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Old 01-05-2016, 01:39 PM   #1
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Stupid question about Stuffed peppers

Every time I make stuffed peppers or find a recipe for stuffed peppers, it always calls for green peppers. Is there any reason why i wouldn't stuff a red, yellow, orange ... pepper?

Just curious.

Also, while I've got your attention, I will be making stuffed peppers this week. Although Im a vegetarian, I have access to a chopped meat substitute , and i do eat dairy, so if anyone has any suggestions of how they stuff their peppers , Id be interested. Ill take care of the vegetarian conversions, so all ideas welcome.

Thanks,

Larry

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Old 01-05-2016, 01:56 PM   #2
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Stupid question about Stuffed peppers

No such thing as a stupid question! Any color of pepper can be stuffed. Red, yellow, and orange peppers have more flavor IMHO.

Shredded cabbage or sauerkraut, rice, and a seasoned tomato sauce might be a nice stuffing.
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Old 01-05-2016, 01:57 PM   #3
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You sure can, I stuff red bells all the time. One of my faves is red or orange bells stuffed with quinoa (or brown rice) drained black beans, tomato sauce, onions and spinach. They're delicious! Very similar to this one:

Stuffed Peppers with Quinoa Recipe - Allrecipes.com
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Old 01-05-2016, 02:07 PM   #4
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Agree with Dawg and Cheryl. I prefer the flavor of brightly colored bell peppers, too. They're fully ripe, so they're sweeter.

I stuffed and froze several packages of red bell peppers from last summer's garden. I did some with traditional European flavors and some with Mexican flavors. Rice, black beans and corn seasoned with chile powder, Mexican oregano and cilantro would be good.
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Old 01-05-2016, 02:17 PM   #5
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All of the above is right on!

Green peppers are actually unripe red peppers. And they tend to have (according to my taste buds) a slightly bitterness to them. Go with the colored ones. Have yourself a fiesta of colored peppers. Buy just a couple of each color. The only drawback is that they do tend to cost more than the green ones.

The colored ones look so much prettier in a large frittata for a crowd.
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Old 01-05-2016, 02:20 PM   #6
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I agree with all of the above. It was just one of those things I never really thought about until my wife just asked me, why not use a red pepper. I guess Ive been making them so long, before the colored peppers were readily available ( other than the red ones that have been around forever in the basic markets)
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Old 01-05-2016, 02:44 PM   #7
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Originally Posted by Addie View Post
Green peppers are actually unripe red peppers. And they tend to have (according to my taste buds) a slightly bitterness to them.
Or yellow or orange or purple. They *are* more bitter *because* they're unripe. The sugar in them hasn't developed yet.
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Old 01-05-2016, 02:53 PM   #8
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They are usually cheaper... maybe that's it.

Why not try a stuffing based on your rice/lentil experiment??
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Old 01-05-2016, 03:25 PM   #9
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I like to stuff mine with leftover jambalaya. If you have a vegetarian recipe for jambalaya, go for it!
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Old 01-05-2016, 03:57 PM   #10
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I looked at all Two of my stuffed pepper recipes. One basically said see what's in the frig. Put it in. Why I kept such a miniscule recipe is beyond logic, it must have some hidden importance somewhere !?!

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.

My favorite way to make peppers ( no recipe) is Tex-Mex/ SW flavors. Any combo of chilies, jalapenos, cumin, oregano, chopped tomatoes, corn, zukes, black olives, salsa; add to a (burger)- rice or pinto beans mix. The reason I like this way , is because you can use leftover stuffing for tacos or burritos the next day or use taco mix to stuff the peppers. I also do the same with stuffed zucchinis. Top with a little cheese. Versatile.

I have only used green/ red bells at home. When growing garden peppers, it is like earning a prize if the growing season lasts late enough for red peppers to develop.
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Old 01-05-2016, 04:09 PM   #11
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Quote:
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

Quote:
Originally Posted by GotGarlic View Post
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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