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Old 09-09-2017, 03:32 PM   #21
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I make these quite often.


Orzo-Stuffed Peppers

1 (28-oz) can whole tomatoes ( also good with Italian seasoned tomatoes)
1 tablespoon dried oregano
1/2 cup grated Parmesan cheese Fresh parmesan is best
1/4 cup extra-virgin olive oil
3 garlic cloves, minced
1 teaspoon salt
1/2 teaspoon black pepper
4 cups chicken broth (or vegetable broth )
1 cup orzo Pasta
6 bell peppers (red or yellow or green or a mixture)
2 cups choped fresh spinach
NOTE: I also do these with meat, Ground beef, Italian Sauage, ground turkey, About 1 to 1 1/2 lb. ground meat.
If adding meat cook the meat first.
Preheat oven to 400 degrees.
Pour the tomatoes and their juices into a large bowl and break them into pieces using kitchen shears or your fingers.
Add the oregano, cheese, olive oil, garlic, salt and pepper. Stir to combine.
Meanwhile, bring the chicken broth to a boil in a medium saucepan over high heat.
Add the orzo and cook for 3 minutes only. The orzo will be only partially cooked.
Drain the orzo through a strainer,saving the chicken broth.
Add the orzo to the tomato mixture and stir to combine. Transfer the warm broth to a 3-quart baking dish.
Slice the tops off the peppers and remove all the inner ribs and seeds.
If peppers won't stand on their own, Cut a very thin slice from the base to help the peppers stand up.
Spoon the orzo mixture into the peppers.
Place the peppers in the baking dish with the warm chicken broth.
Cover the dish with lid or foil and bake for 45 minutes.
Remove the foil or lid , sprinkle each pepper with more cheese, and continue baking until the cheese is golden, about 15 minutes.
Remove from oven and carefully transfer the stuffed peppers to serving plates. Garnish with fresh chopped basil, if desired.
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Old 09-09-2017, 03:55 PM   #22
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Those sound good, letscook! I've thought of using Italian sausage, but always forget when I finally get around to making them.

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Originally Posted by skilletlicker View Post
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.
I've considered that. However, I'm cheaper than I am old, so I usually make stuffed peppers when a small grocery store by us has "suntan peppers" on sale for about 60 cents a pound!
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Old 09-09-2017, 05:06 PM   #23
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Originally Posted by Cooking Goddess View Post
Those sound good, letscook! I've thought of using Italian sausage, but always forget when I finally get around to making them.


I've considered that. However, I'm cheaper than I am old, so I usually make stuffed peppers when a small grocery store by us has "suntan peppers" on sale for about 60 cents a pound!
Very interesting. Never heard of suntan peppers. $.60/lb makes them about 25¢ apiece. All Krogers bell peppers are sold by the each and lowest they go is about 79¢ each, red and yellow $1.79.

Kroger sells jalapeno peppers for 79¢ lb. and poblanos for $2.79 lb. More than nine times out of 10 the cashiers ring up poblanos as jalapenos. In fact they ring up serranos, habaneros, anaheims, and fresnos as jalapenos also. I corrected them for a year or so and all it did was get them mad at me. So for several years now, I've paid 79¢ lb for poblanos almost all the time.

And maybe fresh chorizo?
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Old 09-11-2017, 06:51 PM   #24
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Good topic, you guys and gals gave me more ideas to work with. I've only done them a few times in the past and will try some new styles in the future.

Thanks,
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Old 09-11-2017, 08:31 PM   #25
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Good topic, you guys and gals gave me more ideas to work with. I've only done them a few times in the past and will try some new styles in the future.

Thanks,
I recently saw a tip about making whole stuffed peppers. If you remove just the top and seeds, etc. they will stand up throughout the cooking process if you put them in your bunt or angel food cake pan. And they will cook faster. It has been quite a while since I have made them, but I think I will use this method. I usually just cut them in half, length wise.
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Old 09-11-2017, 09:16 PM   #26
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Originally Posted by Addie View Post
I recently saw a tip about making whole stuffed peppers. If you remove just the top and seeds, etc. they will stand up throughout the cooking process if you put them in your bunt or angel food cake pan. And they will cook faster. It has been quite a while since I have made them, but I think I will use this method. I usually just cut them in half, length wise.
When I make stuffed Peppers ( Or tomatoes) I usually make them in the individual sized onion soup crocks (One per crock). Keeps them standing throughout the cooking process. Also makes it easier to eat out of ( at least for me). Gives me a lateral surface to push my 'Spoon" against.
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Old 09-12-2017, 07:14 AM   #27
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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.


Food porn!
Aghlghlgjghglll.

Wow, that's the way I like stuffed peppers. My Slovakian MIL, other Polish inlaws, and my wife make and so many other kinds, but that's the ticket.
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