Stuffed Peppers Have Secret Ingredient

“I coat chicken breasts with a mixture of olive oil, rosemary and oregano before roasting them,”…

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“Instead of using a cup of corn syrup in my pecan pie, as the recipe indicates, I use 1/4 cup…

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Mexican Stuffed Shells

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Stuffed Cabbage: Stuffed Cabbage/Golabki

"Pork, onion, rice and seasonings are tucked inside these bundles of cabbage simmered in a mushroom broth. Then they are topped with a tomatoey sauce. These are especially delicious served with potatoes." — Irene 

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Stuffed Vegetables

Before making gravy from meat drippings, I add a few ice cubes to the broth. In a few minutes,…

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When making a crumb crust for a dessert, I reduce the amount of butter or margarine by one…

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Stuffed Peppers: Stuffed Peppers

Jan 20, 2006 I like this recipe, but I will keep searching for a better stuffed peppers recipe. It's outstanding, particularly when we look at the simple and easy ingredients. As others have said, I would like to repeat emphatically: DON'T BOIL THE PEPPERS. 3 of 6 peppers cracked as I attempted to remove them from the pot to the baking pan, despite being extremely careful. No wonder. They were so mushy and weak that it's amazing they all didn't split. I should have listened to cwillisf, another reviewer. I did increase the ingredients by .5 to insure that I would have enough stuffing. It was nice to have the extra stuffing to spoon over the peppers, especially since three of them capsized from being split. Because half of the peppers ended up flat, this looked more like a casserole than traditional stuffed peppers. But on taste, this is a good dish. I will try it again someday. And by the way, since we aren't meshing a complex blend of spices, the stuffing mixture does not need to cook for more than a few minutes--in my opinion--just enough for the cheese to melt properly.

—CURTISLEE 

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Roasts: Jenn's Stuffed Pork Roast and Veggies

Nov 02, 2010 I used a 2 lb. boneless pork roast and cut huge slits in it about 1 inch apart. I didn't have dried pineapple on hand, so I used raisins, which worked out well. I had a huge container of fresh spinach from Sam's Club, so I stuffed as much spinach as possible in each of the slits, along with the raisins from a snack size raisin box. Take note that the recipe contains no liquid. I added about 1/4 C of water to the roaster, but that wasn't enough. Two hours later I returned from running errands to find the smell of something burning. The vegetables were burned black and had to be discarded. However, the roast survived and tasted great. Be sure to add some sort of liquid, probably 1 cup would have done it, to the roaster of pork and vegetables in the oven- water/wine/broth/juice, etc. Perhaps sliced apples roasting with the pork roast would also be good. Great recipe, just needs some tweaking.

—Jan 

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Stuffed Cabbage: Turkey Cabbage Rolls

Sep 29, 2007 I LOVED this recipe,the cabbage, the filling, the sauce - everything!!! I will make this again! My mother-in-law came over and I gave her a taste. She said she would eat half a roll, but ate the whole thing instead, and now she wants the recipe!! Complete success!! I thought this recipe was a wonderful way to use leftover rice that I had already cooked. I used 2 cups of cooked brown rice in the filling, along with the other ingredients as listed, adding some garlic and parsley as well. In the sauce, I took the advice of another reviewer and used all tomato sauce (because I didn't have tomato paste), instead of tomato paste and water mixed with tomato sauce. I was out of lemon juice, so I substituted raw apple cider vinegar for that and added a bit more brown sugar to help the flavor. My whole family liked the filling and the sauce, but only part of them were excited about the cabbage "wrap". So, if you like cabbage, you will LOVE this recipe!!

—LadyRae 

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Stuffed Peppers: Stuffed Peppers with Creole Sauce

Jun 15, 2009 This is the definitive stuffed pepper recipe in my mind. When I've had stuffed peppers at restaurants, they usually taste something like this recipe, which is to say, "spectacular." I had some leftover feta cheese which I sprinkled over the tops of the peppers for the last ten minutes of baking, a superb garnish. I had plenty of leftover sauce, which I will use for something else somewhere down the road.

—CURTISLEE 

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Stuffed Zucchini: Easy Stuffed Zucchini

Feb 07, 2011 The recipe seems very off. I used 1 lb. of ground turkey and 3 zucchini, but kept everything else the same and ended up with a lot of extra filling. Other than that, it was really good, but 5 minutes is far too long for the broiling. I also agree that it isn't very filling at all.

