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Stuffed Bell Peppers

T

The Ironic Chef

New member


Stuffed Peppers

Ingredients

4 large bell peppers with tops removed, seeded and cored.

Filling
1lb of ground beef.
1/2 cup of uncooked long grain rice.
1 small onion, diced fine.
1 clove of garlic minced.
1 egg beaten.
A pinch of red pepper flakes.
Salt and pepper to taste.

1 quart of V8 Juice with a teaspoon of vinegar mixed in.

Mix all the ingredients for the filling. Fill each pepper but don't pack them to tight.
Arrange the filled peppers in a large sauce pan. Dice the tops of the peppers after removing the center piece of stem and add along with the V8 juice to the pan over the peppers. Bring to a boil and then reduce to a simmer. Simmer for an hour.

If a pressure cooker is used just follow the directions for your pressure cooker. Cooking time should be about 15 to 20 minutes.

If a crock pot is used, cook the rice first following the directions for the rice. Cook on low for about 4 hours. My mother loved to use Minute Rice for this.

Peppers can be halved, filled and placed in a baking pan in the V8 juice. Taco seasoning can be added to the meat mixture and then baked at 375* for 45 minutes covered with a piece of foil. After baking, remove foil, sprinkle on a nice Mexican style cheese mixture and place under the broiler until the cheese has browned nicely.

 
I'm not a big fan of tomato soup unless it's home made Mama. I'm thinking it might be a good choice for the Mexican style stuffed peppers though.
 
I have tried it both ways V-8 & Tomato Soup but my ultimate favorite is plain old tomato sauce. Like IC I love the pan drippings after doing the pressure cooked Stuffed Bell Peppers!!! It makes and excellent gravy for the rice served along side the stuffed bell peppers!:)

IC I have not had good results using unccoked rice the last few times, from here on out I am using cooked rice in my meat mixture.
 
I have the opposite luck with rice Cathy. If I used cooked rice it turns into a mush and I can't stand that. I like to let my peppers simmer in the sauce as long as possible.
I make porcupines up at the same time as making my peppers so I tend to snack on pieces of them to check for the doneness of my rice.
I mentioned above that my mother liked to use Minute Rice for her peppers. The minute rice always produced good results for her.
 
I have a reason for not liking Minute Rice.
As a kid I never had real rice. My mother always used the Minute Rice. A weekly meal at our house was a box of Banquet Fried Chicken with Minute Rice with probably canned corn.
I remember sitting down to eat dinner one night and something about the Minute Rice caught my eye. It looked like it was moving on my plate or I was tripping. I asked my mother who had a mouth full of the rice at the moment if the rice was actually moving. She looked at the rice on her plate and all of a sudden the contents in her mouth spewed out. Bear Giles she was not.... The little black dots moving around were not black pepper. They were the eyes of the little critters that had been living in that box of rice. The 1 minute bath in boiling water surely didn't cook them.
To this day, over 40 years later, I can't get the image of the expression of my mother's face out of my mind. I so enjoy long cooking rice.
 
How funny IC!!! Now I am not a fan of any instant product (except perhaps and only very occassionally Instant Mashed 'taters) and I would never buy Instant Rice, Oatmeal, or Grits = YUCKY POO. But it is simply from a taste stand point>> I never even gave it a thought about bugs in the stuff!!! And a quick water bath to rehydrate the product would surely not be sufficient to kill them all or even sterilize your food for that matter. I am glad you shared the rice story with us as it gives me yet another reason to stay away from instant products!
IC like you I love cooking my rice and my very favorite rice is Basmati I am
not a huge fan of Brown Rice although I keep a bag at all times and use it when we are having steak dinners. For some reason brown rice seems to mate well on a plate with a steak and (in my opinion) the flavors complement one another very well. Other that that I prefer Basmati, Jasmine or plain white rice best.
 
I Love sweet peppers in the summer, Thanks for your recipe I.C. I stuff mine with Couscous sometimes or dirty rice mix. I will have to try your recipe. Cookie :)
 
OOOPS! Sorry! EPI is the "other" foodie site I hang out at- until the whackos their pizz me off and I leave for weeks at a time!

Canned Tomato Soup? Best homemade French Dressing I ever ate was made w/ Campbells canned Tomato Soup. YUM! Let me google and see if I can find it for ya's!

Okay- here it is gang!

Docotored-Up Fancy French Dressing

1 sm. can (10-3/4 oz.) Campbell’s Tomato Soup
½ c. olive oil
¼ c. cider vinegar
½ t. dry mustard
4 slices bacon- cooked and crumbled
¼ c. crumbled blue cheese
1 sm. clove garlic- minced
¼ c. sweet pickle relish
S&P to taste

Whisk all ingredients together- or shake in a jar- then chill. Serve w/ your favorite salad greens and veggies.
 
Last edited:
The Ironic Chef said:
I have a reason for not liking Minute Rice.
As a kid I never had real rice. My mother always used the Minute Rice. A weekly meal at our house was a box of Banquet Fried Chicken with Minute Rice with probably canned corn.
I remember sitting down to eat dinner one night and something about the Minute Rice caught my eye. It looked like it was moving on my plate or I was tripping. I asked my mother who had a mouth full of the rice at the moment if the rice was actually moving. She looked at the rice on her plate and all of a sudden the contents in her mouth spewed out. Bear Giles she was not.... The little black dots moving around were not black pepper. They were the eyes of the little critters that had been living in that box of rice. The 1 minute bath in boiling water surely didn't cook them.
To this day, over 40 years later, I can't get the image of the expression of my mother's face out of my mind. I so enjoy long cooking rice.
Click to expand...

