27 October 2016

Stuffed Bell Peppers Deconstructed - Unstuffed Bell Peppers

Stuffed Bell Peppers Deconstructed - Unstuffed Bell Peppers / www.delightfulrepast.com

Every so often a Blast From the Past thought occurs to me, usually not one I'd write about here, but this one was about food, so ... I was thinking, I should make stuffed bell peppers ... it's probably been a hundred years since I made them, but now I really want one.

Then I saw a recipe for slow cooker stuffed bell peppers, so I pondered that for a bit. Then I got really clever and asked myself why, if I like them so much, I haven't made them in a hundred years. It wasn't because they were baked in the oven, so the slow cooker wouldn't help.


Stuffed Bell Peppers Deconstructed - Unstuffed Bell Peppers / www.delightfulrepast.com
Don't forget to Pin it!

The reason I haven't made them, I decided, is that I really don't like all that bell pepper. A big hunk of bell pepper really isn't that appealing. That's when I decided to get out my old recipe and deconstruct it. Of course, that means it isn't as "cute" as tidy little individual stuffed peppers.

But, to tell you the truth, it's not always about making it "cute" for me; sometimes it's just about getting something on the table! Am I right?!


Stuffed Bell Peppers Deconstructed - Unstuffed Bell Peppers / www.delightfulrepast.com


Stuffed Bell Peppers Deconstructed - Unstuffed Bell Peppers


(Makes 6 servings)

1 1/2 tablespoons extra virgin olive oil
1 small onion, diced (about 1/2 cup)
1 pound (16 ounces/454 grams) very lean ground turkey or beef
2 teaspoons ground dried chiles
1/2 teaspoon salt
1/2 teaspoon coarsely ground black pepper
1/2 teaspoon marjoram
1/2 teaspoon Worcestershire sauce
1 small green bell pepper, diced (about 1/2 cup)
1 small red bell pepper, diced (about 1/2 cup)
1 14.5-ounce can petite diced tomatoes
2 cups cooked rice
1 firmly packed cup (4 ounces/113 grams) coarsely shredded cheddar or jack cheese
2 tablespoons chopped cilantro

1 If you don't already have cooked rice on hand, cook enough rice to make 2 cups.

2 In large skillet over medium heat, cook onion in oil until softened, about 5 minutes. Add ground meat and cook, breaking it into small pieces with spoon, until well browned. During cooking, add ground chiles, salt, pepper, marjoram and Worcestershire sauce.

3 Add the diced bell peppers to the well browned ground meat; cook until softened, about 5 minutes. Stir in tomatoes and rice. Taste and adjust seasoning. Sprinkle with cheese. Garnish with cilantro. 

4 Serve as is or in cute little individual pots (like my Le Creuset Cast Iron Mini Cocottes) or as burrito filling for flour tortillas. If you do the little pots, you can put them on quarter sheet pan, top with a little extra cheese, and pop them into a 350F/180C/Gas4 oven for maybe 20 minutes or so for that real Stuffed Bell Peppers effect.

Stuffed Bell Peppers Deconstructed in Le Creuset Cast Iron Mini Cocottes

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71 comments:

Thomas "Sully" Sullivan said...

Yes, you are right, right, right!…almost always…well, usually…I mean, sometimes, sometimes you are right…but not this time, ‘cause you are wrong. Wrong, I say. Wrong about bell peppers. How can this be? One of the very few veggies I will tolerate is bell peppers. And you do not like large chunks of bell pepper? That’s one for the ages. Can’t believe I out-veggie you according to the latest poll of tastebuds. Then again, you are very right methinks about just getting things on the table sometimes. Sometimes I eat in the dark just to remind myself…

Jean | DelightfulRepast.com said...

Sully, I'm so glad to be out-veggied by you for once! While I love any amount of raw bell peppers, I've just never been fond of large amounts of cooked bell peppers. But if that's what you like, then by all means stuff this mixture into a big bell pepper. That works, too!

Jeanie said...

