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Started By
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Stuffed Bell Peppers
Posted on 4/19/17 at 9:54 am
Posted on 4/19/17 at 9:54 am
Anyone have a good stuffed bell pepper recipe?
8
Posted on 4/19/17 at 10:03 am to KyrieElaison
Rice or breadcrumbs as a filler? Seafood or meat? You want a sauce (tomato) or no?
Posted on 4/19/17 at 10:17 am to Y.A. Tittle
Prefer meat with some filler. Was thinking of eggplant. Some sauce as well
Posted on 4/19/17 at 11:12 am to KyrieElaison
Ive used this recipe before and really enjoyed it. For some reason it doesn't say to brown the meat before mixing it with the rice, but I always do.
LINK
LINK
This post was edited on 4/19/17 at 11:13 am
Posted on 4/19/17 at 11:24 am to KyrieElaison
Any good boudin.
Posted on 4/19/17 at 11:28 am to KyrieElaison
Mr John's recipe from Emeril is the one I use. Google it.
Posted on 4/19/17 at 11:39 am to KyrieElaison
I've used this one. Added about a half can of black beans and made 4 instead of 3. And pepper jack instead of cheddar.
LINK
LINK
Posted on 4/19/17 at 3:03 pm to KyrieElaison
Ralph and Kacoo's Stuffed Bell Peppers
Equipment:
Buffalo Chopper
Large Skillet
Large Spoon
Measuring Spoons
Measuring cup
Steamer
1/2 cup measuring cup
Ingredients:
In large Skillet Place:
1/2 Lb. butter
3/4 cup green bell peppers, chopped fine in Buffalo chopper
1/2 cup celery, chipped fine in Buffalo chopper
5 tsp garlic, chopped
3 cups yellow onions, chopped fine in Buffalo chopper
1 Tbsp salt
1 tsp black pepper
1 tsp red pepper
1 Lb. FRESH crawfish tails (if large, dice)
(If fresh crawfish tails are not available, use shrimp, 90/110 ct)
1 Lb. jumbo lump crab meat
1 cup green onions, bottoms and tops, chopped fine in Buffalo chopper
1/2 cup parsley, chopped fine in Buffalo Chopper
3 1/2 packed cups white bread crumbs (white bread chopped in Buffalo chopper)
PROCEDURE
8 cleaned bell peppers cut in half lengthwise
•Put crab meat in sheet pan and remove shells, do not break up crab meat. Set aside.
•In large skillet, melt 1/2 Lb. butter on a low fire.
•add the following and saute 15 minutes: (3/4 cup green bell pepper, 1/2 cup celery, 3 cups yellow onions, 5 tsp garlic)
•Add the following and mix well (1 Tbsp salt, 1 tsp black pepper, 1/2 tsp red pepper)
•Add 1 Lb. crawfish tails (or shrimp), mix well and cook 5 minutes. TURN OFF.
•Add 1 cup green onions, 1/2 cup parsley, and 3 1/2 cups bread crumbs and mix well. Add 1 Lb. crab meat (being careful not to break up crab meat).
•Put 16 cleaned bell pepper halves in steamer for 3 minutes.
•Use 1/2 cup measure to mold 1/2 cup of stuffing on shell and form
•Bake at 350 degrees for 12 to 15 minutes
Equipment:
Buffalo Chopper
Large Skillet
Large Spoon
Measuring Spoons
Measuring cup
Steamer
1/2 cup measuring cup
Ingredients:
In large Skillet Place:
1/2 Lb. butter
3/4 cup green bell peppers, chopped fine in Buffalo chopper
1/2 cup celery, chipped fine in Buffalo chopper
5 tsp garlic, chopped
3 cups yellow onions, chopped fine in Buffalo chopper
1 Tbsp salt
1 tsp black pepper
1 tsp red pepper
1 Lb. FRESH crawfish tails (if large, dice)
(If fresh crawfish tails are not available, use shrimp, 90/110 ct)
1 Lb. jumbo lump crab meat
1 cup green onions, bottoms and tops, chopped fine in Buffalo chopper
1/2 cup parsley, chopped fine in Buffalo Chopper
3 1/2 packed cups white bread crumbs (white bread chopped in Buffalo chopper)
PROCEDURE
8 cleaned bell peppers cut in half lengthwise
•Put crab meat in sheet pan and remove shells, do not break up crab meat. Set aside.
•In large skillet, melt 1/2 Lb. butter on a low fire.
•add the following and saute 15 minutes: (3/4 cup green bell pepper, 1/2 cup celery, 3 cups yellow onions, 5 tsp garlic)
•Add the following and mix well (1 Tbsp salt, 1 tsp black pepper, 1/2 tsp red pepper)
•Add 1 Lb. crawfish tails (or shrimp), mix well and cook 5 minutes. TURN OFF.
