The Secret Ingredient for the Best Stuffed Bell Peppers

Re:The Secret Ingredient for the Best Stuffed Bell Peppers (FriedClamFanatic)

Wed, 08 May 2013 11:27:26 GMT

JanetPelle

I make them sweet and vegetarian. Rice, apples, cranberries and plenty of seasoning!

Sounds good! A nice contrast. For seasonings.......Cinnamon? Allspice? Sugar?

Re:The Secret Ingredient for the Best Stuffed Bell Peppers (JanetPelle)

Wed, 08 May 2013 10:36:50 GMT

I make them sweet and vegetarian. Rice, apples, cranberries and plenty of seasoning!

Re:The Secret Ingredient for the Best Stuffed Bell Peppers (scrumptiouschef)

Mon, 06 May 2013 17:12:02 GMT

As is mentioned here http://www.scrumptiousche...t-Stuffed-Bell-Peppers the real secret ingredient to better stuffed peppers is to replace the lowly bell with a superior chile.

Nowadays jalapenos out here in Austin are almost as big as poblanos but have zero heat, I reckon it's been bred out of them for some reason.

They still make a very fine stuffing pepper but I sprinkle cayenne all over my rice mix before I finish the procedure.

Re:The Secret Ingredient for the Best Stuffed Bell Peppers (Phildelmar)

Sat, 16 Feb 2013 20:26:34 GMT

Have tried the crab variant, but have other uses for crab which do more to maximize the flavor. And, as with mushrooms, am in a great location to get good crabmeat. Spend a good deal of time on the Chesapeake

Re:The Secret Ingredient for the Best Stuffed Bell Peppers (Phildelmar)

Sat, 16 Feb 2013 20:21:11 GMT

Hot Italian sausage, green onions added to the ground chuck, as well as Crimini mushrooms. Living close to Kennett Square, PA, as I do, I have great access to high quality mushrooms

Re:The Secret Ingredient for the Best Stuffed Bell Peppers (scrumptiouschef)

Sat, 16 Feb 2013 15:18:36 GMT

Planted a bunch of Big Jim chile varietals in my front yard last week. Should have a nice batch of homegrowns in about 3 months. Anybody stuffing Big Jim's?

Re:The Secret Ingredient for the Best Stuffed Bell Peppers (CajunKing)

Sat, 05 Jan 2013 22:02:01 GMT

I have always used a "devilled" crab mixture stuffed into the peppers and then baked. Yummy

Re:The Secret Ingredient for the Best Stuffed Bell Peppers (scrumptiouschef)

Sat, 05 Jan 2013 15:47:55 GMT

scored some unknown chiles today from a garden at a local coffeehouse, they look like a cross between cayenne and jalapenos. bout to stuff em with confit pork belly and pinto bean paste. will update as warranted.

Re:The Secret Ingredient for the Best Stuffed Bell Peppers (BBQCanuk)

Sun, 09 Dec 2012 01:50:08 GMT

I just love (and everyone else that has tried them) the Southwestern Stuffed Peppers. I cook hamburger (1 lbs) with onions and make a taco seasoning and mix it with one cup of rice and egg. Put one can of diced tomatoes in a pan. Cut peppers lengthwise (I used red, orange, yellow). Put halves on top of tomato mixture and stuff with the filling. Top each pepper liberally with salsa and bake in oven 350/375 deg for 40 minutes. Remove from oven and top with shredded cheddar cheese. Broil or put back in oven till cheese is melted. Serve with sour cream, salsa or avocado. They also freeze excellent. So very yummy!

Re:The Secret Ingredient for the Best Stuffed Bell Peppers (fabulousoyster)

Fri, 07 Dec 2012 22:29:11 GMT

I think worcestershire is the secret. I just made stuffed peppers yesterday. I love the orange bells, they are so thick and sweet!!! Get some ground turkey, mix with minced onion, garlic, and the cut off tops of the orange bells. Add some worcestershire, ketchup, 1 tsp mustard, s&p, 1 egg and bread crumbs ( don't like it stuffed with rice anymore). Stuff the bells, prop them up in a greased pan, about 6 together, top with more ketchup. Oven 350 1 hour uncovered. Makes it own juice, serve with some french fries.

