Oh pshaw, on Sun 13 Aug 2006 10:02:25a, Michael "Dog3" Lonergan meant to
say...

> I've got 3 giant sized green bell peppers in the fridge and need to use
> them today. Decided to make stuffed peppers but I'm tired of the same
> old recipe I generally use. I did an advanced Google search on RFC and
> came up with a post from Kate Connnally that sounds good. I'm gonna
> give it a try and may add a few things of my own. I've got the oregano,
> basil and parsley growing in the garden (they are kinda puny due to the
> heat).
>
> Partial quote:
>
> "So, here's what I did - not following a recipe. I cooked
> some rice (jasmine) and let it cool. Mixed it into the
> ground beef. Added eggs, Romano cheese (my own idea), some
> oregano, basil, parsley, freshly ground black pepper, finely
> processed onion, pressed garlic, and mixed it all up. No salt
> as I figured there would be enough saltiness from the cheese.
> Then I added enough bread crumbs to get the right consistency.
> I filled the pepper halves and made meatballs with the leftover
> mixture. I baked them all and then put the meatballs in a
> bag in the freezer to use at a later time.
>
> When I served the peppers I used a little more Romano to
> sprinkle on top. Boy were these things good! I'm saving the
> rest for after T-day as I am also trying to finish up a
> pot of pork stew that I made a couple of weeks ago.

I love stuffed peppers! I haven't used Kate's recipe, but mine is similar.
I do parboil the peppers briefly before baking. I also pool a little
homemade tomato sauce on the bottom of the baking dish and a bit on top of
the peppers.

--
Wayne Boatwright
__________________________________________________

Any wire cut to length will be too short.

Wayne Boatwright, after taking an infinite amount of time, finally, on
13 Aug 2006, typed out:

> I love stuffed peppers! I haven't used Kate's recipe, but mine is
> similar. I do parboil the peppers briefly before baking. I also pool
> a little homemade tomato sauce on the bottom of the baking dish and a
> bit on top of the peppers.


I've used Nancy Young's recipe with great success, although I don't
parboil the peppers as I like some crunch.

Andy

Oh pshaw, on Sun 13 Aug 2006 12:09:39p, Andy meant to say...

> Wayne Boatwright, after taking an infinite amount of time, finally, on
> 13 Aug 2006, typed out:
>
>> I love stuffed peppers! I haven't used Kate's recipe, but mine is
>> similar. I do parboil the peppers briefly before baking. I also pool
>> a little homemade tomato sauce on the bottom of the baking dish and a
>> bit on top of the peppers.
>
>
> I've used Nancy Young's recipe with great success, although I don't
> parboil the peppers as I like some crunch.
>
> Andy
>

Maybe I'm doing something wrong, but everytime I've tried not parboiling
the peppers, they are virtually raw when the filling is done. I like
crunch, but not raw when baked.

--
Wayne Boatwright
__________________________________________________

Any wire cut to length will be too short.

Wayne Boatwright wrote:

> Maybe I'm doing something wrong, but everytime I've tried not parboiling
> the peppers, they are virtually raw when the filling is done. I like
> crunch, but not raw when baked.
>

Sounds right. I do a very, very quick blanch. 30 seconds or so,
depending on the crop.

--
Reg