STUFFED PEPPERS (with beef and rice) by Smackbilly and Pizza Organ!
Servings: 6
Time from fridge to face: 2.5-3 hrs
Today we are going to stuff some goddamned peppers! We already had a stuffed peppers thread about a month ago, by Poppy. You can find that one here:
http://forums.somethingawful.com/sh...hreadid=1590678
This one is slightly more complicated and uses beef and rice instead of pork sausage and couscous.
Let's get started. You will need:
6 large bell peppers (short and fat
peppers if possible)
2 lbs ground beef (I use 85% lean, use more beef if it's less lean)
4 15 oz cans of plain tomato sauce
1.5 cups of white rice
1/2 onion (white or yellow, no deli onions)
2-3 large white eggs
Mustard (optional)
Unflavored finely ground bread crumbs
Salt, pepper, parsley, basil, savory
For cookware, you need a pot for boiling rice and heating sauce, a frying pan for browning beef, a large mixing bowl (not pictured), and a baking pan.
Let's get going.
First, wash the rice you dirty communists. There's fith and dirt and ickiness on there. Cleanse!
Now cook it. Fill up the pot with water so that it's maybe half an inch above the rice line. Put it on the stove on medium heat. Keep it uncovered. If you have a rice cooker (I do) I advise against using it. It makes the rice far too sticky and watery for this dish.
While the rice is happily boiling, start browning the beef. This can't be fucked up. Just stick it in a pan, mash it down, and heat it on high. No oil is necessary, the beef's own fat will cook it just fine.
While the rice and beef are on their merry way towards edibility, start on the peppers. Cut off just the tops of all six peppers.
Get rid of the stems and the seed shit on the inside, but save the edible part of the top.
Oh shit, your beef is burning! Stir that bastard. Also add a bit of all the spices to cook with it. In general, you should go heaviest on the pepper and the parsley. Medium on the salt and basil, and light on the savory.
Make sure to stir/flip the beef so it browns on all sides. Continue to break up the beef. By the time you're done it should be crumb-like.
Now that you're done opening the peppers, chuck the nasty shit you removed.
Next, find those tops that you saved, and begin cutting them up into tiny little pieces.
Oh shit, your rice is burning! It's done when there's no more water or visible bubbles. It should be pretty dry but fully cooked. Turn of the heat, leave it alone for now.
Now that you've averted disaster with the rice, finish dicing the pepper tops.
About this time, your beef should be finished. Drain all that disgusting fat that cooked out of the beef. You really don't need to be eating that crap.
Finally, chop up that onion half into tiny peices just like the pepper tops. Preheat your oven to 350 at this point.
Time to mix everything up. Get out your big old mixing bowl, and dump in the beef.
Then dump in the rice.
Then dump in the diced veggies.
Mix 'em up.
Add generous spices. Again, go heavy on the pepper and the parsely.
Add a little tiny bit of mustard (5-6 drops). You can add more if you really like mustard or omit it entirely if you want, but I find that a little tiny bit gives a slight mustard taste to the end result without being overpowering.
In order to bind all of these loose peices together into a stuffing, use eggs. Start with 2 eggs, and mix it together. If everything sticks together, great. If there are still some dry loose peices, add a third egg.
Now add some bread crumbs to dry up any unnecssary moisture introduced by the eggs and thicken the mixture.
The final mixture should look like this (or you fucked up!):
Prepare your peppers to be stuffed.
Cram as much of the stuffing mixture into each pepper as you possibly can while keeping the tops relatively level. Cram, cram, cram.
Stop cramming!
Open up a can of tomato sauce and pour it over the tops of the peppers. You want to cover up all of the exposed beef otherwise the top of the stuffing will dry out and burn and that will suck. Plus this way you get a nice dry tomato crust on the top of each pepper.
