Mr. Sweet and I just loooove stuffed peppers....
of ANY kind...
Anaheim peppers are always good as they have no HEAT...
but, boy, they have TASTE....
I would venture to say that BELL peppers are the most common peppers to stuff.
While I like them Okay....I'm not crazy about the flavor of a Bell pepper.
...between the two, I would choose ANAHEIM over BELL anytime.
Then, I discovered a new pepper....
well...
NEW to ME.
POBLANO PEPPER
huge !
dark, DARK green
Looked like they would be
AWESOME to stuff.
CAST OF CHARACTERS
of ANY kind...
Anaheim peppers are always good as they have no HEAT...
but, boy, they have TASTE....
I would venture to say that BELL peppers are the most common peppers to stuff.
While I like them Okay....I'm not crazy about the flavor of a Bell pepper.
...between the two, I would choose ANAHEIM over BELL anytime.
Then, I discovered a new pepper....
well...
NEW to ME.
huge !
dark, DARK green
Looked like they would be
AWESOME to stuff.
SOOOO....
I stuffed three of these fabulous, good-lookin' peppers.
CAST OF CHARACTERS
STUFFED PEPPERS.....
I had cooked the hamburger meat the day before...
I washed the peppers really good....
cut the tops off and scraped out the seeds and membrane.
Added HOT SAUCE to cream cheese and mixed well.
Then I mixed the chopped green onions into the burger meat.
Stuffed the cream cheese mixture into the pepper.....
then layered the burger/onion mixture,
next came the grated cheese.
I had cooked the hamburger meat the day before...
I washed the peppers really good....
cut the tops off and scraped out the seeds and membrane.
Added HOT SAUCE to cream cheese and mixed well.
Then I mixed the chopped green onions into the burger meat.
Stuffed the cream cheese mixture into the pepper.....
then layered the burger/onion mixture,
next came the grated cheese.
Wrap bacon across the top....
secure with toothpicks.
The bacon not only holds all the other ingredients inside the peppers.....(well, the CHEESE is bound to run out in a delicious stream...)
but it also adds flavor that only bacon can produce.
O HoNeY..........!!
I bake mine in a cast iron skillet,
turning each one over about half way thru baking.
I set my timer for 30 minutes
( remember.....the hamburger meat is already cooked )
and will keep putting a fork into them to see when the peppers are tender and completely done....
somewhere around 45 minutes to an hour in a 350 oven.
Altho it doesn't "show" as well as a RED BELL....
or a BRIGHT GREEN ANAHEIM...
IT is delicious....
(and isn't that bright green BASIL pretty...)
somewhere around 45 minutes to an hour in a 350 oven.
Altho it doesn't "show" as well as a RED BELL....
or a BRIGHT GREEN ANAHEIM...
IT is delicious....
(and isn't that bright green BASIL pretty...)
Love the idea of adding cream cheese and bacon - must try these! Sally
ReplyDeleteJust sat down after "running" all day and boy! Does that look good. My hubby would LOVE those. I have never used that kind of pepper before. YUM! xo Diana
ReplyDeletePoblanos are yummy!
ReplyDeleteLooks yummy! Thanks for sharing. I like stuffed peppers as long as they are not spicy hot.
ReplyDeleteI call them the "elusive poblanos" because they're not always easy to find here north of Philly. But they are oh so yummy when I can find them:@)
ReplyDeleteI am not a pepper fan but these look good enough to try! Yummy!
ReplyDelete~Trisha
Oh I absolutely love stuffed peppers and haven't made them in a long long while. You have inspired me to do so very soon. Thanks, bj!! YUM!!!
ReplyDeleteNot a fan of stuffed peppers, but yours look yummy. Have a blessed evening. Madeline
ReplyDeleteNot a favorite here, but yours sure look pretty. I thought that a Poblano pepper was a hot one. See what I know!
ReplyDeleteYum! Those look good. I make stuffed red bell peppers with ground beef with a little rice in it with tomato, onion sauce, and no cheese in them. Yours look much tastier! The poblano peppers we get around here are mild toward the tip but get a little bit spicy up toward the stem. Sometimes one out of a bunch will be pretty hot. A plus side of using the poblano is that they are a little less expensive than the bell peppers around here. Red Bell peppers were $1.50 apiece around here a couple of weeks ago. Next week I think I will be making a little trip to the Mexiquense store to buy some poblano peppers and fix them up your way. Are the ones you make good for reheating for a second meal?
