So in my family, we have always called green peppers "mangoes" (and sometimes you will even see them called that in the supermarket, even though the fruit is sometimes also sold there). As in "Stuffed Mangoes", a dish made by my paternal grandmother, Bernice Good Hough Newman, and then carried on by my mom, Beth Tweed Hough.
The Word Detective gives an explanation of why green peppers were referred to as mangoes, though it does not really explain why this occurred entirely in the Midwest. It has roots as far back as the colonial era when the mango fruit (“real” mangoes) were brought to this country in pickled form from Asia. Eventually, the term mango would refer to almost pickled food. Peppers were often stuffed with cabbage and pickled. Green peppers became known as mangoes or mango peppers. The peppers in the recipe in my family (and many others) are NOT pickled. I don't have the exact recipe of my grandmother, and I was looking for a pressure cooker version anyway, so this one is a Raconteur adaptation of the family recipe, and tastes quite similar.
The Word Detective gives an explanation of why green peppers were referred to as mangoes, though it does not really explain why this occurred entirely in the Midwest. It has roots as far back as the colonial era when the mango fruit (“real” mangoes) were brought to this country in pickled form from Asia. Eventually, the term mango would refer to almost pickled food. Peppers were often stuffed with cabbage and pickled. Green peppers became known as mangoes or mango peppers. The peppers in the recipe in my family (and many others) are NOT pickled. I don't have the exact recipe of my grandmother, and I was looking for a pressure cooker version anyway, so this one is a Raconteur adaptation of the family recipe, and tastes quite similar.
Recipe: Stuffed Peppers
First prepared: In this form, on board Raconteur in late 20113 cups cooked white rice
8 medium green bell peppers (I use a mix of red, yellow, orange and green normally)
1 and a half pounds ground beef
1 and a half teaspoons salt
1/4 teaspoon or more fresh ground pepper
2 eggs
a large onion, chopped
2 (10.75 ounce) cans tomato soup (I use one each Tomato and Tomato Bisque), mixes with 1 tablespoon hot sauce
1 and a half cups water
Remove seeds and wash peppers. Mix ground beef, rice, salt, pepper, egg, onion and 2/3 cup of the tomato soup mixture. Stuff peppers lightly and place on rack in pressure cooker. Top each pepper with 1 tablespoon of the soup mixture, then mix the remaining soup mixture with the water and pour into pressure cooker around the peppers.
Cover and bring the pressure cooker to pressure; lower the heat and cook for another 15 minutes. Cool before opening.
You can adapt this for oven cooking by parboiling the peppers to soften them, and then by cooking them for at least an hour in a pre-heated 350 degree oven.
Serves 4-6 (I used 9 peppers and we had two meals from them)
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