Baked Stuffed Peppers

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pnwchef
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Baked Stuffed Peppers - Thu, 08/25/11 9:31 AM
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I haven't made Baked Stuffed Peppers in years, I tried them in one of our Cafes in the 90's they didn't go over that well. One of my cooks asked if we could serve them as a Special, my answer was, I made them once they don't know what good food is out here, I'm not going to make it and no have it sell. I gave into the idea, I told my cook just don't make a lot of them, lets see how it goes. Well, it goes to show ya "I don't know everything", we made 36 orders, with Mashed potatoes and hot vegetable and sold them all during the lunch hour. I haven't made them at my home in over 20 yrs, My wife said, why the heck haven't we had these in a long time. The only twist I made in the recipe is I used a homemade Mexican Rice that one of my Mexican cooks made, it was full of flavor and worked out well.
 
Before baked:

after Baked:


ann peeples
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Re:Baked Stuffed Peppers - Thu, 08/25/11 10:13 AM
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We, too, havent had them in years!! Thanks for the inspiration, and yours look awesome!

brisketboy
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Re:Baked Stuffed Peppers - Thu, 08/25/11 10:17 AM
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Back in the Navy we used to call these thing sea-bags, and they were right up there on our list of all time favorites like s-o-s and spam sandwiches. Although I will say they looked nothing like yours. I might actually be willing to try one of them.

edwmax
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Re:Baked Stuffed Peppers - Thu, 08/25/11 10:18 AM
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Those look good,  but I've gotten tired of bell pepper stuffed with 'meatloaf' type mix.    ... How can we make a chili relleno like this?   I know rellenos are normally battered & deep fried.   Can you email me a taste of those???   ...
 
A couple weeks ago at a Mexican restaurant, my order of chili rellenos had a 'refrigerator' taste.  And the bottom was brown. It was either paper or old pepper (dry pepper)????  I still don't know what I saw.   There was a small (3/4-inch) of green pepper at one end. I sent it back and canceled my relleno order.  I has a large severing of nachos.   The waitress claim they made all rellenos fresh to order.   That one was not. This was the first time I've ever sent a Mexican dish back.
<message edited by edwmax on Thu, 08/25/11 10:20 AM>

Mosca
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Re:Baked Stuffed Peppers - Thu, 08/25/11 10:31 AM
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PNWCHEF, I've been thinking about making these, for the last couple weeks! Would you mind giving an idea of how you put the dish together? I think I could just eyeball it up, but sometimes it's nice to have an idea. There are hundreds of ideas online, of course, but there's nothing like getting them from someone you trust.

pnwchef
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Re:Baked Stuffed Peppers - Thu, 08/25/11 12:26 PM
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Hi Mosca, for you I will. The problem I have giving people recipes is, I do all my cooking by Touch, feel, smell and taste.
2lbs of my Black Angus ground Chuck made (10- 1/2 stuffed peppers)
3 eggs
White rice ( cooked and cooled)
Dried parsley
Italian seasoning
salt & Pepper
Granulated Garlic
few squirts of ketchup
small chopped onions
if the mixture is to wet, put in some seasoned bread crumbs to tighten it up a bit, s/b like meatballs or meatloaf. Put a can of diced tomatoes in a baking dish, "loosely" pack the one half pepper and top with some ketchup place on top of the diced tomatoes in the baking dish. I cook covered until the internal temp is about 130, uncover to brown and cook to about 165 to 170 degrees.............I cook these at 375 degrees, they cook faster if your not making as many. I made 10, they freeze real nice. If you have any problems I would be happy to call you, or I could send over "Chewingthefat" to do the dishes...............take care......Bill
 
P.S.  When you cook them covered, they cook/steam the pepper so they get nice and tender, sometimes the peppers are thick and stay hard/undercooked.
 

pnwchef
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Re:Baked Stuffed Peppers - Thu, 08/25/11 12:45 PM
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edwmax


Those look good,  but I've gotten tired of bell pepper stuffed with 'meatloaf' type mix.    ... How can we make a chili relleno like this?   I know rellenos are normally battered & deep fried.   Can you email me a taste of those???   ...

