Italian Style Stuffed Peppers I Made It

Italian Style Stuffed Peppers

pointsevenout 12 years ago
Recipe by Chuckieb: Italian Style Stuffed Peppers
OK, how in the world did you get a pinkish-red coloring to the mushroom stuffing. My 'shrooms are a dark brown color when finely chopped. So I couldn't really tell when the dish was a golden brown color. Gave it an extra 5 minutes just to be sure.
What peppers I had were green, sorry. But whatever the color, they aren't going to be tender at 20 or even 40 minutes.
I think parboiling is in order.
I liked the stuffing flavor, but prefer my peppers much more tender.
Flag
chuckieb 12 years ago said:

The pinkish red colouring in the mushroom stuffing came from the ketchup. We prefer our peppers more crunchy. Super easy to eyeball it at 20 minutes and choose to leave it in just a little longer.

Flag
pointsevenout 12 years ago said:

Even at a 1/4 cup ketchup my stuffing was still brown. Not going to throw it away because of a color issue. I'll just parboil the peppers for 5 minutes next time and all will be just fine. Might even top them with a slice of provolone for the last 5 minutes bake time.

Flag
pointsevenout 10 years ago said:

Visited this recipe again. Steamed the peppers for 15 minutes. It's all good. Nice savory flavor. Pepper shell the way we like it. No need for S&P. I did add 5 shakes of hot sauce.

Flag
mommyluvs2cook 10 years ago said:

Glad to hear this worked out a little better for you... my mom used to make stuffed bell peppers all the time and I HATED them, but she wasn't a great cook (sorry mom) and I used to not like bell peppers anyway, hehe. Never made em' myself...

Flag
pointsevenout 10 years ago said:

Sure get your mushrooms worth out of this recipe!
Always have liked bell peppers when they are cooked soft enough for me. A nice sweet flavor with plenty of juice, just like onion when cooked long enough.

Flag
frankieanne 10 years ago said:

That's nice you gave it another try, pso. I haven't had a stuffed pepper in many, many years. My mom used to make them all the time when I was a kid. They are a nice meat stretcher.

Flag