Stuffed Green Peppers -
A recent post got me craving them. Off to the grocery store in a few minutes to pick up 6 large green peppers. (May have to include a couple Red peppers - on advice.)
2 lbs ground beef, a cup/cup and a half of Brown rice (cooked) Large diced onion, sauteed with the meat, with several cloves of fresh minced garlic. Salt/pepper. 6 large peppers. Some EVOO. Topped with tomato paste, after filled.(Perhaps when 2/3rds done.)
Large Pyrex baking dish, 375* for approx 45min.-1 hour. (Bottom coated with EVOO.)
What am I missing before I run to the store?
Advice solicited. (Except from Ricci,) Who thinks Fine dining is Sonic breakfast burritos. (NC Heathen.) [}:)]
2 lbs ground beef, a cup/cup and a half of Brown rice (cooked) Large diced onion, sauteed with the meat, with several cloves of fresh minced garlic. Salt/pepper. 6 large peppers. Some EVOO. Topped with tomato paste, after filled.(Perhaps when 2/3rds done.)
Large Pyrex baking dish, 375* for approx 45min.-1 hour. (Bottom coated with EVOO.)
What am I missing before I run to the store?
Advice solicited. (Except from Ricci,) Who thinks Fine dining is Sonic breakfast burritos. (NC Heathen.) [}:)]
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quote:Originally posted by yoshmyster
quote:Originally posted by GreatGuns
quote:Originally posted by yoshmyster
I'm all about the mild pork sausage for stuffing. If it's a large batch I'll go half hot and half mild. Rice, long grain cooked then frozen. After they freeze they seem to mix like if they weren't cooked (if you don't dilly dally). Stuff the uncooked glob in to also uncooked bell peppers (green I like best) under the broiler. Get color on top of the meat while this is happening get a pot of sauce going on the stove.
With the bell pepper still kind a crunchy. Take the peppers out of the oven and pour out the "juice" in to a bowel from the pan and the peppers. Let it sit a moment while you spoon out the fat then pour the juice through a metal coffee filter in to the sauce. Not crazy about the blood clots so that's why I do this. Then put the stuffed peppers in to the pot with the stove turned off. With the peppers still crunchy and the residual heat of the sauce it'll cook it through.
If you made more sauce than really needed it's good with angle hair for the second course. I suppose you could make garlic bread as the peppers are in the oven, too but I come from the school bread is a filler, BAD [:D]. Besides two sources of starch forgetaboutit.
I guess I prefer the old fashioned way of using a pan. [:D]
I should've elaborated to use a "clear" bowl so you can see the fat and juice separation. While I'm at it a Pyrex type in case the juice is warm.
Bowel/Bowl.
Amazing what one little vowel will do. [:D]
(And) Tapwater your Heinze chili sauce idea sounds very good. I like the Heinze Chili sauce usually have some in the fridge. (Just not now.) I'll have to give that a try. Thanks for the suggestion.0 -
ONLY if it is Hatch green chiles we are stuffing. Bell pepper is some boring stuff. 0 -
quote:Originally posted by He Dog
ONLY if it is Hatch green chiles we are stuffing. Bell pepper is some boring stuff.
had a ton of hot, and some sweet banana peppers one year, used up all the old ground venison in the freezer and stuffed about 50-60 of em, had peppers all winter........0 -
Old time chile rellenos were ground beef inside green chiles with a light batter coating fried quickly. Nowadays it is all cheese inside.[:(] 0
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