First, I have to apologize for the week-long absence… I had to give my “borrowed” camera back. After some setbacks (which I’ve detailed on Facebook), I am back in full force… prepare yourselves for a hailstorm of amateur cooking and mediocre pictures this week!
Kicking it off, I’ve taken some (inexpensive) peppers and stuffed them with an (inexpensive) filling. I am not a huge fan of peppers by their lonesome, but will gladly clear my plate when stuffed with something as simple as rice and beef.
The question: “What should I stuff inside these peppers?” I opted for a variation on Spanish rice.
So, I took all of the popular Spanish rice recipes I could find and merged them into one. I also wanted to add some sort of protein to the mix, so I bought some ground turkey. I then threw everything on the counter and went to play golf… so I got the pleasure of buying some ground beef later to replace the turkey that went bad.
Once I dug in, I realized it was severely lacking in the hot & spicy department. Frank was immediately added and everything was complete.
I thought these came out pretty well for my first attempt, but I wouldn’t mind trying different variations in the future. Have you eaten/made stuffed peppers? If so, what was in them?
Large bell peppers overstuffed with rice, ground beef, and diced tomatoes.
Brown the ground beef in a large cooking pot with olive oil, onion, and garlic.
Add tomatoes, chicken broth, rice, and seasoning. Mix well and bring to a boil then reduce heat to simmer and cover. Cook, undisturbed, for about 20 minutes (or until rice has absorbed liquid).
Preheat oven to 350ºF.
Cut tops off of peppers and remove the insides. Stuff with rice mixture and bake on a baking pan for about 45 minutes. You may want to add a little water to the pan to keep the peppers from shriveling up.
You may need to cut off some of the bottom of the peppers to make them stand straight.