tag:blogger.com,1999:blog-7173052990851751381.post884582336164499623..comments2024-03-27T07:08:12.012-04:00Comments on Food Wishes Video Recipes: Cafeteria Chic – Beef and Rice Stuffed Bell Peppers... a Work in ProgressChef Johnhttp://www.blogger.com/profile/15030125427840815038noreply@blogger.comBlogger36125tag:blogger.com,1999:blog-7173052990851751381.post-70467257624744281562017-02-22T07:57:42.140-05:002017-02-22T07:57:42.140-05:00You may want to check out
https://theperuviansqua...You may want to check out<br /><br />https://theperuviansquare.wordpress.com/rocoto-relleno-stuffed-roasted-red-peppers/<br /><br />I'm not sure the method in this recipe works, so I'll tell you I've been told you need to bring the peppers to a boil, from cold water, anywhere from 3 to 5 times to remove or reduce the heat. Since you like the heat, you'll probably enjoy if you ever try this. Jotahttps://www.blogger.com/profile/02631717083928398483noreply@blogger.comtag:blogger.com,1999:blog-7173052990851751381.post-46291350263964629742011-07-23T01:08:53.306-04:002011-07-23T01:08:53.306-04:00I'm currently living in Costa Rica, where chil...I'm currently living in Costa Rica, where chiles rellenos are different from the baked stuffed version that I've done in the U.S. I showed my Costan Rican housemates how to prepare them using your recipe and and cooking them in an electric skillet instead of the oven, and they loved them! We had to use cilantro, as Italian parsley doesn't seem to exist here.Anonymousnoreply@blogger.comtag:blogger.com,1999:blog-7173052990851751381.post-11959682439443608612011-01-26T18:19:42.582-05:002011-01-26T18:19:42.582-05:00I tried this for dinner tonight and it came out de...I tried this for dinner tonight and it came out delicious...the peppers were so sweet and flavorful and the filling was great...I was worried about not cooking the meat first but it was fine...the rice really absorbed all the flavor...and the pan sauce...with the onions...YUMMY...the balsamic vinegar and the red pepper really push it over the top!!!Anonymousnoreply@blogger.comtag:blogger.com,1999:blog-7173052990851751381.post-78801815364053104642010-08-16T00:04:05.258-04:002010-08-16T00:04:05.258-04:00another vinegar with a pinch of sugar, or leave ou...another vinegar with a pinch of sugar, or leave outChef Johnhttps://www.blogger.com/profile/15030125427840815038noreply@blogger.comtag:blogger.com,1999:blog-7173052990851751381.post-70914289857421702032010-08-15T23:40:11.854-04:002010-08-15T23:40:11.854-04:00hi mr chef.. what can i use instead of balsamic vi...hi mr chef.. what can i use instead of balsamic vinegar in making my beef and rice stuffed peppers? thanks.. i really love your site..mailahttps://www.blogger.com/profile/11507354336778009782noreply@blogger.comtag:blogger.com,1999:blog-7173052990851751381.post-46240063406814286822010-08-13T09:26:37.334-04:002010-08-13T09:26:37.334-04:00Love you, your site, and your food. Here's my ...Love you, your site, and your food. Here's my attempt at your awesome stuffed pepper recipe. I would love a chef john verdict.Fredhttp://www.howcookfood.com/side-dishes/noreply@blogger.comtag:blogger.com,1999:blog-7173052990851751381.post-80363840331957600632010-03-16T00:24:51.595-04:002010-03-16T00:24:51.595-04:00Dear Chef,
You have a great foodblog here. I saw...Dear Chef,<br /><br />You have a great foodblog here. I saw one of your videos in Youtube and got myself directed here. I like your comments too and style. Thanks. Will be doing some recipes soon! Have a great day, and happy cooking too!!<br /><br />Betsytipsihttps://www.blogger.com/profile/12407888909503234382noreply@blogger.comtag:blogger.com,1999:blog-7173052990851751381.post-62110328982816005042010-03-06T18:40:02.989-05:002010-03-06T18:40:02.989-05:00Making these tonight, chef! I love these pretty st...Making these tonight, chef! I love these pretty standard beef-filled tomatoes. So yummy.