I love raw red and green peppers but not too fond of them when used as a filled and baked dish, so I think your deconstructed version would work better for me -- with the raw bells on the side!

Angie Schneider said...

Bell peppers are my husband's favourite, besides carrots. And we lots of them..RAW. He doesn't like cooked veggies...but I love them either way. Your unstuffed peppers look very delicious, Jean.

Jean | DelightfulRepast.com said...

Thanks, Jeanie. I bet there are a lot of us who feel that way!

Jean | DelightfulRepast.com said...

Angie, thanks! I like most vegetables either raw or cooked, but some are definitely better raw.

Jemma@athomewithjemma said...

My husband would love these and they are very visually appealing as well. He is just like you and doesn't go for that chunk of pepper. Great idea indeed:)
Gorgeous photography too! Pinned:)
Jemma

Jean | DelightfulRepast.com said...

Jemma, thank you so much! AND thank you for the Pin -- much appreciated (I need all the help I can get with Pinterest!).

Bonnie said...

I love stuffed peppers. This sounds like a fabulous alternative, and seems easier. Thanks! Bonnie

Jean | DelightfulRepast.com said...

Thank you, Bonnie. And, yes, it is easier -- no parboiling peppers, etc.

The Joy of Home with Martha Ellen said...

Jean this is a good way to get those same flavors. I make a soup that has all of these ingredients and it's served over rice with cheese. This reminds me of it. ♥

Jean | DelightfulRepast.com said...

Thanks, Martha Ellen. That sounds good, too! Another one of your recipes that sounds like something I need to make real soon is this one: https://thejoyofhomewithmarthaellen.blogspot.com/2016/09/blackberry-roll.html.

September Violets said...

I think I'm the only one in my house that likes peppers. My kids always ask "do you want the peppers" when we BBQ shish-k-bobs. I like them ok, but don't love them. I think this dish would be great as a filler for tortillas or something as you suggest. It's good to analyse why we like or dislike certain foods and then work around them.
Wendy

Jean | DelightfulRepast.com said...

Wendy, I like the way you put that. "It's good to analyse why we like or dislike certain foods and then work around them." I'm going to remember that!

Anonymous said...

That sounds good, Jean. It reminds me of my "unstuffed, unrolled" stuffed cabbage rolls. We like our cabbage sautéed and served on the side as we prefer the flavor. So I make the sauce and put meatballs in it. Not as cute maybe but it works!

Thank you for saying I had crossed your mind in the comments from your last post. That gave me a smile - nice.

Love,
Lily

Jean | DelightfulRepast.com said...

Thanks, Lily! And, wow, good idea on the stuffed cabbage rolls! It's such a production when I make those, I freeze a bunch of meals, and then when I run out ... Well, I could do the "unstuffed, unrolled!" Hugs.

Tony Grant said...

Ha! Ha! Ha! YOU have found me out Jean!!! We actually just call them peppers, usually denoted by their colour, red peppers ( the style you are using), yellow peppers or green peppers.
BUT, its the ingredients!! I read this and glowed with recognition. What you have described is my catch all recipe. IF I do a chille con carne, (see above recipe with perhaps a little more hot chille powder), add it to a a bed of rice. My spaghetti bolognaise ( see above recipe with perhaps an experimentation with various fresh herbs plus hot chille powder of course) add it to a bed of spaghetti. You have discovered the entirety of my cooking talents (well almost) I do a mean stew. See above and replace the minced beef with diced beef and perhaps a variety of diced vegetables. THIS IS MY WHOLE COOKING CAREER!!!!!! I am laughing with embarrassment as I type, Jean.

Jean | DelightfulRepast.com said...

Too funny! But I guess you know what you like! There comes a time, though, when a cook needs to branch out a bit, experiment with some different flavors or ingredients. Tony, that time has come! :D

Tony Grant said...