That meal of minute rice, banquet fried and frozen chicken plus canned corn is exactly what my Mom would make for dinner. Everything was pre-made at our house. That's probably why I have rebelled against that with a force. I love to cook regular rice and if you are only making enough for two to have for dinner 1/2 cup of rice cooked with a cup of water or stock in a sauce pan won't take longer to do than the rest of the meal.
 
I love stuffed peppers but I haven't made them in years because I'm peeved at how much the grocery store wants to charge me for peppers most of the time. I just don't understand why they are so danged expensive. Anyway when my pepper plants start producing I will be making stuffed peppers. I'm with Cathy, I like to do mine with tomato sauce.
 
jfain said:
I love stuffed peppers but I haven't made them in years because I'm peeved at how much the grocery store wants to charge me for peppers most of the time. I just don't understand why they are so danged expensive. Anyway when my pepper plants start producing I will be making stuffed peppers. I'm with Cathy, I like to do mine with tomato sauce.
Click to expand...

As a kid I grew up working on the farms of my relatives. We had a bit of everything, dairy, chickens, hogs, sweet corn, potatoes and even fields of Gladiolas.
During the summer months I would go to the farmers market in Albany NY with a truck load of produce with my Uncle. I would also pick up produce at the market to bring home for the family that wasn't grown. We did grow peppers but not enough for major consumption.
I still remember the bushel baskets I would come home with full of peppers that cost then, about 10.00 a bushel.

At the farmers market I would take a break each morning and go into an on site diner and have breakfast. to this day I still remember the buyers from major super markets sitting in a booth nearby. They would all get together and plot how they could rip off the farmers. They would all decide on some really cheap price to offer for a certain item and all agree to stick to that price. For instance, sweet corn. A bag of sweet corn held 52 ears of corn. The buyers would decide to only offer the farmers 2.00 per bag of corn. They knew that the farmers had to sell their loads of corn because taking a load of corn back home wasn't an option. Sweet corn had to be sold fresh. No one wanted to buy old corn. Usually on a farm if a customer wanted some we would pick it fresh.
Of course going to a supermarket later, the price the store was selling it for didn't reflect the price the cheap SOB's paid for it.
 
The Ironic Chef said:
At the farmers market I would take a break each morning and go into an on site diner and have breakfast. to this day I still remember the buyers from major super markets sitting in a booth nearby. They would all get together and plot how they could rip off the farmers. They would all decide on some really cheap price to offer for a certain item and all agree to stick to that price. For instance, sweet corn. A bag of sweet corn held 52 ears of corn. The buyers would decide to only offer the farmers 2.00 per bag of corn. They knew that the farmers had to sell their loads of corn because taking a load of corn back home wasn't an option. Sweet corn had to be sold fresh. No one wanted to buy old corn. Usually on a farm if a customer wanted some we would pick it fresh.
Of course going to a supermarket later, the price the store was selling it for didn't reflect the price the cheap SOB's paid for it.
Click to expand...

:mad:Cheap SOB's *^%$#@**@!!!! I could curse people like that in any language!!! Just reading that fires me up and gets me ticked off, I just can't stand the way that the American Farmer has been treated so shabbily over the years! They are hard working men & women, They deal with the forces of nature in every form imagineable destroying their crops and they feed our ugly mugs- they should be held in highest esteem!!! Not ripped off:mad::mad::mad::mad:
 
Well then I guess my boycot against grocery store peppers is well founded. I always buy corn from straight from the farmers on the side of the road. The grocery stores can never beat them for fresh delicious corn. I'm so spoiled by the fresh corn that grew in the field by my grandmothers house. It has to be just like that or I don't want it. A few times a year when I can get it I eat corn on the cob till by belly is so full it feels like the skin is pulling. :p
 
jfain said:
Well then I guess my boycot against grocery store peppers is well founded. I always buy corn from straight from the farmers on the side of the road. The grocery stores can never beat them for fresh delicious corn. I'm so spoiled by the fresh corn that grew in the field by my grandmothers house. It has to be just like that or I don't want it. A few times a year when I can get it I eat corn on the cob till by belly is so full it feels like the skin is pulling. :p
Click to expand...
Yes any other corn besides fresh is just a waste of time and money!!!! I am totally spoiled as well. If an ear of corn is good it can be eaten uncooked straight from the cob, that is the real test for me, I taste it first before I buy it.
 
Pressure Cooker Stuffed Peppers

I picked 8 lage multi colored peppers from the garden today. Yellow, green and red. I wanted stuffed peppers really bad.
I used my recipe that I posted here but doubled it except for the juice.
A few weekends ago my wife bought me a new Fagor 6 quart pressure cooker. I wasn't sure of a time for stuffed peppers in a pressure cooker so figured a half hour seemed about guesstamated right. Oh my God. What a treat these stuffed peppers turned out to be. I have eaten 3 since dinner time, lol. The rice turned out to have the perfect texture. no mush and not one hard grain.
 
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