<br /><br />Even though a few nights ago I made some vegetarian "Mediterranean" peppers with eggplant, feta, san marzano tomates, onions, and herbs-- topped with whole-wheat (panko) breadcrumbs. But I pretty much sauteed the filling myself before baking for like, 20 minutes. I think this method is more time consuming but I'm sure letting everything simmer together is what makes them more delicious.Karenhttps://www.blogger.com/profile/11015121253922726321noreply@blogger.comtag:blogger.com,1999:blog-7173052990851751381.post-5828773483991876952010-03-05T01:00:43.060-05:002010-03-05T01:00:43.060-05:00Those look great! Thanks!Those look great! Thanks!Chef Johnhttps://www.blogger.com/profile/15030125427840815038noreply@blogger.comtag:blogger.com,1999:blog-7173052990851751381.post-13232137834988011912010-03-05T00:58:51.114-05:002010-03-05T00:58:51.114-05:00In Turkey we use green capsicum as the red ones ha...In Turkey we use green capsicum as the red ones have a sweet taste- honestly I don't like this taste either. You may google it typing "etli biber dolmasi" (meat stuffed bell pepper) or the vegetarian version "zeytinyagli biber dolmasi". For the stuffing, we cook the meat a little bit and then add some onion and then some tomato paste. When the meat and onion are a little bit cooked, we add some rice and mix them 2-3 minutes. Then we add some water (for 1 cup of rice 2/3 cup of water)and cook until the rice absorbs all the water. The we generally add parsley and dill. You may add spices and salt as you wish- especially black pepper, Turkish chili and mint. But anyways I liked the idea of cheese and I'll try this version someday =)Anonymousnoreply@blogger.comtag:blogger.com,1999:blog-7173052990851751381.post-89975794180879179002010-03-05T00:17:39.898-05:002010-03-05T00:17:39.898-05:00Thanks for the inspiration, Chef John! I made a va...Thanks for the inspiration, Chef John! I made a variation of these for dinner today, and they were deeeelicious! I posted pictures on my friend's blog. http://www.craftybakers.com/2010/03/stuffed-bell-peppers-remix.htmlShootingLittleStarhttps://www.blogger.com/profile/06962341284392738914noreply@blogger.comtag:blogger.com,1999:blog-7173052990851751381.post-36429641469470874332010-03-04T16:42:50.194-05:002010-03-04T16:42:50.194-05:00Yep, only once, I tried ;-). Of course, you can ma...Yep, only once, I tried ;-). Of course, you can make an account for your husband, children, grandparents, etc. And log on from different IP addresses :-)Liviahttps://www.blogger.com/profile/07962873370468076540noreply@blogger.comtag:blogger.com,1999:blog-7173052990851751381.post-38534202984334516762010-03-04T15:29:29.023-05:002010-03-04T15:29:29.023-05:00thanks! I believe you can only vote oncethanks! I believe you can only vote onceChef Johnhttps://www.blogger.com/profile/15030125427840815038noreply@blogger.comtag:blogger.com,1999:blog-7173052990851751381.post-54253863839866917222010-03-04T14:32:03.944-05:002010-03-04T14:32:03.944-05:00we love stuffed bell peppers. thanks for the recip...we love stuffed bell peppers. thanks for the recipe and the technic.<br /><br />by the way, i voted for you, of course. this is something that we can vote everyday, i hope? i really didn't see any kind of rules on their site.Ritahttps://www.blogger.com/profile/14183468214542658619noreply@blogger.comtag:blogger.com,1999:blog-7173052990851751381.post-64135660748663298362010-03-04T05:18:33.660-05:002010-03-04T05:18:33.660-05:00Hello Chef John,
I must admit that your recipe is...Hello Chef John,<br /><br />I must admit that your recipe is almost tha same with the greek 'gemista'. Gemista are green and red pepers and also tomatoes with rice, meat and dril.<br /><br />In Greece we also cook that way little fresh zuchini. (The recipe is here: http://frabala.com/2010/02/small-squashes-stuffed-with-rice-and-miced-meat/)<br /><br />For another time cons for your video!!!\<br /><br />frabalafrabalahttp://www.frabala.comnoreply@blogger.comtag:blogger.com,1999:blog-7173052990851751381.post-24310776215493934602010-03-04T01:48:26.902-05:002010-03-04T01:48:26.902-05:00I have also done this with couscous if you don'...I have also done this with couscous if you don't like rice. Couscous, chickpeas, feta and beef or lamb. Its fantastic and so easy to make rather healthy.Nancyhttps://www.blogger.com/profile/16779942275712957080noreply@blogger.comtag:blogger.com,1999:blog-7173052990851751381.post-20432583329679373592010-03-04T00:08:43.129-05:002010-03-04T00:08:43.129-05:00regarding the fat, there's no difference betwe...regarding the fat, there's no difference between this and meatloaf, or meatballs, etc. no don't cook those first, so that's not a prob.