stuffed green peppers

i haven't fixed these in a long time. so am wondering if anyone that has made them , did you cook your hamburger first then mixed your rice and what ever else in it then

I mix my choice of meat (beef turkey or bison) with brown rice and/or quinoa and onions and garlic and stuff the peppers and cook them in tomato sauce in the oven. I also use red peppers or orange instead of green. All ingredients are raw. It's delish!

the green ones was cheaper than the other colors thats why i got those.i am out of brown rice so have to use white rice. actually the only time i fix white rice is when we want to eat it as a meal with cinnamon and sugar on it. thank you ana.

I use tomato soup instead of tomato sauce. Makes them sweeter. Love the idea of using the red or orange peppers. Much better flavor! I also cut the top off the pepper (remove the stem) and use it like a little 'hat' on top of the filling. Looks cute and tasty too.

My10 my grocery store has day old produce and more often then not I can find red, yellow and orange peppers that are cheaper then the green ones and are perfectly ripe for use! Delicious! Ana I will try making stuffed peppers with the quinoa. I never thought of that! Nice and healthy. Thanks.

stuff peppers were yummy. didn't have no tomato sauce or pasta sauce. so just used the juice from the stewed tomatoes and a little water to bake the in

I use the green peppers, I like the pepper a little firm... I dislike mushy peppers. I find the colored peppers get to soft in the pot. I also use tomato sauce, I add a squirt of lemon juice, and sugar to the sauce to make it sweeter, and less bitter. I use white rice, chuck chop meat, and a half of onion.

Love stuff peppers.

Excellent! Glad it turned out well!

Gerry, I wait until my local grocery store has a 10 for 10 plus one free sale on their peppers. Then I buy a gazillion of them, slice up most and freeze them in gallon ziplock bags or use the foodsaver for fajitas or other recipes needing peppers that you will saute or cook. The rest I use to make stuffed peppers. I make about 16 or so in a large roasting pan and then freeze them 4 per containers with sauce and I have dinner whenever I want it. They defrost beautifully!

i need to get some more bought and freeze them, but we are waiting to see how the ones hubby planted will do. the wind we had a week ago kind of destroyed a few of his plants. we think he lost all his tomatillo plants and some of his tomatoes

For keeping them as they came out of the oven, I make sure I freeze them in the sauce. It prevents any freezer burn or texture changes.

I too do not like mushy peppers. The recipe I use came out of one of my old microwave books. I brown my meat, add onions, tomato sauce, rice, a little water and seasonings. I usually use minute rice. Put a cover on then simmer for about 10 minutes or so. Cut my peppers in half, clean them out the put them in a microwave safe dish. Fill the peppers with meat mixture and pour more tomato sauce over all. Cover and microwave 10 - 20 minutes till peppers are crisp tender. They are good.

Ana thanks for the tip. I will definitely slice them up and freeze them for future use. I didn't realize they would freeze well.

I'm always amazed at how they charge a premium for the colored peppers. I grow them all - even chocolate colored ones - and there is nothing special about them. Even a red pepper is simply a fully ripe green pepper in most cases!

I usually sprinkle my stuffed peppers with a bit of shredded cheddar cheese too. I use my own tomato sauce I canned last year which seems to add a slight backtaste of sweetness because of the variety of tomatoes I use for sauce - one called Opalka, a Polish heirloom.

All this talk makes me hungry for my garden to start producing tomatoes and peppers! I'm going to try making a fermented hot chili sauce this summer. C'mon, garden!

Gerry they will freeze great and you just throw them in the pan or pot frozen and they will defrost in less than a minute. The only thing frozen peppers do not work as well for is if you are going to roast them, however you can roast peppers and then freeze those too.

Drac, the reason they cost more is they take longer to mature so they get less peppers for the same crop and the green last longer after picking so they can sit on the grocer shelf longer.

I prefer the red for the taste and the fact that they are lots more nutritious than the green.

I prefer the red too for the more mellow taste and the added nutrients. Plus, they are just pretty! I can see the red peppers costing more for the reasons of shelf life and longer time to maturity, but the orange, chocolate and other colors take no longer to get to their color than the green ones do. In fact, some of mine are ready before the green ones are. I all depends on the variety I guess. I grow a sweet green pepper called Spanish Spice and it is probably the best pepper I've ever tasted either green or red! I dried some red ones and made my own paprika last year and it was heavenly.

I go through a crazy amount of paprika, I wish I could make my own. I bet it's awesome! I have one tomatoe plant and one pepper plant. I'm pitiful.
I wish I had more land to grow it on.

Ana

So, paprika comes from peppers? Who knew?

L4L

Ana, I suspect a "goodie box" JUST might make it's way to you this fall!

That would be awesome Drac!