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Old 05-03-2016, 04:58 AM   #11
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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.

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Old 05-03-2016, 06:02 AM   #12
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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.

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Old 05-03-2016, 08:29 AM   #13
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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.
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Old 05-03-2016, 08:30 AM   #14
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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.

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I use cooked rice too. (long grain such as Basmati)
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Old 05-03-2016, 05:48 PM   #15
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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.

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Old 05-03-2016, 07:08 PM   #16
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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.
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Old 05-03-2016, 07:35 PM   #17
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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..

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pepper, peppers, rice, stuffing

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