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View Diary: What's for Dinner? v.5.31 Stuffed Peppers (145 comments)

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  •  yum (9+ / 0-)

    I love bell peppers and I love stuffed peppers. I tell myself I'm veggie, but I do splurge occasionally.

    I am not a cook, but I do have some dishes I like and do well. So, I have a question. Do you have to cook the ground beef first? I'm all for simple. What if you didn't cook the ground beef first and just let it cook in the oven inside the peppers? 45 minutes at 350? Or, maybe up the temp and time just a little bit.

    Not so sure about the rice, but maybe. What do you think? :)

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    by OLinda on Sat Feb 26, 2011 at 04:58:34 PM PST

    •  I stuff them with (8+ / 0-)

      raw ground beef and sometimes a beef/pork mixture and bake for 40ish minutes at 350 while covered with tomato sauce or homemade spaghetti sauce.

      Rice? My mom ALWAYS used it - I suspect as a way to stretch what she had. I included uncooked instant or converted rice for many years when I made them. But after I switched to basmati and calrose rices from the local Asian market, I thought they never cooked enough. so I started leaving them out. I suppose I should try including some cooked rice sometime - which now that I think about it would solve my problem.

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      by Cordelia Lear on Sat Feb 26, 2011 at 05:09:25 PM PST

      [ Parent ]

    •  You do want to pre-cook the beef (9+ / 0-)

      If raw meat is stuffed inside, it is going to take a longer time to reach a safe internal temperature, and by that time the peppers might be way overcooked.

      But there's another big reason: Even with lean ground beef, you are going to have a lot of fat and juices coming out of the meat as it cooks. As the diarist's receipe states, you drain off most of this fat before stuffing the peppers. If you start with raw meat in the peppers, that gunk isn't going to drain off anywhere. It's going to be trapped inside, and make an unappetizing, greasy mess.

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      by lotac on Sat Feb 26, 2011 at 05:10:49 PM PST

      [ Parent ]

    •  Like Cordelia Lear says, making a mix (6+ / 0-)

      of lean ground beef and pork can be stuffed in the peppers raw. I use cooked rice because it makes the peppers lighter and gives a nice umami flavor to the whole package. You could use ground turkey or chicken, but I would always add some ground pork if you are a meat eater.
      OR, what would preclude adding some shrimp and pork filling to a pepper? You might need to bake it less, but that might be a really good option for a lighter filling.

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      by TX Scotia on Sat Feb 26, 2011 at 06:14:19 PM PST

      [ Parent ]

      •  Well, ummm (5+ / 0-)

        It seems to me that the shrimp might turn into tasty little rubbery bits by the time the raw pork was cooked. I'd have shrimp cocktail.

        •  You could always slightly sautee the (4+ / 0-)

          pork beforehand. When I make potstickers with pork and shrimp, they seem to cook at the same time and are really tender. Any advice otherwise? Maybe halve the peppers and stuff each half and cook open side down? That way they would cook faster and maybe retain more moisture.

          "Ever Changing, Always the Same"-me, 1985 Find my recipes @ politicook.net

          by TX Scotia on Sat Feb 26, 2011 at 08:27:53 PM PST

          [ Parent ]

          •  Some thoughts ... (5+ / 0-)

            Pork and shrimp is a wonderful combination, usually. It seems to me that the relatively long cooking time for stuffed peppers would not be good for the texture of the shrimp. In, say, pot stickers or eggrolls or stir fry, the cooking time is fairly short. Another objection I'd have is that I doubt you could taste the shrimp in a stuffed pepper. That's why I suggest shrimp cocktail as a use for the shrimp. (I love shrimp and don't want its flavor obscured or overpowered by baked peppers and tomato sauce!)

            I guess the bottom line for me is that I wouldn't bake shrimp.

            Oh, and there's no way I'd stuff a pepper with raw pork or beef or onions. I want the flavors to blend and the ingredients to be thoroughly cooked. By the time I would feel safe about the raw filling being thoroughly cooked, the peppers would be mushy and collapsed. Like many stews and concoctions, the best flavor comes on the second day. So, whenever I can, I make the pepper stuffing the day before. I make good stuffed peppers, if I do say so myself. :-)

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