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Ok, first of all I'd like to say that I'm no Phreak or Sugar, but I do like to cook every once in a while . Last night I thought of making stuffed bell peppers today since I haven't eaten these in probably about 10 years. The recipe is pretty simple, and to anyone who says they can't cook or follow a recipe, if you can follow the instructions to install an intake on your Z, you can follow a recipe . Ok so here we go....
- 6 green bell peppers
- 1 pound ground beef
- 5 to 7 mushrooms
- 15oz can of tomato sauce
- 1 cup cooked rice
- 1/2 red onion
- 1/8 tsp garlic powder
- 1 tsp salt
- olive oil
- a little of your favorite cheese (any kind should do )
(I forgot to put the cheese and olive oil in the picture)
Cut off the top of the bell peppers so they look something like this
Then you want to take out all the seeds and the white ribbing (or whatever you want to call it) from the inside of the peppers and wash them thoroughly.
Put the peppers on a covered grill over a low flame for about 5-10 minutes to soften them up a bit. If you don't have a grill, you can also put them in a pot of boiling water for 5 minutes.
Now you can start browning the ground beef along with the onions in a non stick pan. I used just a little bit of olive oil also.
Once most of the meat has browned and there's only a little bit of red left, add your sliced mushrooms.
When all of the meat has browned, it's done. There should be quite a bit of liquid in the bottom of the pan.
Now strain the mixture to get all those juices out
Put the meat, tomato sauce and rice into a bowl and mix them well.
Add the garlic powder and salt and mix it again
Put the peppers into a baking pan and fill them with the stuffing.
Put them in the oven at 350 degrees for 45 minutes and they should look something like this
Put some of your favorite kind of cheese on top (I used monterey jack) and put them back in the oven for another 15 minutes.
The finished product
My mom said that the plate looked too empty, so she whipped up this sauce real quick
that looks soooooooooooooooooooooooooooooooooooooooooooooooooo good.
can i make a few suggestions?
__________________
Only when you have lost everything can you truly accomplish anything.
The market can stay irrational longer than you can stay solvent. -John Maynard Keynes
next time try adding some ground Italian spicy sausage. maybe half ground beef and half spicy Italian sausage.
i would cook the onions first in a bit of oil until they are translucent then add the meat. i would then remove the meat from the pan and then add the mushrooms and saute them in the fat of the meat and add some fresh garlic (maybe 2 cloves minced). if you can find them try using baby protobellos, brown or button mushrooms, or crimini (sp) they will add a bit more flavor. then add the meat back to the pan and add the tomato sauce and let it simmer for a bit. then for cheese try maybe a combo of parmesan and mozzarella. i love the basmati rice. that is a great idea.
oh and lose the table salt. get a box of kosher.
but damn those look damn good. i am definitely going to try this.
__________________
Only when you have lost everything can you truly accomplish anything.
The market can stay irrational longer than you can stay solvent. -John Maynard Keynes
next time try adding some ground Italian spicy sausage. maybe half ground beef and half spicy Italian sausage.
i would cook the onions first in a bit of oil until they are translucent then add the meat. i would then remove the meat from the pan and then add the mushrooms and saute them in the fat of the meat and add some fresh garlic (maybe 2 cloves minced). if you can find them try using baby protobellos, brown or button mushrooms, or crimini (sp) they will add a bit more flavor. then add the meat back to the pan and add the tomato sauce and let it simmer for a bit. then for cheese try maybe a combo of parmesan and mozzarella. i love the basmati rice. that is a great idea.
oh and lose the table salt. get a box of kosher.
but damn those look damn good. i am definitely going to try this.
next time try adding some ground Italian spicy sausage. maybe half ground beef and half spicy Italian sausage.
i would cook the onions first in a bit of oil until they are translucent then add the meat. i would then remove the meat from the pan and then add the mushrooms and saute them in the fat of the meat and add some fresh garlic (maybe 2 cloves minced). if you can find them try using baby protobellos, brown or button mushrooms, or crimini (sp) they will add a bit more flavor. then add the meat back to the pan and add the tomato sauce and let it simmer for a bit. then for cheese try maybe a combo of parmesan and mozzarella. i love the basmati rice. that is a great idea.
oh and lose the table salt. get a box of kosher.
but damn those look damn good. i am definitely going to try this.
Cool, thanks for the suggestions!! I'll have to do that next time. Oh and I did use kosher salt, I just put the regular salt in the picture.
For the cook's purposes, the main difference between salts is in their texture. Table salt's fine granules dissolve quickly, making it the preferred salt of bakers. Sea salt and kosher salt possess larger, irregular grains that add a delightful crunch and hit of briny flavor when sprinkled on food at the last minute. Generally, savvy cooks prefer kosher salt when cooking, since its coarse texture is easier to take a pinch of when seasoning savory dishes.
Chemically there is little difference between kitchen salts. All are at least 97 1/2 percent sodium chloride. But there are significant differences in the provenance and processing of these salts.
Table salt is mined from underground salt deposits, and includes a small portion of calcium silicate, an anti-caking agent added to prevent clumping. It possesses very fine crystals and a sharp taste. Because of its fine grain a single teaspoon of table salt contains more salt than a tablespoon of kosher or sea salt.
Sea salt is harvested from evaporated seawater and receives little or no processing, leaving intact the minerals from the water it came from. These minerals flavor and color the salt slightly. However, because these salts are usually expensive, it is worth keeping in mind that they lose their unique flavor when cooked or dissolved.
Kosher salt takes its name from its use in the koshering process. It contains no preservatives and can be derived from either seawater or underground sources. Aside from being a great salt to keep within arm's reach when you are cooking, it is particularly useful in preserving, because its large crystals draw moisture out of meats and other foods more effectively than other salts.
personally i have noticed that i tend to over salt things when i use table salt and when grilling or searing meats i like that the Kosher salt doest dissolve as fast and makes a nice texture.
__________________
Only when you have lost everything can you truly accomplish anything.
The market can stay irrational longer than you can stay solvent. -John Maynard Keynes
Last edited by sugarspunZ; 10-10-2009 at 12:40 PM.
ok i am going to sound like a total retard, but how do you make basmati rice? do you just boil it like normal rice? i have never made it before.
i think i am going to make this for dinner tonight.
__________________
Only when you have lost everything can you truly accomplish anything.
The market can stay irrational longer than you can stay solvent. -John Maynard Keynes
ok i am going to sound like a total retard, but how do you make basmati rice? do you just boil it like normal rice? i have never made it before.
I youtubed it, and from what I found on there, it's made the same way as normal rice. Maybe youtube is wrong, but the rice came out pretty damn good. Even the rice alone was delicious
__________________
Only when you have lost everything can you truly accomplish anything.
The market can stay irrational longer than you can stay solvent. -John Maynard Keynes
Calin's stuffed bell peppers
. Last night I thought of making stuffed bell peppers today since I haven't eaten these in probably about 10 years. The recipe is pretty simple, and to anyone who says they can't cook or follow a recipe, if you can follow the instructions to install an intake on your Z, you can follow a recipe 
. Ok so here we go....
titanium ultraviolet 