Re:The Secret Ingredient for the Best Stuffed Bell Peppers (scrumptiouschef)

Sat, 24 Nov 2012 13:59:25 GMT

kevincad

scrumptiouschef

This was a topic/recipe posted on chow's website recently. My thought is that right off the bat, the secret ingredient is to start with a better tasting pepper.

http://www.scrumptiousche...t-Stuffed-Bell-Peppers

I think of stuffed peppers as being soul food or country cooking. What are some crucial ingredients you put into your stuffed peppers?

What kind of pepper do you use?

I don't have any special ingredients, but if I could get the sauce to taste like the sauce in Stouffer's frozen stuffed peppers, I'd be a happy man!

Went off the radar and stuffed some mammoth jalapenos with a couple links of disassembled, homemade boudin a couple nights ago. The japs were the biggest I'd ever seen but had almost zero heat. For awhile they were marketing them as "senoritas" but they've since taken the sign down.

Re:The Secret Ingredient for the Best Stuffed Bell Peppers (Phildelmar)

Sat, 10 Nov 2012 19:11:58 GMT

I use Italian sausage and ground beef or pork, as well as Bloody Mary mix

Re:The Secret Ingredient for the Best Stuffed Bell Peppers (the grillman)

Sat, 10 Nov 2012 18:01:05 GMT

I make stuffed peppers using green bell peppers, cooked rice, lean ground beer, salt, pepper, garlic, parsely, a bit of dill, and for the tomato sauce, I add a pinch of sugar, salt, pepper, and a dash of cinnamon. Kind of a Greek thing going on with that...

For jalapenos on the grill, I use hot sausage, a mix of cheese, stuff them up, wrap with a piece of bacon, and grill. I glaze them at the end with a homemade sauce of beer and applesauce. The sweet-hot-smokey-creamy combination is great.

Re:The Secret Ingredient for the Best Stuffed Bell Peppers (stricken_detective)

Sun, 04 Nov 2012 15:35:36 GMT

I use the same meat mixture we use to make meatballs. The sauce that goes over is the sauce that goes on everything.

Re:The Secret Ingredient for the Best Stuffed Bell Peppers (Jenniferyoung2)

Fri, 02 Nov 2012 20:12:26 GMT

That sounds ridiculously yummy, 318!

Re:The Secret Ingredient for the Best Stuffed Bell Peppers (318)

Thu, 11 Oct 2012 02:49:46 GMT

I've never made them but if I wanted to I would: marinate shrimp overnight (salt, pepper, garlic and parsley- medium chunks), get the finest smoked sausage you can get (medium dice), smoke a pork chop or two (medium dice), gotta have chicken livers, diced tomatoes, onion, fresh garlic, celery, parsley and make a stuffing or use stove top.

cut peppers in half, broil just until they start to blister
cool, stuff and bake covered 20 - 30 mins
once peppers are tender and stuffing is hot, broil to crisp stuffing
brown a thick slice of provolone and top with bacon and green onions.

would probably have a nice brown sauce or some sour cream/cream cheese spread on french bread for a crunchy side.

I've been a black olive junkie lately, would probably toss some of them in and eat it with...

you guessed it - Ranch Dressing!

Re:The Secret Ingredient for the Best Stuffed Bell Peppers (MetroplexJim)

Tue, 09 Oct 2012 07:27:40 GMT

Lea & Perrins "W" Sauce.

Re:The Secret Ingredient for the Best Stuffed Bell Peppers (scrumptiouschef)

Tue, 09 Oct 2012 00:53:52 GMT

I bought some Chilaca chiles over the weekend, charred the hides off of them, stuffed them with ground beef chili then covered them with a blanket of queso Salvadorena. Came out good but not Hatch level good by any means.

Re:The Secret Ingredient for the Best Stuffed Bell Peppers (carlton pierre)

Mon, 27 Aug 2012 07:27:32 GMT

I do pretty much the same thing. I use a spicy Italian sausage. I stuffed some Hatch New Mexico chiles yesterday. They were awesome. Cooked them on the grill.

I use italian long hot peppers or hot cherry peppers stuffed with a mixture of ground beef, italian sausage. oregano, fresh parsley, minced onion and garlic,torn bread milk soaked and grated parmesan, topped with mozzerella in tomato sauce.