Perhaps I exaggerated just a little, Jean. I can do a full roast dinner, but boiling vegetables and roasting a chicken or joint of beef doesn't seem like cooking to me. I can make a reasonable gravy to go with the roast dinner though. I suppose I can make cheese bake and even, at a push , experimenting with baking and making pastry, I can make a Quiche Lorraine. So, I am not totally stuck with the chilli con carne and spag bol, but its not far off as a description of my cooking talents!!!!. You are right, Jean, from the land of, The Great British Bake Off, now sadly defunct, I should do better!!!!

Quinn said...

I'm going to start asking myself why I haven't made something for years and years. Chances are, there is something I could change about the recipe like you did, or maybe something else has changed (like how much time I had/have for cooking).Thanks for writing about it this way - got me pondering!

Jean | DelightfulRepast.com said...

Well, Tony, if you're missing the GBBO, you can always look to my baking recipes (so many of them British classics) as your very own personal "technical challenge." Though I give you all the details needed!

Jean | DelightfulRepast.com said...

Quinn, thank you for noticing that! I'm not sure many people would. Happy cooking!

Two Cottages And Tea said...

Thank you for sharing this recipe! With our cold and rainy fall weather this recipe will be the perfect comfort food!

Jean | DelightfulRepast.com said...

TCAT, thank you! I just love this time of year -- Comfort Food Weather!

Petra N said...

Another of your recipes that I'm gonna try! It sounds very good. I'll let you know as soon as I've made it.

Kathleen Aherne said...

This recipe looks so delicious. I make a stuffed pepper but your recipe look like it would have much more flavor.

Kathleen
Bloggers Pit Stop

Amy at love made my home said...

Great idea to deconstruct them, much easier to cook and serve1

Jean | DelightfulRepast.com said...

Thank you, Petra! I hope you will like it.

Jean | DelightfulRepast.com said...

Kathleen, thanks! I don't make it very spicy, just give it a little zing.

Jean | DelightfulRepast.com said...

Thanks, Amy! Yes, that was the idea -- easier to cook and serve, even on a weeknight.

Karen said...

Hi Jean,
Your recipe looks absolutely delicious! Thanks for sharing! Blessings, Karen.

Jean | DelightfulRepast.com said...

Thank you, Karen. I really like it in a burrito!

Marilyn Lesniak said...

Congratulations! Your post was my feature pick from my Commenters at #ThursdayFavoriteThings this week. Visit me at http://marilynstreats.com on Wednesday evening and to see your feature and grab your badge! All hosts choose their own features so be sure to return to my blog. I invite you to leave more links to be shared and commented upon.

Jean | DelightfulRepast.com said...

Thanks so much, Marilyn! Love that link party.

Marilyn Lesniak said...

Thank you for sharing your delicious recipe at the #RecipeSharingParty. I look forward to what you will share next week! We hope you’ll come back again next Thursday when we open our doors at 9:00 AM EST. Pinned, Yummed, Tweeted!

kitty@ Kitty's Kozy Kitchen said...

I used to do this way of deconstructing the bell peppers in my early years of marriage, Jean. However, I then decided that I really love red peppers so much and stuff them. I'll have to give your recipe a go! Thank for sharing such great recipes with us.

Jean | DelightfulRepast.com said...

Thanks, Kitty. And, yes, I do love the red ones. If I *were* going to eat a whole bell pepper, it would definitely be a red one!

Cocoa and Lavender said...

What a cute idea! I actually like stuffed peppers when they are ed, orange or yellow. The green ones leave me cold. Thanks for a fun idea!

Jean | DelightfulRepast.com said...

David, I'm glad you like it! I would've gotten some orange and yellow, too, for this; but the organic ones were waaaayyy expensive, and I was not willing to part with the brass that day!

Margie said...

I rarely eat stuffed peppers but I'd enjoy your deconstructed version!

Jean | DelightfulRepast.com said...

Thank you, Margie! It does a make a difference!

Optimistic Existentialist said...

My grandmother, God rest her soul, used to love to make these :)

Jean | DelightfulRepast.com said...

Sweet memory, Keith. Sometimes I like to take something "grandmotherly" and put a more modern spin on it!

Fran @ Gday Souffle said...

