stuffed pepper recipes

[Beth H]

I'm planning to make one of the stuffed pepper recipes tonight (with the chicken and rice). Only problem is, I don't have a microwave, and I'm not sure how to cook the peppers. Should I boil them? Put them in the oven? I know there's a way to do this without the microwave! Thanks.

[Vanessa]

When I make stuffed peppers (with meat stuffing) I make the stuffing first then I cut the peppers just the topt part so my peppers are standing. I remove seeds and membranes then stuff, add some beaten egg and put the "hat" back (top I had removed. I put them in a glass container (sprayed with pam)They are done in 30 mins I think. I am not familiar with the recipe you are making but I make mine in the oven.

[Beth H]

This particular recipe called for cooking the peppers in the microwave, making the stuffing, and then eating them without any baking. So -- I wonder if the rice stuffing would be dried out after baking?

[Vanessa]

Beth:
I think lowering the temp to 325 and stuffing the peppers with stuffing aready made would be ok. The peppers will cook in the oven and the filling would keep peppes moist (kind of steaming them) since you are putting the pepper top back. If you cut each pepper in two halves they might bake differently since its a smaller part cooking.
I think 30-40 mins at 325 should do it.
I checked on foodtv and theres a recipe using rice enclosed maybe this will help using it as guideline for the CL recipe...good luck
STUFFED PEPPERS WITH PILAF
6 green or red bell peppers
1/2 cup olive oil
3 onions, finely chopped
1/4 cup pine nuts
Salt
1 cup uncooked white rice
2 tomatoes, seeded and finely chopped
1/4 cup currants
3 tablespoons finely chopped fresh mint
2 teaspoons sugar
1/4 teaspoon freshly grated nutmeg
1 3/4 cups hot water
3 tablespoons fresh lemon juice
Olive oil for drizzling
Lemon wedges for garnish

Cut around the stems of the peppers (reserving the stem caps), remove the seeds, wash and drain the peppers. Set aside.

Heat the oil in a large sautepan, add the onions and pine nuts and saute until onions are soft and golden, 10 to 15 minutes, seasoning with salt to taste. Add the rice, and saute for 5 minutes. Stir in tomatoes and cook a minute longer, then add the currants, mint, sugar and nutmeg. Add the hot water and lemon juice, adjust seasonings, and bring to a boil. Cover and simmer over low heat until all the liquid is absorbed, about 10 minutes. Remove from heat and let rice stand for 5 to 10 minutes to cool.

Preheat oven to 350 degrees.

Stuff the peppers loosely with the rice mixture, and close them with the reserved caps. Place stuffed peppers side by side in a baking dish and drizzle with olive oil. Add a little water to the baking dish, cover and bake for 30 to 40 minutes, or until peppers are tender and rice is fully cooked, adding more water to dish if needed. Squeeze lemon juice over the peppers and serve warm or room temperature with remaining lemon wedges.



[This message has been edited by Vanessa (edited 05-08-2001).]

[Searcher]

I know this is probably really late but when I make my peppers, my recipe calls for putting them in boiling water for 5 minutes, removing and draining before filling and baking or steaming them to heat the filling. This works out nicely, the peppers are soft without being squishy.

[Searcher]

When I make stuffed peppers, I blanch the peppers first. My recipe calls for placing whole or halved peppers in boiling water for 5 minutes, then I have a round rack that fits inside my large skillet and I steam the peppers with a bit of the blanching liquid until the stuffing is hot, about 15 minutes. You drain the peppers after blanching and fill with whatever stuffing you're using. My husband's favorite is an old 70s recipe done with white rice, onion, cheese, ham and parsley.