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    stuffed chile peppers

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    tessmck
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    stuffed chile peppers

    Post by tessmck on Tue Aug 26 2014, 20:02

    Jan very flatteringly invited me to offer a stuffed-pepper recipe I recently posted on my blog. :-) For those who don't tolerate hotter peppers, I think a sweet bell pepper would work just as well. The miniature ones available these days would be appetizer-sized, like the jalapenos in the original recipe.

    CHILE PEPPERS STUFFED WITH CHEESE AND SAUSAGE

    1# sausage -- breakfast-style, Italian, Andouille, chorizo -- whatever you like
    8 oz. cream cheese, softened
    1 cup grated cheese -- parmesan, Swiss, provolone, jack, cheddar....
    1# large-ish fresh jalapeño peppers ... or whatever

    Cut the stem-end off the peppers. halve them lengthwise, and remove the seeds. Brown the sausage, add the cheeses and mix till homogenous. Fill the peppers, then bake 20 minutes at 425F (about 220C).

    Enjoy!
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    Jan1
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    Re: stuffed chile peppers

    Post by Jan1 on Tue Aug 26 2014, 20:08

    Hi Tess

    Many thanks for posting and sharing your lovely recipe. I'm sure other members will like it too.

    I absolutely agree peppers come in all different shapes, sizes, colours and 'hotness' (is there such a word?)

    But your recipe is simple, quick and delicious.

    Bon Appetit Smile

    All the best Jan

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    Re: stuffed chile peppers

    Post by Xyz on Tue Aug 26 2014, 20:40

    That looks delicious.

    My problem is that I am a very lazy cook. I love good food, and want to eat well, using fresh and quality ingredients, but I tend to take the simplest route. My version of stuffed pepper or chili would be with a good pate, or cream cheese. Lazy but good.

    Yours is probably 10x nicer! geek
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    Re: stuffed chile peppers

    Post by tessmck on Wed Aug 27 2014, 01:19

    oooh -- PATE! what a good idea! :-)

    have you ever stuffed mushrooms with Boursin cheese? the easiest appetizer/side-dish recipe in the world!
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    Re: stuffed chile peppers

    Post by Jan1 on Wed Aug 27 2014, 16:00

    Hi Tess good to see you over here again, following on from your comment re. mushrooms filed with pate, this a regular for us.

    This food works well as a starter, snack or a main course served with a salad. Portobello mushrooms filled with pate. Cook in an oven at 200c for 15 minutes. Remove from oven, cover with grated cheddar cheese and cook for a further 5 minutes. Easy, lowcarb and tastes great.

    All the best Jan
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    Re: stuffed chile peppers

    Post by tessmck on Wed Aug 27 2014, 16:08

    Mmmm, those portobellos look GOOD! Large 'shrooms are my favorite base, when I get an urge for the flavor of pizza -- no crust required.

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    Re: stuffed chile peppers

    Post by Guest on Wed Aug 27 2014, 16:10

    I love stuffed mushrooms....have always used a bit of Stilton ....
    Now I need to think ....other good options available .... sunny
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    Re: stuffed chile peppers

    Post by Paul1976 on Wed Aug 27 2014, 16:23

    Large flat mushrooms are great on the BBQ too-simply smear the insides with a generous amount of butter-wrap tightly in foil and bung the parcel on and let them do there stuff whilst your cooking the meat or whatever-Lovely and moist with a slight smoky taste and go great with some steak or chicken. Smile


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    Re: stuffed chile peppers

    Post by cold ethyl on Wed Aug 27 2014, 16:34

    big fiat mushrooms are lovely baked in oven with garlic and olive oil then topped with griddled halloumi and served with salad. I like mine liberally sprinkled with hot pepper sauce.
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    Re: stuffed chile peppers

    Post by Paul1976 on Wed Aug 27 2014, 16:36

    @cold ethyl wrote:big fiat mushrooms are lovely baked in oven with garlic and olive oil then topped with griddled halloumi and served with salad. I like mine liberally sprinkled with hot pepper sauce.

