Comments on: Seasonal Stuffed Peppers

By: john

john — Mon, 18 Jul 2011 11:46:23 +0000

this is a nice recipe, i love just do these type of cooking stuff. i did it yesterday and was awesome. thanks

By: Karen

Karen — Fri, 14 Nov 2008 03:07:34 +0000

I made these the day after you posted this because I thought they sounded so good, and they completely lived up to expectation! We made enough for left overs and enjoyed them for a couple of days in a row. They heated up beautifully and we really easy to make. Thanks for sharing the recipe!

By: DocChuck

DocChuck — Tue, 11 Nov 2008 23:26:07 +0000

Although the recipe seemed alluring and the photos were beautiful, this recipe had entirely too much roughage for me, sorry. It took me days to become regular again.

By: therealchiffonade

therealchiffonade — Mon, 10 Nov 2008 21:23:46 +0000

What a great dish, and I know that my BF “BigBear” will love it. Dave has finally found a job in Atlanta, so we will be sneaking out of our trailer park in Clearwater, Florida, and into a brand new (subprime loan) trailer house in Atlanta.

To celebrate, I am making the Bear these peppers!

Louise Wyers (I am SOO happy!)
http://profiles.aim.com/chiff0nade

By: Andrea

Andrea — Sat, 08 Nov 2008 06:31:23 +0000

I wish I had some peppers magically sitting in my fridge! But you’re right, things I buy at the farmers market just last…longer. I am a total sucker for stuffed peppers, and I love the fruit in this recipe. Yum, sounds fantastic!

By: Lo!

Lo! — Fri, 07 Nov 2008 16:46:11 +0000

What a different filling for stuffed peppers. I love the cinnamon in here.

And I’ve got to admit, I share your reflections on the farmer’s market. I wish, now, that I’d taken better advantage of the pepper bounty while it lasted… so much more could have been enjoyed & frozen!!

By: Jennie

Jennie — Fri, 07 Nov 2008 11:57:51 +0000

Melanie – Love first time comments! I hope you get some CSA peppers now so you can give these a shot. Good luck!

By: Jennie

Jennie — Fri, 07 Nov 2008 11:56:59 +0000

Alexandra – Actually, the original recipe in the cookbook called for cous-cous so you can certainly try that, just adjust the cooking time for the grain (you’d probably just want to bring the broth and cinnamon and salt up to a boil first and then add the cous-cous and let it sit for five minutes. maybe saute the carrots and onions quickly on their own and then stir it all together…). Let me know how you make out.

By: Alexandra Harcharek

Alexandra Harcharek — Fri, 07 Nov 2008 06:32:36 +0000

Sadly, my local supermarket doesn’t have barley. Do you have any suggestions to replace it with another grain? I’m thinking maybe quinoa or cous-cous.

By: Melanie

Melanie — Fri, 07 Nov 2008 02:11:15 +0000

my first comment on this blog, though i’ve been following for a while. these peppers sound heavenly and i’m itching to try a variation. i have to wait to see what comes in my csa share saturday! beautiful photos!