My wife and I enjoy peppers stuffed with a meat/rice mix (with spices). We start with raw peppers and uncooked meat, and put the peppers in a small pot (or tagine) with tomato puree or tomato paste-based sauce around them, and cook for ~40 minutes. The result is usually to our liking (tasty, meat is cooked through, peppers are an appropriate firmness, etc.), with one exception: the peppers always burn on to the bottom of the pot. This puzzles me, since the tomato-based sauce around them boils gently or simmers, which I would have thought meant that there was enough liquid to keep the peppers from burning on. Apparently not!
Does anyone have methods for cooking this or a similar dish that avoids burning? (Again, the dish tastes great--the burnt-on pepper just complicates clean-up.)
At that length of time, peppers will burn to your pot pretty much regardless. I'd suggest placing some parchment under the peppers.
Bring it to a simmer on the stove, then stick the pot in the oven.
The sauce itself will stay not much above 212 F, but locally at the bottom, it can get much higher and scorch, and that will be especially true under the peppers. One option would be to cook the peppers and filling separately, then stuff the peppers and simmer them only briefly with the sauce. You could also try oiling the pot, that may help some.
You need a small wire grid to put on the bottom of your tagine. You can make one by cutting up an old cake cooling rack
Also consider baking for 3/4 of the time and then switching the oven to grill with the tagine lid off for the remaining 1/4 time (or thereabouts) . This should still keep them moist, but just lightly crisp the pepper tops without burning the tops or bottoms. These results are not to every tagine owners liking though
I often make stuffed peppers with a rice/mince mix in the oven. A little brown on the peppers is good - some of the nicest pepper flavour comes from the Maillard reactions; I do a number of things to prevent the peppers being too burnt, though:
I use raw peppers, seared mince and half-cooked rice (i.e. for Basmati, same volume of water and rice in a pot, bring to boil, let all the water boil out).
I put a little butter in the bottom of the pot, and put the liquid / herb / spare stuffing mix in before the peppers so that a layer of sauce separates the peppers from the bottom of the pot. I also add a small amount of the liquid into the stuffing mixture itself. (The liquid component is typically not tomato based for me, though; I have tried variations with a tomato base a number of times and generally find them too sour for my liking. I use stock made with bayleaf, and creme fraiche - this works even better for stuffed cabbage leaves :) )
As the mince is pre-seared and the stuffing mixture already warm when the peppers are stuffed, I can get away with a lower oven temperature than would otherwise be required to ensure it is cooked through. I generally also go for a longer cooking time than 40 minutes. I use enough liquid to reach about a third of the way up the peppers at most, and cover the pot with foil to prevent it from boiling dry and to allow the top to steam; unlike a pot / casserole dish lid, foil is thin enough that the tops of the peppers / stuffing will begin to brown and crisp towards the end of cooking.
I have a recipe that calls for Poblano peppers but our store does not have them. I found this which references using Anaheim Peppers but they don't have those either. What is a good alternative? It is a roasted stuffed pepper dish that I need them for.
or schwarzbier is a type of lager brewed with extremely dark malt. tomato sauce (UK, AU) is ketchup (UK, US). Also catsup and other spelling variants. tomato sauce (UK, US) is a tomato based sauce typically for pasta or pizza. marinara (US) is used synonymously with tomato sauce, and may refer to both quick or long-cooked varieties. tomato paste (US) is tomato purée (UK) tomato purée (US... it with language) Also see What international cooking terms sound similar but have different meanings? for similar issues with other languages. Vegetables: Eggplant (US, AU) is an aubergine (UK). Zucchini (US
with it, but as we've had it without the tomato base she's not sure what to do to get that same moist light delicious flavor. We searched for recipes, but all of them were the mexican tomato base kind. Please help anyone who has had this same dish I'm referring to. To be more specific, I'm looking for the various types of ingredients used for flavoring this dish around central/south America, not a specific recipe. I am rather interested to the variety of ways this dish is seasoned when made without a tomato base.
with these, they are poblano-ish looking peppers with a purple-ish color to them; they have a subtle, sumptuous chocolate-y profile and pair very well with very hot peppers.) For example, I have made Chile Rellenos with them and they were very good; but recently I tried to incorporate them into a simple rice and eggplant dish and they didn't flavor the dish very well at all. I'm wondering if pre-roasting them...One grower at the farmer's market in the alley near my work recently started selling a crop of chocolate peppers. I've had some moderate success using them as an ingredient, but am looking for tips
Possible Duplicate: Cure for burns from hot peppers / capsicum oil? The cayenne pepper crops are in and I have been stringing peppers for winter use and drying, I also tend to use a lot of peppers in my dishes but inevitably an hour after processing those peppers I will rub my eyes, and that is a lot of burn. I know I could use latex/rubber gloves but I am not going to. I have tried everything including dishwashing detergent, the dry kind, lava soap, vinegar, and coffee grounds nothing seems to work. How do you remove those oils from your hands?
I was cooking this sausage and peppers recipe. I warmed up some EVO, browned the sausage on both sides, about 3 minutes on each side. They left some brown bits behind. I drained the pan of EVO and fat. There was still a slick of oil and brown bits. I then cooked the onions and peppers on the same heat (6 / medium). The brown bits seemed to dry up and eventually collected and burned. What did I do wrong and what could I have done to prevent them brown bits from burning? Also, how much oil are you supposed to put in the pan to brown the meat? Just enough to coat the entire bottom
with stirring for 12 minutes. Pour in the beef broth, milk. Add pinto beans, black beans, cream cheese, diced tomatoes, tomato sauce, tomato paste, cider vinegar, chipotle, chili and habanero peppers. Stir... it a little to make it more like a Russian dish. Here is my recipe that I cooked for my company's chili cook-off. I want to hear some suggestions and opinions on this recipe. My question is: Has anyone... 2 cups beef broth ½ cup of 2% milk 1 15 oz can red pinto beans (drain) 1 15 oz can black beans (drain) 3 fresh tomatoes (cut to small chunks) 1 15 oz can tomato sauce 1 6 oz can tomato paste 1
I have a package of frozen precooked Italian meatballs. I got a can of tomato sauce. I would like to cook the meatballs in a tomato sauce. I don't have a pot right now. I only have a 4-cup rice cooker with tow modes: 'cook' and 'warm'. How can I use it? For how long?
We received some extremely hot peppers of some sort in our CSA bin. They're a light green color and look like under-ripe habaneros, and we can't for the life of us figure out what kind of pepper they are. My dad used to tell me that eating spicy things would "put hair on my chest," but I think these peppers would burn the hair right off of my body, given the chance. Since I'm not the biggest fan of deathly spicy peppers, we're considering roasting them to reduce their heat to something similar to the peppers we normally use. I'm curious what happens to the capsaicin content of the pepper