Stuffed green peppers/cabbage

[Frank]

Prepare your tomato sauce. Wash, and scrape the seeds out of the peppers and place in salted boiling water and let simmer for 5 minutes.

Preheat your oven at 350.

Remove your peppers(don't let them sit too long or you'll be left with "musha-a-mash" as my grandmother would say.

Brown ground beef(you can use ground chicken/turkey if you wanted too) drain and add to your cooked rice. Stuff your peppers lightly and top with a bit of sauce. Add some sauce to the bottom of a baking dish and space your peppers out. Top with mozzarella(or cheese of your choice) and bake for 20 minutes or until the peppers are tender.

You can substitute the peppers with cabbage. Cook the whole cabbage in salted boiling water, pull large leaves off, stuff and roll(yes, like a blunt or joint) Omit cheese with cabbage.

[The English Gentleman]

Very good recipe, thankyou. Stuffed peppers are nice because they are tasty and relatively simple. I normally like a nice slug of tabasco mixed in with the rice. Also sometimes I stir something into the rice to make it hold together more, a tablespoon of mayonnaise per stuffed pepper.

p.sDon't the cabbage leaves need to be held using a toothpick

[Frank]

p.sDon't the cabbage leaves need to be held using a toothpick

I made them tonight and didn't need too. When it's all said and done they look kind of like stuffed shells and hold together well, even when you're cutting into them.

[Scottie22]

i've done that exact recipe a for stuffed green peppers a few months ago... it's damn tasty

[SleepyGorillaMuseum]

When I was younger I didn't really enjoy to many vegetables. But now I'm starting to eat them more. I like alot of mexican food and I love sauteed bell peppers and onions. I was thinking stuffed bell peppers would be pretty good an easy to make. I was wondering if anyone had a good recipe I could try.
Thanks.

[kelsokid18]

My favorite stuffing for peppers is a mix of seafood, seasonings, and just plain old bread crumbs. I have made stuffed bells with a mix of scallops, bay shrimp, and shredded up crab meat, seasoned with salt and some oregano.

[AE5150]

I tend to use Italian sausage and rice, and various herbs/spices. Garlic is key (minced, preferably toasted), and generally I fall back on oregano and thyme. Occasionally, I'll add a bit of tomato sauce to the rice/sausage mix. Bake in an oven for an hour or so at 350, and consume with a bit of grated Parmesan. Very tasty, and pretty simple. Without baking time, the longest part is waiting on the rice to cook and the sausage to brown.

[NoSkills]

Below is my family's recipe for stuffed capsicums (bell peppers). While it's very very tasty, it is also very time consuming.

Stuffed capsicums

1 large onion, finely chopped
8 red capsicums
1 cup long grain rice, either soaked or par-cooked
200g tomato paste
1 cup parsley, chopped
1 tbsp and 2tsp sugar
Salt and pepper
5 tbsp canola oil
Juice of ½ lemon
1 ½ cups dry white wine (or water)
1kg lean mince beef
810g diced or crushed canned tomatoes


In a pan, sautee onion in canola oil with 1 teaspoon sugar
In a large ovenproof pot, fill with at least 2L of water
Bring to the boil
Cut lids of capsicums (keep) and take out seeds and core while retaining shape
Place capsicums in boiling water to blanche for at least 5 minutes, remove from water
Empty pot for use later
In a large bowl, place half of the parsley, all of the onion, the beef, rice, 1 tsp sugar, salt, black pepper, half of the canned tomatoes; mix to combine
Fill the blanched capsicums with this mixture
Do not overfill as the rice will expand
Place upright in the large ovenproof pot, tightly so that they remain standing; cover with lids
For the sauce, mix tomato paste, wine/water, remaining parsley, remaining tomatoes, lemon juice, 1 tbsp sugar, black pepper and salt
Pour sauce over the capsicums
Bring to a boil, cover with lid
Lower heat to lowest possible temperature
Cook for 1.5 hours, during which time baste capsicums at least twice
If there is not enough sauce, add a little more water/wine mixed with tomato paste
After 1.5 hours cooking time, let stand with no heat for 30 minutes
Remove lid, sprinkle each capsicum with a little oil and bake in a preheated 180C oven for about 1 hour, basting every 20 minutes
Ensure that capsicums do not burn

[Toothlessjoe]

Come on, there's one on the page: http://www.zoklet.net/bbs/showthread.php?t=20023

[Euda]

This is for 12 green peppers.

For the Tomato Sauce:

2/3 cup mixed vegetables
1/3 cup chopped onion and celery
6 Tbs lard
1/2 cup flour
1 1/2 cups of pureed tomatoes
salt
sugar

For the Stuffing:

1/2 cup of rice
2 tsp lard (or shortening)
1/3 cup onion
2 Tbs salted lard
3 cups of ground pork
2 1/2 cups of ground beef
1 1/2 eggs
salt
pepper
parsley
small amount of garlic

Instructions:

Saute the mixed vegetables, onion and celery in the lard, sprinkle flour over it and lightly brown. Add the pureed tomatoes, stock or water and spices. Simmer for an hour. Strain the sauce, adjusting the flavouring if necessary. This tomato sauce should be thick and sweet. Select green peppers all about the same size. Cut the tops off and remove the seeds. If the green peppers are hot, scrape out the ribs. If they are very hot, scalding may help.

Heat the 2 tsp of lard, add the rice, and an equal volume of water (to each cup of rice, one cup of water). Add the salt and simmer the rice covered until partially cooked. Saute the finely chopped onion to a light brown colour. When the rice cools down, add it to the chopped meat. Also mix in to the meat 1 1/2 eggs and spices.

A small amount of marjoram may be added to the stuffing. Mix the stuffing well and fill each green pepper; to not try to overstuff them. Place the stuffed green peppers in a large enough pot for them to be in a single layer. Pour the tomato sauce over the stuffed green peppers. Cover the pot and cook over a low heat. Shake the pot from time to time.

*if you don't want to use lard, you can substitute butter, margarine, or your alternative of choice.

When I saw the stuffed pepper thread, the ones that were mentioned are nothing like what I'm used to preparing. These are excellent and the sauce is quite nice. It's nice to have a few pieces of nice bread for with it. These are a hungarian-style classic.

[AE5150]

Okay, all three threads on this subject are now merged. I see a couple of good recipes, and now we can keep it all together.

Euda, that recipe looks fantastic!

[Euda]

Thanks, you should give this one a try, you won't be disappointed. The flavour really comes out to play.

I like the idea of getting some Parmesan involved, I've never considered it.