How is everyone faring with the stuffed peppers?
I noticed that the cooking time varies by 20 minutes between the recipe in the book (75 minutes) and the online recipe (55 minutes). Not sure if this is a typo or Food Network wanted to shorten the time on their website to make the recipe more attractive. (I am leaning toward the latter). Either way, don't forget to plan accordingly for the long bake time!
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I actually made these a couple months ago and substituted ground turkey breast for the groudn beef and added a can of cannellini beans. I used the recipe in the book and cooked them for 75 minutes and they were really good.
ReplyDeleteI am making these tonight and substituting ground chicken. I will let everyone know how it turns out!
ReplyDeleteMine are in the oven right now. The only sub I made was using oatmeal instead of bulgur since I couldn't get to Whole Foods this weekend. Well, instead of stewed tomatoes I used diced, too. I'll report back later, too!
ReplyDeleteI made these tonight and they came out pretty good. I think they need some more flavor, I added additional oregano and some lemon zest. I think next time I would use crushed tomatoes instead of the stewed/diced mixture I used. I was please overall
ReplyDeleteI made them too and was very happy - they were much more flavorful than the ones I would normally make.
ReplyDeleteI used more oregano than what was called for and used Adobo instead of salt.
I also used oatmeal and used diced tomatoes, which I actually drained.
They will be made again in my house for sure!
I agree on them needing more flavor. I added some garlic and smoked Spanish paprika, but not enough of either. I also substituted extra lean ground turkey. I handled it too much incorporating the other ingredients, and it ended up very dense. The onions were still a bit crunchy so I might saute them in a little cooking spray next time. I cooked mine to 160 degrees on an instant read thermometer, and it took about 80 minutes after the foil came off.
ReplyDeleteGreat pick! I added fresh chives, tarragon, and parsley as well as a little Worcestershire sauce and Dijion mustard to the meat mixture. I came out with an absolutely amazing result and loved the salty feta cheese topping!
ReplyDeleteThanks everyone for your tips, I took everyone's advice and my peppers came out awesome!!! I used crushed tomatoes instead of stewed, sauteed the onions and beef first, doubled the herbs, and served with a homemade marinara, upped the temp to 375, and we ate every last morsel! I'll definitely make these again.
ReplyDeleteHI there-I have not officially joined yet but saw the post and chuckled as I just made a greek stuffed peppers from eating well that I will post about next wednesday. tune in. Also, new contest involving PEEPS at my blog.
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