—adewitt 

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Stuffed Peppers: Laurie's Stuffed Peppers

Oct 10, 2006 We LOVED this recipe. Yum. I did make a few changes: Someone had previously mentioned using Zatarains dirty rice, and I happened to have a Zatarains Jambalaya rice mix at home, so I used that. I added two cloves of minced garlic and sauteed it along with the meat and onion. Rather than using garlic salt, I threw in garlic powder and a few dashes of salt. (I may be weird, but I'm not fond of garlic salt.) Also, I used the reduced fat Jimmy Dean sausage and had great results. I will ABSOLUTELY make this again. My partner loved it as well, although she did mention she'd like to see fewer tomatoes in it next time.

—Molly 

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Stuffed Cabbage: False Cabbage Rolls

Oct 09, 2003 This turned out quite well. I did change a few things. I took heed of others advice....I added 1 can of tomato sauce, omitted 1 can of soup. I added seasoning..it needed it, I think.(Basil, oregano, garlic). I also did NOT add the sour cream. I didn't think it needed it. I also added one small can of tomato paste. My kids, both of whom had never eaten cabbage before, said they loved it. So, that is a good sign!!! I will make this again. The pot was huge...I had enough for leftovers!!!! Wooooohooooooo!!

—WENDY KENNEDY 

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Stuffed Cabbage: Cabbage Rolls

Jan 16, 2005 Marrying into a Polish family, I was scared to make cabbage rolls, but these were easy to do, and were delicious. I think the savoy cabbage makes these. It is so easy to wrap the filling into, and tastes great. I did add a little brown sugar and worstishire sauce to my sauce, and my hubby raved about them. Even impressed the father-in-law. Thanks!!

—BEEBZDAK 

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Steaks and Chops: Mediterranean Stuffed Swordfish

May 09, 2008 Like everyone else, I mixed the spinach and the feta together before stuffing. I had a lot of stuffing left over so instead of grilling, I placed the steaks in a fish pan, topped with remaining stuffing, poured the remaining oil-lemon mixture of steaks, and baked on 350 for 15-20 minutes. If I had some pine nuts on hand, I would have added them too. Very easy prep and clean up, Not the most amazing dish as far as flavor but will make again.

—erica 

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Stuffed Zucchini: Mandy's Crab Stuffed Zucchini

Aug 09, 2012 This is a delicious keeper. First time I made it exactly. The amount of stuffing was enormous, easily enough for 8 squash. I baked the extra in a casserole. Most of the cheese fell off the zucchini and burned on the pan. Second time I was in a hurry, so I sauteed the veggies, including the zucchini pulp, in all 4 Tbsp butter. Then I mixed the Parmesan cheese in with the stuffing ingredients. Turned out I was out of white wine, so I used white wine vinegar. Then I microwaved the stuffed zucchini for 4 minutes. The result was just as yummy as the original recipe. The vinegar added an interesting tang. Next time I may try it with balsamic vinegar.

—Mastodon 

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Stuffed Peppers: Stuffed Peppers My Way

Oct 22, 2009 Colorful and tasty departure from your ordinary side dish. I used red, orange, yellow and green peppers, which made this particularly pretty and bright. I coated them lightly with olive oil and sprinkled them with sea salt and freshly ground pepper before roasting them for just 20 minutes, which was perfect. I cooked the arborio rice in chicken broth and a little butter, and added fresh minced garlic to the sauteed onions and herbs. Once mixed altogether with the chopped tomatoes, it looked like it could use a little color, so I threw in a handful of fresh, minced parsley. As for the feta, since hubs can't stand it I subbed some freshly grated Parmigiano-Reggiano instead (which he also doesn't like, but so be it). At this point I just put them back in the turned off oven until I got the rest of dinner plated and it worked out well. To finish, I gave them a light sprinkle of truffle sea salt. While not a masterpiece, it still was a healthy, tasty and pretty alternative to the routine vegetable/starch side dishes.

—naples34102 

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Stuffed Peppers: Beef and Mushroom Stuffed Peppers

Mar 13, 2008 This is a great combination of ingredients and flavors! We are trying to cut back a little on the amount of red meat we eat, so I only used 1/2 a pound of ground beef, but I added in about a cup of cooked brown rice before adding the gravy to make up for what we were leaving out. I used an entire 8oz container of fresh unsliced mushrooms - I'm not sure if that would have been the same as using 1 cup, but because they shrink down while in the saute pan, it turned out to be just the right amount. I also used only about a half a cup of gravy to bring the beef mixture together, and I saved the rest for each person at the table to use on top of the meal. Thanks for the wonderful recipe!!