A couple weeks ago at a Mexican restaurant, my order of chili rellenos had a 'refrigerator' taste.  And the bottom was brown. It was either paper or old pepper (dry pepper)????  I still don't know what I saw.   There was a small (3/4-inch) of green pepper at one end. I sent it back and canceled my relleno order.  I has a large severing of nachos.   The waitress claim they made all rellenos fresh to order.   That one was not. This was the first time I've ever sent a Mexican dish back.


Hi Ed, I stopped ordering Rellenos in Restaurants, I have seen them premade, Prefried and held in the refer until ordered. I don't want a TV dinner when I go to a Restaurant, I know you don't either. I had a hard time E-mailing a taste of the Stuffed pepper, I Texted it instead...........take care.........Bill

mar52
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Re:Baked Stuffed Peppers - Thu, 08/25/11 1:10 PM
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I couldn't wait for this thread to open.... to see your pictures!
 
Outstanding.
 
I, also haven't made stuffed peppers in years. 
 
You are an inspriation!

SeamusD
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Re:Baked Stuffed Peppers - Thu, 08/25/11 2:00 PM
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I can't eat eggs or rice, so leave the eggs out and substitute orzo for the rice, and I'm there!

edwmax
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Re:Baked Stuffed Peppers - Thu, 08/25/11 2:12 PM
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Hummm ... If I knew the Rellenos were pre-cooked frozen, i sure as heck wouldn't order them.
 
I think I will try your above recipe with roasted Anaheim/poblano pepper; and switch the Italian seasoning for Mexican, Cajun & chili pepper; ketchup to pureed salsa;  top with salsa, then cheese when browning.    ... And, not use the egg batter usually on Rellenos.

mbrookes
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Re:Baked Stuffed Peppers - Thu, 08/25/11 3:28 PM
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I do similar stuffed peppers using large sweet banana peppers. The bell pepper taste to so strong it over-shadows the stuffing, but the bananas have just enough pepper taste.

joerogo
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Re:Baked Stuffed Peppers - Thu, 08/25/11 3:44 PM
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PNWCHEF, They look excellent.  What are you, some kind of chef?
 
 

Mosca
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Re:Baked Stuffed Peppers - Thu, 08/25/11 4:31 PM
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Thanks, Bill! It's ok on the recipe, I'm going to riff off it. I can see where it goes. My plan is to use a dutch oven, in the oven, or I might smoke-bake them in the egg.

pnwchef
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Re:Baked Stuffed Peppers - Thu, 08/25/11 4:33 PM
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Ed: I think that would work just fine, Mexican rice along with Mexican spices would make this full of flavor............
 
Joerogo: I'm still working my way up to your Lasagna Quality.
 
Mosca: Let me know how they come out, good luck
<message edited by PNWCHEF on Thu, 08/25/11 4:35 PM>

DawnT
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Re:Baked Stuffed Peppers - Thu, 08/25/11 4:40 PM
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I used to hate these things. My grandmother used to make a huge porcelain stock/canning bath type of these or pigs in blankets and they were horrible, always burned on the bottom, and I think it was an exercise to see how far you could stretch a pound of ground meat with rice. Absolutely tasteless and the only thing she poured over them was tomato juice. The cafeteria ones weren't much better, so I grew to hate the thought of them.
 
I used to meet up with a friend of mine at an Italian Cafeteria in Downtown Miami that was sort of similar to Sbarro or Cozzoli's up front , but all enclosed and full serving line with Italian entrees like a regular cafeteria with table seating. Wish I could remember the name of the place, they were popular around here back during the late 70's early 80's. Joan got me to try hers, insisting how good it was...wow! I never tasted anything like this. They were small and used red bell peppers, but covered in a tasty red sauce and stuffed with a very heavily seasoned rice/meat mixture. The chain folded not long afterwards and I sure missed them.  Fast forward a few years later around the mid 80's while I was in grad school and we were at an a going-out-of-business closing sale at Montgomery-Ward's late one evening. Turns out the closeout manager I remembered as the serving line supervisor. I had to ask and sure got an answer what was in them. They used to make an Italian Dirty Rice using Italian Sausage as a steam table entree. That was mixed together with lots of fresh, chopped Italian parsley, and some crushed fennel seed mixed into their marinara sauce until it almost looked black he told me. They added dry, grated parmesan to the rice and mixed the sauce and meat/rice together as a filling IIRC. They finished these with mozzarella and pine nuts, drenched in their red sauce. I've been making a variation on this using turkey sausage and leftover spaghetti sauce for years using green peppers.

edwmax
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Re:Baked Stuffed Peppers - Thu, 08/25/11 6:36 PM
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Ok  ... I did it.

