What are best stuffing peppers?

ScottinAtlanta · November 7, 2015

This year, I have really enjoyed the Pritavit hybrid pepper for stuffing - thick-walled, ribbed like a little pumpkin, very easy to blanch, then stuff and roast. Sweet with a little tang.

What peppers do you use for stuffing?

Father'sDaughter · November 7, 2015

I've decided I actually prefer thinner walled peppers for stuffing.

My favorites so far are West Allis Half Sharps with a sausage (cooked) and breadcrumb stuffing, then fried in a little EVOO and served with tomato sauce.

KC.Sun · November 7, 2015

Petit Marseillais was really good this year for me. I like the thinner walled peppers for stuffing too. This one isn't too thick and flavor is really good.

ContainerTed · November 7, 2015

I stuff peppers and then seal and freeze them. I've learned that the pepper must be one that tastes really good.

whistech · November 7, 2015

I grew the Pritavit pepper this year and I thought they had a wonderful flavor. Most of mine were eaten fresh in a cucumber salad. The one problem I had with the Pritavit peppers was blossom end rot. I estimate that I lost 25 percent of my Pritavit peppers to this problem. I also grew Topepo peppers which Pritavit is said to be a hybrid version of the Topepo peppers. The Topepo peppers did not have any blossom end rot although they were much smaller than the Pritavit peppers. To me, the Topepo peppers were even better tasting than the Pritavit and most had thicker walls than the Pritavit.

AlittleSalt · November 7, 2015

Our three favorites so far are Anaheim, Jalapeno, and Poblano. We have a lot to try next year - just have to grow them first. I can't wait.

Worth1 · November 7, 2015

The Manzano has became one of my favorites to stuff.
Uncooked stuffed with sardine salad or cooked with any meat.
The Rocoto is right there with it along with the large Aji Amarillo.
Sardine salad has taken the place of Tuna salad for me.
Worth

Sun City Linda · November 30, 2015

Quote:

Originally Posted by Worth1

The Manzano has became one of my favorites to stuff.
Uncooked stuffed with sardine salad or cooked with any meat.
The Rocoto is right there with it along with the large Aji Amarillo.
Sardine salad has taken the place of Tuna salad for me.
Worth

I'd be happy to know how you make that sardine salad Worth.

Worth1 · November 30, 2015

Quote:

Originally Posted by Sun City Linda

I'd be happy to know how you make that sardine salad Worth.

Easy, finely chopped onion mayonnaise mustard equal parts sweet and dill relish a little garlic powder and hot pepper powder if you like.
Adjust to taste.
Mix up well and stuff away into your favorite pepper and eat fresh.
Old Sicilian family recipe I had no idea I was replicating till my friend told me so.
Also from the region Sardine croquettes.

Make the same way you would salmon croquettes and you could stuff them in a small pepper and deep fry.
For one small can of sardines think around 1/2 teaspoon of each.
This is about the same blend I use for deviled eggs potato salad and tuna salad.
I have completely stopped buying tuna for not only for my health but I feel sorry for the poor over fished tuna.

Worth

clkeiper · November 7, 2015

Are you stuffing to bake them or as a cold appetizer? I use red or orange peppers and stuff with rice, meat, cheese salt pepper, garlic and pour on some tomato juice to bake them. Never green ones.

Fusion_power · November 8, 2015

Depends on what you like for flavor. I like a crisp sweet Orange Bell but have also enjoyed several other medium sized bell peppers. I like to make a beef and rice stuffing with a small amount of Chapeau de Frade chipped up in the mix.

greenthumbomaha · November 30, 2015

Quote:

Originally Posted by Fusion_power

Depends on what you like for flavor. I like a crisp sweet Orange Bell but have also enjoyed several other medium sized bell peppers. I like to make a beef and rice stuffing with a small amount of Chapeau de Frade chipped up in the mix.

Fusion-

That is a beautiful pepper. I might be able to grow that in my front pots at home as an ornamental and avoid covenants. I tried looking it up but could find very little information. Has it been low heat for you ?

- Lisa

Aerial · November 25, 2015

Please keep this thread going. I'm so excited about Petit Marseillais I've got a trade coming in from Canada. Hooray!

PaulF · November 25, 2015

Anaheim is our main stuffer but I like any of the long sweet peppers and fill them with tuna salad or egg salad or even ham salad sandwich stuff, slice a tomato and top with a slice of cheese, melted or not and eat it like an open faced sandwich.

Cubanelle this year, Frank's Sweet and Aconcagua in the past. Any pepper works though.

Cole_Robbie · November 26, 2015

If jalapeno poppers count as stuffed peppers, I'm thinking the Mammoth jalapeno I grew this past summer would be perfect. They are short and fat. Mucho Nacho F1 is a bigger, longer pepper, but they are too long to make into individual poppers.

