Comments on: Baked and Stuffed Peppers

By: Jenn AKA The Leftover Queen

Jenn AKA The Leftover Queen — Wed, 23 Sep 2009 16:40:09 +0000

I agree with you on this. I have found that if I roast my peppers prior to stuffing them and baking them, there is a better flavor. But still, I generally would rather just eat the stuffing! The stuffing for this one looks so good!
Jenn AKA The Leftover Queen´s last blog ..Pickling and Preserving: Refrigerator Bread and Butter Pickles and Pickled Peppers and Lifestyle Choices

By: Janna

Janna — Wed, 23 Sep 2009 05:06:09 +0000

Do you like spicy peppers? Padrons would be a fun alternative, though their heat may mask a sweet filling and mild cheese.
Janna´s last blog ..Queen Anne farmers market

By: My Green Lake • Meet Green Lake residents (and fab locavores) Patricia and John, creators of Cook Local

Wed, 23 Sep 2009 03:46:45 +0000

[...] some acompanying personal (and always charming) narrative. See, for example, today’s post: Baked and Stuffed Peppers. And, try to resist Watermelon Marninated Salmon. Black Beans with Rosemary and Feta Cheese. [...]

By: georgied

georgied — Wed, 23 Sep 2009 01:58:31 +0000

Made this for dinner tonight adding a tiny tiny bit of bacon. There wasn’t much residual pepper water. What there was, we sopped up with a baguette. As for adding a grain, what about serving with risotto?

By: Patricia Eddy

Patricia Eddy — Tue, 22 Sep 2009 18:04:28 +0000

I really like this method of cutting as opposed to taking the tops off. This way lets more of the filling be exposed to the heat and so the filling caramelizes more. In addition, the peppers sit very nicely in the pan and don’t wiggle around or tip over.

I do agree that a grain of some sort would probably soak up the water and since the water would be pepper flavored, this would be excellent.

By: Yvette

Yvette — Tue, 22 Sep 2009 17:54:30 +0000

Those peppers look amazing, and honestly, I can’t see a huge problem with the pepper to filling ratio, but I like red and yellow peppers (green peppers are a whole ‘nother story!), and I LOVE stuffed peppers. BUT… I do wonder why they were cut from top to bottom instead of just taking the tops off to create a big “bowl” with the whole pepper? Just curious. Also, maybe choosing squatter, wider peppers might give you a better pepper/filling balance (wider space to fill).

Some kind of grain might help alleviate the excess water. Rice (white is always better, trust me), quinoa, bulgur wheat, couscous… Tomatoes do release a lot of water when cooked too, that probably increased the H2O.

By: Patricia Eddy

Patricia Eddy — Tue, 22 Sep 2009 16:49:49 +0000

I agree with the bacon and pancetta. Absolutely! I did dry the peppers pretty well and they still leaked a lot. I think maybe cooking the peppers for 10 minutes first, then draining them, and then stuffing them would be a good idea.

By: martina

martina — Tue, 22 Sep 2009 14:51:58 +0000

What if you were to pat dry the peppers and tomatoes just before putting them in the dish? Would that alleviate some of the excess water? Also, I think just a few bacon crumbles or panchetta would really make this dish pop.