—merhope1011 

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Stuffed Jalapeños with Gorgonzola and Bacon plus 10 Jalapeño Popper Recipes

If you follow me on Instagram, you may have seen these Jalapeno Hotties before.

It was another game day, I think you’ve heard of it, a little thing called the Superbowl, you remember…where Beyonce outperformed every other two-legged being on the planet? We had a couple of friends over, made some grub and ate and drank our fill.

While the centerpiece of that dinner was my dad’s classic Daddy’s Hamburgers, these Stuffed Jalapenos with Gorgonzola and Bacon have been weighing heavy on my mind. My friend Angie showed up with a gorgeous baking sheet full of them, and you can rest assured, there was not a single one left within a half hour of them exiting the oven.

Ever since then, this recipe has been tugging at my stomach strings. It’s one of those you keep telling yourself, “No, no, no. You don’t need to make those. Eat kale instead. Have an apple. Juice a beet.”

What do I say to that? Take one guess. Or should I say, take one look.

With another big playoff game putting an end to the build up of March Madness (BTW, why do they confuse us by pushing the orange ball finale into April?) I laugh in the face of the notion of eating anything too calorie conscious while cheering on cute college boys in shorts.

We all have our vices. I have several. Cheese and The Real Housewives of Beverly Hills are at the top of my list and are not mutually exclusive.

Those RHOBH can get preeeeety cheesy. And I LOVE them for it.

When I texted Angie for the recipe for her hottie poppers she said to use a plain cream cheese for the stuffing. But since I had a wedge of creamy gorgonzola in the fridge that needed something yummy to decorate I figured adding it to the cream cheese couldn’t hurt anything, now could it?

Hello, delish! The addition of gorgonzola—a sharp but somewhat sweeter blue veined cheese that hasn’t been aged as long as a more common blue cheese—gives a tart flavor that when coated with a swath of barbeque sauce becomes a sticky sweet, tart and blue spiced up treat.

A few recipe notes:

1. If you’re looking for a little more heat, don’t remove all of the veins of the jalapenos or maybe keep a few sprinklings of seeds. That’s where all the heat lives. Which leads me to the reason for my next tip.

2. When seeding these hotties, consider using food handlers gloves. I didn’t, and neither did Smudge as she was saving seeds to plant in the garden, which resulted in a half hour of her walking about with a wash cloth pinned to her eye and ice cubes soothing the burning side of her mouth and then my mouth catching on fire every time I licked the cream cheese mixture from my fingers. It’s your choice.

3. If you really want to try something utterly decadent, think about adding lump crab meat or chopped shrimp or even diced chicken to the cream cheese mix. Dinner done.

4. I have a few leftovers I’m coveting and have a secret plan for. I’m going to boil up a pot of pasta, chop up the leftovers, and wha-la! Pasta ala Popper will soon be born.

Stuffed Jalapenos with Gorgonzola and Bacon

Ingredients

8 ounce package cream cheese, at room temperature 1/2 cup honey sweetened barbeque sauce Instructions

Preheat the oven to 400 degrees F. Slice the jalapenos in half from the stem to the point and using a sharp paring knife cut around all of the seeds and stems then using a small spoon, scoop out all of the insides. Set the jalapeno halves on a baking sheet lined with foil cut side up. Stir the softened cream cheese in a small bowl. Crumble the Gorgonzola cheese into the cream cheese and stir gently to combine then spoon into the jalapeño halves. Slice the bacon strips in half lengthwise and then wrap each jalapeño with a slice of bacon. Slather a bit of barbeque sauce on each of the bacon slices and then sprinkle a few additional crumbles of Gorgonzola on top. Bake for 25-30 minutes or until bacon crisps up to your liking. Remove from oven and serve warm.http://www.foodiecrush.com/2013/04/stuffed-jalapenos-gorgonzola-bacon-recipe/Who knew there was so much variety in a Jalapeño Popper? I took a tour of some great food blogs and discovered 10 great takes I knew you needed to see. See them, taste them. Enjoy.

If you’ve ever met Chung-Ah in person you know she has just as much firecracker firepower as Damn Delicious’ Three Cheese Jalapeño Poppers. And panko. I love panko.

Julie gives her jalapeños a warm little sweater that is sure to warm things up with The Little Kitchen’s Jalapeño Poppers in a Blanket

It might have been the heat from The Wicked Noodle’s Super Sexy Stuffed Jalapeños with Cilantro Sauce that put a flame to her fire in Kristy’s blog post.

