Tuesday, October 23, 2012

MY BEST STUFFED PEPPERS WITH BEEF, PORK AND RICE


My hubby is a stuffed pepper snob.  He wants them a certain way -- with a moist, tender filling, not too much rice, lots of flavor, a thin sauce and a shell that's not mushy.  It had been more than 20 years since I made stuffed peppers, so it was kind of like starting over. 

My first attempt was delicious, I thought.  The flavor was outstanding, but hubby objected to my use of a red pepper instead of a green pepper.  (Red peppers, though sweeter, cook more quickly and get softer (mushier) faster.  If using a red pepper, I discovered, you must precook the meat so you can cook the pepper for a shorter time.) He also wanted a thinner sauce and less rice.

My second attempt turned out more to his liking, but he wanted even less rice and moister, more tender meat filling -- in other words, perfection.   So he presented me with a recipe from Emeril Lagasse that he thought would work.  But after reading the recipe, I found it had tons of rice, and no sauce at all -- the peppers were baked in water.  So I came up with my own recipe, and he has declared it the best stuffed pepper recipe ever.  Adding some ground pork and  tomato sauce to the meat mixture made a major difference.  Hubby said the search is over.  Read more...

3 comments:

Angie's Recipes said...

It looks very moist and flavourful.

Food, Fun and Life in the Charente said...

This looks yummy to me, my husband would never say anything I cooked was not perfect, but he would say if something was extra special! Take care Diane

teresa said...

oh these are just gorgeous!