forum: Food, Wine and Gardening
- Member since Mon 12 Feb 07
hi does anyone have the recipe for stuffed peppers please?...... thanks...
- Member Occupation secretary
- From Belgium
- Member since Sun 13 Aug 06
What do you want to stuff them with ? meat, fish, veggies, ...
- From Sydney, Australia
- Member since Tue 22 Jun 04
Creole Stuffed Peppers
3 large green bell peppers, seeded and halved lengthwise
3 tomatoes, peeled and coarsely chopped
6 slices bacon
1 teaspoon onion, chopped
1 cup cooked rice
1 teaspoon salt
1/8 teaspoon pepper
1/2 to 3/4 cup hot water
Cut bacon into quarters, reserving 6 pieces to top the peppers. Fry remaining bacon with onion until crispy; add tomatoes to the mixture. Add the rice, salt, and pepper; blend well. Spoon mixture into pepper halves, topping each with the remaining 1/4 bacon slice.
Place in a baking dish; add water to the dish, and cover. Bake 15 minutes in a 350 degree oven.
Stuffed Red Bell Peppers
4 large red bell peppers
1 cup uncooked rice
1/2 cup finely chopped onion
2 tablespoon butter
3/4 cup water
8 ounces shredded mild Cheddar cheese
salt and pepper
2 teaspoons dried parsley flakes or 2 tablespoons fresh chopped parsley
Cut peppers lengthwise into halves and remove seeds and membranes. Place peppers in a large saucepan of boiling water; cook for about 5 minutes. Drain, reserve liquid. Cook rice according to package directions. In a skillet, cook onions in butter.
Add water and cheese; stir until melted and blended. Stir in rice; season with salt and pepper to taste. Add parsley. Fill pepper halves. Put on a rack in skillet or large kettle with about 1 1/2 cups of cooking liquid in the bottom of the pan. Cover and simmer for about 15 minutes
Stuffed Peppers with Ham and Rice
4 large green bell peppers
2 3/4 cups boiling water
1 cup uncooked long-grain rice
1 medium onion, finely chopped
2 tablespoons butter or margarine
8 ounces grated mild Cheddar cheese
1 cup diced cooked ham
2 tablespoons minced parsley
salt and pepper
Cut peppers into halves crosswise and remove seeds and white membrane. Cook peppers in 2 cups of boiling water for 4 minutes. Drain and reserve liquid. Cook rice until tender; drain. In a skillet, sauté onion in butter until onion is tender, about 4 to 5 minutes.
Add 3/4 cup water and shredded cheese. Stir until blended; add ham, rice, parsley, salt, and pepper. Fill pepper halves with rice and ham mixture; put on rack in skillet with about 1 1/2 cups of the pepper cooking liquid in the bottom. Cover and simmer over low heat for 15 to 20 minutes.