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Old 2 Weeks Ago   #391
Cole_Robbie
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I had my first ever stuffed tomato last night, along with a few stuffed peppers from the garden. I tried a Greek theme. The peppers had mini-bow tie pasta, feta, olives, pickled banana peppers, tomatoes, bread crumbs, and some added cheese. They were cooked on the grill, and quite good.
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Old 2 Weeks Ago   #392
AKmark
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looks good Cole. We eat stuffed peppers often, stuff them with spanish rice and good ground beef, layer mozzarella over them, blast them in the oven. YUM!
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Old 2 Weeks Ago   #393
Cole_Robbie
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Thanks, Mark. I think the stuffer tomatoes have a lot of potential as a product for high-end chefs, similar to green when ripe varieties.

Speaking of, my counter is green at the moment. Green Tiger, Green Vernissage, and Brad's Atomic Grape
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Old 2 Weeks Ago   #394
Ricky Shaw
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Quote:
Originally Posted by AKmark View Post
looks good Cole. We eat stuffed peppers often, stuff them with spanish rice and good ground beef, layer mozzarella over them, blast them in the oven. YUM!
Is how mother made them. The big ones she'd halve like clam shells, mound the spanish rice high with a dollop of tomato sauce and bake it to a light crunch. That was a tough pan to clean up, I remember that also. Caramelized.
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Old 2 Weeks Ago   #395
dmforcier
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I don't like traditional stuffed peppers, either rice or beef. To my palate the bell flavor just doesn't marry well. BUT doing what you're doing, especially with toms instead of bells, I would definitely try! Maybe with a bit of vinegar to simulate a Greek-type salad? Looks like many possibilities there.

Why not shoot a note to Old Chef and see what he has to say about stuffed toms?

And what's with all the unripe fruits on your counter?
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Old 1 Week Ago   #396
Cole_Robbie
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I just tried Blue Ambrosia. This is a real gem for a market color mix. They are not the little balls of sugar that Ambrosia Orange is, but the fruit are much larger. Flavor is very good. It could be called overly juicy like Juane Flamme, but that's what I like, and it still has a crowd-pleasing level of sweetness.
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