I promised Boss man a stuffed pepper, and here it be.
My recipe for filling changes every time I do this, I just build it till it tastes AMBROSIA.
This time:
This time:
I always do cheese first, a layer of everything but the mozz, that's just the topping. Then a layer of filling, repeat till you get to the top.
I heap the top, then add the cap of mozzarella.
Oven set @ 350: Big peppers go in for an hour
Oven set @ 400: Cut a third off the time (I've never done 400, just something I read somewhere online, must be true then?
WARNING--WARNING--WARNINGGGGGGGG!
I suck at pictorials, mostly because I forget to take the damned photos. Here's what I got:
See? I forgot so many pic-taking opportunities, like the money shot with the entire pan...The foil ring cheat works great, I used to saw the bottoms level,
I got smart.
And what we ate.
These were BEEG. I actually thought we might want seconds, but the two halves wound up lunch the next day.
I love Italiano, just not in stuffed peppers. I haven't found the right recipe yet...Maybe Tuscan next time...
There ya go Boss! Anyone else want to share theirs?
My recipe for filling changes every time I do this, I just build it till it tastes AMBROSIA.
This time:
- Wild rice, one cup
- Basmati long grain rice, half cup
- Ground pork (I doctored a chub of Italian sausage), 1lb
- Cream of Mushroom, one can
- Cream of celery, one can
- Celery, three stalks, chopped and steamed
- Lemon pepper, assorted home-ground savory peppers (Haskorea, Chipotle)
This time:
- Asiago, sliced (I used Cracker Barrel, perfect size)
- Velveeta BLANCO (do NOT knock my Velveeta, I grew up on the shit), sliced
- Sheep Milk Pecorano Romano (wordy for Parmesan, but Costco sells the absolute best chub of this stuff EVER!), ground fresh
- Shredded Mexican Blend, I had the Kirkland, but they're all the same to me
- Shredded Mozzarella
I always do cheese first, a layer of everything but the mozz, that's just the topping. Then a layer of filling, repeat till you get to the top.
I heap the top, then add the cap of mozzarella.
Oven set @ 350: Big peppers go in for an hour
Oven set @ 400: Cut a third off the time (I've never done 400, just something I read somewhere online, must be true then?
WARNING--WARNING--WARNINGGGGGGGG!
I suck at pictorials, mostly because I forget to take the damned photos. Here's what I got:
See? I forgot so many pic-taking opportunities, like the money shot with the entire pan...The foil ring cheat works great, I used to saw the bottoms level,
I got smart.
And what we ate.
These were BEEG. I actually thought we might want seconds, but the two halves wound up lunch the next day.
I love Italiano, just not in stuffed peppers. I haven't found the right recipe yet...Maybe Tuscan next time...
There ya go Boss! Anyone else want to share theirs?
