Impromptu Stuffed Peppers

[Salsera]

I have a couple of bell peppers (one yellow, one orange) in my fridge that I'd like to use up tonight. I was thinking of making stuffed peppers with rice, crumbled up Garden Burger patties, onions, jalapenos and maybe some cheese. What is the standard/simple way of cooking the peppers? Do I pop them in the oven first and then stuff and warm back in the oven or can I stuff first and then cook the peppers?

Any suggestions would be appreciated!

[SaucyChef]

When I make stuffed peppers I usually prep them, then blanch in boiling water for a minute or 2 (or nuke for a few minutes). Then stuff and bake at 350 for about 15 minutes. I make these for myself a lot with leftover bits from the fridge. Your version sounds yummy!

[zwieback]

I've never made stuffed peppers with the rice, meat, cheese combo. But, I do make stuffed peppers with ricotta & parmesan cheeses, tomatoes, celery and some spices. I just stuff the mixture into the hollowed out pepper, put them in a baking dish and pour a little veggie broth in the bottom of the baking dish and then bake in the oven around 400 degrees until they look done -- approx. 20-30 minutes.

I don't know how other stuffed peppers are made but, that is how I make mine. Good luck with your recipe. :)

[NMG]

I personally don't cook the peppers first - I just prepare the peppers (about the same way you plan on making them) and pour a sweet and sour tomato sauce over them (mixture of ketchup, vinegar and water), top with a little cheese and bake.........

[merley]

These are my favorite stuffed peppers.


* Exported from MasterCook *

Quinoa Stuffed Peppers

Recipe By :
Serving Size : 6 Preparation Time :0:00
Categories :

Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
1 cup raw quinoa
6 medium bell peppers
3 Tbs olive oil
1 cup chopped onions
3 garlic cloves -- minced or pressed
1 1/2 tsps ground cumin
1 1/2 tsps ground coriander
1/2 tsp red pepper flakes
1/2 tsp salt -- or more to taste
1 cup peeled and diced carrots
3/4 cup diced celery
1 cup diced zucchini
1 1/2 cups fresh or frozen corn kernels
1 1/2 cups grated Cheddar cheese -- (1 1/2 to 2)

Preheat oven to 400 deg. Lightly oil a baking pan.


Place the quinoa in a fine-mesh sieve and rinse well under running water. In a covered pot, bring the quinoa and 2 cups of water to a boil. Lower the heat and simmer for about 15 minutes, until the quinoa is soft and the water absorbed.


While the quinoa cooks, cut the bell peppers in half lengthwise and, leaving the stems on, seed them. Brush the bell pepper shells with about 2 Tbs of the oil, inside and out. Place them cut side down on the prepared baking pan and roast for 15 to 20 minutes, until softened and slightly browned, but not collapsed. When the bell peppers are roasted, reduce the oven temperature to 350 deg.


Meanwhile, in a skillet, warm the remaining Tbs of oil and saute the onions and garlic on medium heat for about 5 minutes, until the onions have softened. Stir in the cumin, coriander, red pepper flakes, salt, carrots, celery, zucchini and corn. Cover the pan and cook for about 10 minutes, until the vegetables are very tender.


Combine the sauteed vegetables and the cooked quinoa and add salt to taste. Turn over the roasted pepper shells and spoon filling into each half. Sprinkle each bell pepper with some of the grated cheese and bake for 10 to 15 minutes, until the cheese is melted.



Description:
"In these spicy stuffed peppers, protein-rich quinoa, a popular grain from Peru, is combined with Cheddar cheese and Mexican-spiced vegetables for a satisfying Pan-American main dish.[i/]"
Source:
"Source: Moosewood New Classics"
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[Pony]

When I make stuffed peppers I usually prep them, then blanch in boiling water for a minute or 2 (or nuke for a few minutes). Then stuff and bake at 350 for about 15 minutes. I make these for myself a lot with leftover bits from the fridge. Your version sounds yummy!


I made Stuffed Peppers from The New Best Recipe cookbook last night. It is a Cook's Illustrated book, so they test out a ton of different ways to prepare a dish and give you their best way.

They recommended what SaucyChef said.

Basically, I cut the tops off of the peppers (I actually prefer my stuffed peppers when sliced lengthwise, but I thought I would try their way), cleaned them, put them in a large pot of boiling water. Let them boil for 3 min., just before they get tender. Remove the peppers, drain the insides and then place them on paper towels cut side up. When I baked them, I put them in a bundt pan so they stood straigt up. They also recommend a large muffin pan or ramekins. They baked about 30 minutes at 350.

I really enjoyed the peppers, but I'm not too picky. I thought the pepper was just firm enough.

Michelle

[skupe123]

I have a couple of bell peppers (one yellow, one orange) in my fridge that I'd like to use up tonight. I was thinking of making stuffed peppers with rice, crumbled up Garden Burger patties, onions, jalapenos and maybe some cheese. What is the standard/simple way of cooking the peppers? Do I pop them in the oven first and then stuff and warm back in the oven or can I stuff first and then cook the peppers?

Any suggestions would be appreciated!

These sound great. I stuff mine first and then bake at 350 for 30-45 minutes. Then I serve them with a side of brown rice and a salad or another veg.

Suz

[dorothyntototoo]

On another thread someone was looking for Lidia's pepper recipe. I mentioned there that I've made them stuffed with meatloaf recipe & put in crockpot with baking potatoes on top. Cooked them on low all day.

[rosen]

Silly question. How do you eat a stuffed pepper? Do you eat the insides & then the pepper? Or do you slice into the entire "mini self-contained casserole" & eat "crust" & filling as one bite?

Just wondering as I have stuffed peppers on my "new things to try in 2006" list & I know DH will be wondering.

My guess is that everyone does his/her own thing! But he will want the facts!

[PAMMELA]

I personally cut it in half (vertically) so it falls and I can eat the pepper and stuffing together.

I don't think there is a wrong way! :)

[rosen]

Pammela: Thanks. I figured as much... but every time I make something radically different, he wants all the info. It's the analytical mind of his.

[VictoriaL]

I was craving stuffed pappers the other night but not wild about blanching the peppers, making the filling, stuffing, then baking... having arrived home at 6:30 the whole process would take too long. So I put on some rice to steam. I sliced onions and colored bell pepper strips, minced garlic. Then I browned a little ground turkey, added the peppers and onions, then the garlic. After the veggies softened I stirred in some canned chopped tomatoes (undrained), a dash of cider vinegar, veggie burger crumbles, and oregano. I simmered this for about 15 minutes to thicken, and served over rice. Presto! Stuffed pepper taste without the work!
I've never put cheese on stuffed peppers, but it would taste good in this recipe.

[skupe123]

I have been making stuffed peppers for 30 years and have been eating them for 45 years. I have never heard of blanching them nor have I ever done it before baking them.

Don't worry about it, you don't need to do that step.

Suz