"Discover Cooking, Discuss Life."

Go Back   Discuss Cooking - Cooking Forums > General Cooking Information > General Cooking
Thread Tools Display Modes
Old 06-23-2007, 09:56 AM   #1
Assistant Cook
Join Date: Jun 2007
Posts: 26
Stuffed red peppers?

My husband's ex-step mom used to make these YEARS ago. He was wanting me to make them. Anyone have a recipe to share?


CassieKate is offline   Reply With Quote
Old 06-23-2007, 10:44 AM   #2
Executive Chef
YT2095's Avatar
Join Date: Aug 2006
Location: Just left of Europe and down a bit.
Posts: 3,875
Send a message via MSN to YT2095
you`ll need ground beef or lamb, these work very well with peppers, but Turkey, chicken or pork is good also, there`s no "Rules".
you`ll need to cook this meat 1`st and get rid of any excess fat, cook it with your herbs and spices and onion some chili and so forth as well as your salt.
I let this cool and add some Almost cooked rice (you don`t want it 100% cooked it`ll go soggy).
when cool mix this with your meat and spice mix and then pack into the hollow bell pepper avoid air gaps if you can, use a T spoon.

I like to put a peice of cheese over the hole after, then put them into a glass caserole dish making sure you have enough in there so they don`t fall over (I get 4 in mine).
put the lid on and into the oven on a medium heat for about 45 mins.

that`s it, you`re done :)

So long and Thanks for all the Fish ;)

YT2095 is offline   Reply With Quote
Old 06-23-2007, 11:01 AM   #3
Master Chef
Join Date: Mar 2006
Location: Culpeper, VA
Posts: 5,806
When I make stuffed peppers these days, rather than standing them upright & filling them, I cut them in half lenghwise & stuff them that way. It makes them both easier to stuff & easier to eat.

You can stuff them with virtually anything/everything. In fact, one of my favorite recipes, which unfortunately for me I misplaced & have yet to find again, is an Italian variation where the peppers are stuffed with a tuna mixture.
BreezyCooking is offline   Reply With Quote
Old 06-23-2007, 02:58 PM   #4
Master Chef
Join Date: Sep 2004
Location: Galena, IL
Posts: 7,973
I never used a recipe per se, but use the same stuffing I do for stuffed cabbage. Ground meat, onions, an egg, a couple cloves of garlic, some rice. Lots of sweek paprika, a pinch of hot if you like it. Then into a pot and cover with a container of chicken broth and a can of tomatoes with more paprika. Bring to a simmer, then turn to low and let it go from an hour to all day. Even though there is rice in it, the juices are so good that you may want mashed potatoes, a good loaf of hearty bread, more rice, or noodles to soak them up. If your tastes run that way, you can throw in a can of saurkraut or a smoked sausage (i.e., something like keilbasa), cut up to add flavor to the sauce.

Unfortunately what you put in these dishes depends a lot on what your (what? ex-almost-never-step-mother-in-law)'s ethnic background was. But, in fact, almost any meat loaf or meat ball type recipe will do. You can also make great vegetarian versions usuing rice, couscous, or taboule. These can be eaten cold, as a salad, or cooked.

If it is meat, it may depend on where your husband lived and how old he is. When I was a kid and my mom made them, the only ground meat available was beef.

They can also be baked in the oven or done in a crockpot.

I'm sure we aren't being very helpful, but this is one of those dishes that isn't really a "recipe". It is something we learn from moms, mothers-in-law, and friends. If you still know the woman, invite her over to teach you.
Claire is offline   Reply With Quote
Old 06-25-2007, 08:45 AM   #5
Assistant Cook
Join Date: Jun 2007
Posts: 26
Thanks everyone! I ended up roasting the peppers 1st for 20 min. at 400. I sauteed 1/2 a vidalia onion and 2 cloves of garlic in a little EVOO. Added 1/2lb lean ground sirloin and then 3/4 cup of almost cooked rice. Salt, pepper, italian seasoning and tomato sauce. I stuffed them with the mixture and topped with a little more sauce, mozzarella, fresh parmesan and bread crumbs. They were GREAT! The only thing I would have added was to put a little sauce on the plate with the pepper since hubby likes sauce.
CassieKate is offline   Reply With Quote
Old 07-06-2007, 06:58 AM   #6
Senior Cook
Join Date: Dec 2004
Location: EL Cajon CA.
Posts: 145
May be next time you may try this one.


6 Medium red bell peppers
1 Pound bulk Italian sausage (I like sweet hot Italian sausage)
Cup chopped onion
1 Can (10 1/2 ounces) PROGRESSO lentil soup
1 Cup cooked rice
Cup PROGRESSO Italian style bread crumbs, divided usage
2 Tablespoons PROGRESSO grated parmesan cheese, divided usage
3 Tablespoons butter, melted

1. Preheat oven to 350 f.
2. Fill large saucepan half-full with water; bring to boil. Cut peppers lengthwise; and remove seeds. Place peppers in water. Boils 3 minutes; and drain.
3. In large skillet, brown sausage and onion; drain. Stir in soup, rice, cup bread crumbs and 1-tablespoon parmesan cheese.
4. Fill peppers with sausage mixture; place in large shallow baking dish. Cover with foil.
5. Bake 25 minutes or until thoroughly heated. Remove foil.
In small bowl, combine butter, remaining 1/4- cup bread crumbs and remaining 1- tablespoon parmesan cheese. Sprinkle over peppers. Bake uncovered 5 minutes.
Guts is offline   Reply With Quote
Old 07-06-2007, 12:28 PM   #7
Head Chef
Join Date: Oct 2004
Location: Boston area
Posts: 2,488
I don't know about CassieKate, but I'm definitely going to try yours, Guts!

(lot of sausage and lentil things going on here, these days!)


QSis is offline   Reply With Quote
Old 07-06-2007, 12:57 PM   #8
Master Chef
Join Date: Mar 2006
Location: Culpeper, VA
Posts: 5,806
The June 20th Food Section of The Washington Post had a very interesting stuffed pepper recipe specifically meant for summer's warm temps. I can't wait to try it!!

The stuffing consists of chopped Giardiniera (those Italian pickled vegetable medleys), capers, breadcrumbs, capers, cheeses, & tomatoes. The peppers are stuffed & cooked, but then served at room temp.

Sounds perfect for a summer antipasto spread.

Here's the link to the recipe. Hope it works.

BreezyCooking is offline   Reply With Quote
Old 07-06-2007, 03:58 PM   #9
Master Chef
CharlieD's Avatar
Join Date: Oct 2004
Location: USA,Minnesota
Posts: 8,318
I like plain rice stuffing. With sauteed onion, carots and some sweet peppers finely choped.
You are what you eat.
CharlieD is offline   Reply With Quote
Old 07-06-2007, 06:49 PM   #10
Senior Cook
Join Date: Sep 2006
Location: california
Posts: 167
Are you talking about stuffing red BELL peppers?!

mitmondol 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 10:47 PM.

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