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...