Oh well ... too much in the pan to see the peppers.  There is 5 over stuffed poblanos and 3 stuff jalapenos, all roasted.
 
 
 
Plated 1 poblano and 2 of the jalapenos.

 
My in pan presentation is not as pretty as yours PNWChef.  I'll work on that next time.
<message edited by edwmax on Thu, 08/25/11 6:41 PM>

ann peeples
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Re:Baked Stuffed Peppers - Thu, 08/25/11 6:51 PM
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They look good to me, edwmax!

pnwchef
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Re:Baked Stuffed Peppers - Thu, 08/25/11 7:00 PM
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Ed, I bet the flavor was great, I think your right, this is a perfect match as a Mexican or Southwestern Stuffed pepper..............Great job Buddy.............

CajunKing
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Re:Baked Stuffed Peppers - Thu, 08/25/11 7:21 PM
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edwmax
 
Darn You!!! i am stuck here for another hour and a half and no access to food (ice chips don't count). 
 
Did the Jalapenos mellow as you baked them??

edwmax
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Re:Baked Stuffed Peppers - Thu, 08/25/11 7:55 PM
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PNWChef   ... the flavor was great, ... I just got the stuffing a little spicy.  It was from the cayenne pepper or the Crystal sauce i added.  I'll get this recipe worked out yet, or get fat doing it.
 
CajunKing   ... I roasted the peppers and slipped the skin off.  Jalapeno have a great mild & mellow flavor roasted.
I cooked the stuffing on the stove top so I could adjust flavor to my taste and as needed.     ... This was a first time recipe to me modifying PNWChef's recipe above.   So the pan only need 20 to 30 minutes in the oven @ 350 to finish.
 
Oh ... I used crushed saltine crackers in the bottom of the pan and then poured the diced tomato over the bottom.   I also, used some crushed crackers instead of bread crumbs in the stuffing.

edwmax
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Re:Baked Stuffed Peppers - Fri, 08/26/11 6:21 PM
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Hymmm ... they were just as good reheated for supper tonight!
 
PNWChef  ... see what happens when you don't email a taste!  ...

lleechef
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Re:Baked Stuffed Peppers - Sat, 08/27/11 12:43 PM
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I was making stuffed peppers for my parents about once a month because they really like them.  I use both red and green peppers ( red for mom, green for my dad and me).  I use a combination of beef and ground pork along with the usual stuff in addition to 1T of cornstarch dissolved in a little cold water.  My mom taught me that one, makes the meat super tender.

BelleReve
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Re:Baked Stuffed Peppers - Sun, 08/28/11 1:50 PM
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Growing up I didn't like my mother's - she overcooked the peppers, and used a standard meatloaf mix with too much rice - but I do like trying them different ways and here are a few variations that are good: 
 
Instead of canned, diced tomatoes, try a can of Rotel
 
Use half ground chuck, and mild Italian sausage removed from the casing.  
 
I like grated cheddar in the filling mixture, and on top
 
Add a few shrimp to the meat mixture
 
I'll add a small amount of both rice and bread crumbs together in the mixture.
 

chewingthefat
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Re:Baked Stuffed Peppers - Sun, 08/28/11 5:37 PM
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PNWChef, gonna git me a camera, camera and internet picture savy, then challenge you to throwdowns, your grub looks great!

pnwchef
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Re:Baked Stuffed Peppers - Sun, 08/28/11 7:11 PM
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Hey Tom, If I have to wait for you to buy a Camera, learn how to use it with one hand ( Beer in the other) I'll be to old for a throwdown...........

CajunKing
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Re:Baked Stuffed Peppers - Sun, 08/28/11 9:59 PM
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Chewy
 
I should buy you that camera so I can see some more of your awesome food!!! 

chewingthefat
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Re:Baked Stuffed Peppers - Mon, 08/29/11 11:43 AM
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CajunKing


Chewy

I should buy you that camera so I can see some more of your awesome food!!! 

