These came out well but they really needed more gravy. I used this recipe and will use it again, adding another can of tomato bits or sauce to the casserole dish before it goes into the oven. These three took a good hour at 350 to give me an internal temp of 160, they were on the large side for green peppers.Like I said, they really, really needed more gravy. I may have cooked the veggies down a little too far. I added about half of them into the meat/rice mixture and used the rest to top off the peppers. Maybe I should have left it soupier and added that to the bottom of the dish. Next time, I fix.
We had a couple of pepper bushes out with the tomatoes this year. I forget the variety names but there was at least one bell pepper and one or two Giant Marconis. The marconis are pretty much identical to a basic green bells although they tend to be longer. It’s threatening to frost tonight so Mrs J brought in everything of any size. Naturally, I had to find a stuffed pepper recipe. Not sure who Chef John is but this was a pretty good recipe. I used a wild/long grain rice box mix instead of plain white rice, and my can of tomato bits included green chilies,I wasn’t able to find a sure-fire side for stuffed peppers given that the ingredients cover all the usual food groups. I decided to go with the cucumber and tomato salad we’ve had going for a week or so. I use a seasoned rice vinegar with salt and pepper on it, nothing fancy. This used up a few of the peppers but we had plenty left over:I chopped the rest and froze them on baking trays and then transferred them to a great big plastic freezer bag. It’s nice having a couple of big freezers to handle the garden bounty this way.
We swung by the supermarket deli to pick up some of their fried chicken and a couple of sides – we had been shopping garden centers and were getting hungry with nothing quick to eat in the fridge. We really didn’t want to go to a burger joint or the Chinese buffet. Mrs J picked a pair of cold salads while I grabbed a box of chicken. She opted for a mustard potato salad and something that was labeled as “summer slaw”.
The summer slaw was pretty good, we looked online for a copycat recipe but didn’t find anything that looked close. It had tomato bits, cabbage, and green bits that were sliced green onion tops and something else – green bell pepper or maybe cucumber with the skin on. We went with “both”. The dressing was thin and white and put me in mind of the dressing I use for the copycat KFC slaw dressing.
I whisked a dollop of mayo with buttermilk and rice vinegar, added Splenda to taste, and celery salt with ground white pepper. It may not be what the deli used in theirs but it came out pretty good!
one small head of cabbage, shredded fine
half of an English cucumber, minced
1/4 cup of minced green bell pepper
two small tomatoes, seeded and chopped small
a small bunch of green onions, thinly sliced tops only
1/4 – 1/2 cup mayo
1/4 cup buttermilk
1/4 cup rice vinegar dressing (the flavored stuff)
sugar (Splenda) – go with 1/8 -1/4 cup
celery salt and white pepper to taste
* Just guessing after the fact on the dressing quantities.
Tomatoes are excellent sauteed with garlic and olive oil for serving with pasta but that isn’t the only reason to cook them that way. These were another batch of fresh tomatoes from the patio garden. I fear the oppressive 100+ degree days are taking a toll on them, many are starting to shrivel and wilt despite twice daily watering.
I love the way these tomatoes burst in the mouth – those that haven’t already given up their juice to the saute pan. The corn was from frozen, the green pepper I picked yesterday and the little bit of red pepper was from a batch of sweet red peppers I froze earlier in the year. Now and again the grocery has great looking red bells on sale, I stock up and freeze the cleaned and quartered peppers on a tray and then transfer to plastic freezer bags.
Not much to say about the shrimp and mushrooms, we bought both frozen and plopped them into the deep fryer for a few minutes. The mushrooms were just OK, the shrimp were very good. Mrs J spotted them in the freezer section of the meat place and wanted to try them. To try yet are some breaded cauliflower florets. I’m sure I can make better mushrooms than these tonight, and probably can best the cauliflower too but I’ll give them a fair trial.
We picked the first two of many (I hope!) green peppers from the big garden yesterday. Pretty things, and as nice as any bell peppers we have ever grown. Yay!Mrs J thought that the classic burger and rice stuffed pepper recipe would work for these. Hmm… turns out that there are tons of “classic” stuffed pepper recipes out there! I looked at a few to get pointed in the right direction. Most all of them mention tomato soup from a can. I have no problem with canned soup, other than not having any at hand and not wanting to make a trip to town in this heat.That’s 106 at 1:00 PM! Going to go higher, I’ll wager. Any way, I did have supplies enough to make a simple tomato soup from canned tomatoes. Added some ground cloves and a touch of ground allspice, and a few pinches of dried basil and oregano to that recipe. And a sprinkle of cayenne – shh, don’t tell Mrs J!We had a package of thawed burger for the stuffing and browned it with a minced onion, and added cooked wild and long grain rice from a box mix. We added a couple ladles of the soup to that and stirred it to combine everything well. Meanwhile, we boiled the cored peppers for 7 or 8 minutes and set them aside.We just had the two peppers so a bread tin seemed just right to us for a cooking vessel.Cheese mixed in with the stuffing was a feature of several of the recipes we looked over. Mrs J dug out some fresh goat cheese that was approaching its use-by date so we went with it instead of the commonly mentioned cheddar or mozzarella.We both agreed that the goat cheese was a good call. Not quite as photogenic as mozzarella but delicious!