    Sounds delicious! Good to see another Halloumi lover too! Smile


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    Re: stuffed chile peppers

    Post by Guest on Wed Aug 27 2014, 16:41

    @cold ethyl wrote:big fiat mushrooms are lovely baked in oven with garlic and olive oil then topped with griddled halloumi and served with salad. I like mine liberally sprinkled with hot pepper sauce.
    yes I love them as well ....
    That hot chilli sauce is really great with cheese..... I love you

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    Re: stuffed chile peppers

    Post by Xyz on Wed Aug 27 2014, 19:46

    Ok, so now I'm drooling...
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    Re: stuffed chile peppers

    Post by Jan1 on Thu Aug 28 2014, 00:21

    @tessmck wrote:oooh -- PATE!  what a good idea!  :-)  

    have you ever stuffed mushrooms with Boursin cheese?  the easiest appetizer/side-dish recipe in the world!

    Yes I have Smile  Boursin cheese is so handy to have and whether it's the one with herbs or black peppers it makes mushrooms or peppers taste great.

    All the best Jan
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    Re: stuffed chile peppers

    Post by Avocado Sevenfold on Thu Aug 28 2014, 13:22

    I stuffed my previous night's leftovers (veg, mixed beans, feta, herbs) into a bell pepper and splashed some Nandos sauce on it last night after reading this thread Very Happy

    This is a very simple recipe for stuffed mushrooms which I enjoy. Not keen on blue cheese so I use feta instead.

    http://www.bbcgoodfood.com/recipes/2056/cheesy-autumn-mushrooms
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    Re: stuffed chile peppers

    Post by Jan1 on Fri Aug 29 2014, 16:22

    @Avocado Sevenfold wrote:I stuffed my previous night's leftovers (veg, mixed beans, feta, herbs) into a bell pepper and splashed some Nandos sauce on it last night after reading this thread  Very Happy

    This is a very simple recipe for stuffed mushrooms which I enjoy.  Not keen on blue cheese so I use feta instead.

    http://www.bbcgoodfood.com/recipes/2056/cheesy-autumn-mushrooms


    Your recipe idea sounds great and that link for cheesy-autumn-mushrooms just delicious.

    Thanks  sunny

    All the best Jan

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    Re: stuffed chile peppers

    Post by cold ethyl on Fri Aug 29 2014, 21:17

    Bought pate and big mushrooms today so that's my Sunday tea sorted as mr ethyl off to see a band.
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    Re: stuffed chile peppers

    Post by Jan1 on Sun Dec 07 2014, 18:54

    @tessmck wrote:Jan very flatteringly invited me to offer a stuffed-pepper recipe I recently posted on my blog.  :-)  For those who don't tolerate hotter peppers, I think a sweet bell pepper would work just as well.  The miniature ones available these days would be appetizer-sized, like the jalapenos in the original recipe.

    CHILE PEPPERS STUFFED WITH CHEESE AND SAUSAGE

    1# sausage -- breakfast-style, Italian, Andouille, chorizo -- whatever you like
    8 oz. cream cheese, softened
    1 cup grated cheese -- parmesan, Swiss, provolone, jack, cheddar....
    1# large-ish fresh jalapeño peppers ... or whatever

    Cut the stem-end off the peppers. halve them lengthwise, and remove the seeds.  Brown the sausage, add the cheeses and mix till homogenous.  Fill the peppers, then bake 20 minutes at 425F (about 220C).

    Enjoy!

    Couldn't resist bumping this post ......do you know there are some great threads, topics, posts, ideas in our index Smile

    Talking today on the 'Niacin Benefits Kidney Mortality' thread - the question of foods containing Niacin came up - and chile peppers do contain Niacin .....so how about trying this recipe Question

    All the best Jan

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