Re:The Secret Ingredient for the Best Stuffed Bell Peppers (kland01s)

Sun, 26 Aug 2012 16:33:36 GMT

BelleReve

Ha, I always thought stuffed bell peppers was a Creole dish, I guess they can still be, when made with shrimp or crabmeat.
My neighbor makes some good ones, he uses small chunks of ham with his ground meat, Rotel, and a 5-cheese topping. I grew up eating them either with beef, or shrimp, and stuffed with rice, stewed tomatoes and a cheddar topping, but prefer seasoned bread crumbs over the rice.

My mom was Hungarian second gen and my mom made stuffed peppers with ground beef. Loose recipe posted up thread. Seems this is a cross cultural dish!!! Not too far off from chile relanos.

Re:The Secret Ingredient for the Best Stuffed Bell Peppers (BelleReve)

Sun, 26 Aug 2012 11:03:41 GMT

I use a combination of ground chuck, pork, and shrimp. I make a large batch at a time, and wrap individually in Saran wrap, freeze in a Zip loc bag. My dad's old school, expects rice in them, which I'm not too crazy about, so just put enough that you can see they have some.

I prefer my peppers on the firm side, just about any kind of filling will work, but really don't like the peppers too soft.

Re:The Secret Ingredient for the Best Stuffed Bell Peppers (scrumptiouschef)

Sat, 25 Aug 2012 13:47:14 GMT

got a couple pounds of gator meat from LA thawing out in the fridge, should get a pan of Hatch Chile/gator enchiladas out of it as well as a handful of gator stuffed Hatch

Re:The Secret Ingredient for the Best Stuffed Bell Peppers (kevincad)

Sat, 25 Aug 2012 10:43:08 GMT

scrumptiouschef

This was a topic/recipe posted on chow's website recently. My thought is that right off the bat, the secret ingredient is to start with a better tasting pepper.

http://www.scrumptiousche...t-Stuffed-Bell-Peppers

I think of stuffed peppers as being soul food or country cooking. What are some crucial ingredients you put into your stuffed peppers?

What kind of pepper do you use?

I don't have any special ingredients, but if I could get the sauce to taste like the sauce in Stouffer's frozen stuffed peppers, I'd be a happy man!

Re:The Secret Ingredient for the Best Stuffed Bell Peppers (chefbuba)

Sat, 25 Aug 2012 10:37:03 GMT

I paid $1.59 lb for some last week.

Re:The Secret Ingredient for the Best Stuffed Bell Peppers (scrumptiouschef)

Sat, 25 Aug 2012 00:26:02 GMT

Hatch Peppers are in the markets in Austin right now. .33 a lb! time to start stuffing chiles y'all.

Re:The Secret Ingredient for the Best Stuffed Bell Peppers (CCinNJ)

Mon, 30 Jul 2012 02:47:54 GMT

Banana peppers....with a stuffing base that is smaller than a traditional crouton...larger than breadcrumbs. Marinated artichokes & pepperoni usually with other antipastish ingredients depending on the mood or season. Vodka sauce.

Re:The Secret Ingredient for the Best Stuffed Bell Peppers (scrumptiouschef)

Mon, 30 Jul 2012 00:02:53 GMT

Ate some fantastic stuffed poblano a couple nights ago at a friends house and he mentioned that he seasoned the pork/rice dressing with fish sauce! Love the stuff and will definitely try this secret weapon.

Re:The Secret Ingredient for the Best Stuffed Bell Peppers (PapaJoe8)

Tue, 19 Oct 2010 22:08:11 GMT

Fab, you might be right. It would depend on the sausage though.

My recipe... A combo of 2 parts ground chuck, and one pound Jimmy Dean sausage, and two packs Uncle Ben"s wild rice, and one can of Rotell Tomatoes.
Joe

Re:The Secret Ingredient for the Best Stuffed Bell Peppers (fabulousoyster)

Tue, 19 Oct 2010 21:41:46 GMT

Not ground beef meat, sausage meat.

Re:The Secret Ingredient for the Best Stuffed Bell Peppers (BelleReve)

Sun, 10 Oct 2010 11:00:47 GMT

Ha, I always thought stuffed bell peppers was a Creole dish, I guess they can still be, when made with shrimp or crabmeat.
My neighbor makes some good ones, he uses small chunks of ham with his ground meat, Rotel, and a 5-cheese topping. I grew up eating them either with beef, or shrimp, and stuffed with rice, stewed tomatoes and a cheddar topping, but prefer seasoned bread crumbs over the rice.