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mightyh
05-07-2001, 10:55 AM
I made this recipe for myself last night as my husband was working... I thought it was quite good--and sometimes I'm not a fan of the traditional green peppers stuffed with beef filling.

I used yellow peppers, as the picture shows, instead of the red called for by the recipe, but otherwise followed it exactly. It's a quick meal that's different from what we normally have, but very tasty. And I thought the serving size was ample.

My fourteen month old even liked it!

chefbec
05-08-2001, 07:11 AM
Thanks for the review. I just bought some beautiful red peppers at Fresh Fields so I think I'll try this!

gertdog
05-08-2001, 07:42 AM
We liked this too. I used tofu kan instead of regular tofu. And we painted the insides of the peppers with hoisin sauce before cooking them so they'd absorb a little flavor.

We're using the leftover curly noodles in the Oriental Salad recipe from the CL 2001 Annual cookbook.

kabs
05-08-2001, 07:43 AM
Thanks for the review, mightyh!

So, do you think stuffed peppers are freezable, or do you think they'd get mushy? I have another stuffed pepper recipe that I've been wanting to try that has rice and ground lamb, but am curious if they'd freeze. Advice, anyone?

emilycat
05-08-2001, 07:47 AM
I don't think freezing peppers would be such a great idea, because they have such a high water content -- the texture would probably be icky after thawing. Then again, making the filling ahead of time and freezing it might work well, and then you'd only have to fill the peppers and bake them. It would save you a little time, at least.

Carrie W
05-08-2001, 11:09 PM
We made these last week, and also thought they were good. I pan-seared the tofu before mixing it in to give it extra texture. I think if I make this again, I'll just chop up the peppers instead of stuffing them, and serve it as an asian noodle dish, for ease. Oh, and we used red peppers.

DSH
05-22-2001, 06:27 AM
I made this last night for dinner and mostly enjoyed it except toward the end I was getting a little overwhelmed by the pepper flavor. I like the idea of coating the inside of the peppers with hoisin; it might solve the problem.

Donna