"Discover Cooking, Discuss Life."

Go Back   Discuss Cooking - Cooking Forums > General Cooking Information > General Cooking
Click Here to Login
Thread Tools Display Modes
Old 05-03-2016, 04:58 AM   #11
Executive Chef
medtran49's Avatar
Join Date: Feb 2011
Location: Florida
Posts: 3,437
Dirty rice, whether leftover or fresh made, makes a good stuffing too. We've used collards to make "cabbage rolls" with dirty rice with a creole tomato sauce.

medtran49 is offline   Reply With Quote
Old 05-03-2016, 06:02 AM   #12
Wine Guy
Steve Kroll's Avatar
Join Date: Mar 2011
Location: Twin Cities, Minnesota
Posts: 6,266
Since we always had chili with rice in our house, one of my favorite pepper fillings was leftover chili and rice mixed with some cheese.

But yeah, cooked rice works best.

Steve Kroll is offline   Reply With Quote
Old 05-03-2016, 08:29 AM   #13
Head Chef
Join Date: Sep 2004
Location: USA,Florida
Posts: 2,417
Here's my recipe for stuffed grape leaves. It's from The Frugal Gourmet cookbook.
1 16 ounce jar grape leaves in brine
3/4 cup long grain rice
1 pound of ground lamb
1 tsp. salt
1/4 tsp pepper
3/4 tsp. ground cinnamon
3/4 tsp. ground allspice

Rinse and drain grape leaves. Wash the rice and drain.Mix together the the rice, lamb,and seasonings. Blend well.

Place a leaf on a flat surface stem end facing you. Place 3/4 tbsp. (approx) of the mixture in the center of the leaf. roll from the bottom sucking sides in s you roll. Continue until all of the filliong is used .

Place a few of the large unused leaves in the bottom of your pot.Layer the rolled leaves seam sides down very close together in the pot. They should be snug to prevent them floating and opening up.Continue layering until all of the grape leaves are in the pot. Add enough water to ALMOST cover. I place a plate on top of the layers to hold them in place. Cover and simmer for 30 mins.

Mix together the juice of one lemon, 3 cloves of garlic,crushed and 1 tsp. of dried or fresh mint leaves (minced if using fresh). Add water to this mixture to make 1 cup. Pour over the rolled leaves and cook for another 1/2 hour.

These are labor intensive but well worth it. I serve them with plain yogurt for dipping.
I can resist anything, but temptation. Oscar Wilde
lyndalou is offline   Reply With Quote
Old 05-03-2016, 08:30 AM   #14
Executive Chef
Mad Cook's Avatar
Join Date: Jun 2013
Location: North West England
Posts: 4,502
Originally Posted by Addie View Post
In the past I have made stuffed peppers with leftover cooked rice. I always make sure there is some sort of moisture mixed in with the rice. Leftover gravy, diced tomatoes, even cream sauce. As a result I have never had a problem with not having the rice fully cooked. There are many other foods you can place in the pepper such as hamburger, finely diced vegetables, etc. but you do need that moisture to ensure that the rice is edible. The additional foods will also add their own moisture to the pepper.

Welcome to DC. You will get a lot of answers to your dilemma. We love helping new members. This is a forum full of fun and information. So please do stick around.
I use cooked rice too. (long grain such as Basmati)
Don’t look for the light at the end of the tunnel. Stomp along and switch the bl**dy thing on yourself.
Mad Cook is offline   Reply With Quote
Old 05-03-2016, 05:48 PM   #15
Assistant Cook
Join Date: May 2016
Location: Walden, NY
Posts: 2
Thanks for the replies.
Here is the recipe that I use.

3/4 lb ground beef
1 1/4 cup of rice (using whatever is available at home)
1 large onion
1/2 cup of raisins
1/2 breadcrumbs

1 cup of either: chicken stock, or beer, or white wine. I prefer using white wine.

4 bell peppers
4 medium tomatoes and 2 more tomatoes and 2 more tomatoes.

I removed the tops from the peppers and clean the insides. I remove the tops from the tomatoes too. Carefully I remove the insides of the tomatoes and save the juices. I grate the larger pieces from the tomatoes. Also, I grate the two extra tomatoes and I discard the skins.

I place the peppers and the tomatoes in a large pan. I add about 1/2 teaspoon of sugar in the tomatoes. I drizzle some olive oil on the peppers and tomatoes. I prick the bottoms of the peppers and tomatoes with a fork.

I brown the meat and then add the rice and the tomato juices and the one cup of either chicken stock or beer or wine.

I bring this mixture to a boil then I reduce to a low simmer and cook for about 12 minutes. At about 10 minutes I add the raisins.

I bring the pan next to the meat/rice mixture and using a soup spoon I fill the peppers and tomatoes to the top. I sprinkle the breadcrumbs at the top of each mixture. Then I cover them with their matching tops.

Usually I have sliced carrots and potatoes cut into smallish pieces placed in between the peppers and tomatoes. Here I add one cup of water, the juice of two tomatoes, 1/2 olive oil and I also sprinkle salt and pepper. I also drizzle some olive oil on the tops of the vegetables.

