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

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  •  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.

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

    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 @

        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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