CajunKing, if you could buy me Internet smarts, I'd be up fot that!


chewingthefat
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Re:Baked Stuffed Peppers - Mon, 08/29/11 11:47 AM
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PNWCHEF


Hey Tom, If I have to wait for you to buy a Camera, learn how to use it with one hand ( Beer in the other) I'll be to old for a throwdown...........

Bill, I just got one of those hats that holds a beer and has a straw you chug from. Wait till you see my smoked corned beef, it's yeow good!


pnwchef
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Re:Baked Stuffed Peppers - Mon, 08/29/11 1:26 PM
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Tom, everyone is waiting for Chubby's new menu items. I would like to see the Corned beef, it sounds great. You do a great job with all your food, it's all heart, and it shows Tom................The Best.................Bill

Mosca
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Re:Baked Stuffed Peppers - Thu, 09/1/11 5:34 PM
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OK, the peppers are on. I did mine more like Ed's. I got 3 green peppers, 3 red peppers because they were on sale with a club card for the same price as the green peppers, and only one yellow and one orange pepper, because they weren't on sale.
 
I used about 2 1/2 lbs ground beef, enough rice to make it look proportionate (maybe 3:2 beef:rice), one large sweet onion, two cloves garlic, 2 packs of Goya sazon sin aciote, about 1/4 cup chili powder, and about a quart of mild bottled salsa. No eggs, no bread crumbs, it looked and tasted pretty good just like that, and had a nice consistency. This made enough stuffing for probably 10-12 peppers; I only had 8, so I added the leftover to the sauce (see below).
 
For the sauce around the outside, I cut up and sauteed the tops of the peppers, then added a 32 oz can of diced tomatoes, a packet of the Goya, about 2T chile powder, and about a pint of the salsa. it looked like it could be a little thinner, so I added a can of V8 juice. I tossed in about a cup of leftover rice, and what was left of the topping that didn't fit in the peppers.
 
Then I topped everything with about a pound of grated mixed Mexican cheese, put it in the big cast iron kettle, and put it on the egg @ 350ยบ.! (I don't have a top for this beast, so I covered it with foil. I could probably get a top on ebay, or new through Amazon, but whatever.) I'll put up the picture when it's done.
 

joerogo
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Re:Baked Stuffed Peppers - Thu, 09/1/11 5:59 PM
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<message edited by joerogo on Thu, 09/1/11 6:04 PM>

Mosca
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Re:Baked Stuffed Peppers - Thu, 09/1/11 6:15 PM
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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.

mar52
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Re:Baked Stuffed Peppers - Thu, 09/1/11 6:17 PM
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With the top off you can get some of the smoke flavor... maybe.
 
Joe, that's scarier than I could ever be.

pnwchef
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Re:Baked Stuffed Peppers - Thu, 09/1/11 6:33 PM
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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..........
 

Mosca
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Re:Baked Stuffed Peppers - Thu, 09/1/11 6:50 PM
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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>

pnwchef
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Re:Baked Stuffed Peppers - Thu, 09/1/11 7:02 PM
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Lets eat, looks great...............Great job Mosca..........

mar52
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Re:Baked Stuffed Peppers - Thu, 09/1/11 8:10 PM
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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!

ann peeples
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Re:Baked Stuffed Peppers - Thu, 09/1/11 8:27 PM
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Those look wonderful!!

joerogo
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Re:Baked Stuffed Peppers - Thu, 09/1/11 8:34 PM
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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!

Mosca
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Re:Baked Stuffed Peppers - Fri, 09/2/11 12:05 AM
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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>

edwmax
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Re:Baked Stuffed Peppers - Fri, 09/2/11 5:09 AM
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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>

pnwchef
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Re:Baked Stuffed Peppers - Fri, 09/2/11 8:40 AM
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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

Mosca
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Re:Baked Stuffed Peppers - Fri, 09/2/11 10:32 AM
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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!
 
 

pnwchef
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Re:Baked Stuffed Peppers - Fri, 09/2/11 11:34 AM
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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

edwmax
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Re:Baked Stuffed Peppers - Fri, 09/2/11 12:57 PM
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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.

Mosca
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Re:Baked Stuffed Peppers - Fri, 09/2/11 2:54 PM
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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>

007bond-jb
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  • Location: baton rouge, LA
Re:Baked Stuffed Peppers - Sat, 09/10/11 4:00 PM