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Old 01-06-2016, 12:20 AM   #31
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Completely agree with you, Kay. There's a tiny little 5-table mom and pop Mex restaurant here that makes them to order, when they have the fresh ingredients. Usually they do, but it's a bit of a wait. Worth it, though.

I've also been turned away when they didn't have fresh chiles and batter.
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Old 01-06-2016, 01:25 AM   #32
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Who ever said being a vegetarian was a setup for boring eating. Geesh Larry, one simple question and look what you started. Pretty soon the neighborhood will be empty. Everyone is running to their favorite Mexican restaurant.
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Old 01-06-2016, 08:00 AM   #33
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Speaking of the deep fried Chilis rellenos, I got this last time I went to the Mexican restaurant, and I was disappointed because they clearly made them in advance and for them. Maybe they stuffed and froze, then deep-fried just prior to serving, but it definitely tasted freezer burnt. I understand that restaurants have to take certain shortcuts and pre-prep things to make the night go smoothly , but it shouldn't sacrifice the quality and taste of the food.
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Old 01-06-2016, 10:41 AM   #34
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I like to use cooked Jasmine rice/mushrooms/sauteed sweet onion.
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Old 01-06-2016, 11:17 AM   #35
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I actually prefer using red peppers, I also use orzo a lot instead of rice.
my favorite is using a hot Italian sausage, and orzo, chopped tomatoes, onion garlic, S&P chopped parsley little basil.
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Old 01-06-2016, 12:07 PM   #36
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We grow peppers and when we have an abundance of red bells, we make stuffed peppers.
I prefer them to the green pepper and red, yellow, brown or green can be used and interchanged at will.
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Old 01-06-2016, 01:20 PM   #37
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ok, now I want Mexican food.
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Old 01-07-2016, 12:39 PM   #38
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My post got lost in space. When I was still working, I got into the habit of pre-cooking everything. Seed and blanch the peppers, brown the meat, cook the rice, combine the filling and stuff the peppers and refrigerate the casserole. The next day it just needed heated up in the microwave when I got home from work. I still do that now out of habit.

I have seen those bags of little colored peppers and considered making miniature stuffed peppers as appetizers for a party, but haven't tried it yet.
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Old 01-07-2016, 12:50 PM   #39
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Quote:
Originally Posted by CarolPa View Post
My post got lost in space. When I was still working, I got into the habit of pre-cooking everything. Seed and blanch the peppers, brown the meat, cook the rice, combine the filling and stuff the peppers and refrigerate the casserole. The next day it just needed heated up in the microwave when I got home from work. I still do that now out of habit.

I have seen those bags of little colored peppers and considered making miniature stuffed peppers as appetizers for a party, but haven't tried it yet.
Trisha Yearwood made them on her show last year, and I thought they were so cute! I'd love to use the mini peppers for an appy sometime, too. I'd roast them a little first as I usually do.
Mini Stuffed Peppers Recipe : Trisha Yearwood : Food Network
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Old 01-07-2016, 04:24 PM   #40
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Several decades ago I used to make stuffed peppers, until I realized that I really didn't like the green peppers. I haven't made them since then. I love the idea of stuffing ripe bell peppers. I think that will be getting made here soon.
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