<br /><br />Amount of rice is totally random. You can use more for sure. <br /><br />Lastly, change your handle! I can't post comments from "poophead"Chef Johnhttps://www.blogger.com/profile/15030125427840815038noreply@blogger.comtag:blogger.com,1999:blog-7173052990851751381.post-17263223755378224542010-03-04T00:08:43.130-05:002010-03-04T00:08:43.130-05:00This comment has been removed by the author.Chef Johnhttps://www.blogger.com/profile/15030125427840815038noreply@blogger.comtag:blogger.com,1999:blog-7173052990851751381.post-19399022560067178922010-03-04T00:03:51.198-05:002010-03-04T00:03:51.198-05:00It seems like there would be way too much fat in t...It seems like there would be way too much fat in the pepper if you didn't render it a little bit before hand.<br /><br />maybe using some dark chicken meat or stew meet wouldn't be a bad idea (given that you are cooking it for up to 2 hours).<br /><br />Also, it seems like you use a lot less rice than I've ever seen before. Is this personal preference or does it turn out better this way.<br /><br />I love the site, and I LOVED your bbq sauce. Good luck on the cookbook!poopheadnoreply@blogger.comtag:blogger.com,1999:blog-7173052990851751381.post-70003073446434002112010-03-03T21:08:26.373-05:002010-03-03T21:08:26.373-05:00Stuff long thin green peppers with bread. My mothe...Stuff long thin green peppers with bread. My mother-in-law did this over 50 years ago and I make it to this day. Italian bread broken in small pieces or cut into cubes, add to that grated Italian cheese, garlic, basil, oregano, salt & pepper. The only liquid is crushed canned tomatoes. When the bread soaks up the liquid and is no longer grainy but holds together, cut the tops off the peppers and dig out the seeds. Stuff peppers with the bread mixture. I use the handle of a wooden spoon to help push the stuffing to the bottom of the pepper. Don't over stuff, leave a little room at the top for expansion. Fry in olive oil turning often until brown on all sides. Today instead of frying you can put them on a sheet pan with sides, with a drizzle of olive oil and bake until peppers are wilted and slightly browned. Sprinkle salt after they are baked/fried, I have always fried. That is how my mother-in-law taught me. Hard to break old habits.Anonymousnoreply@blogger.comtag:blogger.com,1999:blog-7173052990851751381.post-29137992887025914302010-03-03T20:48:55.241-05:002010-03-03T20:48:55.241-05:00Green bell peppers, cut in half from bottom to top...Green bell peppers, cut in half from bottom to top will look like little boats. Filling is chopped beef, cooked rice, basil, oregano, salt & pepper, mix with crushed tomatoes, Put the peppers in a large frying pan and salt the inside then mound in the meat mixture. Pour the rest of the crushed tomatoes on top, drizzle olive oil and add more basil and oregano and salt & pepper. Cover and let simmer until pepper are tender. Take cover off and continue to cook so the tomato sauce cooks down a bit. Serve over cooked rice.Anonymousnoreply@blogger.comtag:blogger.com,1999:blog-7173052990851751381.post-27759406659847267022010-03-03T18:56:14.167-05:002010-03-03T18:56:14.167-05:00I've tried various stuffed bell peppers in the...I've tried various stuffed bell peppers in the US, but none of them really appealed to me. Mostly because I find the Hungarian version so much better (and so did any American who tried my cooking). <br />The basic difference is that we use a pepper with thinner meat to stuff. This pepper also has spicy versions, which adds extra flavor, if one so desires. But the thick meat of the bell pepper really spoils this dish for me.Liviahttps://www.blogger.com/profile/07962873370468076540noreply@blogger.comtag:blogger.com,1999:blog-7173052990851751381.post-33534089863583037412010-03-03T18:31:08.919-05:002010-03-03T18:31:08.919-05:00I'm a new visitor here and I LOVE the video fo...I'm a new visitor here and I LOVE the video format. I've never made stuffed peppers before, which is strange, considering I like everything that goes in them. I am definitely inspired to try and look forward to experimenting with fillings!Lizhttps://www.blogger.com/profile/18079458197251276466noreply@blogger.comtag:blogger.com,1999:blog-7173052990851751381.post-73721281054300238982010-03-03T14:08:15.065-05:002010-03-03T14:08:15.065-05:00yes, i used marinara myselfyes, i used marinara myselfChef Johnhttps://www.blogger.com/profile/15030125427840815038noreply@blogger.comtag:blogger.com,1999:blog-7173052990851751381.post-33339446128334968832010-03-03T14:07:16.636-05:002010-03-03T14:07:16.636-05:00stem is very bitter and I think this looks better,...stem is very bitter and I think this looks better, but you can leave yours.Chef Johnhttps://www.blogger.com/profile/15030125427840815038noreply@blogger.com