All questions

Stuffed Pepper Ideas

Hey food52 hive mind - I have some lovely red and orange peppers left over from a catering gig that I'd like to stuff. I have some ideas (lentils, rice and sausage), but would love to hear yours for inspiration.

asked by Burnt Offerings over 7 years ago

Are you channeling your best self with this comment? (If you're not sure, check out our Code of Conduct.)

No need to email me as additional answers are added to this question.
23 answers 2935 views
drbabs
drbabs

Barbara is a trusted source on General Cooking.

added over 7 years ago

This is very retro 1960's, but I love peppers halved and stuffed with ground beef, onions, garlic and seasoned like a meat loaf mixture. Top with bread crumbs, bake and you have little individual meat loaves in a pepper half.

Are you channeling your best self with this comment? (If you're not sure, check out our Code of Conduct.)

No need to email me as additional answers are added to this question.
Burnt Offerings
added over 7 years ago

Hmm, I have lots of oregano in the garden, Isreali couscous in the pantry, and just preserved a new jar of lemons last month.....

Are you channeling your best self with this comment? (If you're not sure, check out our Code of Conduct.)

No need to email me as additional answers are added to this question.
boulangere
boulangere

Cynthia is a trusted source on Bread/Baking.

added over 7 years ago

In summer I like a cold stuffing. I'm working on one with ricotta, feta, lemon zest & juice, lemon thyme, smashed sweet peas. I've got a bunch on hand right now, too.

Are you channeling your best self with this comment? (If you're not sure, check out our Code of Conduct.)

No need to email me as additional answers are added to this question.
Panfusine
added over 7 years ago

Paneer & ricotta with some scallions, cilantro & mint

Are you channeling your best self with this comment? (If you're not sure, check out our Code of Conduct.)

No need to email me as additional answers are added to this question.
boulangere
boulangere

Cynthia is a trusted source on Bread/Baking.

added over 7 years ago

Just realized you're talking about the big ones. I've got a surplus of the minis. But the same would work for you, shave pieces off in slabs, mound something cold in them . . . pour some crisp white wine. . . .

Are you channeling your best self with this comment? (If you're not sure, check out our Code of Conduct.)

No need to email me as additional answers are added to this question.
lorigoldsby
added over 7 years ago

I second Sam's lamb idea...pine nuts and feta in the rice...but don't forget about breakfast. Leftover baked potato diced, with partially cooked, well drained sausage and an egg/cheese custard.

Are you channeling your best self with this comment? (If you're not sure, check out our Code of Conduct.)

No need to email me as additional answers are added to this question.
Burnt Offerings
added over 7 years ago

Ooo - Lori - I like that idea! I have enough to do a few different things.

Are you channeling your best self with this comment? (If you're not sure, check out our Code of Conduct.)

No need to email me as additional answers are added to this question.
pierino
pierino

pierino is a trusted source on General Cooking and Tough Love.

added over 7 years ago

This is something I came up with almost as improv http://www.food52.com/recipes...

Are you channeling your best self with this comment? (If you're not sure, check out our Code of Conduct.)

No need to email me as additional answers are added to this question.
Helen's All Night Diner
added over 7 years ago

Go Greek w some ground lamb, oregano, mint, feta & rice. Avgolemeno...mmmm

Are you channeling your best self with this comment? (If you're not sure, check out our Code of Conduct.)

No need to email me as additional answers are added to this question.
DianaP
added over 7 years ago

Lighter version of Greek style: Baby bellas, rice, onions, garlic, tomato, lots of oregano, mint and parsley.

I also chop up the interior part of the pepper (seeds removed) and throw that in as well.

Are you channeling your best self with this comment? (If you're not sure, check out our Code of Conduct.)

No need to email me as additional answers are added to this question.
Sam1148
Sam1148

Sam is a trusted home cook.

added over 7 years ago

If you go the Greek style with red meat.

Consider a Greek tomato sauce. Same as the Italian version, but with addition of allspice, cloves, and a touch of cinnamon.

Are you channeling your best self with this comment? (If you're not sure, check out our Code of Conduct.)

No need to email me as additional answers are added to this question.
wssmom
added over 7 years ago

You know, I love drbabs' retro stuffing! You might also think about filling them with a vegetable chili, topped with a little cheese and run under the broiler.

