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Old 06-24-2014, 04:06 PM   #11
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Originally Posted by Sir_Loin_of_Beef View Post
I parboil the peppers to make them tender, then stuff them with leftover jambalaya.
We've made stuffed collard rolls with dirty rice with spicy creole sauce. That should also work for stuffed bell peppers, just like jambalaya. Good idea you got there!
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Old 06-24-2014, 04:08 PM   #12
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Originally Posted by Sir_Loin_of_Beef View Post
I parboil the peppers to make them tender, then stuff them with leftover jambalaya.

Makes sense if you're using cooked leftovers. If you're starting with raw meat and rice, for example, there is no need to pre-cook the pepper.
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Old 06-24-2014, 04:16 PM   #13
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Originally Posted by FrankZ View Post
Making a great stuffed bell pepper is easy.

Just hint to Kathleen it is time we had them again. They appear and are great.
Will that work for me?
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Old 06-24-2014, 04:57 PM   #14
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Will that work for me?

You could try...
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Old 06-24-2014, 05:13 PM   #15
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I don't parboil the peppers. Usually I stuff them with mix of either cooked ground beef or sausage, rice, onion, garlic, a little tomato sauce or marinara, and usually some chili powder or cumin.

I really want to try this one! I've had it in my to-try list for a while, but forgot about it until now.

Mexican Quinoa Stuffed Bell Peppers Recipe - Food.com
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Old 06-24-2014, 05:15 PM   #16
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Originally Posted by Andy M. View Post
Makes sense if you're using cooked leftovers. If you're starting with raw meat and rice, for example, there is no need to pre-cook the pepper.
I was having this same discussion with a woman on another board once, and she finally came back with "Well, I am a classically trained chef and I never heard of parboiling stuffed peppers." To which I responded "You must have been out sick that day."
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Old 06-24-2014, 05:18 PM   #17
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Yep. Bow before the virtue of umami, as in Worcestershire, anchovy, soy sauce, MSG, fish sauce. It's easy to overdo, and you have to especially watch the salt when adding umami ingredients, but it can make all the difference. Some cheeses add the same quality. Finely grated parmesan added to meat ins stuffed peppers improves it, as do mushrooms. Both are effective but less critical umami sources.

(Fish sauce is the most surprising ingredient for most people. The Roman's knew what they were doing with their garum.)
Fish sauce is one of my most coveted ingredients.
I've been on the fish sauce bandwagon for years.
When used right, it elevates dishes so much.
The secret is to cook the fish sauce for about a minute or two directly in the pan before adding other liquids.

MSG is another one I've been using the past few years. Stuff works wonders, especially in braised dishes, gravy, bbq rubs, beans, and lentils.
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Old 06-25-2014, 11:37 AM   #18
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Fish sauce is one of my most coveted ingredients.
I've been on the fish sauce bandwagon for years.
When used right, it elevates dishes so much.
The secret is to cook the fish sauce for about a minute or two directly in the pan before adding other liquids.

MSG is another one I've been using the past few years. Stuff works wonders, especially in braised dishes, gravy, bbq rubs, beans, and lentils.
I could use some training in this regard as i have never used fish sauce or MSG.
I like the taste of anchovy, but the slightest hint of it for my wife would ruin the meal for her.
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Old 06-25-2014, 04:32 PM   #19
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I made them the other night. I do not par boil them. the filling was my meatloaf recipe, top with cheese cover and bake in a 400 degree oven for 20-25 mins. I topped them with an over easy egg. Delicious.
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Old 06-25-2014, 05:18 PM   #20
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I could use some training in this regard as i have never used fish sauce or MSG.
I like the taste of anchovy, but the slightest hint of it for my wife would ruin the meal for her.
You have never used "Accent" tenderizer/flavor enhancer? I believe the first ingredient is MSG.
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