green bell peppers?
i’d be interested if you find that recipe. i have an over-abundance of bell peppers in the summer and a lack of imagination what to do with them.
i agree with JT that it sounds like chile rellenos, my fav too! i’d like to try it with bell peppers just because those are more handy
I'm not making this style of chili, but further down, she roasts about any kind of pappers she can get her hands on, then pulses them fine but not pureed in a food processor. I plan to freeze mine, the ones I don't use, roast, peel, lay on tray in freezer just until frozen, bag up or put into freezer containers, they supposedly separate easily.
Maybe another time, that chili does look interesting but probably way too hot for me.
https://www.justapinch.com/recipes/soup/chili/roasted-pepper-chili.html
I looked a little last night for a recipe for fried and wasn't successful in finding one like these. Very simple. If you can find a coating that sticks, that and taking the seeds (and I get as much as the membrane as possible, too) stuffing them with some Colby cheese is all she did.
I have a recipe I saved somewhere for chili relenos but it was more of a casserole and used lots of egg whites.
The jalapenos there are several recipes for baking, even have a scoop to get the seeds out and something to hold them upright, then baked. The others I saw were deep fried.
Egg plant I like to bread with cracker crumbs. Why can't we bread green peppers? I don't see any reason not to.
They were delicious though, whatever she did with them and very simple. Just the right amount of cheese so as not to overwhelm.
The best stuffed peppers I ever had were at work. They were green bell peppers cut in half lengthwise, cleaned out, doubt if parboiled, stuffed with the ground beef rice onion whatever stuffing, don't remember topping of cheese or crumbs. Then they would have had the best roast beef so I think they used leftover juice (that was before all the new stuff) and some tomato sauce or paste, not too much, for gravy. Triple yum!
By the way AlmazonKitchen stuffed some roasted mild red Italian peppers (the larger shoulder pointed ones) and topped off some bean type casserole, poured the pepper juice in for flavor. Also, Laura in the Kitchen's "Nonna" roasts the same type peppers, stuffs them with bread and other stuff I think, then lays them flat to bake. More than one way to stuff and bake a papper. It would be hard to find those videos again for links.
I’m not sure Chiles Rellenos would be the same with bell peppers. Poblanos have a different taste.