Stuffed Pepper Pic

[Grub]

Would anyone have a pic of some sweet peppers stuffed with rice or something else, all lined up in a tray, swimming in tomato juice and herbs or some such thing? Masochistic, I know, but I need a kickstart, a divine culinary image like the abovementioned one playing on my mind, to prompt me to sow some sweet pepper seeds in the tray Thanks, Grub.

[Love2Troll]

Sorry, no sweet pepper pics. And this must be nearly two years ago as haven't used my stove or oven for at least 1 1/2 years. All my cooking since then is done outside.







I don't grow bells much any more, but do stuff Cubanelle, Gypsy and Spanish Spice and use them as one would a bell for cooking.

jt

[travis]

The stuffin' in the first picture bears a strikin' resemblance in color to the piggie's nose in your avatar ...

PV

[Love2Troll]

PV,

So how about sharing with us a fav pepper stuffing recipe?

The above pics were probably Zatarain's New Orleans style dirty rice with cheese and looks like extra shredded cheese was added.

Since then have discovered bricks of Asiago and imported from Italy Parmaseano Reggliano cheese at wholesale club. And wild rice grown in northern Minnesota.

But my real passion is ho-made burritos.

jt

[Grub]

Yummmmmmmmmm... thanks JT. Inspirational pics. I made a batch of stuffed bought ( ) red bells and the family went crazy for them.

Sweated onion and garlic, browned lean lamb mince, added toasted pine nuts and mint and parsely. Seasoned. Added par-cooked rice, some white wine and rendered heirlooom-tomato sauce. Simmered till combined.

Stuffed red bells with the mix and carefully returned the pepper lids. Placed in oven surrounded by more tomato sauce. When just turned brown, turned heat down and covered with foil and cooked 40mins more (if my memory is correct).

Served with greens. Man they were good, so I'm eager to try stuffing some homegrown peppers, imagining they would taste even better. The good thing about the fleshy bells was their juice that combined with the tomato puddle, producing a really deep and rich smoky pepper taste to the tomato.

And any all-in-one dish where you bung it all in the oven and sit back is a winner with me. Mmmm. Dirty spicy rice stuffing would be a great spin on the Med' kind off thing above.

Good growing and thanks

BTW: All peppers are dead but for one very very healthy hab. in a pot. Still flowering. And the dried pepper string looks great by the front door.

[Star]

You might like seasoning the tomato sauce
you "pour and puddle" this way:

1 cup tomato sauce
1 tbs. brown sugar
1 tbs. lemon juice
1 tbs. Worcestershire sauce

I like this variation poured on stuffed peppers,
meatloaf, and swedish cabbage rolls.

[Grub]

Thanks. I'll give that a try, Star. Much to look forward to. Shortest day of the year behind us and all :wink: