What shoul I stuff my peppers with ?

Question

I usually use rice flavoured with herbs and a few veggies.

With it I'm cooking cubes of chicken breast marinated in sukiyaki sauce and plenty of rosemary.

Answer 1

cake!

Answer 2

Creole Stuffed Peppers
From Diana Rattray,

These green bell peppers are stuffed with rice, tomatoes, bacon, onion, and salt and pepper.
INGREDIENTS:
3 large green bell peppers, seeded and halved lengthwise
3 tomatoes, peeled and coarsely chopped
6 slices bacon
1 teaspoon onion, chopped
1 cup cooked rice
1 teaspoon salt
1/8 teaspoon pepper
1/2 to 3/4 cup hot water
PREPARATION:
Cut bacon into quarters, reserving 6 pieces to top the peppers. Fry remaining bacon with onion until crispy; add tomatoes to the mixture. Add the rice, salt, and pepper; blend well. Spoon mixture into pepper halves, topping each with the remaining 1/4 bacon slice.

Place in a baking dish; add water to the dish, and cover. Bake 15 minutes in a 350 degree oven.
Serves 6.

Answer 3

I cook a mixture of hamburger, rice, tomato paste, alittle onion and garlic of course then stuff. I put a slice of mozzarella cheese on it then bake to a golden brown.
Hint,I slice my peppers in half long ways

Answer 4

Tuna, mixed with onion, mayo and corn. Add a little vinegar and black pepper! Cover with tomato (sliced) and sliced mushroom. Bake for about 20 - 25 mins until skin of pepper starts to brown!

Mmmm!Luvvverly!

Answer 5

minced beef cooked in pan, with onion and spices. Add some raisins stuff the peppers put in dish with a little water and bake in medium oven til peppers are soft.

nice served with rice and salad.

Answer 6

Try mixing sausage or hamburger with onions and stuff in with your rice and stuff them with that. Kind of like the stuffing in cabbage rolls, but without the tomato sauce!

Answer 7

finely chop an onion and saute in olive oil with some chopped mushrooms.season with salt pepper and mixed herbs and leave to cool. add a tub of cottage cheese stir well and then stuff into peppers and roast in hot oven.... delicious!!!

Answer 8

I like bacon, cherry tomatoes, some cheeses and maybe a few mushrooms, but poke a few knife marks in the bottom to let any excess juices drain out

Answer 9

Are you talking abut bell-peppers?.
l6Oz ground beef (sirloin,super lean,chuck or round)
6Parmesan cheese
6Oz blue cheese ( grated)
3Oz black olives.
pinch nutmeg,black pepper,oregano, cuater cup wheat germ.
Mix all the ingredients in a bowl.When ready,stuff the peppers and bake in oven,medium heat.

Answer 10

i just posted an answer to a question about four or five in place above yours about making cous cous taste good, it would make a perfect filling and i make it at work quite often as a veggie dish.

skuddafudda

Answer 11

I used to used rice or cous cous, and added onions, peppers mushrooms, tomotoes and other herbs to them.However recently I have tried these recipes and they are very good

For the dressing
Stuffed peppers with sweet chilli dressing
30g/1oz sugar
2 tbsp sweetcorn
1 chilli, de-seeded and chopped
1 clove garlic, chopped
salt and freshly ground black pepper
1 tbsp balsamic vinegar
2 tbsp olive oil
For the stuffed peppers
1 tbsp oil
knob of butter
2 cloves garlic, crushed
2 spring onions, chopped
1 red chilli, de-seeded and chopped
salt and freshly ground black pepper
3-4 tbsp fresh breadcrumbs
3-4 roast peppers, from a jar
drizzle of olive oil

Method
1. First, make the chilli dressing. Heat the sugar in a saucepan over a medium heat, until the sugar is melted. Increase the heat to cook the sugar to a caramel.
2. Stir in the sweetcorn, chilli and garlic and cook for a further 3-5 minutes.
3. Add the rest of the ingredients and stir through. Remove from the heat.
4. In another pan, heat the oil and butter.
5. Add the garlic, spring onions and chilli and cook for a few minutes.
6. Season with salt and pepper.
7. Stir through the breadcrumbs and cook for a minute or two until the mixture is golden brown.
8. Spoon the mixture into each pepper and serve with a drizzle of olive oil and the sweet chilli dressing.

or Stuffed cheesy peppers with pesto

½ banana shallot, finely chopped
50g/1¾oz white breadcrumbs
100g/3½oz Stilton
salt and freshly ground black pepper
1 Romero pepper, halved and deseeded
For the pesto
2 tbsp chives, chopped
2 tbsp chervil, chopped
2 tbsp flatleaf parsley, chopped
2 tbsp olive oil
salt and freshly ground black pepper

Method
1. Preheat the oven to 200C/400F/Gas 6.
2. In a bowl mix together the shallot, breadcrumbs and Stilton and season, to taste, with salt and freshly ground black pepper.
3. Spoon the mixture into the pepper halves.
4. Place the filled peppers on a baking sheet and bake in the oven for ten minutes.
5. To make the pesto, place the herbs and olive oil into a food processor and blend to a puree. Season, to taste, with salt and freshly ground black pepper.
6. To serve, place the stuffed peppers on a plate with the pesto drizzled over.

or Roasted Red Peppers Stuffed with Fennel
4 large red peppers
2 small bulbs fennel
1 x 14 oz (400 g) tin Italian plum tomatoes
8 dessertspoons extra virgin olive oil
1 rounded teaspoon mixed pepper berries
¾ level teaspoon whole coriander seeds
½ level teaspoon fennel seeds
juice ½ lemon
finely chopped spring onion for garnish (optional)
sea salt
Pre-heat the oven to gas mark 4, 350°F (180°C).
Slice each pepper in half lengthways, cutting right through the green stalk end and leaving it intact; though it won't be eaten, it adds much to the look of the thing. Remove all the seeds. Place the pepper halves on the baking sheet, then drain the tomatoes (you don't need the juice), and divide them into eight equal portions, placing each portion inside a pepper half.

Now pare off any brownish bits of fennel with your sharpest knife and cut the bulbs first into quarters and then again into eighths, carefully keeping the layers attached to the root ends. Now put them in a saucepan with a little salt, pour boiling water on them and blanch them for 5 minutes. Then drain them in a colander and, as soon as they're cool enough to handle, arrange two slices in each pepper half. Sprinkle 1 dessertspoon of olive oil over each one, using a brush to brush the oil round the edges and sides of the peppers.

Next, lightly crush the pepper berries, coriander and fennel seeds with a pestle and mortar or rolling pin and bowl, sprinkle these evenly all over the fennel and peppers, and finish off with a grinding of sea salt. Then bake the peppers for about 1 hour on a high shelf in the oven until they are soft and the skin wrinkled and nicely tinged with brown. After removing them from the oven, sprinkle the lemon juice all over, cool and serve garnished with a little finely chopped spring onion or as they are.