My poor neglected blog. I need to find a use for you that will help me to be more attentive to you. I am going to at least start posting recipes with photo in a section so people can find the things I make since I have so many people becoming fascinated with the fact that i can make things. Anyone can, as long as they have intuition and the ability to follow a recipe. The thing I find most fascinating is that people don’t understand when I say I don’t always follow recipes. So many times I will purely do things to taste, which can make it difficult to replicate. So if issues arise, please share with the class, or contact me for help. I always like helping people develop recipes.
First up, we will start with the stuffed green peppers I made this week. I had never completely undertaken them, so I was nervous at first. Looking at comments on various recipes I had seen made it easier to develop. I hope your family enjoys it as much as mine did.
I started with the following ingredients:
4 firm green peppers (A nice, hollowed out pepper with seeds cut out. I use whole peppers rather than cutting them in half, but for a crowd or for kids, halves would probably work)
1.25 lbs of spicy italian sausage
.5 lbs of ground sirloin
1 red bell pepper (chopped)
1/2 of a medium white onion (minced) (NOTE: I hate onion, that’s why there isn’t much in it)
1 bag of Kraft shredded cheddar pepperjack cheese
1 bag of mozzarella cheese
1 jar of Clasico Spicy Tomato Basil pasta sauce (Any of your favorite sauce will work as long as it’s not too watery)
3/4 cup dry arborio rice (I like the risotto rice because of the stickiness it adds to the meat mixture)
3 cloves of garlic, minced
large pot of water (will be needed)
9/13 baking dish
2 quart pot with 1 1/2 cup water
extra virgin olive oil
1. Preheat oven to 350°
2. On medium, heat 1 Tbsp Olive oil in skillet.
3. Add sirloin and italian sausage, garlic and onion to skillet. Cook until browned, but not dried out, adding the minced red pepper about 2 minutes before meat is done. Drain mixture in a colander. Set aside.
4. Prepare rice in 2 qt pot according to directions, taking off of burner about 2 minute early to preserve a slight bit more bite to your rice.
5. While rice is cooking, put large pot of water on high until boiling, with enough water to completely cover your green peppers. After boiling, turn to medium, add peppers, and cook for 5 minutes. Quickly remove peppers and set aside on paper towels to drain.
6. In a large bowl, add meat mixture, 1 cup of shredded cheddar pepperjack cheese, prepared rice (I didn’t end up adding all of it. It’s purely a personal preference.) and stir.
( Note: This is when I season to taste. I used a mixture of basil, fennel seed, paprika, a tiny bit of cayenne, cumin, and kosher salt and fresh ground black pepper.)
7. In your 9×13 baking dish, pour 3/4 of the jar of sauce. Place your peppers safely spread out in the sauce (carefully, or else you might crack your pretty peppers)
8. Using 2 spoons (I used my titanium sporks, because I am cool like that )
Stuff your peppers to the brim with the delicious meat/rice/cheese mixture.
9. Top peppers with about a tablespoon each of your sauce from the bottom of your baking dish, smoothing it over the top as a kind of wet seal. Top with mozzarella cheese, about 1 cup between the 4 peppers. Place into 350° oven, uncovered, for about 20 minutes.
10. After 20 minutes, remove from oven, put the rest of your sauce jar on top of your peppers, and top with additional mozzarella. Put back in the oven, and flip your oven to a high broil. Watch your peppers closely, broilers can be oh-so-finicky. As soon as your cheese melts and browns, remove from the oven and you should be ready to serve!
I look forward to making this again. I think next time I might try making a risotto with my arborio rice the night before and using leftovers with the meat mix to give it extra flavors.
If you are looking for any other recipes you may have seen me post pics of in the past, let me know. Next up on the agenda will be my giant crockpot vegetable beef soup.