Baked Stuffed Peppers

Re:Baked Stuffed Peppers (007bond-jb)

Sat, 10 Sep 2011 16:00:31 GMT

Re:Baked Stuffed Peppers (Mosca)

Fri, 02 Sep 2011 14:54:35 GMT

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.

Re:Baked Stuffed Peppers (edwmax)

Fri, 02 Sep 2011 12:57:56 GMT

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.

Re:Baked Stuffed Peppers (pnwchef)

Fri, 02 Sep 2011 11:34:14 GMT

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

Re:Baked Stuffed Peppers (Mosca)

Fri, 02 Sep 2011 10:32:07 GMT

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!

Re:Baked Stuffed Peppers (pnwchef)

Fri, 02 Sep 2011 08:40:16 GMT

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

Re:Baked Stuffed Peppers (edwmax)

Fri, 02 Sep 2011 05:09:09 GMT

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.

Re:Baked Stuffed Peppers (Mosca)

Fri, 02 Sep 2011 00:05:50 GMT

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!

Re:Baked Stuffed Peppers (joerogo)

Thu, 01 Sep 2011 20:34:02 GMT

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!

Re:Baked Stuffed Peppers (ann peeples)

Thu, 01 Sep 2011 20:27:17 GMT

Those look wonderful!!

Re:Baked Stuffed Peppers (mar52)

Thu, 01 Sep 2011 20:10:42 GMT

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!

Re:Baked Stuffed Peppers (pnwchef)

Thu, 01 Sep 2011 19:02:10 GMT

Lets eat, looks great...............Great job Mosca..........

Re:Baked Stuffed Peppers (Mosca)

Thu, 01 Sep 2011 18:50:49 GMT

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.

Re:Baked Stuffed Peppers (pnwchef)

Thu, 01 Sep 2011 18:33:03 GMT

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..........

Re:Baked Stuffed Peppers (mar52)

Thu, 01 Sep 2011 18:17:06 GMT

With the top off you can get some of the smoke flavor... maybe.

Joe, that's scarier than I could ever be.

Re:Baked Stuffed Peppers (Mosca)

Thu, 01 Sep 2011 18:15:04 GMT

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.

Re:Baked Stuffed Peppers (joerogo)

Thu, 01 Sep 2011 17:59:36 GMT

Re:Baked Stuffed Peppers (Mosca)

Thu, 01 Sep 2011 17:34:37 GMT

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 @ 350º.! (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.

Re:Baked Stuffed Peppers (pnwchef)

Mon, 29 Aug 2011 13:26:18 GMT

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

Re:Baked Stuffed Peppers (chewingthefat)

Mon, 29 Aug 2011 11:47:51 GMT

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!

Re:Baked Stuffed Peppers (chewingthefat)

Mon, 29 Aug 2011 11:43:52 GMT

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!

Re:Baked Stuffed Peppers (CajunKing)

Sun, 28 Aug 2011 21:59:25 GMT

Chewy

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

Re:Baked Stuffed Peppers (pnwchef)

Sun, 28 Aug 2011 19:11:04 GMT

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...........

Re:Baked Stuffed Peppers (chewingthefat)

Sun, 28 Aug 2011 17:37:13 GMT

PNWChef, gonna git me a camera, camera and internet picture savy, then challenge you to throwdowns, your grub looks great!

Re:Baked Stuffed Peppers (BelleReve)

Sun, 28 Aug 2011 13:50:12 GMT

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.

Re:Baked Stuffed Peppers (lleechef)

Sat, 27 Aug 2011 12:43:52 GMT

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.

Re:Baked Stuffed Peppers (edwmax)

Fri, 26 Aug 2011 18:21:07 GMT

Hymmm ... they were just as good reheated for supper tonight!

PNWChef ... see what happens when you don't email a taste! ...

Re:Baked Stuffed Peppers (edwmax)

Thu, 25 Aug 2011 19:55:14 GMT

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.

Re:Baked Stuffed Peppers (CajunKing)

Thu, 25 Aug 2011 19:21:25 GMT

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??

Re:Baked Stuffed Peppers (pnwchef)

Thu, 25 Aug 2011 19:00:57 GMT

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.............