Comments on: Dinner With My Family #30: Stuffed Bell Peppers

By: Emma

Emma — Sun, 28 Aug 2011 04:04:22 +0000

@ 15 It is good to know that there are folks out there who know how to make sauerkraut. Forgotten art.
I stopped using pepper in general since I do not grow them myslef. A friend in agriculture institue confessed that peppers have most of toxins out of all veggies. They require some 6 rounds of pest control stuff.They come already “stuffed” with chemicals. Organic peppers is the only way to go. Or from your own veggie patch.

By: Georgia

Georgia — Sun, 28 Aug 2011 02:58:06 +0000

Once, when we had an abundance of peppers, my mother tried something new for her. She was using a large crock (about 10-15 gal) to make sauerkraut. She just took the peppers, stuffed them with the shredded cabbage and placed it in the brine in the crock. Most delicious kraut I have ever eaten.

By: jcandles

jcandles — Sun, 28 Aug 2011 00:38:04 +0000

If you cook your rice in chicken or beef broth instead of plain water it adds a lot of flavor!! Or vegetable stock if you want to go vegetarian.

By: Nick

Nick — Sat, 27 Aug 2011 19:31:18 +0000

I like the step of cooking the peppers in the large pot. I usually bake them on a sheet pan, but I think I like your method better.

Cool idea.

By: Carole

Carole — Sat, 27 Aug 2011 15:03:25 +0000

This was a favorite when I had a garden. Usually when peppers are in season, it’s very hot and I wouldn’t want to use the oven. I’ve found that the microwave oven does a nice job of cooking this. The time and liquid used need to be modified, but it’s not hard to figure out.

By: Allie

Allie — Sat, 27 Aug 2011 13:26:14 +0000

…I posted Friday afternoon about how I like to substitute orzo pasta for the rice, and how delicious is it. It got put in moderation. It’s still in moderation. Huh?

By: littlepitcher

littlepitcher — Sat, 27 Aug 2011 12:29:21 +0000

I top the mix with tomato sauce, seasoned with a bay leaf or two, and serve whipped taters with the tomato gravy.
Or: pinto beans, stale cheese bread, corn, and cumin in the peppers.
Or: the standard hamburger, seasoned with onions, caraway, and a touch of mustard and “stretched” with rye bread.

By: Holly

Holly — Sat, 27 Aug 2011 10:47:21 +0000

I just did this last week as red peppers were on sale at my local produce market.

I used black beans with the rice/tomato mixture and cilantro + cumin as seasonings in addition to black pepper, garlic and onion.

By: rebecca

rebecca — Sat, 27 Aug 2011 03:04:03 +0000

We prefer stuffed zuchinni instead. I love peppers, but only raw or very slightly stir fried, not mushy as they get in baked stuffed peppers. Also a great way to use up tons of zuchs.

By: Emma

Emma — Sat, 27 Aug 2011 02:21:02 +0000

I always look with a smile at that familiar plain plate and that lonely fork. With a water glass the setting looks like a painting itself. From 19th century.

By: Teresa

Teresa — Fri, 26 Aug 2011 21:32:10 +0000

Stuffed peppers were a staple at my house growing up because as Trent said, most of the stuff came directly from my parents garden.

By: Cheryl

Cheryl — Fri, 26 Aug 2011 21:25:13 +0000

Red lentils are good in them, too.

By: valleycat1

valleycat1 — Fri, 26 Aug 2011 21:22:20 +0000

We enjoy stuffed peppers too, and local friends have had great luck this year so we get bags of free ones.

We usually cut just enough off the bottom of the peppers that they are flat enough to stand up, but not enough to make a hole in the bottom. And usually put all the ingredients in the stuffing mix instead of putting the cheese over the top.

By: Michelle

Michelle — Fri, 26 Aug 2011 21:20:06 +0000

Are you no longer doing the vegan thing, Trent? Not criticizing, just curious!

By: Carmie

Carmie — Fri, 26 Aug 2011 20:45:19 +0000

I know most meat eaters put ground beef into their stuffing, but as a vegetarian, I like to make a mixture of rice, tomatoes, mushrooms, onions, and red beans. It gives the entire meal a bit more protein and really fills you up.

Great post!

By: Mister E

Mister E — Fri, 26 Aug 2011 20:32:51 +0000

The recipe is great and I’ve made similar ones many times.

But as with many of the often delicious recipes that you post, the presentation is incredibly unappetizing. That plate looks like slop. At the very least, wipe your rims, man!