Stupid question about Stuffed peppers
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Cheryl J
Chef Extraordinaire
Both stuffed bells and Chiles Rellenos are going on the menu this week! I'll make the stuffed bells, but the Chiles Rellenos will be take out from my fave Mexican restaurant. I'd love to make CR, but it's just not practical to go to the time and trouble to make them for one. Just another reason why I love DC! I'm always inspired.
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Dawgluver
Chef Extraordinaire
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I KNOW! We'll blame Larry.
BTW, ours were delicious, and came with rice and beans. The lady said they'd be ready for pickup in 5 minutes, and they were!
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OP
OP
larry_stewart
Master Chef
Ill gladly take the blame
and now that you brought it up, I really love the Mexican rice and beans. Ive never come anywhere close to duplicating it at home.
Kayelle
Chef Extraordinaire
Don't forget, there's always Chili Relleno casserole for a quick easy fix.
Dawgluver
Chef Extraordinaire
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Ill gladly take the blame
and now that you brought it up, I really love the Mexican rice and beans. Ive never come anywhere close to duplicating it at home.
See what you started, Larry? We do have a tendency to, um, go off-topic at times here!Why not start a new thread about rice and beans? It otherwise might get buried in your fun pepper thread.
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Dawgluver
Chef Extraordinaire
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GotGarlic
Chef Extraordinaire
Me, too!
Cheryl J
Chef Extraordinaire
Oh, yes....chile relleno casserole is my go-to....but sometimes I get a craving for 'real' chiles rellenos....anaheims or poblanos stuffed with cheese, coated with batter and fried, with spicy red sauce and served with rice and beans. YUM.
That's when I count on my fave Mexican restaurant to help me out.
That's when I count on my fave Mexican restaurant to help me out.
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Kayelle
Chef Extraordinaire
I've had bad experiences in "authentic" Mexican restaurants around here with really great Chili Rellenos. IMO, they must be done fresh to order.
Cheryl J
Chef Extraordinaire
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.
I've also been turned away when they didn't have fresh chiles and batter.
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Addie
Chef Extraordinaire
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. 
OP
OP
larry_stewart
Master Chef
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.
letscook
Head Chef
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.
my favorite is using a hot Italian sausage, and orzo, chopped tomatoes, onion garlic, S&P chopped parsley little basil.
Roll_Bones
Master Chef
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.
I prefer them to the green pepper and red, yellow, brown or green can be used and interchanged at will.
CharlieD
Chef Extraordinaire
ok, now I want Mexican food.
CarolPa
Executive Chef
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.
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.
Cheryl J
Chef Extraordinaire
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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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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