Comments on: Cooking With Beer: Smoked Porter Stuffed Peppers

By: Abby

Abby — Fri, 12 Nov 2010 17:30:46 +0000

I made these last night with Ithaca Gorges Smoked Porter and Field Roast Grain Meat Co’s (vegan) Mexican Chipotle sausage. Delicious! While I was apprehensive about boiling my new favorite beer, the outcome was outstanding. My peppers were small so I have plenty of leftover filling, which I’m planning to mix with black beans for burritos tonight. Thanks for a wonderful recipe.

By: Paul Heimburg

Paul Heimburg — Fri, 05 Nov 2010 05:16:52 +0000

Made this tonight, it rocked. I used Alaskan Smoked Porter, I couldn’t find Stone’s anywhere.
If anyone is a numbers person such as myself, 1 regular bottle from a 22 oz bottle is 1.5 cups.

By: Ryan Tenney

Ryan Tenney — Wed, 03 Nov 2010 17:46:44 +0000

This looks phenomenal, and I can’t wait to try it myself.

By: Deirdre Reid

Deirdre Reid — Wed, 03 Nov 2010 01:12:26 +0000

I LOVE cooking with beer! And chipotle is one of my favorite ingredients — whatever I don’t use, I keep in the fridge or freezer for later. I bet linguica would be great in this recipe. I can’t get it here in NC but when I lived in Sacramento, I could. Yum, I would do unspeakable things for a smoked porter right now. So glad you’re posting recipes, Ashley, please keep doing that.

By: Randy Clemens

Randy Clemens — Wed, 03 Nov 2010 01:09:01 +0000

Sounds awesome! I’m going to have to try this but with some soyrizo in place of the sausage. Yummmmmmmm