Hi Jean, your recipe is certainly versatile. THis reminds me of the filling I made recently for my Empenadas (Mexican beef turnovers)! Thanks for sharing!

Swathi Iyer said...

Delicious and love those mini pans, I need to looks for it, thanks for sharing with Hearth and soul blog hop, pinning and tweeting.

Jean | DelightfulRepast.com said...

Fran, thank you. And I do love empanadas, so I'll be checking that out!

Jean | DelightfulRepast.com said...

Swathi, this works well in my white ceramic ramekins, too. Thank you for commenting, pinning and tweeting -- much appreciated!

baili said...

you are right sometime it is to get something on table but this looks so delicious and tasty

have a beautiful day

Summer said...

I am in love with this idea! Yummy ♥

Jean | DelightfulRepast.com said...

Baili, thank you! Would love to be having this for dinner tonight.

Jean | DelightfulRepast.com said...

Thanks, Summer. I like it because so many times that whole bell pepper just goes to waste.

kristin mccarthy said...

almost to cute to eat!

#dreamteamlinky

Jean | DelightfulRepast.com said...

Kristin, :D -- that's just what I was aiming for! Thank you.

Miz Helen said...

Hi Jean,
I would love to sit down to a nice serving of this awesome dish, it looks amazing! Thanks so much for sharing with us at Full Plate Thursday and come back soon!
Miz Helen

Jean | DelightfulRepast.com said...

Miz Helen, thank you so much. I'd love to have you at my table. Or better yet, be at your table! :-)

Cathy @ My 1929 Charmer said...

Gosh this looks and sounds delicious and what nontraditional way of serving it. I like green peppers that have been roasted or cooked as I've gotten olden they bother me raw. I also like them in harsh...just seems like harsh needs a bit of green pepper. Thanks for the recipe!

Jean | DelightfulRepast.com said...

Thank you, Cathy! And I have no idea what "harsh" is, must look it up, I learn something new every day!

Katrin said...

This is a great and simpler idea for stuffed peppers! A perfect Fall dinner I think!

Jean | DelightfulRepast.com said...

Katrin, thanks! More and more, I'm loving simplifying wherever I can!

xinex said...

Yum! Come move near us so we can be neighbors, Jean....Christine

Jean | DelightfulRepast.com said...

Thanks, Christine. You might be sorry, though; I'd be inviting myself over for dinner all the time!

Shari Lynne @ www.faithfilledfoodformoms.com said...

Yum Yum Yum this looks soo deelish Jean! I can't wait to try it! :D

Jean | DelightfulRepast.com said...

Shari, thank you! I hope you like it!

April J Harris said...

What a delicious idea, Jean! Your Unstuffed Bell Peppers look delicious - I especially like how you served them in the individual dishes. I can't wait to give this one a try. Thank you for being a part of the Hearth and Soul Link Party!

Jean | DelightfulRepast.com said...

Thank you, April. And thanks again to you and Swathi for hosting an amazing link party!

Bridie By The Sea said...

Oh these look fab and what a great twist to the usual stuffed peppers! I do love rice with mince in peppers, yummy. Thanks for linking up to #dreamteam and apologies for the late comment this week! Xx

Jean | DelightfulRepast.com said...

Thank you, Bridie! No worries about lateness - comments are welcome any time!

Cindy Magee said...

YUMMMM!!! I literally eat red/yellow/orange/green peppers like they are apples. I know I'm a weirdo! Sometimes I eat them whole and sometime slice them up and dip in hummus. mmmmm! I have never ever made a stuffed pepper and am going to have to try it now. :)

Jean | DelightfulRepast.com said...

Thanks, Cindy! I loooove sliced bell peppers dipped in hummus!

Jan said...

I love this! I am saving it! I have an unstuffed cabbage rolls casserole that people love but I never thought to translate it to Stuffed peppers! Duh! Thanks for sharing at Country Fair Blog Party!

Jean | DelightfulRepast.com said...

Thanks, Jan! Hope you like it. I made 75 stuffed cabbage rolls this month. I love having homemade meals in the freezer.

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