Help support TMP

"How to stuff a pepper like its 2017" Topic

5 Posts

All members in good standing are free to post here. Opinions expressed here are solely those of the posters, and have not been cleared with nor are they endorsed by The Miniatures Page.

For more information, see the TMP FAQ.

Back to the Food Plus Board

200 hits since 12 Jan 2017
©1994-2018 Bill Armintrout
Comments or corrections?

Tango01 Supporting Member of TMP12 Jan 2017 3:33 p.m. PST

"These stuffed peppers have a homey, old-world appeal, but with a healthful update that makes them an even better fit on today's table.

They are built on the same tried-and-true foundation of sweet bell peppers stuffed with a mixture of seasoned meat and grains, baked in a tomato-y sauce. But they have more color, nutrition and fresher flavor because brightly hued (more vitamin C-rich) red, yellow and/or orange peppers are used instead of green, and generous helpings of chopped spinach and fresh herbs enliven the stuffing.

Also, rather than ground beef and white rice, like my grandma used, these stuffed peppers are made with leaner ground turkey and more-nutrient-packed quinoa. To get the peppers to the right relaxed softness without overcooking the filling, you give them a head start in the baking dish and then let them cool as you prepare the rest of the ingredients. The result is a complete family-friendly meal that my grandma would definitely approve of."
Main page


goragrad14 Jan 2017 12:18 a.m. PST

Boil them. That is the way my mother did it and I do it. Juicier that way.

Ground beef (or venison if you can get it deer or elk) and pork sausage or ground pork.

Turkey was rubbery when I tried that.

Oh and about 50/50 tomato juice to water for the broth scald the peppers initially by pouring the boiling water over them then add the tomato juice. Then a low boil for an hour or so. Plenty tender.

Not as keen on the red or yellow peppers for this – too sweet.

Tango01 Supporting Member of TMP14 Jan 2017 11:21 a.m. PST

I would tried… thanks!…


goragrad15 Jan 2017 10:58 a.m. PST

And cinnamon in the filling (along with salt, rice (partially cooked cuts down the overall time for the peppers), chopped onion, and pepper from the cut out tops of the peppers).

My brother and niece had never made them (I helped mom growing up) and found a recipe with garlic – not the same… I like garlic on a lot of things, but this is not one of them.

De nada.

James (still occasionally called Jaime by siblings who took Spanish).

Mako11 Inactive Member15 Jan 2017 2:19 p.m. PST

No Kee-Noah for me. Don't really like eating things I have difficulty pronouncing, unless they're Italian.

Different colored peppers might be worth trying though, but I generally find them to be milder than the green ones, so not as tasty.

Mom used to make them with ground beef, rice, and tomato sauce, and baked the whole thing in the over for a while.

I also like the Mexican variant, filled with jack cheese, coated in batter, and fried too. Add a thin tomato sauce on top, and some more jack cheese, and you've got a winner. We use Poblano peppers for that.

Sorry - only verified members can post on the forums.