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Old 10-10-2015, 10:55 AM   #1
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Default Stuffed Peppers

Looking to make some stuffed peppers, never made them before, but I know the basic idea. Looked up a few recipies, but curious what tricks TCG has up its sleeve. Let me hear it!

I'm planning on using some ground beef, some chorizo and some Zing Zang bloody mary mix.
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Old 10-10-2015, 10:56 AM   #2
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Use peppers?
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Old 10-10-2015, 10:57 AM   #3
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I don't cook, I am of no help.
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Old 10-10-2015, 11:37 AM   #4
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Stuffed peppers are pretty easy and forgiving. Main thing to take into consideration is avoiding burning the peppers where they touch the baking pan. If you have an oven safe wire rack on the baking pan, that will prevent the burn and cook the peppers more evenly.

Now I have to buy peppers...
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Old 10-10-2015, 11:39 AM   #5
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Pretty straight forward. Cut peppers in half long ways, clean and stuff with whatever you want. Top with whatever you want. Dump "sauce" over and back at 350 until meat is done.
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Old 10-10-2015, 11:40 AM   #6
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We normally do rice, peas and a meat; be it ground chicken, turkey, deer or a mix of something. Lamb and beef are good.

Dump tomato sauce over and bake.
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Old 10-10-2015, 11:43 AM   #7
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Surprisingly hard to find a pic of a rack that I can link. What's so special about baking rack pics?

Anyways, something like this will help prevent bottom burn. If you put foil on the pan and the rack on top of that, you will cut your clean up in half.

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Old 10-10-2015, 01:38 PM   #8
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Will be using this

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Old 10-10-2015, 01:40 PM   #9
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Just pour your bloody marry mix into the bottom and over them.
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Old 10-10-2015, 01:55 PM   #10
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I always put a chunk of cheese at the bottom of the peppers before I fill them so there is a giant cheese pocket at the end of the meal
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Old 10-10-2015, 01:56 PM   #11
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That's a good idea!

We have topped them with cheese. but never put it in the bottom.
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Old 10-10-2015, 02:01 PM   #12
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considering mixing some cheese in with the ground beef.
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Old 10-10-2015, 05:38 PM   #13
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I was looking at sweet peppers but the jalapenos were calling me. Decided to do bacon wrapped Cream cheese and cheddar cheese filled jalapenos instead.
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Old 10-10-2015, 06:39 PM   #14
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We've always filled the bottom of the pan with water to prevent burning.
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Old 10-10-2015, 06:58 PM   #15
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Quote:
Originally Posted by ilikemtb999 View Post
We've always filled the bottom of the pan with water to prevent burning.
That's better than setting the peppers on the bottom of the pan but I think that using the rack does a better job of crisping up the bottoms since it allows hot air flow to get to the bottoms. Your method is a type of braising which should also work well and may keep more moisture in the peppers.
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Old 10-10-2015, 07:44 PM   #16
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Quote:
Originally Posted by Ti28 View Post
Pretty straight forward. Cut peppers in half long ways, clean and stuff with whatever you want. Top with whatever you want. Dump "sauce" over and back at 350 until meat is done.
ITS GRAVY!
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Old 10-10-2015, 08:27 PM   #17
 
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Prefer stuffed cabbage. Huge cabbages this time of year.
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Old 10-10-2015, 10:54 PM   #18
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I use corning ware dishes, works pretty good. Instead of regular rice I use long grain wild rice. Sauce is pretty key, hunts tomato suave with herbs that I Doctor up with some more oregano, basil, garlic and onions.

One of my favorite dinners!
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Old 10-11-2015, 07:28 AM   #19
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I always add A1 and cheese in the mix.
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Old 10-11-2015, 01:51 PM   #20
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Quote:
Originally Posted by daturbosix View Post
ITS GRAVY!
I'm not a dago, it's sauce.
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Old 10-11-2015, 05:45 PM   #21
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Let's see how this goes.
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Old 10-11-2015, 05:59 PM   #22
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Bacon wrapped jalapenos cooked on a rack. Not stuffed peppers but I wanted to show how the rack prevents burning on the bottoms.



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Old 10-11-2015, 06:03 PM   #23
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There's actually a recipe for stuffed peppers on the pampered chef website to use this baker and put it in the microwave.
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Old 10-11-2015, 06:08 PM   #24
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Oh and I always seem to use red and yellow peppers. Just not a fan on eating the green peppers but that's just me.
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Old 10-11-2015, 06:13 PM   #25
 
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Do you guys pre cook the meat at all before stuffing into peppers ?
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