomatoes, you can use this filling to stuff the peppers if you like.


6 tbl butter or margarine
2 shallots, minced
1 1/2 c uncooked tubetti or other small pasta
1 can (about 14 oz) chicken broth
8 lg firm tomatoes
about 1/2 c chopped fresh basil leaves
3 c (12 oz) shredded fontina cheese (or your favorite cheese, i.e.
crumbled feta, etc)

Melt butter in saucepan, add shallots & saute till tender, about 2 mins. Stir in pasta; cook till lightly browned about 3 mins. Add broth, 1 1/4 cs water & 1/2 tsp salt. Bring to boil; simmer uncovered 15 mins or till liquid is absorbed.

Preheat oven to 350. Remove & discard seeds & center pulp from tomatoes. Lightly sprinkle inside of each w salt, pepper & half of basil. Stir cheese into pasta mixture; spoon into tomatoes, dividing evenly.

Place tomatoes in shallow baking dish; pour 1/2 c water in bottom, cover & bake 20 mins. Remove cover; bake 10 mins more or until hot & bubbly. Sprinkle top edge of tomatoes w remaining basil.

Here are some other suggestions:


Spicy Stuffed Peppers
Use the long pointed Spanish peppers or ordinary red bell peppers.

2 red peppers
1 to 2 tbsp oil
2 tbsp pine nuts
2 spring onions, chopped
1 clove garlic, finely diced
1/3 cup rice
1 large or 2 small chilis, diced
1 cup vegetable stock
1/3 cup cherry tomatoes, chopped
Small bunch fresh coriander, chopped
4.5 ounces blue cheese
Salt and black pepper
1 ripe avocado and 4 tbsp sour cream

Make filling by heating oil in a pan and sauting onions, garlic and pine nuts for 5 minutes until nuts just start to brown.

Stir in rice and cook for a further 2 to 3 minutes stirring all the while. Stir in the stock and chilis and cook over a low heat until rice is cooked through, stirring frequently.

Meanwhile, preheat oven to 350 F. When rice is just cooked, stir in tomatoes, herbs and 3.5 oz of the cheese. Season to taste.

Slice peppers in half lengthwise, keeping stalk intact if possible. Discard pits and any inner stalk. Fill each half with the rice and cheese mixture, place on a baking sheet and bake for 15 to 20 minutes. Mix together the remaining cheese and sour cream then chill.

Serve with sliced avocado topped with the sour cream.

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