Peppers ready to be baked. (This isn't a beauty contest, don't be afraid if the sauce drips all over the peppers)
Bake peppers uncovered at 350 for 2-2.5 hours. When they're done, the tomato sauce on top should be dry and the pepper itself should have lost some of its firmness and should be slightly wrinkled.
BEGIN BONUS INTERLUDE
While they're baking, let's do a quick and easy side-dish! Noodles with butter and cheese. These only take 20 minutes, so don't start cooking right away. These are a great way to mop up extra sauce from the peppers.
You need:
2 packages of noodles (I prefer penne or farfalle)
2 tbsp butter
Salt
Olive oil
Grated parmesan cheese
Crushed red pepper (optional)
And one pot to cook it all in.
Notice that I am retard and I only have one package of noodles. This is unfortunate since one package only makes three servings. You should have two or you will be cooking noodles again tomorrow like I will be.
Boil yer water like a good boy.
Add noodles to boiling water. Immediately add salt and olive oil to flavor noodles and prevent them from sticking together.
When they're done, drain the water and add 1.5 tbsp butter to the still-hot noodles. Stir to coat with butter.
Add parmesan cheese and stir until all noodles have a cheesy crust.
Finally, add red pepper to taste to make it interesting unless you're a huge pussy.
And you're done:
END BONUS INTERLUDE
About 10 minutes before you take the peppers out of the oven, heat up some extra sauce. Open up those other three cans of tomato sauce and put them in a pot.
Add the five spices to taste (don't skimp, you cheap whores).
Heat the sauce until it boils, then turn the heat to low and cover the pot.
Now it's time to take out your peppers. Damn, they look good, don't they?
For each person, put a pepper and some cheesy noodles on a plate (because you did bother to make those, right?!)
Then cover the pepper with extra sauce
Then sit down, and stuff your face!
The finished product:
Thanks to my wonderful girlfriend (and lurker goon) Pizza Organ! for following me around in the kitchen and taking a ton of pictures. Beleive it or not there are photos that I didn't include in this post. They can be found here:
http://www.nerdland.net/~tyler/file...tuffed_peppers/
Servings: 6
Time from fridge to face: 2.5-3 hrs
Today we are going to stuff some goddamned peppers! We already had a stuffed peppers thread about a month ago, by Poppy. You can find that one here:
http://forums.somethingawful.com/sh...hreadid=1590678
This one is slightly more complicated and uses beef and rice instead of pork sausage and couscous.
Let's get started. You will need:
6 large bell peppers (short and fat
peppers if possible)2 lbs ground beef (I use 85% lean, use more beef if it's less lean)
4 15 oz cans of plain tomato sauce
1.5 cups of white rice
1/2 onion (white or yellow, no deli onions)
2-3 large white eggs
Mustard (optional)
Unflavored finely ground bread crumbs
Salt, pepper, parsley, basil, savory
For cookware, you need a pot for boiling rice and heating sauce, a frying pan for browning beef, a large mixing bowl (not pictured), and a baking pan.
Let's get going.
First, wash the rice you dirty communists. There's fith and dirt and ickiness on there. Cleanse!
Now cook it. Fill up the pot with water so that it's maybe half an inch above the rice line. Put it on the stove on medium heat. Keep it uncovered. If you have a rice cooker (I do) I advise against using it. It makes the rice far too sticky and watery for this dish.
While the rice is happily boiling, start browning the beef. This can't be fucked up. Just stick it in a pan, mash it down, and heat it on high. No oil is necessary, the beef's own fat will cook it just fine.
While the rice and beef are on their merry way towards edibility, start on the peppers. Cut off just the tops of all six peppers.
Get rid of the stems and the seed shit on the inside, but save the edible part of the top.
Oh shit, your beef is burning! Stir that bastard. Also add a bit of all the spices to cook with it. In general, you should go heaviest on the pepper and the parsley. Medium on the salt and basil, and light on the savory.
Make sure to stir/flip the beef so it browns on all sides. Continue to break up the beef. By the time you're done it should be crumb-like.
