"Discover Cooking, Discuss Life."

Go Back   Discuss Cooking - Cooking Forums > Recipes & Ingredients > Beef, Pork, Lamb & Venison > Beef
Reply
 
Thread Tools Display Modes
 
Old 06-24-2014, 03:57 AM   #1
Senior Cook
 
Join Date: Jan 2012
Location: Boracay, Philippines
Posts: 121
Making a better stuffed pepper

First time making stuffed bell peppers and although they were OK
they just didn't have the yum taste.

Cut off the tops and cleaned the insides. Par boiled them for 4 minutes.

Cut up the meat from the tops and with onion and garlic simmered them
in a little butter.
Added ground beef until browned. Added tomato sauce, salt, pepper and basil leaves and white rice until well mixed.
Stuffed the peppers and put them in a glass baking dish with a little water and cooked at 350* for 25 minutes.
Sadly I didn't have any cheese or Worcestershire sauce.

Love some suggestions so next time I have what I need ready.
Thanks

__________________

__________________
BoracayB is offline   Reply With Quote
Old 06-24-2014, 04:25 AM   #2
Head Chef
 
creative's Avatar
 
Join Date: Jun 2014
Location: UK
Posts: 1,614
Maybe the parboiling dilutes their flavour. I just oil mine since I don't like them to be too soft. Perhaps some more seasoning in the filling would be a good idea, e.g. tabasco or paprika, mixed herbs or thyme. If the white rice is cooked, you could have used beef stock rather than water.
__________________

__________________
"All you need is love. But a little chocolate now and then doesn't hurt" (Charles M. Shulz)
creative is offline   Reply With Quote
Old 06-24-2014, 05:12 AM   #3
Sous Chef
 
menumaker's Avatar
 
Join Date: Aug 2012
Location: South West France
Posts: 588
Try cutting them in half lengthways and discard pith and seeds, I cut through the stalk and leave it on because it looks nice. Fill with skinned tomato halves, ( I remove those seeds as well or use tinned plum ones) finely chopped garlic, S&P and 1 snipped anchovy fillet per half. Drizzle with olive oil and cook @ 200c in the oven until just blackening at the edges. Wonderful served luke-warm so can be made earlier and flavors allowed to mingle
__________________
Celtic cook

Life is like good wine.......best taken with friends x
menumaker is offline   Reply With Quote
Old 06-24-2014, 05:52 AM   #4
Head Chef
 
creative's Avatar
 
Join Date: Jun 2014
Location: UK
Posts: 1,614
Thumbs up

Quote:
Originally Posted by menumaker View Post
Try cutting them in half lengthways and discard pith and seeds, I cut through the stalk and leave it on because it looks nice. Fill with skinned tomato halves, ( I remove those seeds as well or use tinned plum ones) finely chopped garlic, S&P and 1 snipped anchovy fillet per half. Drizzle with olive oil and cook @ 200c in the oven until just blackening at the edges. Wonderful served luke-warm so can be made earlier and flavors allowed to mingle
Yes I can vouch for the tastiness of this. It's an Italian recipe and is always full of flavour. Even without the anchovy it is still very good, e.g. as a side dish.
__________________
"All you need is love. But a little chocolate now and then doesn't hurt" (Charles M. Shulz)
creative is offline   Reply With Quote
Old 06-24-2014, 07:15 AM   #5
Executive Chef
 
CraigC's Avatar
 
Join Date: Jan 2011
Posts: 4,794
I like to go a little SW or Mexican with stuffed peppers, chile rellenos. Pablanos are generally mild and they can be stuffed with a variety of fillings.
__________________
Emeralds are real Gems! C. caninus & C. Batesii.
CraigC is offline   Reply With Quote
Old 06-24-2014, 08:38 AM   #6
Executive Chef
 
Mad Cook's Avatar
 
Join Date: Jun 2013
Location: North West England
Posts: 4,165
Quote:
Originally Posted by BoracayB View Post
First time making stuffed bell peppers and although they were OK
they just didn't have the yum taste.

Cut off the tops and cleaned the insides. Par boiled them for 4 minutes.

Cut up the meat from the tops and with onion and garlic simmered them
in a little butter.
Added ground beef until browned. Added tomato sauce, salt, pepper and basil leaves and white rice until well mixed.
Stuffed the peppers and put them in a glass baking dish with a little water and cooked at 350* for 25 minutes.
Sadly I didn't have any cheese or Worcestershire sauce.

