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 Baked Stuffed Peppers

Change Page: < 12 | Showing page 2 of 2, messages 31 to 47 of 47
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joerogo

  • Total Posts: 4462
  • Joined: 1/17/2006
  • Location: Pittston, PA
Re:Baked Stuffed Peppers Thu, 09/1/11 5:59 PM (permalink)
   
<message edited by joerogo on Thu, 09/1/11 6:04 PM>
 
#31
    Mosca

    • Total Posts: 2929
    • Joined: 5/26/2004
    • Location: Mountain Top, PA
    Re:Baked Stuffed Peppers Thu, 09/1/11 6:15 PM (permalink)
    Gonna be a while, Joe; Mrs just told me she wants to eat after rosary. The peppers have about another half hour. Then I'm going to shut the vents and let the Egg dwell until about 7:30.
     
    #32
      mar52

      • Total Posts: 7590
      • Joined: 4/17/2005
      • Location: Marina del Rey, CA
      Re:Baked Stuffed Peppers Thu, 09/1/11 6:17 PM (permalink)
      With the top off you can get some of the smoke flavor... maybe.
       
      Joe, that's scarier than I could ever be.
       
      #33
        pnwchef

        • Total Posts: 2225
        • Joined: 3/16/2011
        • Location: Kennewick, WA
        Re:Baked Stuffed Peppers Thu, 09/1/11 6:33 PM (permalink)
        Joe, That has to be the best pic I have seen in years, you have a great sense of humor................
         
        Mosca, the peppers sound great, cant wait to see the pics..........
         
         
        #34
          Mosca

          • Total Posts: 2929
          • Joined: 5/26/2004
          • Location: Mountain Top, PA
          Re:Baked Stuffed Peppers Thu, 09/1/11 6:50 PM (permalink)
          I don't want too much smoke, just a little hint of, "What is that in the background, I can't quite place it." I hope it picks up that on the dwell, it'll dwell with the foil off.
           
          This is my favorite piece of cookware I have, it's a Griswold I got at a garage sale about 30 years ago for $5. I should get a lid for it some day, but I'm hoping to eventually go to another garage sale.
           
           

          <message edited by Mosca on Thu, 09/1/11 6:53 PM>
           
          #35
            pnwchef

            • Total Posts: 2225
            • Joined: 3/16/2011
            • Location: Kennewick, WA
            Re:Baked Stuffed Peppers Thu, 09/1/11 7:02 PM (permalink)
            Lets eat, looks great...............Great job Mosca..........
             
            #36
              mar52

              • Total Posts: 7590
              • Joined: 4/17/2005
              • Location: Marina del Rey, CA
              Re:Baked Stuffed Peppers Thu, 09/1/11 8:10 PM (permalink)
              They look fabulous! 
               
              I bought the covered dutch oven from Big Green Egg... I got it wholesale which was much more than $5.
               
              Dang... I'm drooling!
               
              #37
                ann peeples

                • Total Posts: 8317
                • Joined: 5/21/2006
                • Location: West Allis, Wisconsin
                Re:Baked Stuffed Peppers Thu, 09/1/11 8:27 PM (permalink)
                Those look wonderful!!
                 
                #38
                  joerogo

                  • Total Posts: 4462
                  • Joined: 1/17/2006
                  • Location: Pittston, PA
                  Re:Baked Stuffed Peppers Thu, 09/1/11 8:34 PM (permalink)
                  That's it Tom.  I'm setting all my Mountaintop appointments for Thursday evening(your day off).  My next apponitment, I think I have to see Mr Wood on Forest Street....or was it Mr Forest on Wood Street?
                   
                  Way to use The Egg.  This weekend I am going to do some ribs with a crutch.  You are quite an inspiration!
                   
                  #39
                    Mosca

                    • Total Posts: 2929
                    • Joined: 5/26/2004
                    • Location: Mountain Top, PA
                    Re:Baked Stuffed Peppers Fri, 09/2/11 12:05 AM (permalink)
                    They were freakin' awesome. There was just the little hint of smoke that I wanted, the touch of outdoorsiness. The only part of the recipe that I had reservations about was the use of bottled salsa, but it was unnoticeable. Thanks PNW, thanks edwmax, thanks everyone for the ideas and the kudos!
                    <message edited by Mosca on Fri, 09/2/11 12:07 AM>
                     
                    #40
                      edwmax

                      • Total Posts: 2012
                      • Joined: 1/1/2007
                      • Location: Cairo, GA
                      Re:Baked Stuffed Peppers Fri, 09/2/11 5:09 AM (permalink)
                      Bottled Salsa ???   .... To me, most of those are pasty, ketchup like and hard to find a good bottled one I like.    .... I make a quick salsa using a can of Fire Roasted diced tomatoes & can of Diced tomatoes w/chilies (great value or rotel).   then add chopped onions & cilantro & a little lime juice (red wine vinegar works too)
                       