Now that you're done opening the peppers, chuck the nasty shit you removed.
Next, find those tops that you saved, and begin cutting them up into tiny little pieces.
Oh shit, your rice is burning! It's done when there's no more water or visible bubbles. It should be pretty dry but fully cooked. Turn of the heat, leave it alone for now.
Now that you've averted disaster with the rice, finish dicing the pepper tops.
About this time, your beef should be finished. Drain all that disgusting fat that cooked out of the beef. You really don't need to be eating that crap.
Finally, chop up that onion half into tiny peices just like the pepper tops. Preheat your oven to 350 at this point.
Time to mix everything up. Get out your big old mixing bowl, and dump in the beef.
Then dump in the rice.
Then dump in the diced veggies.
Mix 'em up.
Add generous spices. Again, go heavy on the pepper and the parsely.
Add a little tiny bit of mustard (5-6 drops). You can add more if you really like mustard or omit it entirely if you want, but I find that a little tiny bit gives a slight mustard taste to the end result without being overpowering.
In order to bind all of these loose peices together into a stuffing, use eggs. Start with 2 eggs, and mix it together. If everything sticks together, great. If there are still some dry loose peices, add a third egg.
Now add some bread crumbs to dry up any unnecssary moisture introduced by the eggs and thicken the mixture.
The final mixture should look like this (or you fucked up!):
Prepare your peppers to be stuffed.
Cram as much of the stuffing mixture into each pepper as you possibly can while keeping the tops relatively level. Cram, cram, cram.
Stop cramming!
Open up a can of tomato sauce and pour it over the tops of the peppers. You want to cover up all of the exposed beef otherwise the top of the stuffing will dry out and burn and that will suck. Plus this way you get a nice dry tomato crust on the top of each pepper.
Peppers ready to be baked. (This isn't a beauty contest, don't be afraid if the sauce drips all over the peppers)
Bake peppers uncovered at 350 for 2-2.5 hours. When they're done, the tomato sauce on top should be dry and the pepper itself should have lost some of its firmness and should be slightly wrinkled.
BEGIN BONUS INTERLUDE
While they're baking, let's do a quick and easy side-dish! Noodles with butter and cheese. These only take 20 minutes, so don't start cooking right away. These are a great way to mop up extra sauce from the peppers.
You need:
2 packages of noodles (I prefer penne or farfalle)
2 tbsp butter
Salt
Olive oil
Grated parmesan cheese
Crushed red pepper (optional)
And one pot to cook it all in.
Notice that I am retard and I only have one package of noodles. This is unfortunate since one package only makes three servings. You should have two or you will be cooking noodles again tomorrow like I will be.
Boil yer water like a good boy.
Add noodles to boiling water. Immediately add salt and olive oil to flavor noodles and prevent them from sticking together.
When they're done, drain the water and add 1.5 tbsp butter to the still-hot noodles. Stir to coat with butter.
Add parmesan cheese and stir until all noodles have a cheesy crust.
Finally, add red pepper to taste to make it interesting unless you're a huge pussy.
And you're done:
END BONUS INTERLUDE
About 10 minutes before you take the peppers out of the oven, heat up some extra sauce. Open up those other three cans of tomato sauce and put them in a pot.
Add the five spices to taste (don't skimp, you cheap whores).
Heat the sauce until it boils, then turn the heat to low and cover the pot.
Now it's time to take out your peppers. Damn, they look good, don't they?
For each person, put a pepper and some cheesy noodles on a plate (because you did bother to make those, right?!)
Then cover the pepper with extra sauce
Then sit down, and stuff your face!
The finished product:
Thanks to my wonderful girlfriend (and lurker goon) Pizza Organ! for following me around in the kitchen and taking a ton of pictures. Beleive it or not there are photos that I didn't include in this post. They can be found here:
http://www.nerdland.net/~tyler/file...tuffed_peppers/