2 September, 2015
Stuffed PeppersPosted in : dinner, easy, food, foodie, funny, humor, peppers, recipe, stuffed peppers, Uncategorized on by : Jeanette Rueb
Tonight, the boyfriend is making dinner (well, with a constant narrative from yours truly on what to do). We decided to make stuffed peppers, because I hadn’t had them in a while and I had never tried to make them myself, so I figured, why not? How hard can it be?
You’d think I would have learned by now not to say such things…
The main issue here ended up being bad source material. I referenced multiple recipes to stitch together something that would hopefully work, with lots and lots of emphasis on the “hopefully” bit. After a lot of frustration stemming from the fact that I’m kind of bad at communicating while I’m thinking hard about something, as well as the fact that the boyfriend is occasionally impatient, we managed to get something that strongly resembled stuffed peppers into the oven.
For an… improvised amount of time…
Alright, here’s our hodge-podge recipe, which is, in my opinion, better than the majority of top hits on a Google search for stuffed peppers.
6 large bell peppers
1 lb ground beef
1⁄2 cup chopped onion
1 (16 ounce) can diced tomatoes
1⁄2 cup cooked long grain rice
1 teaspoon salt
2 teaspoons Italian seasoning
1/2 teaspoon garlic powder
1 teaspoon Worcestershire sauce
2 cup shredded cheddar cheese (about 4 ounces) + some to use as a topping
Preheat the oven to 350 degrees F. Cut the tops off of the peppers, clean the seeds and membranes out of the inside, and poke a few holes in the peppers with toothpicks, for drainage. Cook the peppers in boiling water for about five minutes, to soften them a bit, and set them in a large Pyrex dish. Sprinkle the insides of the peppers with salt.
In a bowl, combine the Italian seasoning, garlic powder, and a little bit of salt and/or pepper (if you wish) to taste. Brown the meat in a skillet, on medium heat, along with the onions, drain, and toss into a clean bowl. Add the can of diced tomato, rice, Worcestershire sauce, and any additional seasonings you may want (I’d recommend a bit of salt if you didn’t sprinkle it into the meat), to the bowl and mix it well.
Scoop the mixture into the peppers, filling them to the top. Top off each pepper with some more shredded cheese, cover the pan and peppers with aluminum foil. Add a little bit of water to the bottom of the Pyrex dish, to keep the peppers from sticking (it also makes for easier cleanup — I used about 1 1/2 cups of water) and pop it all in the oven for about 35 minutes.
Feel free to add more cheese or goodies to the filling; it’s all about what you want, and the recipe is pretty flexible. As I said, i drew from a few different ones, in an attempt to make something that made sense. I didn’t boil the peppers, and they came out a little too crunchy for the boyfriend’s liking. He also wouldn’t shut up about adding more salt, so I suggested more salt. It’s a working recipe. If you like some heat, add some spicy spices. If you like more of a savory taste, add more garlic powder or Italian seasoning (which, for those who don’t have the McCormick grinder of it, it’s basically just rosemary, black pepper, red pepper, garlic, onion, salt, dried tomato, and parsley).