Meagan puts a sweet and chunky spin on this spicy app round up with Scarletta Bakes Sweet Potato Jalapeño Poppers

Jackie knows how to keep it short and sweet, with some fiery heat thanks to Domestic Fits Roasted Jalapenos with Bacon Jam & Goat Cheese

Stephanie kicks up the Asian flavors thanks to dynamite sauce, taking them center court with Life Tastes Like Food’s Crab and Cream Cheese Stuffed Jalapenos

This remake of TGIF’s fried poppers stray far from the fryer and straight into the oven with Honey What’s Cooking’s Baked Jalapeno Poppers Stuffed with Cream Cheese

Rachel keeps the flavors fresh, and crunchy too with Baked by Rachel’s Bacon Corn and Salsa Stuffed Jalapenos

Krista gives an Italiano spin to everyone’s favorite spiced up app in Budget Gourmet Mom’s Pizza Stuffed Jalapeno Poppers

Just because you’re vegan doesn’t mean you can’t partake of the poppers, like these Vegan Jalapeno Poppers thanks to Kathy with Lunch Box Bunch

 Thanks for reading and please keep in touch by subscribing to FoodieCrush and follow me on Twitter, Facebook, Pinterest. This site includes affiliate shopping links of which I receive a small percentage of sales to allow me to create new and special content like this for my readers, so thank you for your support. All opinions are my own.

Tagged as: appetizer and s, bacon, cheese, cream cheese, gorgonzola, mexican, spicy, stuffed jalapenos

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Stuffed Cabbage: Sweet and Sour Stuffed Cabbage

Sweet and Sour Stuffed Cabbage

Serving Size: 1/10 of a recipe
Servings Per Recipe: 10
Amount Per Serving
Calories: 599
Calories from Fat: 164

% Daily Value * Total Fat 18.2g 28 % Saturated Fat 6.8g 34 % Cholesterol 125mg 42 % Sodium 1255mg 50 % ** Potassium 1685mg 47 % Total Carbohydrates 82.9g 27 % Dietary Fiber 11.4g 46 % Protein 33.4g 67 % ** Sugars 44.6g ** Vitamin A 47 % ** Vitamin C 195 % ** Calcium 27 % ** Iron 76 % ** Thiamin 46 % ** Niacin 124 % ** Vitamin B6 66 % ** Magnesium 41 % ** Folate 98 % * Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs. ** Nutrient information is not available for all ingredients. Amount is based on available nutrient data. (-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.

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Deep Fried: Chiles Rellenos (Stuffed Peppers)

Jul 25, 2004 This is a great chile rellenos recipe. My husband lived a lot of years in New Mexico where there is an abundance of really good Mexican food. He said that he never had the chiles stuffed with meat (usually just cheese)--but he really liked the flavor. He said that these were as good as what he had in New Mexico. I used my own homemade salsa instead of the chopped tomatoes, (which has skinned roma tomatoes, onion, green chiles, cilantro and brown sugar,garlic, salt and pepper) I cooked 1 lb. of hamburger, so I had enough meat left over to use to make tacos another night. Thanks for a great recipe and for helping me to prepare something my husband really enjoyed.

—cookingistherapy 

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Stuffed Jalapeños with Gorgonzola and Bacon plus 10 Jalapeño Popper Recipes

If you follow me on Instagram, you may have seen these Jalapeno Hotties before.

It was another game day, I think you’ve heard of it, a little thing called the Superbowl, you remember…where Beyonce outperformed every other two-legged being on the planet? We had a couple of friends over, made some grub and ate and drank our fill.

While the centerpiece of that dinner was my dad’s classic Daddy’s Hamburgers, these Stuffed Jalapenos with Gorgonzola and Bacon have been weighing heavy on my mind. My friend Angie showed up with a gorgeous baking sheet full of them, and you can rest assured, there was not a single one left within a half hour of them exiting the oven.

Ever since then, this recipe has been tugging at my stomach strings. It’s one of those you keep telling yourself, “No, no, no. You don’t need to make those. Eat kale instead. Have an apple. Juice a beet.”

What do I say to that? Take one guess. Or should I say, take one look.

With another big playoff game putting an end to the build up of March Madness (BTW, why do they confuse us by pushing the orange ball finale into April?) I laugh in the face of the notion of eating anything too calorie conscious while cheering on cute college boys in shorts.

We all have our vices. I have several. Cheese and The Real Housewives of Beverly Hills are at the top of my list and are not mutually exclusive.

Those RHOBH can get preeeeety cheesy. And I LOVE them for it.

