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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 about 6 years ago

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23 answers 2749 views
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drbabs

Barbara is a trusted source on General Cooking.

added about 6 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.

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B8c85549 23af 4014 8234 ae1da9266ce9  burnt offering
added about 6 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.....

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F8c5465c 5952 47d4 9558 8116c099e439  dscn2212
boulangere

Cynthia is a trusted source on Bread/Baking.

added about 6 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.

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67544da8 1862 4539 8ec8 2d9dfc2601bb  dsc 0122.nef 1
added about 6 years ago

Paneer & ricotta with some scallions, cilantro & mint

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F8c5465c 5952 47d4 9558 8116c099e439  dscn2212
boulangere

Cynthia is a trusted source on Bread/Baking.

added about 6 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. . . .

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32fb3935 151a 4db2 ac26 980d4c0d5cea  lorigoldsby
added about 6 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.

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B8c85549 23af 4014 8234 ae1da9266ce9  burnt offering
added about 6 years ago

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

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79ca7fa3 11e3 4829 beae d200649eab49  walken the walk
pierino

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

added about 6 years ago

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

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6f614b0c 899e 467f b032 d68711f70a39  2011 03 07 18 28 41 870
added about 6 years ago

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

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23b88974 7a89 4ef5 a567 d442bb75da04  avatar
added about 6 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.

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0f493ab9 068f 4498 ba2c 95c992214d52  sit2
Sam1148

Sam is a trusted home cook.

added about 6 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.

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0dcfb05c 8a90 480f 8cf7 cbc33e9a6b5c  me
added about 6 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.

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B8c85549 23af 4014 8234 ae1da9266ce9  burnt offering
added about 6 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.

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Bb911bcd 2446 4d8f 848f cdc2090e999a  leaf cake
added about 6 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...

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23b88974 7a89 4ef5 a567 d442bb75da04  avatar
added about 6 years ago

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

http://seabirdskitchen...

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D6706402 eb96 499d a671 b2e90db25df9  bike2
added about 6 years ago

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

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528f9139 8f68 4233 9eff 8de29942b114  headshot
added about 6 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.

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B8c85549 23af 4014 8234 ae1da9266ce9  burnt offering
added about 6 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.

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79ca7fa3 11e3 4829 beae d200649eab49  walken the walk
pierino

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

added about 6 years ago

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

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23b88974 7a89 4ef5 a567 d442bb75da04  avatar
added about 6 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.

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1097a5b5 1775 4eec a8ea 7421137b65dc  image 2 apples claire sullivan 2
amysarah

amysarah is a trusted home cook.

added about 6 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.

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397bc6d3 46e8 4d02 8a39 ce4a087eb481  2015 0609 amanda portrait 135
Amanda Hesser

Amanda is a co-founder of Food52.

added about 6 years ago

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

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