Stuffed Green Peppers-recipes?

Quoted message said:

I am cooking a birthday dinner for a very good friend next weekend.
She has requested stuffed green peppers for her dinner, however I have
never fixed them before. I have found a recipe in one of my Edna
Lewis books, The Gift of Southern Cooking, but I don't know how it is.
Do any of you have any tried and true recipes for this dish? Yes, I
could google and find some, but I want tried and true recipes for this
dinner.

She has also requested asparagus as a side dish: she loves her
veggies. 😉

What else do you think is a good accompaniment to the peppers? Again,
from the tried and true category.. 😉

Dessert will be a decadent chocolate cake from Cocolat, by Alice
Medrich.

Christine

Christine,

Here's an old recipe that I've used for years and years. Usually, I just
serve a nice tossed green salad with them. One adjustment I like to make is
to use red bell peppers instead of the green ones as I prefer the taste. As
far as the topping with cheese I just use what is on hand... cheddar works
fine IMHO, but I do prefer mozzarella cheese if I have it available.

Chris in Pearland, TX

* Exported from MasterCook *

Stuffed Green Peppers

Recipe By :Betty Crocker
Serving Size : 6 Preparation Time :1:30
Categories : Hamburger Main Dish
Rice

Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
6 large green bell peppers
1 pound lean ground beef
2 tablespoons chopped onion
1 teaspoon salt
1/8 teaspoon garlic salt
1 cup cooked rice
15 ounces tomato sauce
3/4 cup mozzarella cheese -- shredded

Cut thin slice from stem end of each pepper. Remove seeds and membranes;
rinse. Cook peppers in enough boiling water to cover 5 minutes; drain.

Cook and stir hamburger and onion in 10-inch skillet until hamburger is
light brown; drain. Stir in salt, garlic salt, rice and 1 cup of the tomato
sauce; heat through.

Stuff each pepper with hamburger mixture; stand upright in ungreased baking
dish, 8 x 8 x 2 inches. Pour remaining sauce over peppers. Cover; cook in
350 degree oven 45 minutes. Uncover; cook 15 minutes longer. Sprinkle with
cheese.

- - - - - - - - - - - - - - - - - - -

Here's another one from the MIL of a friend... I've never personally made
them, but have had them many times and they are good too.

* Exported from MasterCook *

Italian Stuffed Peppers

Recipe By :Sally O'Brien
Serving Size : 6 Preparation Time :1:00
Categories : Ethnic Hamburger
Main Dish

Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
1 1/2 pounds ricotta cheese
1 1/4 pounds ground beef
1 package frozen spinach -- chopped
6 medium bell pepper
1 teaspoon salt
1 teaspoon pepper
1 teaspoon garlic salt
1/4 cup parmesan cheese
1 large egg

Cut peppers in half and clean out insides. Par boil for 5 minutes. Cook and
drain spinach. Mix all ingredients, except peppers, very thoroughly. Stuff
pepper halves and brush tops with oil. Bake uncovered 45 minutes at 325°.

- - - - - - - - - - - - - - - - - - -

Christine Dabney said:

Hiya all,

I am cooking a birthday dinner for a very good friend next weekend.
She has requested stuffed green peppers for her dinner, [snip]

The recipe you have is probably better than mine.

Quoted message said:

She has also requested asparagus as a side dish: she loves her
veggies. 😉

That's a strange combination, it seems to me. I'd make cold asparagus
instead of hot -- slice asparagus in 2" lengths, boil till desired
tenderness (about 3 minutes), dress with a mixture of soy, rice wine
vinegar, minced garlic, and sesame oil.

Quoted message said:

What else do you think is a good accompaniment to the peppers? Again,
from the tried and true category.. 😉

Plain steamed rice is tried and true for stuffed peppers. -aem

Christine Dabney <[email hidden]>
news:[email hidden]:

Quoted message said:

Hiya all,

I am cooking a birthday dinner for a very good friend next weekend.
She has requested stuffed green peppers for her dinner, however I have
never fixed them before. I have found a recipe in one of my Edna
Lewis books, The Gift of Southern Cooking, but I don't know how it is.
Do any of you have any tried and true recipes for this dish? Yes, I
could google and find some, but I want tried and true recipes for this
dinner.

She has also requested asparagus as a side dish: she loves her
veggies. 😉

What else do you think is a good accompaniment to the peppers? Again,
from the tried and true category.. 😉

Dessert will be a decadent chocolate cake from Cocolat, by Alice
Medrich.

