Thursday, March 24, 2011
I love stuffed peppers and I feel like they've been given a bad rap. They can be so much more than the quintessential ground beef,rice, and tomato sauce version that most of us have been underwhelmed by. Peppers lend themselves well to being seasoned creatively; I've made a Mediterranean version with ground lamb and beef seasoned with cloves and cinnamon, tomatoes herbs, spices and pine nuts. I've also done an asian fusion with ground chicken, bok choy, scallions and a few other items. Stuffed peppers don't have to be boring and bland, they can be savory and customizable not to mention affordable on a tight budget.
The recipe I am sharing today is similar to a basic stuffed pepper recipe but I've pepped it up with lots of garlic, fresh herbs, mushrooms and onions along with some fire roasted tomatoes. These aren't your grandma's stuffed peppers and really why should they be?
Basic stuffed peppers
makes approximately 6 peppers
1 lb lean ground beef
1/4 cup White button Mushrooms
1/2 of a white onion
4 cloves garlic
1 15 oz. can of diced tomatoes (I used Hunt's fire roasted)
6 peppers, tops and seeds removed
1 cup Medium Cheddar Cheese, shredded
Fill a large pot with water and bring to a boil, place peppers in the boiling water and cook for 10-15 minutes. The peppers won't immediately feel soft when you are taking them out of the water but once they sit for a few minutes they should be pliable without being mushy.
Now preheat your oven to 375 degrees.
Chop up the onions, mushrooms, fresh parsley, thyme and basil. Cook the onions and mushrooms in a pan with some Olive oil until the onions are translucent. Add the minced garlic and the chopped up herbs and cook until fragrant. Add approximately 1/2 tsp salt to this mixture. Finally once all of the items are cooked add the drained tomatoes, stir together and leave in the pan set on low.
Cook the ground beef, add 1/4 tsp salt, freshly ground black pepper, dash of Cayenne and a dash (or two) of cinnamon. Once the ground beef is cooked and drained add it to the vegetable mixture and stir well.
Place the peppers in a casserole dish and fill them with the ground beef/tomato mixture and then top with the cheese.
Cook in the oven at 375 until the cheese is melted. Serve and enjoy!
One of the differences in the recipe I am sharing is that I don't do the traditional method of filling raw peppers with a raw rice/beef mixture and that to me makes all of the difference. In a traditional recipe, by the time the filling is cooked the peppers are a mushy mess. In order to eliminate that problem I cook all of the ingredients separately and then combine them at the end. Everything is cooked appropriately and then assembled and in the end you get tender, soft peppers that aren't mushy and juicy, flavorful filling that isn't dried out. It's a win, win situation.
If you are cooking for only two like myself and don't really want 6 stuffed peppers to work your way through. Make only three peppers and use the left over meat/veggie mixture to make a meaty marinara sauce and serve it with spaghetti the next day. That's what I did and my husband didn't even know I was essentially serving leftovers.
Posted by Becky Bakes at 1:09 PM