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BTD Forums  /  Cook Right 4 Your Type  /  Stuffed Bell Peppers for Os
Posted by: sluggerbean, Sunday, February 25, 2007, 9:59pm
Hi everyone!  I need help in finding a good recipe that is O friendly for stuffed bell peppers.  I am fairly new to cooking so it also needs to be easy.  ;D  I checked the recipe base, but couldn't find any; also I have CR4YT but have recently moved and it is packed away somewhere.  :B

Thanks for the help!!
Posted by: Maria Giovanna, Sunday, February 25, 2007, 10:16pm; Reply: 1
I'd try to stuff them with ground meat, oregano, and a little rice flour or cream of rice (garlic as you like it) and basil. A touch of feta cheese or mozarella over the stuffed pepper in the last minutes of owen ( thirty minutes medium temperature and  at the end if they are too humid 10 minuter high) and voila. In summer you can stuff them cold with tuna, rice , mackerels (or boiled eggs) olives, herbs (capers perhaps an avoid helas) as tomatoes. In Greece they fill them of rice, oregano and a touch of onion or garlic and the cook in the owen.
Hope you'll like  them !
Maria Giovanna
Posted by: ISA-MANUELA (Guest), Sunday, February 25, 2007, 10:57pm; Reply: 2
:D yup similar here ;) red bellpeppers, lots of onions,garlic, herbes de provence or italian herbs,
some lamb or turkeymeat haché (shnippled into little peaces) seasalt, some gingerpowder,one egg
mix all together an fill it into the peppers, and shwub into the oven, bake it by ca 180-200 degrees and for some 20-30 minutes....good appetite ;D you might add to the stuff older bread or some rice to get off of too much humidity, thats nice too :D
Posted by: Brighid45, Monday, February 26, 2007, 12:00am; Reply: 3
Peppers are good stuffed with lean ground beef, turkey or lamb, or a combination of meats. I like mine with chopped onions, garlic, a blend of rosemary, basil and oregano, sometimes a bit of rice or quinoa, and occasionally a slice of fresh mozzarella over the top in the last ten minutes of baking. It's fun to use yellow and red peppers as well as green ones.

In the summer I like to have salmon salad in a green pepper 'bowl'. You can slice up the pepper and eat it too after the salmon is gone. :) Yum!
Posted by: sluggerbean, Monday, February 26, 2007, 12:14am; Reply: 4
Do you have to cook the filling first or does it do that in the oven? (Remember, I am fairly new to this thing called cooking). ;-)
Posted by: Brighid45, Monday, February 26, 2007, 12:21am; Reply: 5
If you are using really lean meat--like 93/7 ground sirloin or bison, for example--you shouldn't have to cook the meat beforehand. Anything with more fat should be cooked first. You can add some ghee and a bit of broth to the meat mixture if you like. If you are adding rice, a little more broth is a good idea.

Hang in there, you'll soon know your way around the kitchen pretty well :) I'll see if I can't find some stuffed pepper recipes for you and post them on my blog tomorrow.
Posted by: ISA-MANUELA (Guest), Monday, February 26, 2007, 10:32am; Reply: 6
I am never cooking any ingredient before filling the peppers, just all raw into th peppers and up into the
oven :D ....and mostly it comes out yummiciolous ;D

of course not true to usual I'll cook, when taking rice, the rice first ;) and then using it as a suplement :D
Posted by: koahiatamadl, Monday, February 26, 2007, 1:24pm; Reply: 7
I never precook my suffing either.  Just bear in mind the the size of the pepper determines how long it takes to cook the meat inside it.  So if you make more than one stuffed pepper I would try to use peppers of similar size.  
Posted by: geminisue, Monday, February 26, 2007, 1:25pm; Reply: 8
slugerbean- For each pound of ground sirloin  
2 egg whites (or one whole egg)
1/2 teaspoon sea salt,
fresh ground peppercorns,
1 t minched garlic  
1Tablespoon dried parsley flakes or 3T fresh parsley chopped (easier to chop if you add the sea salt here
1/4teaspoon cayenne pepper
3/4teaspoon curry powder
1/2teaspoon ginger
1/4 cup uncooked brown rice
1 Tablespoon olive oil