Love some suggestions so next time I have what I need ready.
Thanks
Gosh, I'd forgotten how long it was since I made stuffed peppers.

I make them much as you do but instead of water in the baking dish I use some of the home-made tomato sauce that I use in the filling. It gives you a sauce to moisten the peppers when you eat them. I don't parboil the peppers before filling as I find the final cooking is enough as I like my veg to have a little bit of bite but if you prefer to parboil did you salt the water? As for the sauce - a little wine if you have any to hand? And Worcestershire sauce is good (it helps in most things and is a culinary investment and cheap too because a bottle last for ages and doesn't go off - at least our Lea & Perrins doesn't). A pinch of chili powder if you like it? Or a scraping of nutmeg? Grated carrot? Celery? I'm thinking of all the things I put in my ragu for pasta sauce.

Menumaker's tip about an anchovy fillet or two is a good idea. It disappears into the meat filling and you won't taste fish but it adds to the overall flavour.(Worcestershire sauce contains anchovies unless you buy the vegetarian friendly one).
__________________
Don’t look for the light at the end of the tunnel. Stomp along and switch the bl**dy thing on yourself.
Mad Cook is offline   Reply With Quote
Old 06-24-2014, 11:11 AM   #7
Executive Chef
 
Roll_Bones's Avatar
 
Join Date: Oct 2013
Location: Southeast US
Posts: 2,843
I like to blacken the skin and peel the peppers. I also like to use red bell instead of green.
I use the same mix as my meatballs. Chopped bell pepper, onion, garlic, Parmesan or Pecorrino, S&P, flat parsley and assorted dashes of Worcestershire, hot sauce, ketchup and some milk or half and half.
I throw the kitchen sink at the ingredients as i want a full flavor meat stuffing.

I also pour some marinara over the top before roasting and a sprinkle of grated cheese when I pull them out. No water in the baking dish. Just a bit of olive oil to prevent sticking.
__________________
Roll_Bones is offline   Reply With Quote
Old 06-24-2014, 02:45 PM   #8
Head Chef
 
GLC's Avatar
 
Join Date: Oct 2011
Location: Near Austin, Texas
Posts: 1,216
Quote:
Originally Posted by Mad Cook View Post
Menumaker's tip about an anchovy fillet or two is a good idea. It disappears into the meat filling and you won't taste fish but it adds to the overall flavour.(Worcestershire sauce contains anchovies unless you buy the vegetarian friendly one).
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.)
__________________
"Kitchen duty is awarded only to those of manifest excellence..." - The Master, Dogen
GLC is offline   Reply With Quote
Old 06-24-2014, 03:07 PM   #9
Master Chef
 
FrankZ's Avatar
Site Administrator
 
Join Date: Nov 2009
Location: Chesapeake Bay
Posts: 9,633
Making a great stuffed bell pepper is easy.

Just hint to Kathleen it is time we had them again. They appear and are great.
__________________
"First you start with a pound of bologna..."
-My Grandmother on how to make ham salad.
FrankZ is offline   Reply With Quote
Old 06-24-2014, 04:00 PM   #10
Executive Chef
 
Sir_Loin_of_Beef's Avatar
 
Join Date: Apr 2011
Location: Sir Francis Drake Hotel
Posts: 4,887
I parboil the peppers to make them tender, then stuff them with leftover jambalaya.
__________________

__________________
Life is much more manageable when thought of as a scavenger hunt as opposed to a surprise party - Jimmy Buffett
Sir_Loin_of_Beef is offline   Reply With Quote
Reply

Tags
pepper

Thread Tools
Display Modes

Posting Rules
You may not post new threads
You may not post replies
You may not post attachments
You may not edit your posts

BB code is On
Smilies are On
[IMG] code is On
HTML code is Off
Trackbacks are Off
Pingbacks are Off
Refbacks are Off



» Discuss Cooking on Facebook

Our Communities

Our communities encompass many different hobbies and interests, but each one is built on friendly, intelligent membership.

» More about our Communities

Automotive Communities

Our Automotive communities encompass many different makes and models. From U.S. domestics to European Saloons.

» More about our Automotive Communities

Marine Communities

Our Marine websites focus on Cruising and Sailing Vessels, including forums and the largest cruising Wiki project on the web today.

» More about our Marine Communities


Copyright 2002- Social Knowledge, LLC All Rights Reserved.

All times are GMT -5. The time now is 09:40 PM.


Powered by vBulletin® Version 3.8.8 Beta 4
Copyright ©2000 - 2016, Jelsoft Enterprises Ltd.