2008 Woodie Awards
David's cooking corner: Stuffed green peppers
David Penner
Issue date: 12/8/05 Section: Features
- Page 1 of 1
While mulling over a brew with a good friend, I could not help but think about how happy my stomach felt. The reason of course was because I had just made "Delicious Stuffed Green Peppers and Steak Fries."
This being the last recipe of the semester, I thought I would go all out and make a feast fit for a college kid who is not interested in drinking their entire caloric intake for the day.
Here's what you need:
4 large green bell peppers
1 family-size bag of steak fries
1 pound of ground beef
1 cup of instant rice
8 slices of thick-cut bacon
1 T of minced garlic
1 T of dried oregano
8 oz. can of tomato sauce
4 oz. can of tomato paste
Liquid smoke
Tabasco Sauce
1 bag of shredded cheddar
First, cut the tops off the green peppers and clean them out. Don't cut too much off, but make sure you leave enough so you can put it back on. In other words, save the tops; you'll need them later.
After that, brown your ground beef and cook the rice according to the box directions.
Once the beef is done, add the minced garlic, dried oregano, tomato sauce and tomato paste and bring everything to a simmer. After the ingredients have had time to get to know each other, add your rice, a couple shakes of Tabasco and three drops of liquid smoke to the mix.Then stir everything together.
At this point, put your fries in the oven. Make sure you follow the instructions on the bag. When they are finished, set the fries off to the side, and turn your oven up to broil.
Fill the bottoms of the green peppers with the shredded cheddar. Then pour the meat and rice mixture on top of that. Trust me, you will have extra sauce so put it to the side. Then add another layer of cheddar to it and put two bacon slices on top. Place the bacon so it makes an "X." After that, put the top of the pepper back on and hold it in place with toothpicks.
Put the stuffed peppers in a baking pan and set them in the oven for seven to 10 minutes. One minute before you pull out the peppers, put the fries back in to warm them up.
Place the peppers in the center of a serving dish, and put the fries around them. Pour the rest of your meat and rice mixture over the fries and serve.
Break open the bubbly and trust me when I say this is the best taste you ever put in your face.
This being the last recipe of the semester, I thought I would go all out and make a feast fit for a college kid who is not interested in drinking their entire caloric intake for the day.
Here's what you need:
4 large green bell peppers
1 family-size bag of steak fries
1 pound of ground beef
1 cup of instant rice
8 slices of thick-cut bacon
1 T of minced garlic
1 T of dried oregano
8 oz. can of tomato sauce
4 oz. can of tomato paste
Liquid smoke
Tabasco Sauce
1 bag of shredded cheddar
First, cut the tops off the green peppers and clean them out. Don't cut too much off, but make sure you leave enough so you can put it back on. In other words, save the tops; you'll need them later.
After that, brown your ground beef and cook the rice according to the box directions.
Once the beef is done, add the minced garlic, dried oregano, tomato sauce and tomato paste and bring everything to a simmer. After the ingredients have had time to get to know each other, add your rice, a couple shakes of Tabasco and three drops of liquid smoke to the mix.Then stir everything together.
At this point, put your fries in the oven. Make sure you follow the instructions on the bag. When they are finished, set the fries off to the side, and turn your oven up to broil.
Fill the bottoms of the green peppers with the shredded cheddar. Then pour the meat and rice mixture on top of that. Trust me, you will have extra sauce so put it to the side. Then add another layer of cheddar to it and put two bacon slices on top. Place the bacon so it makes an "X." After that, put the top of the pepper back on and hold it in place with toothpicks.
Put the stuffed peppers in a baking pan and set them in the oven for seven to 10 minutes. One minute before you pull out the peppers, put the fries back in to warm them up.
Place the peppers in the center of a serving dish, and put the fries around them. Pour the rest of your meat and rice mixture over the fries and serve.
Break open the bubbly and trust me when I say this is the best taste you ever put in your face.