This photo is nowhere near as bad as what my mother used to make on a weekly basis. She used only hamburger and rice and put it in the green bell pepper. The gook from the hamburger sat on top and it was hard to look at, let alone eat. To this day, the thought of it takes away my appetite.
Here is the problem. My husband loves it and has fond memories of eating it when younger.
So I thought about it and came up with my own version of Stuffed Bell Peppers
Preheat the oven to 350 degrees F.
Cut the tops off the peppers. Remove and discard the stems, then finely chop the tops; set aside. Scoop out the seeds and as much of the membrane as you can. Place the peppers cut-side up in a baking dish just large enough to hold them upright.
Heat 1 tablespoon of the olive oil in a large skillet over medium-high heat. Add the beef, season with salt and pepper and cook, breaking up the lumps, until the meat is cooked through and just beginning to brown, 8 to 10 minutes. Remove to a paper towel-lined plate to get rid of the fat.
Wipe out the skillet and add the remaining 2 tablespoons olive oil. Add the onions and chopped peppers and cook until beginning to soften (3 to 4 minutes). Add the garlic and cook for another minute. Add the tomatoes and season with salt and a pinch or 2 of red pepper flakes. Cook until everything is heated through, then stir in the beef and rice. Taste and adjust the seasoning. Stir in 4 oz of the cheese.
Fill the peppers with the rice mixture and top each with a sprinkle of the remaining cheese. Pour a small amount of water into the bottom of the baking dish and drizzle the peppers with a little olive oil. Cover with foil and bake for 25 minutes. Uncover and bake until the peppers are soft and the cheese is melted and lightly browned, another 15 to 20 minutes.
Since I still could not get my head around the “bell pepper” part of this, I put a little in miniature pie plates and just baked. I actually liked it. It is not as pretty, but it was yummy.
The other thing that I actually did, was use leftovers. I had made mushroom and onion risotto the previous night so I just used it in place of the rice, onion, and garlic. The risotto was a good way to use a bottle of white wine that I did not like the taste, but if you added a bit of butter to the risotto, it was DELICIOUS! I used Romano cheese, so the risotto was dairy free. But the pepper jack was not. It is amazing how much different Pepper Jack cheese tastes when cooked, as it is not one of the cheeses I would normally buy.
The original recipe was from Lee Drummond, but she added zucchini, and even though I have it over-growing in my garden, it did not appeal to me in this dish.
BTW my husband loved it. I served it with baby carrots, so he was a happy husband.
Going to make this tonight for dinner. I will post my photo later, for a comparison.
2 big handfuls fresh cilantro leaves, finely chopped
1/2 jalapeno, sliced
1 teaspoon grated fresh ginger
1 garlic clove, grated
2 limes, juiced
2 tablespoons soy sauce
Sea salt and freshly ground black pepper
1/4 cup extra-virgin olive oil
1 (6-ounce) block sushi-quality tuna
1 ripe avocado, halved, peeled, pitted, and sliced
- In a mixing bowl, combine the cilantro, jalapeno, ginger, garlic, lime juice, soy sauce, sugar, salt, pepper, and 2 tablespoons of olive oil. Stir the ingredients together until well incorporated.
- Place a skillet over medium-high heat and coat with the remaining 2 tablespoons of olive oil. Season the tuna generously with salt and pepper. Lay the tuna in the hot oil and sear for 1 minute on each side to form a slight crust. Pour 1/2 of the cilantro mixture into the pan to coat the fish. Serve the seared tuna with the sliced avocado and the remaining cilantro sauce drizzled over the whole plate.
Preheat the oven to 400 degrees.
Wrap the beets individually in aluminum foil and place them on a sheet pan. Roast them for 50 minutes to 1 hour, depending on their size, until a small sharp knife inserted in the middle indicates that they are tender. Unwrap each beet and set aside for 10 minutes, until cool enough to handle. Peel the beets with a small, sharp knife over a piece of parchment paper to prevent staining your cutting board.
Meanwhile, whisk together the vinegar, olive oil, mustard, 2 teaspoons salt, and 1 teaspoon pepper and set aside. While the beets are still warm, cut each one in half and then each half into 4 to 6 wedges and place them in a large mixing bowl. As you’re cutting the beets, toss them with half of the vinaigrette (warm beets absorb more vinaigrette), 1 teaspoon salt, and 1/4 teaspoon pepper. Taste for seasonings.
Place the arugula in a separate bowl and toss it with enough vinaigrette to moisten. Put the arugula on a serving platter and then arrange the beets, almonds, and goat cheese on top. Drizzle with additional vinaigrette, if desired, sprinkle with salt and pepper, and serve warm or at room temperature.
I did the beets the day before and they were perfect. It is an easy make-ahead dish for dinner. Usually, I have beets in my garden, but they were not happy this year, so bought mine at a local Farmer’s Market.