Christine

Here is what I do like it or not:

3 enormous green peppers and I'll slice off the top, trim them up and save
all the usable green pepper "stuff". I cut the peppers into boats. I'll
toss the "stuff", all chopped into a skillet, with diced onion, at least 3
large cloves of diced garlic, Kosher salt and some garlic pepper to taste.
I saute' them for about 5 minutes. After this is done I'll add 2 cans of
tomato sauce and 2 cans of diced tomatoes with about 1 1/2 cups of rice
(not the instant rice stuff). Let it simmer on low for maybe 25 minutes and
re-season as needed. Meanwhile I brown about 1 1/2 pounds of ground beef or
Italian sausage and drain. I add some parmesan to the tomato mix about
this time. I mix the ground meat with the tomato "stuff". I'll cover the
bottom of a casserole dish with the mix then place the boats in it. Then
I'll fill the boats and top with Mozzarella cheese. Then I'll pour more
tomato sauce around it and bake in a preheated oven at 350 for maybe 45
minutes. They are delicious but you need to season to your own taste. I
also use a HUGE casserole dish for it, maybe 13x9. Well hell, I forgot the
Worcestershire. I add it to the tomato/rice mix whenever before mixing all
of it together.

Michael

--
"The first zucchini I ever saw I killed it with a hoe."
John Gould, Monstrous Depravity, 1963

On Sat 13 May 2006 01:54:47p, Thus Spake Zarathustra, or was it Michael
"Dog3" Lonergan?

Quoted message said:

Christine Dabney <[email hidden]>
news:[email hidden]:

Quoted message said:

Hiya all,

I am cooking a birthday dinner for a very good friend next weekend.
She has requested stuffed green peppers for her dinner, however I have
never fixed them before. I have found a recipe in one of my Edna
Lewis books, The Gift of Southern Cooking, but I don't know how it is.
Do any of you have any tried and true recipes for this dish? Yes, I
could google and find some, but I want tried and true recipes for this
dinner.

She has also requested asparagus as a side dish: she loves her
veggies. 😉

What else do you think is a good accompaniment to the peppers? Again,
from the tried and true category.. 😉

Dessert will be a decadent chocolate cake from Cocolat, by Alice
Medrich.

Christine

Here is what I do like it or not:

3 enormous green peppers and I'll slice off the top, trim them up and
save all the usable green pepper "stuff". I cut the peppers into boats.
I'll toss the "stuff", all chopped into a skillet, with diced onion,
at least 3 large cloves of diced garlic, Kosher salt and some garlic
pepper to taste. I saute' them for about 5 minutes. After this is done
I'll add 2 cans of tomato sauce and 2 cans of diced tomatoes with about
1 1/2 cups of rice (not the instant rice stuff). Let it simmer on low
for maybe 25 minutes and re-season as needed. Meanwhile I brown about 1
1/2 pounds of ground beef or Italian sausage and drain. I add some
parmesan to the tomato mix about this time. I mix the ground meat with
the tomato "stuff". I'll cover the bottom of a casserole dish with the
mix then place the boats in it. Then I'll fill the boats and top with
Mozzarella cheese. Then I'll pour more tomato sauce around it and bake
in a preheated oven at 350 for maybe 45 minutes. They are delicious but
you need to season to your own taste. I also use a HUGE casserole dish
for it, maybe 13x9. Well hell, I forgot the Worcestershire. I add it to
the tomato/rice mix whenever before mixing all of it together.

Michael

This sounds like a delicious way with peppers!

--
Wayne Boatwright @¿@¬
_____________________

Christine Dabney said:

Hiya all,

I am cooking a birthday dinner for a very good friend next weekend.
She has requested stuffed green peppers for her dinner, however I have
never fixed them before. I have found a recipe in one of my Edna
Lewis books, The Gift of Southern Cooking, but I don't know how it is.
Do any of you have any tried and true recipes for this dish? Yes, I
could google and find some, but I want tried and true recipes for this
dinner.

She has also requested asparagus as a side dish: she loves her
veggies. 😉

What else do you think is a good accompaniment to the peppers? Again,
from the tried and true category.. 😉

Smashed potatoes make a great side especially if you make plenty of
sauce with the peppers.

Quoted message said:

Dessert will be a decadent chocolate cake from Cocolat, by Alice
Medrich.

Christine

Bronwyn said:

No, tell us please!

OK, here you got, this is one of the few recipes i will use olive oil for.

