I really enjoy stuffed peppers. Bell peppers - green, yellow, orange, red - are tasty. (Good for us too, I guess.) I generally cook them in a crockpot, stacking them at least two layers deep. I add a generous portion of rice or barley or oatmeal or cornmeal to the meat mix to add body and soak up juices. I usually schplop (a term we professional cooks often use only in private conversations amongst our peers) about a 1/4 cup of ketchup or salsa on top of each pepper for extra flavor. Any extra meat mixture is rolled into a sausage shape and tucked into spare corners to cook along with the main batch. When I use a crockpot liner bag, clean up is even easier.
All recipes I'd ever seen used a meatloaf-type stuffing, so that's what I used for years. Then, we got a bit experimental. Chicken chunks, salsa, Mexican spices were tossed together as a trial, cooked, and VOILA'! Good eats. My Son tried chicken chunks along with cornbread stuffing mix. Again - GOOD!
I haven't tried sausage and kraut yet, but plan to soon. Along with stuffed cabbage leaves, stuffed peppers can go in many directions of cuisine. (I'm sure some will want to try spam, turnips, greeitz, catfish, and other abominations. We'll have to hold memorial services for them afterwards, I s'pose. :wink
Experiment and let me know what you find to be good.
All recipes I'd ever seen used a meatloaf-type stuffing, so that's what I used for years. Then, we got a bit experimental. Chicken chunks, salsa, Mexican spices were tossed together as a trial, cooked, and VOILA'! Good eats. My Son tried chicken chunks along with cornbread stuffing mix. Again - GOOD!
I haven't tried sausage and kraut yet, but plan to soon. Along with stuffed cabbage leaves, stuffed peppers can go in many directions of cuisine. (I'm sure some will want to try spam, turnips, greeitz, catfish, and other abominations. We'll have to hold memorial services for them afterwards, I s'pose. :wink
Experiment and let me know what you find to be good.