Quote:
Originally Posted by MdTNGrdner
Rhines81, what is your opinion on varieties for stuffing? I've never made them but might try this season. It's got to be one of the jalapenos right?
|
It depends on what you are going for. Bells are of course the "stuffed" sweet pepper standard. Cubanelles are also very stuffable and the Topepo Rosso (new to me this year) shows great promise.
If you are going for chili rellanos, the poblanos, pasilla or anaheims could all be used.
Poppers, it depends how you make them I like mine sliced lengthwise, stuffed and steamed. Doing it that way requires somewhat thick walls - all of the jalapeños definitely fit the bill. If you do them whole from the top, then you could use thinner walled peppers like the Fresnos. The key is that it has to be able to support the weight without flopping or coming apart. If the sidewalls sag under its own weight before you even stuff them, they will not work too well.