recipe help please

[ttistin]

I am looking around for a stuffed pepper recipe, the only problem I have is that I hate peppers. I am wondering if there is anyway to make the filling for the peppers and maybe bake it in a cassorle dish. Does it taste the same?

I havent had stuffed peppers in years, gosh the last time I had them when I was 11-12 years old. My mom made them all the time. I cant wait to have them again :)

[ttistin]

I found this recipe, sounds good. Do you think I could just put the filling in a pan and bake it that way?

Saucy Stuffed Peppers

INGREDIENTS:
8 large green bell peppers
6 tablespoons butter
1 large yellow onion, diced
1 1/2 pounds ground round
salt to taste
ground black pepper to taste
1 cup uncooked white rice
1 gallon tomato juice

DIRECTIONS:
Wash the peppers thoroughly. Make a circular incision around the stem to remove it. Once stem has been removed, remove seeds, and rinse the inside of the pepper. Discard seeds and stems and set peppers aside.
In a skillet over medium heat, melt the butter and saute onion until translucent.
In a large mixing bowl, combine the onion and butter mixture with the ground beef and mix well by hand. Sprinkle in salt and pepper to taste. Slowly pour in the rice, while mixing by hand. Mix thoroughly.
Stuff the meat and rice mixture into the peppers. Coat the bottom of 1 or 2 large pots with oil. Place the stuffed peppers into the pot(s) leaving a 2 inch space at the top of the pot. Pour in tomato juice until peppers are covered. If there is leftover meat mixture, form into balls and add to the tomato juice.
Heat on low for 2 to 3 hours. Stir every 20 to 45 minutes. Juice will reduce to a thick sauce. You can tell that the peppers are done when they are splitting at the sides.

from allrecipes.com (http://beef.allrecipes.com/az/ScyStffdPpprs.asp)

[~MK~]

You can also use tomatoes if you like those. I don't like peppers, so I stuff tomatoes instead. Yummy. :D

[ttistin]

You can also use tomatoes if you like those. I don't like peppers, so I stuff tomatoes instead. Yummy. :D


Good idea, Thank you :) :) I am going to try it

[~MK~]

Here's what I use, just substitute the ground beef for the sausage:
ITALIAN STUFFED TOMATOES

4 large firm tomatoes
1 large onion, chopped
1 large clove garlic chopped
1/2 lb. sweet Italian sausage
1/4 cup grated parmesan cheese
1/4 cup chopped fresh parsley or scant tsp. parsley flakes
1/2 cup seasoned stuffing mix, such as pepperidge farm (the crumbly one, not cubes)

Slice tops from tomatoes, scoop out (I use my melon baller). Leave enough pulp that the tomato will hold together. Discard the juice or use for another purpose.

Brown the sausage in a skillet until crumbly, add onion and garlic, drain the grease. Return to skillet, stir in tomato pulp and simmer for 10-15 minutes or until thickened.

Stir in cheese, parsley and stuffing mix, spoon into tomato shells. Place side by side in greased (I use Pam) shallow casserole.

Bake 30-35 minutes at 350F or until lightly browned. Serve with additional parmesan and finely chopped parsley.

[ttistin]

Here's what I use, just substitute the ground beef for the sausage:
ITALIAN STUFFED TOMATOES

4 large firm tomatoes
1 large onion, chopped
1 large clove garlic chopped
1/2 lb. sweet Italian sausage
1/4 cup grated parmesan cheese
1/4 cup chopped fresh parsley or scant tsp. parsley flakes
1/2 cup seasoned stuffing mix, such as pepperidge farm (the crumbly one, not cubes)

Slice tops from tomatoes, scoop out (I use my melon baller). Leave enough pulp that the tomato will hold together. Discard the juice or use for another purpose.

Brown the sausage in a skillet until crumbly, add onion and garlic, drain the grease. Return to skillet, stir in tomato pulp and simmer for 10-15 minutes or until thickened.

Stir in cheese, parsley and stuffing mix, spoon into tomato shells. Place side by side in greased (I use Pam) shallow casserole.

Bake 30-35 minutes at 350F or until lightly browned. Serve with additional parmesan and finely chopped parsley.


This sounds really good. I am going to have to use this one when I try it out:) which will be soon. Thank you :)