•Add 1 cup green onions, 1/2 cup parsley, and 3 1/2 cups bread crumbs and mix well. Add 1 Lb. crab meat (being careful not to break up crab meat).
•Put 16 cleaned bell pepper halves in steamer for 3 minutes.
•Use 1/2 cup measure to mold 1/2 cup of stuffing on shell and form
•Bake at 350 degrees for 12 to 15 minutes
Posted on 4/19/17 at 5:02 pm to bdevill
This is what I think of as New Orleans Stuffed Peppers - shrimp and ground beef.
Creole Stuffed Peppers Recipe in the style of Austin Leslie
"I based this on Austin Leslie’s recipe from the book Creole Feast by Nathaniel Burton, they were absolutely delicious. I recommend par cooking the bell peppers to shorten the baking time."
2 Sticks Margarine (not butter)
1 Medium Onion, finely chopped
1 Large Rib Celery, finely chopped
4 Sprigs Parsley, Finely Chopped
1 Tbs Fresh Thyme leaves
1/2 lb Ground Beef
1/2 lb Small Shrimp, peeled and deveined
1/2 Loaf, Stale French Bread (moistened, excess water squeezed out)
3 Eggs
Kosher Salt and Black Pepper
1 Large Garlic Clove, minced
2 Large or 3 Small Green Bell Peppers, halved lengthwise, seeds removed and stems carefully trimmed away.
The Topping:
1/2 cup Bread Crumbs
3 Tbs Margarine, Melted
1. Preheat an oven to 350º F.
2. Melt the margarine in a large skillet. Add the onions, celery, parsley, and thyme. Season with a little salt & pepper, and cook for about 10 minutes or until the vegetables are very tender.
3. Add the beef and cook for about 5 minutes, breaking up the meat, lightly season again.
4. Add the shrimp and cook until just cooked through. Remove from the heat.
5. When cool enough to handle work the bread into the mixture with your hands as you would for meatballs, or meatloaf. Taste for seasoning, adjust if necessary.
6. Incorporate the eggs and garlic.
7. Place the stuffing in a lightly greased oven safe dish, bake for 1½ hours.
8. Remove the stuffing and chill. If any fat settles on the top remove it.
9. Mix the bread crumbs with 3 Tbsp melted margarine, season with a little salt & pepper.
10. Par cook the halved bell peppers in boiling water until slightly tender. Stuff with a generous amount of the filling and top with the breadcrumb mixture.
11. Broil on low for 15-20 minutes, or until the stuffing is heated through and the bread crumbs are slightly browned.
Source: Nola Cuisine
Creole Stuffed Peppers Recipe in the style of Austin Leslie
"I based this on Austin Leslie’s recipe from the book Creole Feast by Nathaniel Burton, they were absolutely delicious. I recommend par cooking the bell peppers to shorten the baking time."
2 Sticks Margarine (not butter)
1 Medium Onion, finely chopped
1 Large Rib Celery, finely chopped
4 Sprigs Parsley, Finely Chopped
1 Tbs Fresh Thyme leaves
1/2 lb Ground Beef
1/2 lb Small Shrimp, peeled and deveined
1/2 Loaf, Stale French Bread (moistened, excess water squeezed out)
3 Eggs
Kosher Salt and Black Pepper
1 Large Garlic Clove, minced
2 Large or 3 Small Green Bell Peppers, halved lengthwise, seeds removed and stems carefully trimmed away.
The Topping:
1/2 cup Bread Crumbs
3 Tbs Margarine, Melted
1. Preheat an oven to 350º F.
2. Melt the margarine in a large skillet. Add the onions, celery, parsley, and thyme. Season with a little salt & pepper, and cook for about 10 minutes or until the vegetables are very tender.
3. Add the beef and cook for about 5 minutes, breaking up the meat, lightly season again.
4. Add the shrimp and cook until just cooked through. Remove from the heat.
5. When cool enough to handle work the bread into the mixture with your hands as you would for meatballs, or meatloaf. Taste for seasoning, adjust if necessary.
6. Incorporate the eggs and garlic.
7. Place the stuffing in a lightly greased oven safe dish, bake for 1½ hours.
8. Remove the stuffing and chill. If any fat settles on the top remove it.
9. Mix the bread crumbs with 3 Tbsp melted margarine, season with a little salt & pepper.
10. Par cook the halved bell peppers in boiling water until slightly tender. Stuff with a generous amount of the filling and top with the breadcrumb mixture.