From Ada Boni's "Talisman Cookbook"

Stuffed Peppers Neapolitan style
--------------------------------

4 large peppers

1/2 cup olive oil

1 cup toasted bread crumbs

3 tbs. seedless raisins. [i omit these raisins]

1/2 pitted black olives, chopped or sliced

6 anchovy fillets, cut into small pieces [i mash them to a paste]

1 tbs. chopped parsley

1 tbs. chopped basil

2 tbs. capers

1/2 tsp. salt

1/2 tsp. pepper

4 tbs. olive oil

1/2 cup tomato sauce

Wash peppers thoroughly. With a sharp knife cut al around the stem
removing it together with all the seeds inside, thus leaving an opening
through with stuffing may be pushed.

Mix together olive oil [1/2 cup], bread crumbs, raisins, olives,
anchovies, parsley, basil, capers, salt, and pepper. Mix very well, and
if stuffing seems too dry add more oil.

Stuff peppers and place them, standing up, in a deep baking dish, pour
oil [4 tbs.] over peppers and top each with 1 tbs. tomato sauce.

Bake in a moderate oven (375 F) 1 hour. Can be served either hot or cold.

Joseph Littleliar said:

Bronwyn said:

No, tell us please!

OK, here you got, this is one of the few recipes i will use olive oil for.

From Ada Boni's "Talisman Cookbook"

Stuffed Peppers Neapolitan style
--------------------------------

4 large peppers

1/2 cup olive oil

1 cup toasted bread crumbs

3 tbs. seedless raisins. [i omit these raisins]

1/2 pitted black olives, chopped or sliced

6 anchovy fillets, cut into small pieces [i mash them to a paste]

1 tbs. chopped parsley

1 tbs. chopped basil

2 tbs. capers

1/2 tsp. salt

1/2 tsp. pepper

4 tbs. olive oil

1/2 cup tomato sauce

How pray tell is that stuffed peppers, there's no stuffing... just a
bunch of ingredients far more suitable for eggplant caponata than for
stuffing peppers. I know you never made this mess, if you claim you
did you're a LIAR!

Sheldon

Christine Dabney said:

Hiya all,

I am cooking a birthday dinner for a very good friend next weekend.
She has requested stuffed green peppers for her dinner, however I have
never fixed them before. I have found a recipe in one of my Edna
Lewis books, The Gift of Southern Cooking, but I don't know how it is.
Do any of you have any tried and true recipes for this dish? Yes, I
could google and find some, but I want tried and true recipes for this
dinner.

Christine

I've used this recipe for ever:

* Exported from MasterCook *

STUFFED GREEN PEPPERS

Recipe By 😄ora

2 large green peppers
1/2 pound ground beef
1/4 cup celery -- chopped
1/4 cup onion -- chopped
1 cup cooked rice
1/2 teaspoon salt
pepper, to taste
1/4 cup Heinz "Kickers" tomato ketchup
1 medium tomato (or grape tomatoes) -- chopped
8 oz. can tomato sauce
1 teaspoon sugar
1/2 teaspoon Italian seasoning
1/2 teaspoon dried basil
1/4 cup shredded Cheddar cheese

Heat oven to 350ºF. Cut tops from peppers; remove membrane and seeds.
Place in large saucepan; cover with water. Bring to a boil; boil 5 minutes.
Drain, set aside. In large skillet, brown ground beef, celery and onion;
drain. Add rice, salt, pepper, Kickers and tomato; mix well.

Spoon mixture into peppers. Place peppers in ungreased shallow baking pan.
In small bowl, combine tomato sauce, sugar, Italian seasoning and basil; mix
well. Spoon half of sauce over peppers. Bake for 30 to 40 minutes or until
peppers are tender. Spoon on remaining sauce and sprinkle with cheese
during last 5 minutes of baking.

Source:
"Adapted to my taste from Pillsbury Cookbook, 1989 edition"

Dora

Eating instructions:

Discard olive drab, bland, steamed pepper "cup". Eat filling.

On Tue 16 May 2006 10:36:44a, Thus Spake Zarathustra, or was it Ace
Berserker?

Quoted message said:

Eating instructions:

Discard olive drab, bland, steamed pepper "cup". Eat filling.

LOL! That's what my SO does, and does the same with stuffed cabbage. Only
eats the filling. OTOH, I like the peppers and the cabbage and do not find
them bland.

--

Wayne Boatwright
_____________________________________________________________

"How can a nation be great if it's bread taste like Kleenex?"

Julia Child