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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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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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 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 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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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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Grilled Sausage with Marinated Shrimp, Peppers and Onions

Grilled Sausage with Marinated Shrimp, Peppers and Onions Recipe | Taste of Home RecipesJohnsonville® Sausage" /> #printdiv { display: list-item; list-style-image: url();list-style-position: inside;word-spacing: -5000em;overflow: hidden;font-size: 1pt;color: #fff;} Club Taste of HomeSubscribeCookbooksNewslettersDigital EditionsShare a RecipeCustomer Care Log In Join Us BEST DEAL Subscribe > Digital Edition > Give a Gift > Cookbooks > Recipes Course Ingredients Cooking Style Top 10 Cooking Videos Share a Recipe Advanced Recipe Search Healthy Healthy Recipes Diabetic Recipes Gluten-Free Recipes Low Carb Recipes Low Fat Recipes Low Sodium Recipes Makeover Recipes Holidays Memorial Day Father's Day July 4th All Holidays & Celebrations Community Forums Groups Facebook Pinterest Twitter Cooking Schools About Us Find a Show Cooking School Blog Meet Our Staff FAQs Contests Hide & Seek Recipe Contests Cookbooks Taste of Home Baking & Desserts Comfort Food Diet Slow Cooker Kitchen Gadgets Healthy Cooking eCookbooks More... Magazines Taste of Home Plus Simple & Delicious Plus Digital Editions My Recipe Box All Saved Recipes Add My Recipe My Grocery List My Savings List My Newsletters [X]

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[X] Rate Grilled Sausage with Marinated Shrimp, Peppers and Onions RecipeClick on stars to rate 
Would you make this recipe again?YesNoWrite a review [X] Grilled Sausage with Marinated Shrimp, Peppers and Onions Recipe Prep: 25 min. + marinating Grill: 10 min. Yield: 6-8 Servings 30 30 60 Ingredients 1 package (19 ounces) Johnsonville® Hot Italian Sausage Links1 pound large shrimp (raw, shell and tail-on), defrosted and drained1 fresh lemon, cut in half1/4 cup canola oil2 tablespoons chopped fresh basil1 tablespoon chopped fresh thyme1/2 teaspoon crushed red pepper flakes1 garlic clove, minced1 large red onion, cut into 8 wedges12 to 15 whole mini sweet peppers (or 2 bell peppers cut into 8 pieces)1/4 cup olive oil1 tablespoon balsamic vinegar1 teaspoon oregano1/2 teaspoon each salt and fresh ground pepper6-8 10 inch-12 inch skewers (soak wooden skewers, 30 minutes prior to assembly)Heavier bamboo or metal skewers will work best for sausages Directions Skewer sausages whole, following the natural curve of the sausage, pierce the sausage about 1-1/2 inches from the end and have the skewer come out about 1/12 inches from the other end on the same side, so that the sausage forms a letter “C” and the skewer cuts through the bottom and the top of the curve. The next sausage forms a backwards C. Place 2-3 sausages on each skewer depending on the size of the grill and the size of skewer. Place the shrimp in a medium size bowl, add the lemon juice from 1/2 a lemon, canola oil, chopped herbs, red pepper flakes and minced garlic. Stir to combine, refrigerate and let marinate for at least 30 minutes. Skewer the shrimp in the same manner as the sausage. In another bowl, place onion wedges and whole baby sweet peppers or bell peppers cut into 1” pieces. Toss with olive oil, balsamic vinegar and oregano. Skewer vegetables; alternating colors and peppers and onions. On a grill over medium heat, place sausage skewers, cover and cook for 5-7 minutes. Turn and cook another 5 minutes or until sausages are cooked through. Cook vegetable skewers for about 4-5 minutes then turn and cook for 2-3 more minutes or until desired doneness. Grill shrimp skewers for about 3 minutes per side, brush with any remaining marinade half way through cooking. Transfer cooked sausages, shrimp and vegetables to a platter, squeeze remaining lemon half over shrimp and vegetables. Sprinkle with salt and pepper and serve while hot with grilled Pita bread that has been brushed with garlic infused olive oil. Yield: 6-8 skewers.

Originally published as Grilled Sausage with Marinated Shrimp, Peppers and Onions in Johnsonville® Sausage

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(1-7) of 7 reviews Sort Reviews: Newest FirstOldest FirstHighest RatedLowest Rated Reviewed on May. 20, 2013 by Weems Grnadma

Great recipe. And yes, leaving the shell on the shrimp keeps more of the shrimp flavor and the marinade still flavors the shrimp nicely.

