Sloane’s Stuffed Peppers, Boiled Potatoes, and Corn
Studs and I plant a small vegetable every year. Peppers, broccoli, beans and whatever else appeals to our taste buds. September is exciting because that's when the peppers, (red, yellow, and green) are ready to pick. One of my favorite recipes to make is stuffed peppers. We hope you enjoy it, too.
Dry White or Dry Red Wine – Pinot Grigio or Pinot Noir
Sloane’s Stuffed Peppers
6 med – lg peppers in any color you like
1 lb. ground chuck
1 lb. ground pork
¾ cup rice
2 tbsp. olive oil or lard
1 large onion chopped
2 garlic cloves pressed
1 egg lightly beaten
pepper to taste
1 tbsp. parsley
1 tbsp. vinegar
Cut tops off peppers and clean out seeds and ribs. Drop the peppers into a pot of boiling water that completely covers them. Boil briskly for 2 – 3 minutes. Cover the pot, remove it from the heat and set aside for 5 minutes. With tongs or a slotted spoon, carefully remove the peppers from the water and invert onto paper towels to drain.
Cook rice according to package directions but only for 10 minutes. Drain rice in a colander, run cold water over it and set aside.
In a heavy 8-10 inch skillet add the olive oil or lard, heat over medium heat until a light haze forms. Sauté the onions until soft and translucent about 5 minutes. Do not let them brown. Drain well. Add in garlic the last minute of cooking.
In a large bowl combine the ground chuck, ground pork, onion garlic blend, egg, rice, pepper, parsley and vinegar. Mix well, cover, and set the bowl in the refrigerator until you’re ready to complete the recipe.
You can prepare the stuffed peppers up to this point three hours before completion.
14 oz. can diced tomatoes
¼ cup white vinegar
1 cup chicken stock fresh or canned
2 tbsp. flour
Preheat the oven to 350˚
Pour ¾ cup chicken stock into a saucepan and heat over medium heat. Pour the remaining chicken stock in a small bowl. Sprinkle in the flour while stirring well with a fork. Whisk this mixture into the saucepan, stirring constantly. Cook over high heat until the sauce comes to a boil. Reduce heat to low, simmer for about 3 minutes, stir in tomatoes with their liquid and vinegar. Heat through. Remove from the heat.
Pour ¼ cup or so of the sauce into an ovenproof baking dish that holds the peppers comfortably.
Spoon the meat mixture into the peppers, forming a small mound on top. DO NOT PACK THEM. Stand them up in the baking dish. Shape the excess meat into medium size balls and lay them between the peppers. Pour the remaining sauce over the meat.
Bake covered 30 minutes. Bake uncovered 10 – 15 minutes longer.
Leftovers freeze great for another meal.
I’ve discovered Idaho type potatoes make the best mashed or boiled dishes. They cook faster and don’t get that tinge of black when cooked.
1 potato per person
bay leaf or basil
Butter to taste
pepper to taste
Peel the potatoes, rinse and cut into thirds. Drop them into a pot a little less than half filled with chicken stock. Add bay leaf or a small amount of basil. Cover the potatoes chunks with water and a lid. Bring to a boil over medium-high heat. Lower the heat so potatoes continue to cook with a soft boil.
Test with fork after 15 - 20 minutes. It should slide in easily when the potatoes are done.
Drain water and remove bay leaf. If you’ve used basil, most will drain away and that’s okay. You want the flavor more than the leaves. Return potatoes and pot to burner with the heat turned off.
After the potatoes are cooked and drained, add the butter and pepper. Turn with a spatula or spoon to coat well. You’re ready to serve!
1 can corn I prefer Green Giant Niblets
3 tbsp. butter cut into pats
Drain corn, then pour into micro wave safe bowl. Lay butter pats across the top. Microwave for 3 minutes, stir and serve.
I'll be back Monday with a little more from Paul Stansford. Until then...
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