I have 6 big green peppers?!
Do I boil prior to stuffing? I want them not super crunchy but not soft and mushy when done.
Good basic recipe anyone? I have both beef and sausage.
Answers: I want to stuff them.
Do I boil prior to stuffing? I want them not super crunchy but not soft and mushy when done.
Good basic recipe anyone? I have both beef and sausage.
You don't have to boil them, but I usually blanch them just to make sure they're not too crunchy.
The way I make stuffed peppers is to find a good spanish rice product, (Zatatran or one of the uncle ben ones) cook it and then add my spiced meat/tomato. Stuff that into the hollowed out peppers, bake at 350 for 20-30 minutes.
http://allrecipes.com/Recipe/Stuffed-Gre...
I searched and this recipe is most like the one I use- except it would take forever to type it out. I don't follow a recipe- just sort of throw it together.
I cook them in a slow cooker/crock pot but you could also use a dutch oven on top of your stove. I don't boil them first since it is easier to stuff them and manipulate them when they are hard. Cover them as they cook and they come out perfect!
If you chop up the beef and sausage and combine to stuff the peppers that way.
boil for 2 mins then drain
combine
2 cups ground meat(half and half would be great)
2 cups boiled rice
1 cup diced tomatoes peeled and seeded
1 T grated onions
1 t salt
stuff peppers.. place in baking dish.drizzle each with a little butter add about 3/4 C broth or water to the bottom of the pan...bake at 350 for 30 mins....
Eeeeeeew. I have a taste aversion to stuffed green peppers. When I was a kid, my mom served Stouffer's stuffed peppers for dinner. About two hours later, I came down with the flu and started vomiting. I'll leave the rest up to your imagination.
Good luck with your dinner. I'm nauseous.
NY offered you a recipe from -THE- best recipe site out there. Can't add much to that, besides my favorite..
I cut the tops off, save them for "hats" and trim the bottoms so they will sit upright without falling over.
Mix a "stuffing" of ground beef, rice & onion and whatever seasonings you have on hand and prefer.
Bake for about half an hour 350, for a soft but not mushy pepper.
Voila! Stuffed peppers with hats!
* * *
By the way, I cook in a square class pan about 8 x 8 and they dont tend to fall over that way. If that helps at all.
I'm from TX and everyone eats chili rellenos here. (Stuffed Peppers) You don't boil first. Stuff them raw, then bake!
I don't cook them prior to stuffing...and I mix meat with onion...and sometimes cooked rice.