"Evelyn" > wrote in message
...
> On Sat, 21 Jan 2012 19:03:39 +0000 (UTC), "W. Baker"
> > wrote:
>
>>Well, here it is , a snowy day so I am staying in as walkign with my
>>walker sans chains or snow tires is not very satisfactory. I will get out
>>tomorrow, once things are melting and crosswalks less treacherous.
>>
>>I have not been doing much interesting cooking since Syd died, as why fuss
>>for 1? lately, the urge to produce tasy stuff has begun to hit me.
>>Fortunately, my kids and grandkids have made a few visits so more food was
>>needed. For Channuka I made a turkey and for the last visit a giant beef
>>stew tht sustained all but the infane, Sabine for several days. No one
>>expected for t least a week, so what now? Well, Fairway had a $2.00 bag
>>of mostly greenpeppers adn I had a pound of frozen ground turkey so I
>>decided to put them together and make my stuffed peppers(usually 7 peppers
>>to the pound of meat) and I would freeze some for later meals.
>>
>>The bag contained 5 of the largest greenpeppers I have ever seen, and not
>>one was bad, jusst a bit softer than I would ordinarily buy, but whole,
>>unblemished, etc. I took the 1 pepper I had already inth ehouse to make
>>6, which was a mistake. These 5 large pepper would be plenty for the
>>pound of meal, so I have 4 nice full ones and 2 kind of skimpy which I may
>>use to make one meal:-)
>>
>>No recipe here but this is what I did.
>>
>>6(should be 5 ) huge green peppers, top cut off and cleaned of seeds, etc
>>and left whole
>>
>>Stuffing:
>>1 large onion-finely chopped in food processor
>>
>>4 slices low carb bread first torn, then chopped in dry food
>>processor(before doing the onions)
>>
>>1 egg(can be omitted if allergic)
>>
>>ad lib amounts-to taste of 3 kinds of paprika-sweet, hot and smoked-if
>>available) Adjust heat to your taste.
>>
>>FGBP-to taste
>>
>>Salt, if needed
>>
>>1/4-1/2 cup oof crushed tomatoes (from 28 oz can)
>>
>>Sauce:
>>1 onion, sliced
>>
>>Mushrooms(optional) sliced
>>
>>28 oz can crushed tomatos or squooshed whole one mius the amount added to
>>filling
>>
>>wine or balsamic vineger or water.
>>
>>FGBP-to taste
>>
>>Ad lib amounts of sweet, hot and smoked paprika-remember there is some in
>>filling) adjust heat to taste.
>>
>>method:
>>
>>Mix all filling ingredients-preferable with CLEAN hands or sith sturdy
>>fork.
>>
>>Stuff into pepper-not to absolute top. If it proves skimpy, put some of
>>the mushroom pieces and an onion slice into the top.
>>
>>Put into a large, coverable, oven proof baking dish(I used my elderly
>>black agate covered roasting pan-the story of which I may tell you all
>>some time-sstanding up, with open top to the top.
>>
>>Sprinkle onions and mushrooms all around the bottom of the pan around the
>>peppers/
>>
>>Spread tomatos all around the pan then add pepper and papkika , then add
>>wine, vineger or water(may want a bit of water as well as the other fluid
>>to make enough juice. Taste sauce after lightly stirring. spoon some
>>sauce over the tops of the peppers ( If the sauce left looks skimpy, add
>>some water or more wine, but not too much vineger)
>>
>>Cover pot and place into hot-over 425, perhaps 450 F oven and
>>just let cook for t least 45min to 1 hour. check that it is not dried out
>>an dif it ooks done, fine. If not add a bit more water and mush it around
>>to pick up stuff on bottom of pan and cook a bit onger.
>>
>>Serve 1 pepper per person. for me tht is enough, but ou can add another
>>vegetable to the plate or some kind of starch for the non-diabetics in the
>>goup(You could bake pottles in the same oven(for the British users-Jacket
>>potatoes).
>>
>>Tis keeps well in the fridge for several days and I will let yu know how
>>well it freezes. I think it shoul be just fine.
>>
>>Well, I am now written out:-)
>>
>>Wendy
>
>
> Sounds lovely, Wendy. I sometimes take the really huge peppers and
> cut them in half lengthwise, and then mound up the meat in a sort of a
> ball inside the halves. I mostly just dump a jar of store bought
> sauce over them, but yours sounds better.

I have a recipe for unstuffed peppers that I want to try. Basically the
peppers are chopped up and put in with the filling. It is baked as a
casserole. I figure my husband and Angela will actually eat the peppers
that way. Because they will eat other things with peppers in them.