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Stuffed pepper
- Thread starter mb91w126
- Start date
My wife makes stuffed peppers by making a mixture of hamburger and rice with different spices and a tomato based sauce. She cuts the top off bell peppers and fills them with the mixture and then bakes in the oven. Nice!
Those are jalepeno poppers and the bell peppers are your traditional stuffed peppers. I'll eat either!
out here NY/NY poppers are jalepenos sliced in half length wise, then filled w/cream cheeze , battered and deep fried. call them what you will, but all are tasty
Hot peppers were never big in the German community back in Iowa.
I love all peppers, sweet bell type, Hungarian hot wax peppers, jalapeno, hot chilies etc. Even Scotch Bonnets and Habernero in moderation.
I love peppers and have no problems with the really hot ones. I go looking for new salsa's with habaneros . Only issue I have with scotch bonnets and habaneros is; the input is fine but the output usually runs a little hot.
I love peppers and have no problems with the really hot ones. I go looking for new salsa's with habaneros . Only issue I have with scotch bonnets and habaneros is; the input is fine but the output usually runs a little hot.
Ooooohhh....yeeeeaaahh. i hear ya on that one. I like hot stuff, really hot stuff as long as it has flavour and is not hot just to be hot. I LOVE Jamaican jerked chicken with REAL authentic Jamaican jerk seasoning. We get the real stuff locally from a specialty shop that imports in from Jamaica. I also like to use some Swazi Fire Chilli Sauce made in Swaziland southern Africa and imported thru a couple of Ten Thousand Villages stores.. It consists of fermented hot chilie peppers in a sunflower oil as a carrier. It is not just hot it is f*$@ing HOT! I have to be REALLY careful with it as the rest of the family are wimps. LOL
http://www.eswatinikitchen.co.sz/product.asp?cid=4&pid=21
Try taking bell peppers cut the top off clean it out and fill with a meatloaf like mixture. Put the cap back on and use tooth picks to hold it in place. Bake in the oven a 350 degrees for 45minutes to an hour.
Real tasty and more substantial than an appetizer. Instead of ketchup use Pace Picante sauce for extra bite and flavor.
Real tasty and more substantial than an appetizer. Instead of ketchup use Pace Picante sauce for extra bite and flavor.
ugh.
not into that whole italian mexican fusion food.
drop the pepperoni and substitute chorizo and you might just have something.
not into that whole italian mexican fusion food.
drop the pepperoni and substitute chorizo and you might just have something.
I also like to use some Swazi Fire Chilli Sauce made in Swaziland southern Africa and imported thru a couple of Ten Thousand Villages stores.. It consists of fermented hot chilie peppers in a sunflower oil as a carrier. It is not just hot it is f*$@ing HOT! I have to be REALLY careful with it as the rest of the family are wimps. LOL
http://www.eswatinikitchen.co.sz/product.asp?cid=4&pid=21
I'm going to find a way to order some of that.
Good find CK. I even searched the Fair Trade site and couldn't find it. Swazi Fire Sauce ordered!
I got my first bottle from Ten Thousand Villages when they came to a local fall trade/farmers market. I got my second bottle at their store when passing thru Petticodiac New Brunswick a year or two ago. Don't use it a lot but it is good to have on hand.
