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recipe help!!

how to make stuffed peppers?

Answer Question

Asked by youngandafraid at 7:41 PM on Apr. 22, 2010 in Food & Drink

Level 5 (102 Credits)
Answers (6)
  • What do you want to stuff them with--ground beef or rice or a combination ot the two?

    Answer by NannyB. at 7:50 PM on Apr. 22, 2010

  • combination of the do i do it? what all do i need?

    Answer by youngandafraid at 7:57 PM on Apr. 22, 2010

  • my mom used to make the rice, cook up the ground beef and then mix in italian seasoned stewed tomatos from a can, add garlic salt and pepper to taste. Stuff the peppers after you have chopped the tops off and dug them out of thier "ribs" (white parts and seeds) and top off with jack cheese :) Bake them until the peppers are soft, but not mush!

    Answer by Anonymous at 8:05 PM on Apr. 22, 2010

    (The original recipe called for brown rice, I substitute quinoa)
    4 large red or green peppers
    1 T olive oil
    1 cup chopped onion
    2 stalks celery, diced
    1 t cumin
    1 t chili powder
    1 t basil
    ½ tsp oregano
    2 cups cooked quinoa or brown rice
    1 ½ cups cooked and drained red kidney beans (or one can; really, any bean will do)
    2 T tamari
    Cayenne to taste
    1 ½ cups canned tomatoes with their juice
    1 small can tomato paste
    Thinly sliced cheese (optional)
    Wash the peppers and cut them in half length wise. Remove the seeds. Place the peppers, cut side down, on a rack above boiling water. Cover the pot and steam for about 10 min or until they are just beginning to get soft. DO NOT STACK ON TOP OF ONE ANOTHER...they will not steam evenly.


    Answer by rkoloms at 8:49 PM on Apr. 22, 2010

  • Heat the olive oil in a large skillet. Add the onions, celery, cumin, chili powder, basil and oregano. Sauté until the onions are almost tender. Add the cooked quinoa and beans. Mix well; then add the tamari and the cayenne to taste. Mix again. Lightly oil a shallow 7 x 11 inch baking dish. Fill each pepper with the bean and quinoa mixture and place the peppers side by side in the baking dish. Mix together the canned tomatoes and the tomato paste. If the tomatoes are whole, chop them up or break them up with a fork. Pour the tomato mixture over the stuffed peppers. Cover the baking dish with foil and bake at 350´ for 30 minutes. Uncover the dish and top each pepper with a thin slice of cheese if desired. Return the dish to the oven and bake an additional 5 minutes or until the cheese is melted.

    Answer by rkoloms at 8:50 PM on Apr. 22, 2010

  • Cut off the tops of peppers & scoop out inside. If they are not flat on the bottom, slice off just a little sliver so they will stand up in a casserole dish. Brown about a pound of ground beef or turkey with a chopped onion and a couple cloves of garlic, if you like. Drain and add l C. rice. 3 T. butter or olive oil, 1 tsp salt, dash of pepper, 2 c. tomato sauce. Stuff the pepper loosely. Put the lids back on them for cooking. Add water to a depth of about 1/4 inch. Bake @ 325 for 1 1/2 hours. When they are almost done, you can remove the tops and put a little cheese on top or some bread crumbs. If your family loves cheese, you can add some to the filling. This should be enough stuffing for about 6 medium size peppers.

    Answer by NannyB. at 9:35 PM on Apr. 22, 2010

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