When I texted Angie for the recipe for her hottie poppers she said to use a plain cream cheese for the stuffing. But since I had a wedge of creamy gorgonzola in the fridge that needed something yummy to decorate I figured adding it to the cream cheese couldn’t hurt anything, now could it?

Hello, delish! The addition of gorgonzola—a sharp but somewhat sweeter blue veined cheese that hasn’t been aged as long as a more common blue cheese—gives a tart flavor that when coated with a swath of barbeque sauce becomes a sticky sweet, tart and blue spiced up treat.

A few recipe notes:

1. If you’re looking for a little more heat, don’t remove all of the veins of the jalapenos or maybe keep a few sprinklings of seeds. That’s where all the heat lives. Which leads me to the reason for my next tip.

2. When seeding these hotties, consider using food handlers gloves. I didn’t, and neither did Smudge as she was saving seeds to plant in the garden, which resulted in a half hour of her walking about with a wash cloth pinned to her eye and ice cubes soothing the burning side of her mouth and then my mouth catching on fire every time I licked the cream cheese mixture from my fingers. It’s your choice.

3. If you really want to try something utterly decadent, think about adding lump crab meat or chopped shrimp or even diced chicken to the cream cheese mix. Dinner done.

4. I have a few leftovers I’m coveting and have a secret plan for. I’m going to boil up a pot of pasta, chop up the leftovers, and wha-la! Pasta ala Popper will soon be born.

Stuffed Jalapenos with Gorgonzola and Bacon

Ingredients

8 ounce package cream cheese, at room temperature 1/2 cup honey sweetened barbeque sauce Instructions

Preheat the oven to 400 degrees F. Slice the jalapenos in half from the stem to the point and using a sharp paring knife cut around all of the seeds and stems then using a small spoon, scoop out all of the insides. Set the jalapeno halves on a baking sheet lined with foil cut side up. Stir the softened cream cheese in a small bowl. Crumble the Gorgonzola cheese into the cream cheese and stir gently to combine then spoon into the jalapeño halves. Slice the bacon strips in half lengthwise and then wrap each jalapeño with a slice of bacon. Slather a bit of barbeque sauce on each of the bacon slices and then sprinkle a few additional crumbles of Gorgonzola on top. Bake for 25-30 minutes or until bacon crisps up to your liking. Remove from oven and serve warm.http://www.foodiecrush.com/2013/04/stuffed-jalapenos-gorgonzola-bacon-recipe/Who knew there was so much variety in a Jalapeño Popper? I took a tour of some great food blogs and discovered 10 great takes I knew you needed to see. See them, taste them. Enjoy.

If you’ve ever met Chung-Ah in person you know she has just as much firecracker firepower as Damn Delicious’ Three Cheese Jalapeño Poppers. And panko. I love panko.

Julie gives her jalapeños a warm little sweater that is sure to warm things up with The Little Kitchen’s Jalapeño Poppers in a Blanket

It might have been the heat from The Wicked Noodle’s Super Sexy Stuffed Jalapeños with Cilantro Sauce that put a flame to her fire in Kristy’s blog post.

Meagan puts a sweet and chunky spin on this spicy app round up with Scarletta Bakes Sweet Potato Jalapeño Poppers

Jackie knows how to keep it short and sweet, with some fiery heat thanks to Domestic Fits Roasted Jalapenos with Bacon Jam & Goat Cheese

Stephanie kicks up the Asian flavors thanks to dynamite sauce, taking them center court with Life Tastes Like Food’s Crab and Cream Cheese Stuffed Jalapenos

This remake of TGIF’s fried poppers stray far from the fryer and straight into the oven with Honey What’s Cooking’s Baked Jalapeno Poppers Stuffed with Cream Cheese

Rachel keeps the flavors fresh, and crunchy too with Baked by Rachel’s Bacon Corn and Salsa Stuffed Jalapenos

Krista gives an Italiano spin to everyone’s favorite spiced up app in Budget Gourmet Mom’s Pizza Stuffed Jalapeno Poppers

Just because you’re vegan doesn’t mean you can’t partake of the poppers, like these Vegan Jalapeno Poppers thanks to Kathy with Lunch Box Bunch

 Thanks for reading and please keep in touch by subscribing to FoodieCrush and follow me on Twitter, Facebook, Pinterest. This site includes affiliate shopping links of which I receive a small percentage of sales to allow me to create new and special content like this for my readers, so thank you for your support. All opinions are my own.

Tagged as: appetizer and s, bacon, cheese, cream cheese, gorgonzola, mexican, spicy, stuffed jalapenos

View the original article here