"Discover Cooking, Discuss Life."

Go Back   Discuss Cooking - Cooking Forums > General Cooking Information > General Cooking
Thread Tools Display Modes
Old 03-13-2006, 04:25 PM   #11
Executive Chef
Join Date: Nov 2004
Posts: 3,465
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!!!
kleenex is offline   Reply With Quote
Old 03-13-2006, 06:31 PM   #12
Master Chef
Constance's Avatar
Join Date: Oct 2004
Location: Southern Illiniois
Posts: 8,175
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.

We get by with a little help from our friends
Constance is offline   Reply With Quote
Old 03-13-2006, 06:36 PM   #13
Executive Chef
Join Date: Nov 2004
Location: USA,Florida
Posts: 3,834
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.
Be an organ donor; give your heart to Jesus.
Exercise daily; walk with the Lord.
licia is offline   Reply With Quote
Old 03-13-2006, 07:11 PM   #14
Master Chef
Constance's Avatar
Join Date: Oct 2004
Location: Southern Illiniois
Posts: 8,175
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.
We get by with a little help from our friends
Constance is offline   Reply With Quote
Old 03-13-2006, 07:26 PM   #15
Senior Cook
Join Date: Feb 2006
Location: Houston, Texas
Posts: 106
Send a message via Yahoo to Quizzie
Yum,Yum Iron Chef... That looks wonderful. I am not a bell peppper lover but, this dish has changed my heart.
Quizzie is offline   Reply With Quote
Old 03-13-2006, 07:45 PM   #16
Executive Chef
Join Date: Oct 2004
Posts: 4,357
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.

mish is offline   Reply With Quote

Thread Tools
Display Modes

Posting Rules
You may not post new threads
You may not post replies
You may not post attachments
You may not edit your posts

BB code is On
Smilies are On
[IMG] code is On
HTML code is Off
Trackbacks are Off
Pingbacks are Off
Refbacks are Off

» Discuss Cooking on Facebook

Our Communities

Our communities encompass many different hobbies and interests, but each one is built on friendly, intelligent membership.

» More about our Communities

Automotive Communities

Our Automotive communities encompass many different makes and models. From U.S. domestics to European Saloons.

» More about our Automotive Communities

Marine Communities

Our Marine websites focus on Cruising and Sailing Vessels, including forums and the largest cruising Wiki project on the web today.

» More about our Marine Communities

Copyright 2002-2015 Social Knowledge, LLC All Rights Reserved.

All times are GMT -5. The time now is 05:34 AM.

Powered by vBulletin® Version 3.8.8 Beta 4
Copyright ©2000 - 2016, Jelsoft Enterprises Ltd.