Cauliflower Soup and Caprese Salad for dinner the other night was perfect, although I think either one would have been enough for dinner with a little delicious bread.
Creamy Cauliflower Soup (Vegan)
serves 6 as a starter, 4 as a main
2 tablespoons olive oil
2 teaspoons chopped garlic (about 2 cloves), plus more to taste
2 cups (200g) chopped leeks (white parts only, from 2 or 3 leeks)
1 head cauliflower, chopped
7 cups (1.65l) vegetable broth
1/4 cup (35g) raw unsalted cashews or 1/4 cup (35g) blanched slivered raw almonds, soaked
3 tablespoons chopped chives or a grating of nutmeg (optional; choose one, not both), to garnish
In a large saucepan, heat the oil over medium heat and saute the garlic, leeks, and 1/4 teaspoon of salt for about 3 minutes, until the vegetables are soft. Add the cauliflower and saute for another minute. Add the vegetable broth, increase the heat to high, and bring just to a boil. Reduce the heat to medium and simmer for about 30 minutes, until the cauliflower is completely tender. Stir the mix periodically and mash the cauliflower with a wooden spoon.
Remove the saucepan from the heat and allow the soup to cool slightly; stir in the nuts. Pour the soup into your blender in batches and puree on high for 1 to 2 minutes, until smooth and creamy. (Remember to remove the plastic cap in the blender top and cover the opening with a kitchen towel so steam can escape while you blend.) Return the soup to the saucepan and warm it over low heat. Stir in salt to taste. To serve, ladle the soup into bowls and garnish with either chopped chives or grated nutmeg.
This is a simple salad that I often make for dinner or for friends. I do make my own pesto and this one was pesto from my garden. Grab a handful of Basil (a few stems are ok), some toasted pine nuts, good EVOO, a few heads of garlic, Reggiano Parmesano to taste and throw it all in your blender. Add a little salt and/or pepper to taste. Just sample till it tastes great to you. Couldn’t be simpler. I had to laugh a few years ago on a Rick Steve’s trip to Italy that people thought the demo on how to make Pesto was impressive. I thought it was runny and not particularly tasteful.
Now, you’ve mastered making your own pesto, put it in layers with the Heirloom tomato (sliced 1/4″) with Burrato mozzarella (the good kind with the runny middle – YUM) and drizzle a little Balsamic Reduction over the top. Not only is it pretty, but it tastes delicious!
Pair it with a nice glass of Sauvignon Blanc or Pinot Grigio and you have the perfect summer dinner with hardly any cooking.
Here’s a great article from Real Simple Magazine. Enjoy!
“CHARLES SHAW WINE USED TO BE GREAT — AND NOBODY DRANK IT. NOW, IT’S TERRIBLE AND IT’S SELLING LIKE GANGBUSTERS.”
“I TRIED TO PUT IT ALL BEHIND ME BUT I NEVER STOPPED THINKING ABOUT WINE.”
Charles not in charge
The rump cap cut features heavily in Brazilian cooking, where it is known as the Picanha. With a decent amount of fat coverage to keep it moist, the rump cap is perfect for barbecues and roasting. Today’s recipe will be focusing on the latter, as we’ll be creating a heavenly roast that packs plenty of punch in the flavor department…
- 1 cut of rump cap (approx. 3⅓ lb)
- coarse salt
- ground black pepper
- 1 tbsp paprika
- 3⅓ fl oz olive oil
For the filling:
- 12⅓ oz diced mozarella
- 4¼ oz chopped bacon
- 1 diced red pepper
- 2 diced onions
- 1 tsp oregano
For the sauce:
- 10 fl oz red wine
- 2 tbsp plum jelly
- 1 pinch salt
- 1 pinch cayenne pepper
1. Remove the fat and sinew from the rump cap and sear it on both sides in a pan containing vegetable oil. After removing it from the pan, leave it to cool for a short while.
2. Use a sharp knife to cut off a thin slice from the larger side of the rump cap. Next, cut a deep pocket into the meat as in the image below.
3. Now carefully roll the pocket inside out, making sure the rump cap doesn’t get torn in the process.
4. Chop up the onions, peppers, and bacon and fry them in a pan. Transfer the contents of the pan into a bowl containing diced mozzarella and stir everything together with the oregano.
Add the filling to the meat. Close the pocket with cocktail sticks and rub the paprika, coarse salt, and pepper onto both sides of the meat.
5. Place the rump cap in an oven set to 390°F with the top and bottom heat on for 35 minutes. Afterward, leave it to rest for 10 minutes.
For the sauce, reduce the red wine and add the plum jelly, a pinch of salt, and some cayenne pepper. Leave the sauce to cook for five more minutes.
It’s surprising to see that this sumptuous cut of meat is fairly unknown in everyday cooking. That’s why it’s down to you to spread the word by preparing this hearty roast for all your friends and family!