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Because Cougar asked

Stuffed bellpeppers:

1 pound ground beef
1 medium pork chop
2 eggs
5 tablespoons grated parmasean
6 tablespoons tomato sauce
3 tablespoons oregano
1.5 cups celery
.5 teaspoon celery seed
1.5 cups white onion
.25 cups green onion
6 bellpeppers
2 cups cooked rice
salt/pepper/Tony Sachere's to taste

Cut the tops off the bellpeppers, then dice the tops into bits Scoop out the insides of the peppers and wash 'em out. Dice the celery, white onion, and green onion as well. Thaw the ground beef and dice the pork chop up well. Put all of the above, along with the cracked eggs and the seasoning, in a medium bowl and hand-mix together well. Spoon all of this into the bellpeppers, and then mound some more on the tops. Pack them as well as you can. Put all the bellpeppers into a microwave dish upright, and mix the tomato sauce and oregano in a little bowl. Spread this mess all over the tops of the peppers, and put the dish in the microwave. Cook for about half an hour on high power and be sure to turn it around halfway through. When it's done, put the parma on top and let it sit 3 minutes in the dish. Then eat with a fork and a very sharp knife.


( 5 comments — Leave a comment )
Jan. 18th, 2004 08:01 pm (UTC)
What is Tony Sachere's?

*puts in recipe file*
Jan. 18th, 2004 08:08 pm (UTC)
Don't know about Tony's? Oh, the horror..


It's an all-purpose seasoning with a bunch of types of pepper all together. That (and Tabasco) are about the only seasonings I use on food unless I'm cooking.
Jan. 19th, 2004 07:56 am (UTC)
Ah! Creole seasoning. Cooking creole (for myself) scares me for two reasons: 1: I'm picky with it. If the spices are JUST right, I dislike it and 2: I live in New England and finding the proper ingredients would be a challenge else suffer #1 above!

I do want to try my hand at making a gumbo, but I think I want to have a *good* gumbo first.
Jan. 19th, 2004 10:29 pm (UTC)
Cooking creole is pretty simple. Just need the trinity (bell peppers/onions/celery), some seasonings, and some good meat. And an appetite.

If you want your spices to be juuuust right, the best way is to either add all the spices separately or to mix your own creole seasoning.

And if you want a good gumbo recipe, I have a couple (actually, I have a whole bunch now thanks to my newest cookbook).
Jan. 18th, 2004 09:03 pm (UTC)
Thanks! I'll give this a try soon.
( 5 comments — Leave a comment )