                      Mosca   .... those are Great looking peppers on the grill. I'll to try some the next time I fire up my grill.
                      <message edited by edwmax on Fri, 09/2/11 5:13 AM>
                       
                      #41
                        pnwchef

                        • Total Posts: 2225
                        • Joined: 3/16/2011
                        • Location: Kennewick, WA
                        Re:Baked Stuffed Peppers Fri, 09/2/11 8:40 AM (permalink)
                        edwmax


                        Bottled Salsa ???   .... To me, most of those are pasty, ketchup like and hard to find a good bottled one I like.    .... I make a quick salsa using a can of Fire Roasted diced tomatoes & can of Diced tomatoes w/chilies (great value or rotel).   then add chopped onions & cilantro & a little lime juice (red wine vinegar works too)

                        Mosca   .... those are Great looking peppers on the grill. I'll to try some the next time I fire up my grill.


                        HI Ed, I agree, there are a lot of good canned fire roasted tomato products on the mkt. I use these to make a few sauces/salsa in no time.
                        I don't know if you remember, or have ever had, Tamale Pie. It is a Mexican ground beef dish with a corn meal crust topping. This maybe a good idea for a stuffed pepper, think of  a good spicy Mexican mixture stuffed into a pepper then baked with a corn meal crust, it may really add to a nice Southwest looking and tasting meal. I think your ground beef mixture with corn and everything else would work well..........................Take care..............pnwc
                         
                        #42
                          Mosca

                          • Total Posts: 2929
                          • Joined: 5/26/2004
                          • Location: Mountain Top, PA
                          Re:Baked Stuffed Peppers Fri, 09/2/11 10:32 AM (permalink)
                          Yeah, I thought about that salsa for quite some time. Then I thought about stuffed peppers, the type of food they are, and what my goal was. And honestly, it hit the exact spot I wanted. It's peasant food, recession food, whatever you want to call it; that was what I was trying to make. So, the use of salsa was an informed decision, not a convenience decision.
                           
                          And too, look at the difference between PNWCHEF's recipe and mine, and ednwax's. I thought for a long time about the choice of using southwest seasonings or Mediterranean seasonings. The great thing about a meal like this one is that there is such a huge range of acceptable choices and results!
                           
                           
                           
                          #43
                            pnwchef

                            • Total Posts: 2225
                            • Joined: 3/16/2011
                            • Location: Kennewick, WA
                            Re:Baked Stuffed Peppers Fri, 09/2/11 11:34 AM (permalink)
                            Mosca, you are so right, a recipe is a guide, a direction to get a person going. Once a person gets the idea of how something is made, the ingredients should meet the person own likes and tastes. I never use recipes, I look at the picture and make it how I think it should taste. I think you both did a great job on the peppers, thinking outside the box, is how I have succeeded in business..................pnwc
                             
                            #44
                              edwmax

                              • Total Posts: 2012
                              • Joined: 1/1/2007
                              • Location: Cairo, GA
                              Re:Baked Stuffed Peppers Fri, 09/2/11 12:57 PM (permalink)
                              PNWChef    ... Thanks for the tip ....
                               
                              Mosca   ... Your are right.     I'm sorry, I didn't intend to bash your choice of salsa.  If you like it, Great.    ... Actually there was a canned salsa I did like and it was reasonably priced. My stores stopped carrying it, so I started making my own again.   The off-the-self canned diced tomatoes (65 cents) will make a good salsa quickly vs. the $3/$4 bottled chunky ketchup type salsa.
                               
                              #45
                                Mosca

                                • Total Posts: 2929
                                • Joined: 5/26/2004
                                • Location: Mountain Top, PA
                                Re:Baked Stuffed Peppers Fri, 09/2/11 2:54 PM (permalink)
                                That's OK edwmax, no apology necessary. I meant to convey that I had the same misgivings, but went ahead anyhow. I actually got the cheapest, most ubiquitous salsa I could: Chi-Chi's mild. And not the original recipe, but the cooked-to-hell one. My thinking was, the better the salsa I got, the more it would actually put its own flavor stamp on the final product, rather than just adding the set of generic flavors I was after. Remember, a lot of stuffed pepper recipes call for ketchup. My mom made it with Campbell's tomato soup. I figured to try and keep it in that style, salsa is the modern ketchup/tomato soup.
                                <message edited by Mosca on Fri, 09/2/11 2:56 PM>
                                 
                                #46
                                  007bond-jb

                                  • Total Posts: 923
                                  • Joined: 6/17/2005
                                  • Location: baton rouge, LA
                                  Re:Baked Stuffed Peppers Sat, 09/10/11 4:00 PM (permalink)
                                   
                                  #47
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