Stuffed Bell Peppers

The Cypress Times ^ | 9/6/09 | Stacey Winder

[Patriot1259]

Delicious as a side dish or make a meal out of it by themselves!

[bgill]

Trade out saltines for the rice and you’ve got some good eats.

[Responsibility2nd]

Chile Rellenos - Yummm

[smalltownslick]

Best stuffed peppers I ever had were in a little lunch shop on Barrone Street in NO. They were in an unbelievably rich brown gravy instead of tomato sauce. I’ve tried to duplicate it but never came close.

[allmost]

No cheese. The stuffing flavors the pepper.

[cheme]

pictures

[nesnah]

If it was in N’awlins, it was likely a gravy based on a dark rue. Go to foodtv.com and search a rue gravy. The rue coloring is based on how long you ‘toast’ the flour in the pan. The darker, the richer.

[nesnah]

If it was in N’awlins, it was likely a gravy based on a dark rue. Go to foodtv.com and search a rue gravy. The rue coloring is based on how long you ‘toast’ the flour in the pan. The darker, the richer.

[texgal]

In N’awlins and on the food channel you might have to search for roux :)

[Mjaye]

Here’s a recipe for stuffed peppers with a dark roux, but you could substitute ground beef for the “chicken parts”, etc. Scroll down the page past the sign in for the recipe.

http://www.city-data.com/forum/recipes/464929-dirty-rice-stuffed-green-peppers.html

[Oshkalaboomboom]

My mother used to make us stuffed pepper soup, similar to this recipe except that you skip the oven and add them to water with tomatoes and onions in it.

[smalltownslick]

Thanks. I suspected it might be a roux, which I’ve not yet mastered. But I’ll give it a try. Suspect I’ll skip that chicken liver broth, maybe just a plain homemade beef broth. I accidentally made a great one the other day with some leftover steak from the gril. The smoky flavor was just great.

[Mjaye]

You’re welcome. And thanks for the idea of using a roux in stuffed peppers, that intrigues me no end. I’ve been making mine for years similar to the recipe in the first post, based on tomato sauce, and I welcome a new idea. I use cumin and chili powder, which won’t go with the roux, so will modify that part. I never use cheese, so no problem to skip that. Will conjur up a new recipe and see if it works.

[nesnah]

Ha! You got me on that one. Thanks for the correction.

[housemouse 1]

yum ... here's a good one

A complete meal stuffed in a pepper! Ingredients Serves 4 4 red or yellow bell peppers * 2 teaspoons extra-virgin olive oil 1 clove garlic, minced 8 ounces lean ground turkey 1 can (15 ounces) fat-free refried beans 1 1/2 cups mild salsa † 3/4 cup cooked bulgur wheat (page 228) 1/4 cup grated part-skim mozzarella cheese Buy the book This recipe is featured on page 193 Preparation Preheat the oven to 350°F. Rinse and dry the peppers. Slice off the tops, remove the cores and seeds, and place in a baking pan. Heat the oil in a skillet. Add the garlic and sauté for a few seconds. Add the ground turkey and cook, stirring, for 5 minutes. Add the beans, salsa, and cooked bulgur and cook for 3 to 4 minutes, or until bubbly. Stuff each pepper with 1/4 of the stuffing and top with 1/4 of the cheese. Bake for 20 to 25 minutes, then broil for 5 minutes, or until the cheese is sizzling and golden. Per serving 321 calories, 10 g fat (3 g sat fat), 19 g protein, 39 g carbohydrate, 10 g fiber, 51 mg cholesterol, 763 mg sodium

[philetus]

I guess if you live in N’awlins and get tired of Jambalaya,shrimp,Gumbo, Crawfish Bisque,Catfish Courtbouillion,Red Beans and Rice,Stuffed Crab,New Orleans Style Barbecued Shrimp,cajun meatloaf,and 2 Western Bacon Cheese Burgers for $4 bucks, you could get some Crawfish-stuffed Bell Peppers.

[Cyber Ninja]

I like those...

[djf]

I have a vegetable question of sorts.

I normally buy pepper plants because they’re a bit hard to start in the northwest. This year, I have green bell peppers, purple bell peppers, a few varieties of decorative red peppers and...

Jalapenos from Hades!!!

OK today I’m out trying a few of the peppers, I ate one of the tiny decorative ones, it was sweet but not much to it. The purples are delicious.

Then I tried a small green one and holy momma I almost passed out it was so hot!!! A pint of milk later and a slice of bread with PB on it barely toned it down.

So what is the best way to dry these suckers? I can actually see saving them in case I ever want to make a spicy dish but I gotta get a jar and draw skull and crossbones on it... it might be that the best thing I could do for humanity is to dig a hole ten feet deep and bury them man oh man....!!!

[Patriot1259]

Here’s some good info via the web: http://www.scottrobertsweb.com/Ultimate-Guide-to-Drying-Hot-Peppers.php

In New Mexico, and in some parts of Arizona, Ristras are a popular way to dry peppers, and to create beautiful decorations, too. They’re pretty and functional: http://aces.nmsu.edu/pubs/_circulars/Circ533.html

Also, a tip from a Texas pepper-eater: the smaller the pepper the bigger the heat. You probably got hold of some Habanero peppers...vicious little things.