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Post by daylilydude on Jan 21, 2018 6:21:45 GMT -5
Do you stuff peppers or make pepper poppers... do you have a favorite pepper for doing this?
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Post by brownrexx on Jan 21, 2018 9:11:43 GMT -5
I don't make pepper poppers but I do make stuffed bell peppers. I make them a bit different than my mom did by sautéing onions, celery and chopped green peppers and then adding that to ground beef, panko bread crumbs, balsamic vinegar, chopped tomatoes, seasonings and fresh herbs.
I add this mix to green bell pepper halves and then I simmer them in chopped tomatoes and tomato sauce until cooked through.
We like these better the ones our mom's used to make which were just mixtures of meat, bread crumbs and eggs.
We also like poblano peppers cut in half and stuffed with a mix of Panko bread crumbs mixed with olive oil and fresh herbs and then topped with shredded cheese which is then melted in the oven.
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Post by spike on Jan 21, 2018 10:06:10 GMT -5
The whole stuffing peppers is beyond me. I can never seem to get them right SO instead I make stuffed pepper soup/stew and we like that much better. Got the same stuff; rice, meat, maters, onions etc BUT I can use a variety of peppers and then some nice fresh bread or corn bread . . . heaven.
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Post by hairymooseknuckles on Jan 21, 2018 10:26:45 GMT -5
We make Poppers.
I take jalapeños cut in half, seed and wash them. Put them in steamer for a few minutes to soften and remove a little heat.
While that's going on, semi-fry bacon. What does semi-fry mean? It means you cook it, but not till it's totally crisp. You want it to remain limp so you can wrap peppers with it.
Take shrimp, shell, devein, remove tails and wash. Sprinkle with Cajun spices, grill on George Forman grill.
Assemble peppers by putting shrimp in pepper, hunk of cheddar cheese on to, wrap in bacon and grill under broiler watching constantly.
Lots of work! Very good treat.
Can also speed things up by skipping what I said above.
If we in a hurry, buy real bacon bits, mix with cream cheese, add canned shrimp and mix well, stuff peppers and bake in oven till done.
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Post by paulf on Jan 21, 2018 10:51:52 GMT -5
Our stuffing pepper is any sweet pepper that is ready to pick. Our stuffing is hamburger, brad crumbs, tomato sauce and cheese combo. Anaheim peppers gets a cheesy stuffing.
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Post by brownrexx on Jan 21, 2018 11:36:32 GMT -5
Assemble peppers by putting shrimp in pepper, hunk of cheddar cheese on to, wrap in bacon and grill under broiler watching constantly. I never heard of a popper with shrimp in it but I could definitely learn to like those! Hairy, I think that you know how to cook!
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Post by hairymooseknuckles on Jan 21, 2018 13:21:09 GMT -5
brownrexx, Before my vision problems, I was a cooking fool. I think that's why the Wife married me. Haha
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Post by ahntjudy on Jan 21, 2018 14:17:51 GMT -5
Stuffed peppers and poppers...
I stuff bell peppers with a mixture of fresh bread crumb, parsley, minced garlic, salt ,pepper, a little oil... Fry them in the electric skillet, turning often...when done, the skins peel right off... That bread crumb mixture is the same as what I use to stuff artichokes...
For poppers I use either jalapenos or Tam jalapenos...stuff them with homemade pimiento cheese... I've done them by stuffing whole gutted jalapenos with the cheese, coating with a buttermilk mixture coating, then cornmeal, chill, then deep fry... But I liked the way they came better when I blanched them, halved them, filled them with the pimiento cheese, covered with buttered bread crumbs, chill, then under the broiler til the crumb toasts nicely...
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Post by Laura_in_FL on Jan 21, 2018 15:53:41 GMT -5
Poppers. Jalepeno halves stuffed with loaded cream cheese (basically, cream cheese + whatever I have on hand that sounds good - spices, other cheeses, bits of real bacon or other meats or diced veggies), and then wrapped with "semi-fry" bacon like hairymooseknuckles described. Then the poppers are baked on a cookie rack over a baking sheet at 400F until the bacon is crisp and cheese inside is all melty. I don't steam the peppers first, but because they're baked rather than broiled, they do soften up a bit by the time the bacon is crispy. They are usually tender but still hold their shape. The poppers need to be baked on an elevated rack so the bacon cooks on bottom, too...the baking sheet underneath the cookie rack catches the drips so they don't end up on the floor of the oven. Also, medium-sliced bacon is best. Thick-sliced bacon takes too long to crisp, and thin-sliced gets overdone before the cheese gets all melty. And melty cheese is a must!
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Post by mgulfcoastguy on Jan 21, 2018 20:09:25 GMT -5
You split jalapeños length wise. Stuff them with sauced pulled pork or chicken. Sprinkle with cheese. Wrap with bacon and grill.
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Post by Gianna on Jan 21, 2018 23:37:25 GMT -5
Occasionally I'll make chili rellenos.
Mom sometimes would make stuffed peppers. Not her best work. (sorry mom)
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Post by ladymarmalade on Jan 22, 2018 12:54:06 GMT -5
Stuffed peppers and poppers... I stuff bell peppers with a mixture of fresh bread crumb, parsley, minced garlic, salt ,pepper, a little oil... Fry them in the electric skillet, turning often...when done, the skins peel right off... That bread crumb mixture is the same as what I use to stuff artichokes... For poppers I use either jalapenos or Tam jalapenos...stuff them with homemade pimiento cheese... I've done them by stuffing whole gutted jalapenos with the cheese, coating with a buttermilk mixture coating, then cornmeal, chill, then deep fry... But I liked the way they came better when I blanched them, halved them, filled them with the pimiento cheese, covered with buttered bread crumbs, chill, then under the broiler til the crumb toasts nicely... Oh, man, these sound so good! Here in Wisconsin there are two camps to poppers. One camp likes them stuffed with cheddar cheese, the other camp likes them stuffed with cream cheese. I'll eat them both, but I think I give the edge slightly to the cream cheese- especially if paired with a raspberry dipping sauce. But pimento cheese? Whoa, that could be a game changer. I love a good pimento cheese!!
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