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Old 01-05-2016, 04:09 PM   #11
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Originally Posted by Whiskadoodle View Post

What I have learned about peppers. Look for ones with 4 feet/ hips as they balance better when cooking as opposed to the 3 footed ones. I also cut them from top to bottom rather than just cut the tops off or cutting around the equator. I think they hold more stuffing, or you can pile it up higher.
Excellent advice. Don't cut the tops off at all. Sometimes you can split the stem for the two halves. It makes for a very pretty presentation. I always prefer red peppers, and fire roast them before stuffing.
Here's a picture of mine, although they're stuffed with meat.
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Old 01-05-2016, 04:17 PM   #12
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Excellent advice. Don't cut the tops off at all. Sometimes you can split the stem for the two halves. It makes for a very pretty presentation. I always prefer red peppers.
Ive actually seen this done with stuffed artichokes.
I was at a wedding, and the first appetizer served was stuffed artichokes. When I saw this written on the table menu, the first thing that went through my mind was ' What a pain in the butt its going to be for them to prep and stuff 200 artichokes'. They then served them, split in 1/2 and stuffed.

Still a pain in the butt , I'm sure, but a lot easier than stuffing an uncut artichoke. Trimming them and cleaning them whole is a real treat.
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Old 01-05-2016, 04:47 PM   #13
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Green peppers are just what it is green. I rarely if ever use green peppers. Any color would be better. I am not a vegetarian, but love stuffed bell peppers. I stuff with rice, that is seasoned with sauteed onions and carrots.
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Old 01-05-2016, 05:35 PM   #14
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I use all four colored peppers to stuff with ground turkey and the turn out to taste great.


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Old 01-05-2016, 05:40 PM   #15
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Try stuffing the long light green Cubanelle peppers.


We have an Italian restaurant that stuffs them with a four cheese filling and bakes them in a screaming hot oven until the peppers sort of collapse, begin to blister, the filling gets gooey and starts to brown. If you do try to stuff these cut off the very tip of the pepper so as you stuff the pepper air will be released from inside the pepper, it will make the job much easier. These are also good stuffed with a standard meatball mix and served with side of marinara sauce.

This recipe sounds similar to the one I mentioned, minus the lemon and baked at a higher temperature.

Stuffed Cubanelle Peppers | The FruitGuys
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Old 01-05-2016, 05:47 PM   #16
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Mmmm.

This thread is putting thoughts of chiles rellanos in my brain, even though they're made with green poblanos, not bell peppers.
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Old 01-05-2016, 06:04 PM   #17
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Mmmm.

This thread is putting thoughts of chiles rellanos in my brain, even though they're made with green poblanos, not bell peppers.
I love those but the thought of battering and frying them puts me off making them myself. Do you have another method?

I just took some frozen stuffed bells out of the freezer and am heating them up in the toaster oven for dinner
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Old 01-05-2016, 06:53 PM   #18
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Stupid question about Stuffed peppers

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I love those but the thought of battering and frying them puts me off making them myself. Do you have another method?



I just took some frozen stuffed bells out of the freezer and am heating them up in the toaster oven for dinner

Today's method was calling the nearest Mexican restaurant for takeout, and sending DH to pick them up!

My poblanos this year were pathetically small. I did blister, peel, and freeze them though.
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Old 01-05-2016, 07:22 PM   #19
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Today's method was calling the nearest Mexican restaurant for takeout, and sending DH to pick them up!

My poblanos this year were pathetically small. I did blister, peel, and freeze them though.
I like that method. I never thought to call our local Mexican restaurant for takeout. Thanks!

I'm going to make sure we get seeds for poblanos this year. We had lots of Fresnos last year.
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Old 01-05-2016, 09:22 PM   #20
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I'm definitely in the camp of anything BUT green bells. I'll use them in really long-cooking recipes, but really prefer colored peppers for anything else. I an just not that fond of them.
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