11. Broil on low for 15-20 minutes, or until the stuffing is heated through and the bread crumbs are slightly browned.
Source: Nola Cuisine
Posted on 4/19/17 at 5:25 pm to KyrieElaison
quote:Rhena's Stuffed Peppers with Eggplant
Prefer meat with some filler. Was thinking of eggplant. Some sauce as well
4 large bell peppers
1 cup chopped onions
1/2 cup chopped celery
1/2 cup chopped green bell peppers
3 Tbs vegetable oil
1 1/2 lbs ground beef
2 medium-size eggplants, peeled and cut into cubes
Salt and cayenne to taste
Fine dried bread crumbs
Grated Parmesan cheese
1. Slice the bell peppers in half lengthwise, remove the seeds, rinse under cool water and set aside.
2. Heat the oil in a large saucepan over medium heat. Cook the onions, celery and chopped bell peppers, stirring, until they are soft and lightly golden, 6 to 8 minutes. Add the ground beef and cook, stirring, until the beef is brown and all pink has disappeared. Add the eggplant, season with salt and cayenne, reduce the heat to medium low and cook, covered, for 30 to 40 minutes, stirring occasionally and mashing the eggplant with a fork as it cooks. The eggplant should be quite soft. If the mixture becomes dry, add a little water from time to time to keep it moist.
3. Remove from the heat, then add enough bread crumbs to bind the mixture slightly. Cool for about 10 minutes.
4. Fill the bell pepper halves with equal portions of the mixture. Place the filled peppers into a shallow baking pan and add just enough water to cover the bottom of the pan. Bake at 350 degrees for about 30 minutes.
5. If you like the peppers to be a little softer, you can blanch the bell peppers (before filling, of course) in boiling water for about 30 seconds, or just enough to soften them up a bit.
Servings: 8
Author: Judy Walker
Source: Times-Picayune
Posted on 4/19/17 at 6:49 pm to KyrieElaison
Costco's stuffed bell peppers in the prepared food area is hard to beat.
Posted on 4/19/17 at 7:22 pm to KyrieElaison
Cook 2 cups white rice. Let cool
Brown 1lb of ground pork, 1lb of ground beef and 1 container of Richards, Savoies dressing mix.
Remove meat from pot and drain off grease, leave 2-3 TBS in the pot.
Brown 2 med yellow onions diced, 1 bell pepper (I use the tops I cut off the peppers) 3 stalks of celery.
Optional; I sometimes add 1-16 oz package frozen corn.
Add meat back to pot and heat through.
Add rice to meat mixture, go by looks here, some people like a lot of rice some dont.
Stuff peppers
Top with bread crumbs or tomato gravy
Bake at 350 covered for about 30 minutes or until the peppers are tender.
Brown 1lb of ground pork, 1lb of ground beef and 1 container of Richards, Savoies dressing mix.
Remove meat from pot and drain off grease, leave 2-3 TBS in the pot.
Brown 2 med yellow onions diced, 1 bell pepper (I use the tops I cut off the peppers) 3 stalks of celery.
Optional; I sometimes add 1-16 oz package frozen corn.
Add meat back to pot and heat through.
Add rice to meat mixture, go by looks here, some people like a lot of rice some dont.
Stuff peppers
Top with bread crumbs or tomato gravy
Bake at 350 covered for about 30 minutes or until the peppers are tender.
Posted on 4/19/17 at 10:54 pm to CHEDBALLZ
I do almost eaxactly this. Except I just use the frozen seasoning blend and sautéed in butter. 1 package seasoning blend, 1 cup uncoooed rice (then cook it), 1 lb beef or pork, 1 16 oz container savoies dressing mix, seasonings, and then mix in with fresh corn bread that was run through food processor. Put in blanched pepper shells, top with corn bread bread crumbs, and bake for around 25-30 minutes.
This post was edited on 4/19/17 at 10:55 pm
Posted on 4/20/17 at 12:22 am to Fratigerguy
Ched and Frat, how about putting your recipes in the recipe thread? 
Posted on 4/20/17 at 5:28 am to Gris Gris
How do I do that, just copy what I wrote here and paste in it there? I'll check it out.
Posted on 4/22/17 at 5:12 pm to Martini
quote:
Any good boudin.
I am FB friends with a widow who's new hobby seems to be posting recipes on Facebook. She shared one recently with boudin as the filling. Haven't tried it yet but plan on it.
Posted on 4/22/17 at 5:29 pm to ElderTiger
I am FB friends with a widow who's new hobby seems to be posting recipes on Facebook. She shared one recently with boudin as the filling. Haven't tried it yet but plan on it.
Well copy n paste it, bruh.
Well copy n paste it, bruh.
Posted on 4/22/17 at 8:13 pm to CHEDBALLZ
quote:Yep. It's easy, really.
How do I do that, just copy what I wrote here and paste in it there? I'll check it out.
Posted on 4/23/17 at 2:34 am to CHEDBALLZ
quote:
How do I do that, just copy what I wrote here and paste in it there? I'll check it out.
Exactly.
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