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My Bell Is Stuffed

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bud812
bud812 Posts: 1,869
edited August 2012 in EggHead Forum

Just a Wed. night dinner of stuffed bell peppers. Farmers market has some great stuff around this time of year.

 

Not to get technical, but according to chemistry alcohol is a solution...

Large & Small BGE

Stockton Ca.

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  • nolaegghead
    nolaegghead Posts: 42,102
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    ...and you can use it for fondue as an appetizer!
    ______________________________________________
    I love lamp..
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  • joe@bge
    joe@bge Posts: 394
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    Looks good.  One of my favorites.  I tried this on the egg this summer and it was awesome.

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  • MikeP624
    MikeP624 Posts: 292
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    Alot of the recipe i see call for the peppers to be pre-cooked before stuffing and baking.  This was for recipes done in the oven.  Did you pre-cook the peppers?

    I was thinking that you would not need to precook them.  I was thinking raw stuffed peppers cooked around 275 done until the peppers are done.  Then add some cheese at the end.  Is this what you did?

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  • Whaler
    Whaler Posts: 110
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    nolaegghead said:
    ...and you can use it for fondue as an appetizer!

    nola try the peppers stuffed with Boudin (cold/non-smoked) a little shredded cheese in the bottom,fill with boudin out of the casing, a little rotel tomato sauce and sprinkle with more
    cheese. 
    Pensacola,FL
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  • YEMTrey
    YEMTrey Posts: 6,829
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    Looks delish.
    Steve 
    XL, Mini Max, and a 22" Blackstone in Cincinnati, Ohio
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  • nolaegghead
    nolaegghead Posts: 42,102
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    Whaler said:
    nolaegghead said:
    ...and you can use it for fondue as an appetizer!

    nola try the peppers stuffed with Boudin (cold/non-smoked) a little shredded cheese in the bottom,fill with boudin out of the casing, a little rotel tomato sauce and sprinkle with more
    cheese. 
    Sounds delicious.  We do stuffed pepper when we come across some pretty local ones. I sometimes roast them first.  Love me some boudin.
    ______________________________________________
    I love lamp..
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  • bud812
    bud812 Posts: 1,869
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    I par-boiled the peppers for 2 min. each one at a time, then stuffed em & on the Egg for about 1 hr. at 350 dome. They were a little juicy as I think I added too many choped toms to my meat mix. But they were great.

    Not to get technical, but according to chemistry alcohol is a solution...

    Large & Small BGE

    Stockton Ca.

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  • bud812
    bud812 Posts: 1,869
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    I forgot to add that a quick ice bath after par-boil to stop the cooking.

    Not to get technical, but according to chemistry alcohol is a solution...

    Large & Small BGE

    Stockton Ca.

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  • newegg13
    newegg13 Posts: 231
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    nolaegghead said:
    ...and you can use it for fondue as an appetizer!

    nola try the peppers stuffed with Boudin (cold/non-smoked) a little shredded cheese in the bottom,fill with boudin out of the casing, a little rotel tomato sauce and sprinkle with more
    cheese. 
    Whaler, I'm from P'cola too. What part of town are you from?
    Amateur Egger; professional rodeo clown. Birmingham, AL
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  • nolaegghead
    nolaegghead Posts: 42,102
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    Par boiling and ice bath is a good idea, keeps them nice and bright green.  Thanks bud812
    ______________________________________________
    I love lamp..
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