Stupid question about Stuffed peppers

The friendliest place on the web for anyone that enjoys cooking.
If you have answers, please help by responding to the unanswered posts.

Kayelle

Chef Extraordinaire
Joined
Mar 17, 2010
Messages
14,789
Location
south central coast/California
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.;)
 

taxlady

Chef Extraordinaire
Moderator Emeritus
Joined
Sep 13, 2010
Messages
28,797
Location
near Montreal, Quebec
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.
 
Last edited:

Cheryl J

Chef Extraordinaire
Joined
Jun 4, 2012
Messages
10,080
Location
California
I guess I'm the odd person out here because I LOVE stuffed green bells. :LOL: 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. :yum:
 

larry_stewart

Master Chef
Joined
Dec 25, 2006
Messages
5,210
Location
Long Island, New York
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.
 

CraigC

Master Chef
Joined
Jan 27, 2011
Messages
6,483
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.
 

Roll_Bones

Master Chef
Joined
Oct 19, 2013
Messages
5,547
Location
Southeast US
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.
 

Dawgluver

Chef Extraordinaire
Joined
Apr 12, 2011
Messages
25,032
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.
 
Last edited:

GotGarlic

Chef Extraordinaire
Joined
May 9, 2007
Messages
26,937
Location
Southeastern Virginia
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.

This one sounds pretty good: Chiles Rellenos Recipe : Marcela Valladolid : Food Network

I use her tamale recipe and it works great, although I add corn kernels slightly whizzed in the food processor.

A restaurant near us used to make chiles rellenos with chicken and shrimp in the cheese stuffing, served with mole. Dang, it was good!

I've made this mole recipe before and it's great. Extra can be frozen.

Rick Bayless | Classic Red Mole
 

Cheryl J

Chef Extraordinaire
Joined
Jun 4, 2012
Messages
10,080
Location
California
Great video, Kay. Boy, don't those look good! :yum: I've watched the cooks at my fave little mom and pop Mexican restaurant, they make them just like in the video. I love green chili sauce on them. Red is good too, though. :)
 

Cheryl J

Chef Extraordinaire
Joined
Jun 4, 2012
Messages
10,080
Location
California
I've seen them hold the chilis by the stem, dust with flour, and tap off the excess on the side of the bowl.
 

ernesto panini

Assistant Cook
Joined
Jan 11, 2016
Messages
3
Location
Madrid
I prefer stuffing red ones over bell peppers of other colors. I find red bell pepper sweeter and compliments or enhances the taste of the fillings used.
 
Top Bottom