You can stuff them with a meat or a meat and rice filling. The recipe below is a favourite. But I also like to use my favourite

with the addition of rice and serve over pasta. Any extra meat can be made into meatballs and simmered with the stuffed peppers.

Home Cookin Chapter: Recipes From Thibeault's Table

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This is a recipe that I have been making for over 20 years. It was given to me by a lovely lady that lived next door to us. She was from Argentina and use to make some very interesting dishes.

Meat Filling

2 lbs combination of Veal, Pork, Beef,
1 small onion, finely chopped
bread soaked in milk
2 eggs
2 cloves fresh garlic finely minced
paprika
nutmeg
oregano
fresh chopped parsley
salt and pepper

Hungarian Peppers

Sauce

1 small onion chopped
2 garlic cloves minced
2 Cans tomatoes
bay leaf
pepper
oregano
Basil
salt and pepper
. Mix together all ingredients and stuff into long Hungarian Peppers

Form remaining meat into small meatballs. Saute to brown.

Sauce

Saute onions and garlic in olive until soft. Add tomatoes and
seasonings and bring to a boil. Add stuffed peppers and meatballs and
lower heat to a simmer. Cook for 1 1/2 hours.

Optional
To thicken sauce

Heat some oil in a small skillet and add some flour. (Roux) Cook
stirring until flour is lightly browned. This with some chicken broth
and add to sauce to thicken.

Serve with mashed potatoes or with noodles.

Mom's Stuffed Peppers

Mix together:
2 lbs grnd beef or meat loaf mix(grnd beef and grnd pork)
onion flakes or finely chopped onion
1 scant cup of long cooking rice
2 eggs
milk until mixture is quite soft
salt and pepper

I put on vinyl gloves and mix it well with my hands...

Slice peppers (red or green) lengthwise and clean. Fill pepper halves with the meat mixture. Make meatballs with the rest of meat mixture.

Put in 13 x 9 pan.

Sauce: 2 cans tomato soup, 2 cans water, 1/8-1/4 cup sugar, salt, pepper, onion flakes, a lump of maragerine or butter. Heat mixture and pour over peppers.

Cover and bake about 2 1/2 hours at 300º.

Measurements aren't real exact, because she just dumped. I have tried to measure as I make this, get some measurements, then forget to on others...sorry.

Lots of good ones below, some using Jack cheese which I love.

Here is a link that might be useful: Stuffed Banana Peppers

Thanks everyone! I have so many to choose from now, i don't know which one to go with! LOL! With all the pepper plants i have, i will have enough peppers to probably use all the recipes before summer is over!!!

I stuff bell peppers with an extra thick homemade chili with beans. Serve rice and a salad on the side for a very nice meal.

This has been a favorite appetizer in Pittsburgh for years!
We usually stuff the hot banana peppers with either bulk hot sausage or sweet sausage, and top it off with your fav marinara sauce. Bake approximately 20-25 minutes at 350 degrees or until done. Delish!!

STUFFED BANANA PEPPERS

12 large sweet banana peppers
1 small tomato, finely chopped
1/ 2 cup finely chopped onion
1/ 4 cup finely chopped sweet pickle
1/ 4 cup finely chopped green pepper
2 small hot peppers, seeded and finely chopped
2 cups (8 oz.) shredded sharp Cheddar cheese
1/8 tsp salt
1/8 tsp. pepper
12 slices bacon

Slit each banana pepper lengthwise and carefully remove seeds. Wash and set aside.

Combine next 8 ingredients in a large bowl, mixing well.

Stuff each banana pepper with cheese mixture. Wrap a bacon slice diagonally around each stuffed pepper, securing well with a wooden pick.

Place peppers on a well-greased rack in broiler pan. Bake at 400 degrees for 35 minutes or until bacon is crisp or grill over medium heat, turning a couple of times.

Serving suggestions: May be served as is or with dill sauce, fresh tomato sauce or any sour cream sauce.

Source: The Southern Heritage Vegetable Cookbook

{{!gwi}}

Here's a well-known Spanish tapa which is also often served as a first or even a main course light meal.

Piquillo peppers are small, sweet and slightly piquant Spanish red peppers which are sold tinned, skinned and ready for stuffing.

(PIMIENTOS DE PIQUILLO RELLENOS CON PESCADO.

2 tins piquillo peppers, each 185 grams/ (6 1/2 oz)..about 15 small peppers (I used 1 tin of 390 grams=18 peppers)
200 grams/7 oz cod or any cooked white fish
3 cloves garlic chopped
1 TBS onion, minced
2 TBS olive oil
1 1/2 TBS flour
200 ml/7 fl oz (3/4 cup + 1 TBS) milk
salt & pepper to taste
grating of nutmeg
150 ml/1/4 pint (2/3 cup) cream
pinch of cayenne
1 teasp vinegar

Drain the tinned piquillo peppers. Allow 6 - 10 for stuffing and reserve the remainder for the sauce. Shred or flake the codfish or cooked white fish, discarding any skin or bone. In a saucepan, sauté the chopped garlic and onion in the oil until softened. Add the fish, then the flour and cook for two minutes. Then whisk in the milk. Season with salt and pepper and nutmeg. Cook, stirring constantly, until the fish mixture is thickened. Remove from heat. Stuff the piquillo peppers with the fish mixture and place them in an oiled baking dish. Bake in a medium-hot oven for 5 minutes. (Alternately the peppers may be dusted with flour, then dipped in beaten egg and fried in olive oil, turning them to brown on all sides.)
Meanwhile, purée the remaining peppers in a blender with the cream, cayenne and vinegar. Spoon the sauce onto 6 dishes (if serving 1 pepper to 6 persons as a tapa - we had 3 each) and place 1 or 2 of the stuffed peppers on each plate.

Serves 6 as a tapa, 2 or 3 as a first course.

Source: 'Tapas and More Great Dishes From Spain'
Janet Mendel 1997

SharonCb

I wonder if you could do a savory cream cheese stuffing, dip them in a crunchy batter and deep fry them?

Or do them like a chile rellano with a cheddar cheese/jack cheese filling?