Are you channeling your best self with this comment? (If you're not sure, check out our Code of Conduct.)

No need to email me as additional answers are added to this question.
Burnt Offerings
added over 7 years ago

Hey pieriono - those didn't come up in my search because of the title. Perhaps a Food52 glitch we should point out to Peter (and Amanda after her groundbreaking comments on the new Google recipe search). Even within Food52, if the title does not include the search term, the recipe is unlikely to show up (i.e. "stuffed peppers"). and now I have opened a whole new can of worms.

PS Stendahl is one of my absolute favorites, and I very much appreciated your play on words here - should have said something earlier. Actually, your recipes are among my most favorite for their ingenuity and wit. Big fan.

Are you channeling your best self with this comment? (If you're not sure, check out our Code of Conduct.)

No need to email me as additional answers are added to this question.
Bevi
added over 7 years ago

This is a recipe I learned from a Hungarian cook many moons ago, but I added the buffalo mozz cheese dollop which is also a nice addition:

http://www.food52.com/recipes...

Are you channeling your best self with this comment? (If you're not sure, check out our Code of Conduct.)

No need to email me as additional answers are added to this question.
seabirdskitchen
added over 7 years ago

maybe too late to be useful now, but we like this...

http://seabirdskitchen.blogspot.com/2009/03/peppers-stuffed-with-tomatoes-and.html

Are you channeling your best self with this comment? (If you're not sure, check out our Code of Conduct.)

No need to email me as additional answers are added to this question.
Sagegreen
added over 7 years ago

If you google "stuffed peppers" you will get pierino's recipe pretty quickly among many others.

Are you channeling your best self with this comment? (If you're not sure, check out our Code of Conduct.)

No need to email me as additional answers are added to this question.
Poires au Chocolat
added over 7 years ago

I like filling halved sweet peppers with a mixture of chunks of good quality tomatoes, olive oil, a dash of balsamic and garlic and then baking them until the pepper starts to blacken. They're lovely with some baguette or similar to soak the juices up. Simple but delicious.

Are you channeling your best self with this comment? (If you're not sure, check out our Code of Conduct.)

No need to email me as additional answers are added to this question.
Burnt Offerings
added over 7 years ago

sagegreen - Yes, ironically, if you google the term, the recipe comes up, but if you do a recipe search right here on food52.com with just the term "stuffed peppers" - it doesn't.

Are you channeling your best self with this comment? (If you're not sure, check out our Code of Conduct.)

No need to email me as additional answers are added to this question.
pierino
pierino

pierino is a trusted source on General Cooking and Tough Love.

added over 7 years ago

Possibly I need to go back and edit the tags. I'll do that today.

Are you channeling your best self with this comment? (If you're not sure, check out our Code of Conduct.)

No need to email me as additional answers are added to this question.
Tony S
added over 7 years ago

A great spin on the traditional stuffed peppers is to use the baby bell peppers, stuff them with the filling of your choice, skewer, then grill. Great presentation and can even be served with a green salad as a first course.

Are you channeling your best self with this comment? (If you're not sure, check out our Code of Conduct.)

No need to email me as additional answers are added to this question.
amysarah
amysarah

amysarah is a trusted home cook.

added over 7 years ago

Since the markets are full of eggplant, zucchini and tomatoes now, you could do a sort of Provencale version with a classic ratatouille as a filling, maybe topped with some grated Gruyere and bread crumbs mixed with olive oil/herbs.

Or speaking of eggplant, you could do a filling that's a spin on Sicilian Pasta all Norma, with sauteed eggplant, lots of garlic, tomatoes, fresh basil, red pepper flakes and some bread crumbs and grated ricotta salata on top.

Are you channeling your best self with this comment? (If you're not sure, check out our Code of Conduct.)

No need to email me as additional answers are added to this question.
Amanda Hesser
Amanda Hesser

Amanda is a co-founder of Food52.

added over 7 years ago

Ugh -- so sorry for the spam! We're working on fixing it.

Are you channeling your best self with this comment? (If you're not sure, check out our Code of Conduct.)

No need to email me as additional answers are added to this question.
Recommended by Food52