Reviewed on May. 20, 2013 by donsmom

DID YOU MEAN TO LEAVE THE SHELLS ON THE SHRIMP?

Reviewed on May. 20, 2013 by AuntieA1955

There are cast iron grills too. Never buy non stick. You aren't supposed to get them past med-high. Once you start scrubbing them, you'll be eating teflon with your food from then on!

Reviewed on May. 20, 2013 by AuntieA1955

Another opiton my friends is a good quality 'ribbed' pan. I have a few, but my pick would be cast iron, it can take on the high temps, you'll get that nice grill mark you're looking for. Never immerse in cool water when hot and don't wash with detergents. Contrary to the old wives tale, you can use water. Leave your pan on stove top, with water in the pan re-heat to boiling and work the notty bits from your pan with a narrow strudy brush, quick and easy. Wipe and oil. No salt, on the pan, that was used back when cleaning options were minimal.

Reviewed on May. 20, 2013 by valanddansmith

You two should get an indoor grill since you don't have access to one outside... They work really well! We use our indoor grill more than we use our outdoor grill! Anyway, you can also cook these in the oven... Here are some instructions that I found online: Preheat the oven to 400 degrees. Pace an oven-proof cooling rack on a baking sheet lined with aluminum foil. This method will work best if the rack sits an inch or so off the pan to allow air to circulate under the rack and cook the food from below. Place the shish kabobs on the rack and bake until done, about 15 minutes. Using an open rack with space beneath for air circulation, there is no need to turn the shish kabobs.

Reviewed on May. 20, 2013 by mbegleyn

I agree with the previous reviewer. I live in a condo and no access to a grill except for a stove top. How can I modify this recipe?

Reviewed on May. 20, 2013 by desmma15

It would be nice if you would give a modified version for stovetop grilling. Not everyone has access to outdoor grilling.

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Stuffed Peppers: Cajun Style Stuffed Peppers

Jan 01, 2009 This was awesome food for a family that was raised on Louisiana cooking! However, after cooking this, I will make some changes next time. First of all, 2-1/2 cups chicken broth made the stuffing mixture way too soupy. I felt like if I let it "cook until thick" the shrimp would be overcooked and the rice too done, So, I ended up using a slotted spoon to drain off liquid as I stuffed the peppers. I also used less Creole seasoning (I used 2 teaspoons) because I felt like it would be too salty otherwise. I'm glad I made that decision as the final mixture bordered on being a little salty. All in all, though, this was super tasty!

—NancyL 

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Stuffed Peppers: Stuffed Peppers with Turkey and Vegetables

Aug 29, 2007 Awesome! I didn't add the extra pepper to the mix - only used the tops. Instead of the diced tomatoes and tomato paste, I used tomato sauce (Ragu's Super Vegetable Primavera - added extra veggies). I also didn't precook the peppers, just stuffed them and baked them for 40 minutes. My husband ate his in what seemed like two minutes! Here is the exact recipe I used: DIRECTIONS 1. Preheat oven to 350 degrees F (175 degrees C). 2. In a skillet over medium heat, add the turkey, Italian seasoning, garlic powder, salt and pepper. Cook the turkey or beef until no longer pink. Set aside. In same skillet, heat oil. Add onion, mushrooms, zucchini, and chopped pepper tops and cook until tender. Add spinach and stir until wilted. Return turkey to the skillet. Mix in the tomato sauce. 3. Place the red peppers into a square glass baking dish. Stuff the peppers with the skillet mixture. Add any remaining mixture to baking dish around peppers. 4. Bake peppers for 40 minutes. 5. While peppers are baking, cook pasta according to directions on box. After draining pasta, add a bit of olive oil to keep it from sticking. 6. To plate, place pasta on plate and top with pepper. Sprinkle with parmesan cheese, if desired. Hope this helps - these came out perfect!

—Michelle K. 

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Rice-Stuffed Peppers

Mother used to fix this wonderful, easy dish when we had company. She was from a family of fantastic Cajun cooks, so our food was always well-seasoned. In Louisiana, rice is part of many meals. The cheese sauce sets these stuffed peppers apart from any others I've tried. —Lisa Easley, Longview, Texas

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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 

View the original article here

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 

View the original article here

Stuffed Peppers: Stuffed Peppers

Nov 12, 2005 This meal was very good. However, since I'm on a low carb diet, I used Taboli instead of white rice. Still turned out very good. Make extra stuffing so you can freeze it, then all you need to do is buy more peppers, microwave the stuffing mix, and stuff the peppers again. Done in like 45 min.

