Friday, September 27, 2013

Pinterest Inspirations - Recipe Audition #1


Stuffed Bell Peppers
I love having willing guinea pigs when I find a recipe on Pinterest I want to try out. Thanks to Perry and Bold for loving these. This week the Stuffed Bell Peppers were a perfect option. The weather has been getting cooler lately, mornings are crisp and foggy, days are shorter and darker. Time for some oven baked comfort food.
I started with beautiful shiny red bell peppers
Cooked the onions and garlic in olive oil and browned the lean ground beef
Cut the tops off, careful to cut down far enough on the pepper so as not to un attach the stem... First one the stem fell out but it still worked fine
The recipe I loosely based my dish on is at the end of this post. I used these new canned tomatoes I found in the store this week and I also added a can of tomato paste
Brown rice cooked in chicken broth, only use half the liquid and cook about half the time. Should be runny with liquid when you are ready to use it
Add the tomato sauces and rice to the beef mix. I also added canned mushrooms but I would have added fresh if I had any on hand. Fresh is best when it comes to mushrooms. We love our mushrooms
Stuff the pepper with the ground beef mix. I wanted to get Zzoe to take this picture so you could see the spoon inside the pepper but dogs just don't listen so just imagine the spoon placing the mix inside and packing down lightly
The finished product. I sprinkled Kraft Grated Habanero cheese on top and place the  pepper cap over it. You could broil with the cap removed to brown the cheese before serving
You Will Need:
  • Six whole bell peppers (could have easily make 10 peppers with this recipe)
  • One pound lean ground beef
  • 1C. brown rice
  • 1 can crushed tomatoes (I used diced tomatoes & added 1 can tomato paste)
  • 1 can sliced mushrooms
  • 1 can chicken stock
  • 1 garlic clove, minced (I used 3 cos more is always better)
  • Grated cheese
  • Coarse salt & freshly ground black pepper
  1. Preheat oven to 350F.
  2. Season the meat with salt and pepper and brown in skillet on medium-temperature.
  3. In the meantime, cook the rice with half the amount of liquid (using chicken stock rather than water will add flavor) and half the time as noted on the box directions. Once the rice mixture is transferred to the peppers, the liquid in the peppers will cook the rice the remainder of the way in the over. Be careful not to over cook the rice before filling the peppers as it will get soggy.
  4. Add the can of tomatoes, liquid and all, into the skillet with the ground beef.
  5. Once the rice is done, add that too to the skillet along with the minced garlic and salt and pepper.
  6. Combine all ingredients well.
  7. Cut the tops off the peppers and remove all the seeds from inside.
  8. Take your meat and rice mixture and fill the peppers to the top. If there’s any extra stock from the rice, add it to each individual pepper. After the peppers are full, put the tops back on.
  9. Cover the entire baking dish with aluminum foil and throw the dish into the over for 50   minutes.
  10. Remove the foil and cook for an additional 10 minutes.
  11. I added the grated cheese and a lot of crumpled tin foil to make them stable in the baking dish I think another time I would use a muffin tin and cover with foil. Definitely had leftover ground beef mix. Likely depending on the size of your peppers this would make 12.
Relax... Respect... Enjoy... Pinterest Pass... Love this recipe... Dorri

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