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Old 01-07-2016, 09:27 PM   #41
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Originally Posted by taxlady View Post
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.
I felt the same as you Taxi, and I quit making them. I think it was here that turned me on to the red ones sometime ago, and I need to make more soon.
I bet you'll be happy you did.
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Old 01-07-2016, 10:11 PM   #42
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I felt the same as you Taxi, and I quit making them. I think it was here that turned me on to the red ones sometime ago, and I need to make more soon.
I bet you'll be happy you did.
Definitely going to try it, probably with red, yellow, and orange, even the purple/brown ones, if I find them at the health food store. That way we will know if some colours are better tasting than others.
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Old 01-07-2016, 10:20 PM   #43
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I used to use The New York Times Natural Foods Cook Book a lot. I still use it on occasion. I found a link to it in various formats. Here it is in PDF format. https://ia801406.us.archive.org/33/i...k031099mbp.pdf

The stuffed peppers are on page 92 and 93.
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Old 01-07-2016, 10:21 PM   #44
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I guess I'm the odd person out here because I LOVE stuffed green bells. Sometimes I'm in the mood for a green one. I just bought a red one today though for making a stuffed pepper in the next couple of days.
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Old 01-07-2016, 10:23 PM   #45
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Prior to posting this thread I had already bought 4 green peppers to stuff. ( that's when my wife asked, why not stuff a red pepper?)

Anyway, they all went. it was kind of a stuff it with whatever i had left in the fridge.

Better the next day, cause the stuffing mixture absorbed more of the pepper flavor.
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Old 01-07-2016, 10:36 PM   #46
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Absolutely nothing wrong with stuffed green peppers!
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Old 01-08-2016, 06:33 AM   #47
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If I use green peppers for stuffing they are pablanos. Rellenos don't have to be battered and fried, just go naked! You could use a vege version of picadillo. The filling used in cabbage rolls would work well. So would dirty rice. Try subbing portobello mushrooms for the beef.
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Old 01-08-2016, 08:08 AM   #48
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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

Thanks, Cheryl! Now when I get around to doing this I have an actually recipe to follow!
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Old 01-08-2016, 11:22 AM   #49
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If I use green peppers for stuffing they are pablanos. Rellenos don't have to be battered and fried, just go naked! You could use a vege version of picadillo. The filling used in cabbage rolls would work well. So would dirty rice. Try subbing portobello mushrooms for the beef.
I have always wanted to learn how to make "Chili's Poblamo's". Like in Mexican restaurants. With the cheese inside, egg battered and covered in red sauce.
I don't know what kind of cheese it is, and I'm not certain what they mean by "egg batter". I know how to make mole sauce, but its been ages.

How long do dried chili's last in the pantry. I was going through it and found two bags of dried chili's. Forget the names/types. One is mild and one is hot. Might be ancho? Not sure. They have been in there for at least two years.
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Old 01-08-2016, 01:19 PM   #50
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Stupid question about Stuffed peppers

I leave the chiles rellenos to the pros, but I think Rick Bayless and others would have some good recipes.

I keep my dried chiles almost forever. I still have some Thai hots I grew 20 years ago that are still potent.
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