—The Huselton's 

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Stuffed Peppers: Saucy Stuffed Peppers

Oct 14, 2003 As originally submitted, the result is very soft, and a bit bland, with a steamed instead of browned texture. But my husband mopped up every bit off his plate with bread and we thought it was an ideal winter comfort food. We even got our 9 year old to eat it when we omitted the onions. It was very fast and easy to put together. I loved that we could skip precooking of the rice and browning of the beef but did not like having to cook the onions. To save time, I melted the butter in the microwave, stirred in the chopped onion, and nuked it until translucent. If you use converted rice, you can put it all together and pack it into a crockpot on low for 7-10 hours. Use only half the liquid and pour it over the tops of the peppers. Top with your favorite cheese just before serving. I tried it with pasta sauce and tomato soup instead of juice with good results. I have also substitued any combination of bits of garlic, corn kernels, celery, carrots or cooked beans for all or part the onion when onion haters came to dinner.

—Cyndi 

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Stuffed Peppers: Greek-Style Stuffed Peppers

Jan 27, 2006 Nice, but a little bland, needs garlic, maybe some oregano or rosemary. This was relatively simple to make, and would work well for parties, as once they are in the oven, nothing more needs doing for 40 minutes! I used minced beef instead of pork and used organic red peppers (I find green too bitter) and added a clove of garlic to the meat. The measurements on this recipe seem to be a bit out - I measured for 2 medium size peppers, then quickly prepared a third! (and had some mixture left over). Peppers stayed firm. Next time I will cook for extra 10 mins, toast the pine nuts and add herbs and few more raisins.

—Pink Kitty 

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Meatless Main Dishes: Quick and Easy Stuffed Peppers

Mar 07, 2008 This recipe was really good, although it needed more spices. I changed some things but I think I kept the recipe essentially the same. First, I used regular rice and so I started cooking it on the stove a bit before I added in the tomatoes. I didn't use a microwave at all, but instead heated the peppers in the oven. I also added a little bit of garlic, black pepper, and cayenne pepper to the rice mix. This recipe was really really easy to make yet tasty... I am definitely going to make it in the future for company as a main dish. It's really hearty because of the beans, too!

—K. Wallace 

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Stuffed Peppers: 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 Peppers: Stuffed Peppers

Aug 12, 2009 Good, solid, basic recipe for stuffed peppers that offers the freedom to tweak to your own liking. I could see this recipe in a basic and general reference-type cookbook. I did put my own spin on this as well. I used green, orange, yellow and red bell peppers, not just for color but for a milder, sweeter flavor. I cut them in half lengthwise, then blanched them for about three minutes before transfering them to an ice bath. I cooked the rice, but did NOT cook the meat - added an egg, chopped onion, minced garlic rather than the garlic and onion powders, fresh chopped parsley, oregano and thyme, as well as salt, pepper, a handful of grated Parmesan cheese, and tomato sauce I had put up from my garden. Poured more sauce over the peppers than called for, dotted with butter, then baked for about 45 minutes. Now it's a five star recipe in my book!

—naples34102 

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Stuffed Peppers: Vegetarian Stuffed Peppers

Jan 25, 2011 Very tasty! One of the best 'stuffed pepper' recipes I've tried... Great marinate/ saute for tofu, which I'll use again for other purposes too! I used 'Dragonfly's Bulk Dry Uncheese Mix' (from vegweb.com) instead of parmesan, added some parsley to the stuffing for color (fresh basil would be good too), & changed the cooking strategy a little, but followed the recipe otherwise. I treated it as a make-ahead casserole: microwave-steamed the peppers 6 min, mixed up the stuffing, stuffed the peppers, topped 'em with the tomato sauce mixture, then covered & refrigerated overnight. Baked it, covered, 20 min at 350; uncovered it for another 10... delicious! A little bulky to eat; may experiment with stuffed zuchini next... or maybe *quartered* peppers... this would make a really pretty holiday casserole, with red/ yellow/ green bell quarters stuffed & topped w/ fresh herbs.... hmmm... anyway: YUMMY! thanks for sharing this delicious recipe!! I'll definitely make it again! :-)

—hotcooknmama 

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