From Newsgroup: rec.food.cooking

On 2025-08-25, songbird <songbird@anthive.com> wrote:

nice peppers coming in so we made a few pans that
are baking now, when they are done then i have a
large bowl to bake too since that one has hot peppers
in it instead of bell peppers.

i have a couple hungarian wax pepper plants that grew very well
this year. i'm patiently waiting for them to start showing
signs of red then it's time for a grilled popper bender. this year
i'm going to stuff with italian sausage and pecorino romano cheese
instead of pecorino romano stuffed and wrapped with bacon.

i've grown quite a few different types of bell peppers, heirloom
varieties from Baker Creek, and none were thick enough to want to
use for stuffed peppers. but maybe that's just us, we like nice
thick stuffed pepper shells.
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From Newsgroup: rec.food.cooking

flood of sins wrote:

On 2025-08-25, songbird <songbird@anthive.com> wrote:

nice peppers coming in so we made a few pans that
are baking now, when they are done then i have a
large bowl to bake too since that one has hot peppers
in it instead of bell peppers.

i have a couple hungarian wax pepper plants that grew very well
this year. i'm patiently waiting for them to start showing
signs of red then it's time for a grilled popper bender. this year
i'm going to stuff with italian sausage and pecorino romano cheese
instead of pecorino romano stuffed and wrapped with bacon.

i'd like all of that!

i've grown quite a few different types of bell peppers, heirloom
varieties from Baker Creek, and none were thick enough to want to
use for stuffed peppers. but maybe that's just us, we like nice
thick stuffed pepper shells.

we normally have grown a green pepper variety called
California Wonder which consistently did well for us.
for some reason this year the greenhouse did not have
them so we picked some other variety that i hoped was
the substitute. nope. it's narrow and longer and not
a bell pepper shape. we cut them the long direction
and stuffed them that ways. they tasted fine so that
was ok with me, i don't really care how things look in
presentation as we're not out to impress anyone, it
just has to taste good. and these all were fine.

Beaver Dam peppers are a bit thinner than most bell
peppers but the flavor and productivity is great for
our most prevalent garden soil (a lot of clay).

there sure is a lot of pepper varieties out there
to try. :)

the large bowl i made ended up being about half
pepper chunks (hot peppers and bell peppers) and the
rest of the ingredients were the other half. it made
a good brunch and then 2nd brunch a bit later. :)


songbird
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From Newsgroup: rec.food.cooking

On 2025-08-25, songbird <songbird@anthive.com> wrote:

flood of sins wrote:

On 2025-08-25, songbird <songbird@anthive.com> wrote:

nice peppers coming in so we made a few pans that
are baking now, when they are done then i have a
large bowl to bake too since that one has hot peppers
in it instead of bell peppers.

i have a couple hungarian wax pepper plants that grew very well
this year. i'm patiently waiting for them to start showing
signs of red then it's time for a grilled popper bender. this year
i'm going to stuff with italian sausage and pecorino romano cheese
instead of pecorino romano stuffed and wrapped with bacon.

i'd like all of that!

i added jalapenos to my regular (near daily) diet and had always
made poppers from them so i want to kick up the heat. few years
ago my wife came home with a few quarts of cherry peppers she
paid next to nothing for at a farmers market on a whim. those i
stuffed with a blend of cream and parmesan cheese, minced garlic,
some herbs, and minced pepper tops plus minced pith and seeds.

i'm sure you'd enjoy. :)

i'm trying to figure out if i want to use Italian sausage with
fennel or without. i suppose there's only one way to find out,
eh? :D

i've grown quite a few different types of bell peppers, heirloom
varieties from Baker Creek, and none were thick enough to want to
use for stuffed peppers. but maybe that's just us, we like nice
thick stuffed pepper shells.

we normally have grown a green pepper variety called
California Wonder which consistently did well for us.
for some reason this year the greenhouse did not have
them so we picked some other variety that i hoped was
the substitute. nope. it's narrow and longer and not
a bell pepper shape. we cut them the long direction
and stuffed them that ways. they tasted fine so that
was ok with me, i don't really care how things look in
presentation as we're not out to impress anyone, it
just has to taste good. and these all were fine.

i just took a scroll through Baker Creek's sweet pepper page to
refresh my memory and we grew from seeds from them, California
Wonder, King of the North, Ozark Giant, Zulu, and Sweet
Chocolate. they all grew, King of the North grew best. none,
however, were very thick which we like for stuffing. they were
all good, King of the North is our favorite.

my growing skills and knowledge have gotten much better over the
last couple years so perhaps i'll give bell peppers another
try. the thought of stuffed homegrown peppers is mouthwatering. :)

Beaver Dam peppers are a bit thinner than most bell
peppers but the flavor and productivity is great for
our most prevalent garden soil (a lot of clay).

there sure is a lot of pepper varieties out there
to try. :)

indeed. two pages of them. and that's just their selection. :)

<https://www.rareseeds.com/store/plants-seeds/vegetable-seeds/pepper-seeds/sweet-pepper-seeds>
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From Newsgroup: rec.food.cooking

flood of sins wrote:

On 2025-08-25, songbird <songbird@anthive.com> wrote:

flood of sins wrote:

Trimmed

i added jalapenos to my regular (near daily) diet and had always
made poppers from them so i want to kick up the heat. few years
ago my wife came home with a few quarts of cherry peppers she
paid next to nothing for at a farmers market on a whim. those i
stuffed with a blend of cream and parmesan cheese, minced garlic,
some herbs, and minced pepper tops plus minced pith and seeds.

Sadly hot chiles do not agree with me.

i'm trying to figure out if i want to use Italian sausage with
fennel or without. i suppose there's only one way to find out,
eh? :D

Make a small batch of each! Don and I grind up pork butt cuts (easier
than shoulder due to only 1 bone) and use it much like others use
ground beef. Normally it's about 9lbs at a shot here. You can do
smaller loads or go less fatty with pork loin.

my growing skills and knowledge have gotten much better over the
last couple years so perhaps i'll give bell peppers another
try. the thought of stuffed homegrown peppers is mouthwatering. :)

I'm not to the level of Songbird but then my health isn't as good
(mobility issues) and I don't have much yard to work with. I'm happy
though puttering about with my container garden.
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From Newsgroup: rec.food.cooking

On Sat, 30 Aug 2025 02:10:48 -0000 (UTC), "Carol"
<cshenk@virginia-beach.com> wrote:

flood of sins wrote:

On 2025-08-25, songbird <songbird@anthive.com> wrote:

flood of sins wrote:

Trimmed

i added jalapenos to my regular (near daily) diet and had always
made poppers from them so i want to kick up the heat. few years
ago my wife came home with a few quarts of cherry peppers she
paid next to nothing for at a farmers market on a whim. those i
stuffed with a blend of cream and parmesan cheese, minced garlic,
some herbs, and minced pepper tops plus minced pith and seeds.

Sadly hot chiles do not agree with me.

White people just need a bit of practice.
--
Bruce <https://media.cnn.com/api/v1/images/stellar/prod/gettyimages-681946574-20250717233334800.jpg>
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