Need help with Stuffed Peppers

[di17090]

I've only made these a few times and have been requested to bring them to a luncheon by someone who had them before. The question is: do you blanch the peppers before stuffing or do you stuff them raw? I never thought to do them raw. Just thought they would take too long to cook.

Any help?

 

[crazyforpooh]

I do them raw and put them in my steamer to finish. All other ingridents are cooked when I stuff them.

Laura

 

[Twigs]

I make my grandmothers stuffed pepper recipe, the peppers are raw and I do not precook any ingredients, the whole thing is cooked in one pot on the stovetop, it is so easy and everyone loves it. If you would like the recipe, just let me know.

 

[di17090]

for the suggestions. Oh my gosh...if you're offering a recipe, that would be great.

Thanks.

 

[MarthaB]

Boy . . . when I saw the post "Stuffed Peppers", I knew it must be someone from PA!!!

I always blanche my peppers for a few minutes, just to make them a little more tender, but not soggy. I blanche them while I brown the ground beef. I also add corn and tomato sauce to mine. I know some people add rice.

After I have them stuffed, I bake them at 350 for about 20 minutes and sometimes sprinkle mozzarella cheese on top. Yum!!

Enjoy!

 

[Twigs]

di17090, Here is the recipe, it is a family favorite:

Hungarian Stuffed Peppers

10 - 12 green peppers
1 1/2 lb. ground round (I get the leanest I can)
1 c. rice
1 onion chopped
2 cloves garlic crushed
1 egg
salt and pepper to taste
8 oz glass of water with 2 - 3 T. Sweet Hungarian paprika mixed in
1 or 2 large cans Sacramento tomato juice

Cut tops off peppers and hollow out. Mix beef, rice, onion, garlic, egg, salt and pepper, and water with paprika, in a large bowl with your hands. If mixture is on the dry side, add more water. Fill peppers with the meat mixture, do not pack them tightly. Place peppers all "standing up" in a large pot and pour tomato juice over to cover. Simmer on stove top in covered pot approx. 1 1/2 hours.

( If some of the peppers are on top without the tomato juice covering, baste with the juice during cooking. The water in the mixture and the tomato juice is what cooks the rice)

 

[JudithM]

Twigs, thank you for posting your recipe. The way you make stuffed peppers is how my mom made them when I was growing up - memories .

 

[di17090]

Twigs for the recipe. I'm making them tonight. This sounds easy enough.

Wow MarthaB. I didn't realize stuffed peppers was a regional PA dish. I can narrow down my location even better for you. Shoo Fly Pie, Pig Maw, Ham & Bean soup with Rivels (sp?).

 

[Spinning]

YEP! ANother PA'er here! My mom's blanches her pepers I don't I like them a little crunchier!

di17090 Shoe fly pie, and Ham and Bean soup I know....but not sure about the other one! SO are you near Lancaster?

 

[FantasticDisFamily]

Ok, I consider myself a pretty good cook but have to ask...the 1 cup of rice is BEFORE it is cooked right?

Deb

 

[MarthaB]

Yeesssss . . . shoefly pie!! Here's another PA Dutch fav . . . Fasnacht (sp?) Day!!!

 

[Twigs]

Yes the rice is NOT cooked prior. And just FYI with the pepers being cooked completely in the tomato juice they come out soft, not the least bit crunchy, and its very easy to scrape the pepper flesh off of the skins, its the way I like to eat them.