I preheat the oven to 250(F) and I place the pan for about 1 hour and 40 minutes. I check the pan after one hour to make sure there is some liquid at the bottom. If it is dry, I add some water.

It is ready when the tops are nicely browned and that happens after 90 minutes.

This is a great recipe, HOWEVER, in Greece they have two recipes. One with ground beef and raw rice and the other just raw rice. I tried the raw rice and it was not eatable.

the.grilling.greek is offline   Reply With Quote
Old 05-03-2016, 07:08 PM   #16
Master Chef
Cheryl J's Avatar
Join Date: Jun 2012
Location: California
Posts: 7,935
Welcome to DC, Evan!

Your recipe sounds good, but rather time consuming. I would leave out the raisins, but that's just me. JMO.

Stuffed peppers is something I make with leftovers - I've used cooked leftover rice, barley, and quinoa. Cooked ground beef, or sausage. I've made them with leftover chili, and leftover black beans or kidney beans. The only constant I look for other than the peppers themselves and some kind of filler, is a little ground meat and a tomato based sauce.

But I live alone, so as long as I've got a nice bell pepper - red, green, orange or yellow, it doesn't matter to me - I stuff it with some leftovers and make a meal for one. I like the peppers tender crisp and the fillings already cooked, so it only takes maybe 20 -30 minutes at 350, cut in half lengthwise.
Grandchildren fill the space in your heart you never knew was empty.
Cheryl J is offline   Reply With Quote
Old 05-03-2016, 07:35 PM   #17
Master Chef
Rocklobster's Avatar
Join Date: Nov 2010
Location: Ottawa Valley, Ontario, Canada
Posts: 5,548
Originally Posted by Sir_Loin_of_Beef View Post
My personal favorite bell pepper stuffing is leftover jambalaya.
I make those and sell them at the deli. They move well..
Rocklobster is offline   Reply With Quote
Old 09-09-2017, 03:51 AM   #18
Senior Cook
Join Date: May 2017
Location: Gerona
Posts: 361
Ms. Mofet: Stuffed Red Bells

Originally Posted by msmofet View Post
Welcome to DC.

When I first started cooking stuffed peppers I used raw rice and raw ground beef to stuff them. I found that if I cooked them till the meat and rice were done they looked like a pillar of filling with a sock that lost it's elastic around the bottom. So I started browning my ground beef with my onions, garlic, the diced pepper tops that I trim off, seasonings etc. till cooked. Then I add my cooked rice, some sort of tomato (either chopped fresh, sauce or my favorite is fresh uncooked (or bottled) salsa. Stuff my peppers and place in baking pan with tomato sauce and bake till peppers are tender firm.

Good Morning,

A friend had given me some extra large red bell peppers and I am going to stuff 2 of them, more than enough for 2 of us ..

Planning to use a dill, lemon scented rice with prawns (shrimp ) for the stuffing ..

Your recipe is wonderful, however, just picked up a few kilos of prawns and wish to use some while fresh .. Greek Style ..

Thanks for you récipe !!

Have a lovely weekend ..
Uncountable artists, have found immense beauty, and amazing cuisine, in this white washed Catalan fishing village, called Cadaqués.
Sagittarius is offline   Reply With Quote
Old 09-09-2017, 02:52 PM   #19
Chef Extraordinaire
Cooking Goddess's Avatar
Join Date: Jul 2009
Location: Body in MA ~ Heart in OH
Posts: 10,620
That sounds like a delicious stuffing, Sagittarius! Too delicious to mask the delicate flavor of the shrimp with that of the flavor of bell pepper.

I've stuffed my peppers recently with Mexican-inspired flavors. I did a seasoned chicken/corn/black beans/rice/tomato stuffing that we really enjoyed. I've also given the ground beef a chili-type flavor before adding beans and rice. Both played quite nicely with the flavor of the pepper.
"Eating ruins your appetite"~Mom

"If you don't use your head, you gotta use your feet."~~~more Mom
Cooking Goddess is offline   Reply With Quote
Old 09-09-2017, 03:26 PM   #20
Head Chef
skilletlicker's Avatar
Join Date: Aug 2005
Location: Memphis, TN
Posts: 1,323
Originally Posted by Cooking Goddess View Post
That sounds like a delicious stuffing, Sagittarius! Too delicious to mask the delicate flavor of the shrimp with that of the flavor of bell pepper.

I've stuffed my peppers recently with Mexican-inspired flavors. I did a seasoned chicken/corn/black beans/rice/tomato stuffing that we really enjoyed. I've also given the ground beef a chili-type flavor before adding beans and rice. Both played quite nicely with the flavor of the pepper.
Have you tried substituting poblanos for bell peppers? I make that switch for most everything but seems particularly applicable to your Mexican-inspired stuffed bell peppers.

"'Eat food, not too much, mostly plants." - Michael Pollan

Old bachelor cook
skilletlicker is offline   Reply With Quote

pepper, peppers, rice, stuffing

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

Copyright 2002- Social Knowledge, LLC All Rights Reserved.

All times are GMT -5. The time now is 07:26 AM.

Powered by vBulletin® Version 3.8.8 Beta 4
Copyright ©2000 - 2018, Jelsoft Enterprises Ltd.