November 7, 2015	#1
ScottinAtlanta Tomatovillian™ Join Date: Jul 2011 Location: Atlanta, Georgia Posts: 2,593	What are best stuffing peppers? This year, I have really enjoyed the Pritavit hybrid pepper for stuffing - thick-walled, ribbed like a little pumpkin, very easy to blanch, then stuff and roast. Sweet with a little tang. What peppers do you use for stuffing?

November 7, 2015	#4
ContainerTed Tomatovillian™ Join Date: Jul 2008 Location: 6a - NE Tennessee Posts: 4,538	I stuff peppers and then seal and freeze them. I've learned that the pepper must be one that tastes really good. __________________ Ted ________________________ Owner & Sole Operator Of The Muddy Bucket Farm and Tomato Ranch

November 7, 2015	#10
clkeiper Tomatovillian™ Join Date: Nov 2011 Location: ohio Posts: 4,350	Are you stuffing to bake them or as a cold appetizer? I use red or orange peppers and stuff with rice, meat, cheese salt pepper, garlic and pour on some tomato juice to bake them. Never green ones. __________________ carolyn k

November 25, 2015	#14
PaulF Tomatovillian™ Join Date: Jan 2006 Location: Brownville, Ne Posts: 3,296	Anaheim is our main stuffer but I like any of the long sweet peppers and fill them with tuna salad or egg salad or even ham salad sandwich stuff, slice a tomato and top with a slice of cheese, melted or not and eat it like an open faced sandwich. Cubanelle this year, Frank's Sweet and Aconcagua in the past. Any pepper works though. __________________ there's two things money can't buy; true love and home grown tomatoes.

November 7, 2015	#2
Father'sDaughter Tomatovillian™ Join Date: Nov 2011 Location: MA/NH Border Posts: 4,919	I've decided I actually prefer thinner walled peppers for stuffing. My favorites so far are West Allis Half Sharps with a sausage (cooked) and breadcrumb stuffing, then fried in a little EVOO and served with tomato sauce.

November 7, 2015	#3
KC.Sun Tomatovillian™ Join Date: Jun 2015 Location: 6a Posts: 322	Petit Marseillais was really good this year for me. I like the thinner walled peppers for stuffing too. This one isn't too thick and flavor is really good.

November 7, 2015	#5
whistech Tomatovillian™ Join Date: Aug 2012 Location: Between The Woodlands and Spring, Texas Posts: 553	I grew the Pritavit pepper this year and I thought they had a wonderful flavor. Most of mine were eaten fresh in a cucumber salad. The one problem I had with the Pritavit peppers was blossom end rot. I estimate that I lost 25 percent of my Pritavit peppers to this problem. I also grew Topepo peppers which Pritavit is said to be a hybrid version of the Topepo peppers. The Topepo peppers did not have any blossom end rot although they were much smaller than the Pritavit peppers. To me, the Topepo peppers were even better tasting than the Pritavit and most had thicker walls than the Pritavit.

November 7, 2015	#6
AlittleSalt BANNED FOR LIFE Join Date: May 2014 Posts: 13,333	Our three favorites so far are Anaheim, Jalapeno, and Poblano. We have a lot to try next year - just have to grow them first. I can't wait.

November 7, 2015	#7
Worth1 Tomatovillian™ Join Date: Feb 2006 Location: Den of Drunken Fools Posts: 38,539	The Manzano has became one of my favorites to stuff. Uncooked stuffed with sardine salad or cooked with any meat. The Rocoto is right there with it along with the large Aji Amarillo. Sardine salad has taken the place of Tuna salad for me. Worth

November 8, 2015	#11
Fusion_power Tomatovillian™ Join Date: Feb 2006 Location: Alabama Posts: 2,251	Depends on what you like for flavor. I like a crisp sweet Orange Bell but have also enjoyed several other medium sized bell peppers. I like to make a beef and rice stuffing with a small amount of Chapeau de Frade chipped up in the mix.

November 25, 2015	#13
Aerial Tomatovillian™ Join Date: Apr 2015 Location: CA Posts: 410	Please keep this thread going. I'm so excited about Petit Marseillais I've got a trade coming in from Canada. Hooray!

November 26, 2015	#15
Cole_Robbie Tomatovillian™ Join Date: Jun 2012 Location: Illinois, zone 6 Posts: 8,407	If jalapeno poppers count as stuffed peppers, I'm thinking the Mammoth jalapeno I grew this past summer would be perfect. They are short and fat. Mucho Nacho F1 is a bigger, longer pepper, but they are too long to make into individual poppers.