Before mixing preheat your oven to 350 degrees F

cut top off of green peppers, clean out sidesides, cut center of top out, (save to cover pepper, or cut up as an ingredient, or save to eat raw later or while cooking) wash thoroughly
place in roasting pan (I cover with tomato juice, or v8 juice, but you don't have to put anything on it)
and bake for 1 hr.
Posted by: nettik (Guest), Monday, February 26, 2007, 5:08pm; Reply: 9
This is one of my favorite foods: both my husband and I are type O.  Contrary to what others have said, I do like to cook the filling first, because it's quicker.  I adapted my own recipie to one from Joy of Cooking.  Green peppers are traditional and taste good (like a vegetable-taste), but we love the red peppers (they're beneficial instead of just neutral), and taste sweet and delicious!  Think roasted red peppers, stuffed...yum!  I have also tried yellow peppers, but am not crazy about them in this recipie.  I don't have measurements, but try to just season and taste as you go (when the meat is cooked, of course!)

Preheat oven to 425F. cut off the tops of the peppers and empty them (a melon baller works great for getting the stringy white parts off the insides).  Use a small sharp knife (like a paring knife) to poke vents in the pepper, so they won't be too watery when in the oven: 1-2 vents in all 4 sides, and 2-3 in the bottom.  Boil some water in a small saucepan and put a cookie cooling rack right on top of the open pot.  Place peppers on the rack bottom-side-up to steam and partially cook them (about 10 minutes).  Take the peppers off the rack (careful, hot!) and let the steam drain out in a colander.  In the meantime, put a little bit of olive oil (about 1 tablespoon) (usually 1.5-2 lbs does 4-5 large peppers) lean ground sirloin, minced fresh garlic- I use lots- about 3-4 tblspn (pre-cut in a jar is easiest and quickest), and chopped onion (any kind, but I love red onion) in a skillet and cook.  Season with garlic salt, oregano, and any of your other favorite spices to taste (I love salt-free blends like mrs. dash, etc).  Make sure you are breaking up the meat with a spatula as it cooks to avoid huge clumps.  I also like to cook brown rice ahead of time, or use some that I have left over.  Once the meat is all brown, drain off the fat.  In a large bowl, mix together the meat mixture, rice, and shredded mozzerella cheese (whatever ratio you want, I usually do 2 meat:1 rice: 0.75 cheese).  Again, you can taste it at this point and adjust the spices to your own taste.  Stuff the peppers, packing tightly.  Spray the bottom of a glass baking dish with olive oil spray, and place the peppers in it.  I also sprinkle the tops lightly with seasoned bread crumbs (type-O no-no, but 1/2 tsp. of the stuff won't kill you).  Bake until the tops are golden, about 20-25 minutes.  For green peppers: do not overcook.  For red peppers: it is ok to slightly burn the edges of the peppers and give them a slightly shriveled look- you will have roasted red stuffed peppers!  
Posted by: Brighid45, Monday, February 26, 2007, 6:53pm; Reply: 10
That's a great recipe, nettik--thanks for sharing! If you want to sub something for the bread crumbs, crush a few sweet potato chips. They're a good replacement. Edna (Peppermint Twist) turned me on to this idea. :)

I LOVE roasted red peppers! Great chopped up in meatloaf too :)
Posted by: Lola, Monday, February 26, 2007, 11:49pm; Reply: 11
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Posted by: sluggerbean, Tuesday, February 27, 2007, 12:09am; Reply: 12
Thanks everyone!  These sound yummy!! ;D  I will definitely be trying these out soon. (Mopping drool up off the floor :-))  

I never thought about using red peppers before.  I had only seen green peppers stuffed.  Now I need to go back to the store and pick up some red peppers and other ingredients.
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