TravelTalkOnline Forums People Talk Recipes ? Recipes for Stuffed Peppers ?

Have some gorgeous orange bell peppers and was thinking about stuffing them. <img src="http://www.traveltalkonline.com/forums/images/graemlins/dine.gif" alt="" /> Anyone have a super good recipe? <img src="http://www.traveltalkonline.com/forums/images/graemlins/thanks.gif" alt="" />

Here is my recipe for a low carb stuffed peppers. Low carb, but delicious! It is fairly important to use ground sirloin in them, as it makes a big difference in the flavor.

That looks delicious. I was wondering what to do with my peppers. Thanks Carol.

Thanks for posting this request! I was wondering what to cook this weekend, so I think I will make these! They are now one of my favorite dishes. Great for leftovers too!

Deb,
I use some cooked rice mixed with chopped onions, chopped garlic, chopped any veggie in the fridge. Saute all in some olive oil. Add a handful of seasoned breadcrumbs. Add 1/2 can Hunt's tomato sauce (seasoned or not) & couple shakes of hot sauce. Put in greased pan....top with remaining Hunt's sauce, cover with foil, bake 1/2 hr. Take foil off and cook add'l 1/2 hr. 350. Easy.
Now, that's the Veggie recipe. If you've got a hankering for some meat....saute some ground beef or turkey with the onion mixture. The add the remaining ingredients. Simple and good. Oh, ya, if you've got a bottle of red wine opened toss in some to moisten. Why not? Wine goes with everything!! <img src="http://www.traveltalkonline.com/forums/images/graemlins/Thumbsup.gif" alt="" />
Personally, I hate peppers but hubby does and loves this recipe. Good Luck!


<img src="http://www.traveltalkonline.com/forums/images/graemlins/handshake.gif" alt="" /> Contessa

So... you don't par-boil your peppers first? My momma's old recipe required par-boiling the peppers for 3 minutes before stuffing and baking.

I don't par-boil them... but I like them still a little crunchy...
They cook a bit in the oven, but still retain some crunch...
Kind of al dente...

I don't par-boil mine either, as I also like mine a bit crunchy.

It also makes them a lot easier to stuff, as they are not limp...
and they will stack better in the pan, while in the oven...

Awesome! Less work as well! I'm going to try it! Thanks!

FYI... I made the Stuffed Peppers recipe that Contessa posted (with Ground Beef) and it was maaahvolous, daaahling!

Please note the measurements are approximate. I don't use them having learned the recipe by watching my mother many years ago
Approx 1 to 1.5lbs of ground beef, my preference ground chuck for flavor, 1 or 2 eggs, 1/4-1/2 cup ketchup, 1/4-1/2 cup milk, 1 cup instant rice, 1 small-medium size onion, 1 tsp minced garlic, salt and pepper to taste.
Start out with the lesser amount of wet ingredients and add according to your preferred consistency.
Mix by hand then stuff 3-4 peppers with mixture. Before stuffing I cut the peppers in 1/2.
Place the peppers in a soup pot or dutch oven, you can stack if need be, then cover with a large can of tomato soup and 1/2 can of water followed by my choice, salsa usually ChiChi's or store brand. You can substitute plain diced tomatoes for the salsa.
Simmer covered on top of the stove until peppers are tender and easy to cut with a fork.
I like to make mashed potatoes placing a hefty spoonful into a soup bowl, add a cooked pepper then ladle a nice amount of the sauce over the pepper and potatoes.
Great meal on a chilly fall afternoon. I find them to be even more tasty the second day