How about a moist stuff pepper recipe?

[n2mark]

When I make stuff peppers the contents always seem too dry. Anyone have a moist stuff pepper recipe? Another question, do I bake it too long? Oh heck, give your ideas and recipes.

[franmarz]

1. Best recipe for stuffed peppers-moist and firm-

Make a large meatball, of whatever you usually use. Put into a fresh-raw bell pepper- with only the top cut off and seeds removed.
Pour a can of Campbells UNDILUTED soup over top, cover and seal with foil, put in oven at 350 degrees for about one hour.

[franmarz]

3. Stuffed peppers- I forgot one thing-

Make sure the Campbell soup is TOMATO>

[n2mark]

4. Do you

par boil the green peppers? I do about the same as you but the meat is always too dry, what meatball recipe do you use?

I use tomato soup, add brown sugar and a touch of lemon and pour this over the peppers after I stuff them, the meat is always dry.

[NMDemDist2]

12. i tried that last night with some leftover rice

sauted hamburger in olive oil with thick sliced mushrooms, garlic and onions

seasoned with cumin, basil, oregano, italian seasoning, salt, pepper and red wine vinegar

then done, added some leftover rice I had in the fridge, italian bread crumbs, a cup of water and a can of tomato sauce

since my red bells were a bit old, I sliced them in half like boats, put them in a baking pan sprayed with Pam, filled them with the meat mixture and placed the rest around the peppers. Topped it with romano cheese, more bread crumbs and poured another can of tomato sauce on top. Cooked em for 30 minutes, added some grated cheddar and cooked ten more minutes in a 300 degree oven

they were moist and wonderful :)

[The empressof all]

2. Do you put an egg in the stuffing?

I stuff mine with browned ground beef, ground pork, onion,and celery. I add an egg or two to that with a little garlic, salt and pepper and unseasoned stuffing mix. (I prefer the bread to the rice stuffing). If you want to use the rice you would add it to the meat mixture. You can also do half bread/half rice combo.

[n2mark]

5. I don't put in the egg

use 90% ground beef, onion, rice not celery but I never used stuffing mix. Does the egg give it the moisture?

[The empressof all]

6. Gotta use an egg--maybe two

Even if you cook the meat in the pepper like you do you gotta add the egg. What you are doing is basically making a mini meat loaf. Try it next time with an egg or two beatened and added to your meat mixture.

[NMDemDist2]

10. note the pork, sausage witht the beef will help keep it moist n/t

[Kadie]

7. This is how my grandmother made them,

I don't remember exactly the ingredients she used for the stuffing, but she didn't bake them, she cooked them on the stove. She put them in a big pot and practically covered them in canned tomato juice. When they were done cooking we used the juice like gravy and poured over the top of the peppers. They were very good.

[livetohike]

11. My grandmothers and mother made it the same way

but they made a mixture of flour and milk and added it to the tomato juice to make it creamy. This was after the peppers were cooked and removed from the pot.

The stuffing was:

raw ground beef
par boiled white rice
sauteed onions (in Crisco)
salt and pepper

That's it!

[Lugnut]

13. That's my stuffing recipe

I don't even parboil the rice. I use Minute Rice and it works just fine.

[Stinky The Clown]

8. Ice

Add a little crushed ice (1/4 cup per lb of meat) to your stuffing mix. The ice keeps the meat from overpacking as you stuff it. Further, as the meat cooks, the ice just turns to steam and keeps the meat moist from the inside. When it is all done, no one knows your secret, either!

Works with any recipe.

[Stinky The Clown]

9. Here's an oddball recipe for the brave souls out there

Make a stuffing of stale Italian or French bread cubes, chopped black olives, chopped fresh (or if you can't find fresh, use dry) basil, oregano, and Italian parsley, Parmesan cheese, and egg or two, olive oil, a little water if it all still seems dry, pepper (but NO salt) ..... and the secret ingredient ........ crushed/mashed/emulsified/pulverized ...... anchovies. At least one can.

Stop grimacing!

The actual amount of anchovies varies with the volume and your taste. Since all the ingredients are edible even without cooking (yeah, yeah, I know ... raw egg ...... feh) taste before you stuff. Add more 'chovies if ya need 'em.

Mix it all up, stuff it in yer peppers (keep it on the loose side) and bake till hot inside (30 mins?). Check by sticking a metal skewer or fork into the stuffed pepper to about the center of the stuffing, wait a few seconds and then put the skewer to your bottom lip. If the skewer's hot, the peppers are done.

Don't worry aboutcher lip .... it'll heal.

Seriously, this is an old, old immigrant Italian recipe from the Napoletana who settled into the greater NYC/NJ/CT area. This is real "po' folks" food. I don't know how far it may have spread as I have never seen it anywhere else. But man ...... is it good. Real comfort food .... and very cheap.

[mandyky]

14. I use a moist spanish rice type filling and

put a bit of tomato sauce in the baking pan. I also par boil the peppers and cover with tin foil as I bake them. I also shred cheese for the tops.