Sweet/Bell Peppers
 

Hi all,

Last week from the first pepper harvest, we made this traditional recipe:
Sweet peppers stuffed with rice, meat, other vegetables and boiled.
Fantastic taste and flavor, also 100% organic.
Pictures only, if someone interested I can bribe my wife to disclose the detailed recipe.

Best regards,
Catalin

that looks wonderful, bribe the wife for us, I would love to cook that for DH.

neva:yes:

[QUOTE=catalinsv;138677]
Pictures only, if someone interested I can bribe my wife to disclose the detailed recipe.[/QUOTE]

Man, that looks like some mighty fine eating. :yes: Sweet peppers are my second favorite thing to eat, just after maters.

Yes, yes! Please, please, please disclose the recipe!!

That's interesting! I've only seen baked stuffed peppers, never boiled. I can almost smell them, looking at that last picture! I've known some gals who you couldn't pry a recipe out of...let's hope you know just what to bribe the wife with.

My Stuff Sweet Banana Pepper Recipe
 

Kinda a simple recipe.

Get about 4 large sweet banana sweet peppers from the garden cut the tops off remove the seeds rinse set aside. Take about a golf ball size of hamburger and a golf ball size of sausage (I use Jimmy Dean as it's a very smooth texture) mix the two together add a hand full of instant rice and mix that in then stuff the peppers. Once stuff clip the pointed ends so as to let the oils run out. Then bake until done. :)

John,

I am going to give this a try this Season with my NuMex Heritage Peppers. One question, at what temperature, and how long do you bake them in the oven?

Thanks for sharing,

Raybo

About 375 for the temperature - on the banana peppers about 30 min - but I think those are larger peppers you have so I would cook them like a large bell pepper.

Note: I use something to hold the pepper up some (another pepper not stuff) so it drains good from the clipped end

John,

Have you ever experimented with adding some shredded cheese and salsa to the mix? My mouth is watering already.....

Raybo

No I haven't Raybo, but it does sound good. The only thing I would do would be stuff some of the stuffing mix before you add the cheese and salsa so as it want run out the pepper and on the salsa I wouldn't add any thickeners' (like corn starch, etc as I think it will change the flavor of the hamburger and sausage mix)

I just thought about this Raybo cook the peppers as per 1st recipe when done put the cheese over them then melt and pour the salsa over it

John,

Think about putting the shredded cheese and salsa on top of the Peppers about half way in the bake cycle, rather than inside.

Raybo

That sounds good too Raybo.
I'm getting hungry :)

Wow, We were typing the same idea at the same moment!!

Raybo

John,

For the first time, I am growing 3 types of NuMex Peppers this year: Big Jim, Heritage, and Joe Parker. I selected milder chili types to experiment with various fillings, etc. like yours.

Raybo:D

This made me glad I started an extra tray of banana sweet peppers and Jimmy Nardello's! Wasn't gonna....now happy I did!

Duane

Glad the recipes inspired you - LOL Duane that's a lot of peppers to stuff :)


Raybo
A couple more toppings that comes to mind

very simple on a grill/frying pan add a little olive oil or margarine (or butter) and saute mushrooms with some thin sliced garlic then put over the stuffed pepper with or without cheese

Get an eggplant (the long cucumber type or baby fingers type but any type will do), a yellow summer squash young and tender, an onion and garlic cloves. Slice the eggplant and summer squash (sense the eggplant is larger than the squash match the size of eggplant to the size of squash), dice up the garlic, slice a few slices of onion and cut the slices into quarters - on a grill/frying pan add a little olive oil add the mix and kinda stir fry them some browning is good - then put over the stuffed pepper with or without cheese