ISO: ISO stuffed pepper recipe with a creamy filling (easy to swallow). TIA I've thought of

In Search Of:
I should have mentioned that the dish can't have any strong flavours or "heat".

DH is having radiation treatments which are causing a sore throat and difficulties with swallowing. We're already doing creamed soups, creamy pasta and pureed veggies. He can handle sauced ground meat and fish.

 
Rec: TEX-MEX STUFFED PEPPERS...but don't let the name fool you, I made this Silver Palate recipe

several years ago and it was just too mild for us, just sort of a creamy, tasteless filling. What a recomendation, lol! Perhaps my jalapenas weren't hot enough. I know you are an experienced cook, perhaps you could work with it and make a filling that your husband would like and not be too hot.

Best wishes to your husband, that this is soon behind him and he can resume eating whatever he wants.

From the Silver Palate Good Times Cookbook, page 166

TEX-MEX STUFFED PEPPERS

The combination of three colors of peppers mirrors the boldness of the Texas
spirit. The stuffing of jalapeno peppers, garlic, cumin, chicken, and cream
cheese pays equal tribute to the big appetites cultivated in the Lone Star
State.

4 sweet red peppers
4 sweet yellow peppers
4 green bell peppers
2 whole chicken breasts, poached, skinned, boned, and diced
6 scallions (green onions, white part and two-thirds green), chopped
2 jalapeno peppers, seeded and diced
2 cloves garlic, minced
12 ounces cream cheese, room temperature
2 eggs
3 tablespoons heavy or whipping cream
1 cup grated Monterey Jack cheese
1 tablespoon ground cumin
Salt and freshly ground black pepper, to taste
2 cups canned chicken broth

1. Slice the tops from the peppers and pull out the seeds and cores. Dice 1
pepper and its top of each color and set aside. Reserve the other 9 tops as
well.

2. Drop the 9 remaining pepper shells into boiling salted water. Boil for 3
minutes. Drain and set aside.

3. Combine the diced peppers and chicken in a mixing bowl. Add the
scallions, jalapeno peppers, and garlic and bind with the cream cheese by
stirring with a wooden spoon. Stir in the eggs and cream, then the grated
cheese. Season with the cumin and salt and pepper to taste.

4. Preheat oven to 350°F.

5. Place the pepper shells in a baking dish that will hold them snugly
together. Spoon the filling into the peppers. Replace the tops and pour the
broth around the peppers.

6. Bake until the filling is puffed and the peppers are soft and wrinkled
but still intact, 1 hour. Serve immediately.

 
Thanks Curious....I'll just leave out the jalapenos and use fresh herbs to boost flavour.

 
This looks easy enough for me right now! Time is short and I am on the lookout

for quick recipes to use garden produce. Thanks Joe!

YUM

 
That's a cute idea, Sylvia. 'Hope your husband is feeling better, and I found a REC for you...

Mini-Shepards Pies Baked in Peppers

1 pound ground beef
1 cup low-salt corn (or fresh)
1/2 white onion, diced
2 cups beef gravy
salt and pepper to taste
3 small red bell peppers, halved and seeded
3/4 cup shredded Monterey Jack cheese
Chives/scallions for garnish

Preheat oven to 375 degrees F. Brown beef in a large skillet over medium-high heat. Halfway through browning, add corn and onion. Continue cooking until meat is fully browned; drain fat from skillet. Stir in enough gravy to bond mixture without making it soupy. Season with salt and pepper, and set aside.

Meanwhile, heat a medium saucepan of water until boiling. Place peppers in water, and boil for 2 to 3 minutes, until just tender; remove from water. Place peppers, hollow side up, in a 9x13 inch baking dish, and fill each with beef mixture.

Bake in preheated oven for 15 to 20 minutes, until bubbly. Top with cheese, and bake for an additional 5 - 10 minutes.

Serve on a small bed of mashed potatoes and garnish with chives or scallions.

 
Sylvia, how about stuffing with orzo...REC: Orzo with Shrimp, Feta Cheese, and White Wine

There are a number of Orzo dishes on EPI that could be used...Lemon Dill Baked Orzo With or Gruyère Orzo Baked With Greek Cheeses, etc. Add ground, sauteed chicken, turkey, etc. if desired.

Perhaps make a risotto and use it for stuffing the peppers.

I hope your DH is feeling better very soon. (((hugs)))

http://www.epicurious.com/recipes/recipe_views/views/107904

 
Thanks for the great ideas. The more the merrier.

I've come up with ideas but it's always interesting to see what other people suggest.

Thanks also for your good wishes.

 
This was a favourite about 35 years ago... Rec. Shrimp Stuffed Peppers

I think I've posted this before, but I can't remember where. I haven't made it in years - hubby can't handle green peppers very well any more - but as I recall it was a "creamy" filling. With a cup of mayo I would think so, wow! We sure weren't as worried about fat back then - but it is divided between 6 servings.
Best wishes to you and your husband, and don't forget to take care of yourself while you are caring for him.

* Exported from MasterCook *

SHRIMP STUFFED PEPPERS

Recipe By :
Serving Size : 6 Preparation Time :0:00
Categories : One Dish Meals Seafood
Vegetables Rice

Amount Measure Ingredient -- Preparation Method

6 medium green pepper
2 cups shrimp -- diced
2 cups rice -- cooked
1 cup mayonnaise NOT miracle whip
2 tablespoons onion -- chopped
1/4 teaspoon Tabasco sauce
1 cup seasoned tomato sauce

Cut off tops of green peppers. Carefully remove seeds and membrane, leaving pepper intact. Precook (steam) peppers in small amount of boiling salted water for 2 or 3 minutes. Drain. Sprinkle inside with salt. Combine shrimp, rice, mayo and onion. Add Tabasco, salt and pepper to taste. Fill peppers. Place upright in a baking dish. Pour tomato sauce around peppers. Bake at 350 degrees for 30 minutes. Spoon tomato sauce over filling before serving.

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Ruth this sounds like a great recipe, and more "modern" than #8 below...thanks for posting...

Sorry, should have put in NT in the "subject". Is there a way to do that after you have posted?

 
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