OOftah...she's alive!! So I may or may not have fallen off the edge of cyberspace and landed in the little town of Camp Crook, SD...Google it you'll see. I finally talked myself into getting internet at home so I'm back now with all of my kitchen adventures. There's been a lot of cooking lately. Hope you enjoy.
Last night we had stuffed green bell peppers. Sounds nice and lite eh? Wrong...I could only eat half of one. But they were super good. I referred to my ever-dependable Fannie Farmer cookbook circa 1970 that my mom gave me a long time ago. We look up absolutely everything in this cookbook. If I could only have one cookbook (which would be a very sad day) this would be it.
Fannie said to clean and trim the very top and inside seeds and white membrane out of the bell peppers. Fill a pot full of water that reaches 1-2 inches up the sides of the peppers. Boil the water. Place the peppers in the pot, cover, and boil for 5 minutes. Remove peppers and cool. Fill with desired stuffing. This is what I used:
- 1 tbsp olive oil
- 1/2 tbsp butter
- 2 strips bacon, diced, fried, put aside
- 1 small onion, diced
- 1 clove garlic, diced
- 1 lb. antelope burger (you of course can use hamburger or any other kind of meat)
- 2 cans pureed stewed tomatoes
- 1/2 cup instant rice
- salt and pepper
- 1/2 tsp garlic powder
- 1 tsp liquid smoke
- 3 tsp Chipotle Tabasco
- 1 1/2 tsp chicken base
- 2 tsp parsley
- 1 tsp oregano
- 1/2 cup bread crumbs
- 1 tbsp melted butter
Brown bacon, reserve a small amount of drippings for flavor. Add oil, butter and onion. Saute til translucent add garlic and burger. Brown. Add tomatoes and seasonings. Simmer for 5 minutes add rice and cook til rice is tender, about 6-10 minutes. Depending on liquid content you may need to add some additional water for the rice...be careful to not add too much as your stuffing will then turn into soup. Place stuffing into the peppers. I made mine slightly heaping. Combine bread crumbs and melted butter. Top your stuffed peppers with the bread crumb topping. These amounts will be enough for 4 average sized green bell peppers. I made 3 with some stuffing left over.
Grease a 9x9 casserole and stand peppers inside. I greased my dish, I didn't want to risk it. Place in 350 degree oven for 15 minutes. Turn oven up to 400 after the 15 minutes to brown the top of the bread crumbs. This took maybe 3 minutes...keep a close watch it happens quick. I topped mine with sour cream...oh so good and easy! Enjoy!