ReplyDeleteI love stuffed pepper of any kind and these look very tasty! I haven't made any stuffed peppers in ages..I need to do that. Is your weather there as balmy as ours is here in California? I heard on the news that there is this "mountain" of some sort of layer ...a high pressure wall..they say it's just like a mountain blocking our weather from getting to us...thus no rain, storms of any kind, etc. They say its been there for a very long time and that all our storms go along the wall to the north and over up into Canada and down through the states. Odd..I guess they don't know how to deal with it. I would think it would not last that long.
ReplyDeleteWondering if that's why you had so little rain in Texas for so long. Your storms coming from out way..didn't get to you.
Yep...gotta make those peppers. :) How is your home decor coming along? Can't wait to see it all finished. I need to go back and check if I've missed anything.
Sally here again -- I agree with you about Colorado and the pot selling -- we are just sick about what is happening in our state. If it wasn't my family home since 1876, we would consider moving.
ReplyDeleteMy husband loves stuffed poblano peppers....we need to make them again! Yours all look so yummy! Enjoy your week!
ReplyDeleteWe love Poblanos. Can't wait to try your recipe!
ReplyDelete-Lynn
Oh bj, your pics have made me so hungry! This recipe looks delicious. I haven’t made stuffed peppers in a while so you have just planned my dinner for tomorrow night. I’ll look for these peppers I don’t remember seeing them. Here I doubt my local market has them so I may have to use bell pepper. I see you’ve had really cold there, well it’s that cold here bj. Not use to this!
ReplyDeleteHope you are having a great week. I’ve missed you!!!!!
Hugs,
Emily
I love a new way of doing things! I've never used cream cheese in my stuffed peppers so I want to try that, nor the bacon on the top. I've used poblano peppers in many dishes but not like this and they have the perfect hotness. I'm so going to make this!
ReplyDeleteXO,
Jane
BJ you made my hungry for stuffed peppers - will have to give it a try. They look wonderful!
ReplyDeleteMary
I will have to try this. Looks great ;)
ReplyDeleteI have never had a stuffed pepper of any kind. It's probably something I should try.... someday. It looks delicious!
ReplyDeleteOoh, yummy peppers. I've never thought of using poblanos. Our son loves jalapeno pepper poppers, but some of them can be really hot!
ReplyDeleteI don't eat peppers, but my husband love this!
ReplyDeleteHi bj ... tempting us again with your delicious looking meals ... well, that is what you are supposed to do !!
ReplyDeleteRight? RIGHT !!!
Looks so pretty with the fresh basil. LOVE cast iron pans.
Stuffed peppers are not a favorite of ours, but those look delicious.
Thanks for sharing.
Audrey Z. @ Timeless Treasures
Oh BJ....I am sooooooooooooooooooooo glad you've showed us how you make these!!! I dearly love stuffed peppers but I've never used Anaheim or Poblanos , nor have I ever added cream cheese OR hot sauce OR bacon!! I bet yours are WONDERFUL!!
ReplyDeleteI just bought ground beef today...now I'll have to run back to get some peppers so I can try your version.
Thanks so much for sharing this information & all your little tricks, like using the cast iron pan.
I can't wait to try these!
Hugs,
Rett
boy does that look good! Are Anaheim's hot?
ReplyDeleteBJ,
ReplyDeleteLike you, I thought only "bell peppers" could be stuffed!
Oh, my dear friend. . .how you've opened my world!!!
Lovin the looks of this pepper!!!
Fondly,
Pat
P.S. I don't care for the taste of green bell peppers, either...
so I always scrape the stuffing out and toss the pepper!!!
Hi bj, I love stuffed peppers (any kind) also! These look amazing and I can just imagine the wonders that bacon does. I am pinning and will be trying. I have some peppers I froze to make chile rellanos. Need to do that too! Thanks for sharing with SYC.
ReplyDeletehugs,
Jann
I featured this yumminess at Katherines corner today xoxox
ReplyDeleteHi BJ,
ReplyDeleteI just love your collection of fantastic peppers. We would love every bite of all of these peppers they look delicious and so full of flavor! Thanks for helping us celebrate Three Years at Full Plate Thursday and come back soon!
Miz Helen