Critique - Stuffed Peppers

[Kevin Bowman]

Please critique this entree, as I enjoyed one with a side of green beans (home grown, frozen from last year):

Stuffed Peppers
9- Green Peppers (Home Grown)
1 lb.- 90/10 Hamburger Meat (non-organic, etc.)

1 lb.- Bob Evans Spicy Sausage (non-organic)

1 cup- Brown Rice, cooked in a Beef Broth (1 bullion cube & 1 cup of water)
6 cups-Home Made tomato Sauce (Tomatoes, Red Onion, Yellow Onion, Green Peppers, sweet Banana Peppers, & Hot Banana Peppers, all home grown; simmered for 2 hours, added Garlic Seasoning, Montreal Steak Seasoning, Kosher Salt, Black Pepper , processed through food mill to remove skins/seeds)

Good/bad?
Improvements to make?
What would you do differently?

[S.S.]

I would replace the rice with spinach. But other than that it looks awesome.


A little cheese wouldn't hurt, btw.

[Katherine Derbyshire]

Looks yummy, definitely. I agree with Shane on the cheese and spinach suggestions.

Between the garlic seasoning, the Montreal steak seasoning, and the spicy sausage, you've probably got a pretty hefty amount of salt. You might replace the garlic seasoning with fresh garlic, and eliminate either the Montreal steak seasoning or the salt and pepper.

Katherine

[Kevin Bowman]

Originally Posted by Katherine Derbyshire

Looks yummy, definitely. I agree with Shane on the cheese and spinach suggestions.

Between the garlic seasoning, the Montreal steak seasoning, and the spicy sausage, you've probably got a pretty hefty amount of salt. You might replace the garlic seasoning with fresh garlic, and eliminate either the Montreal steak seasoning or the salt and pepper.

Katherine

I definitely agree with the cheese and spinach. Next round, those will be included.

I wanted fresh garlic, but we were completely out(pantry and garden). I didn't go overboard on the seasoning, but I see the point about the salt. That is probably one aspect that I need to restrict/cut out, but I love garlic salt and garlic butter... on almost everything.

I am going to try to figure out the best way to season the sauce, since plain tomato sauce is very bland. Maybe the roasted garlic, double the onion, fresh herbs, curls, mushrooms, etc.

[Katherine Derbyshire]

For an Italian-style tomato sauce, add rosemary and oregano, maybe marjoram and thyme. Or you could go for a more Mexican-style sauce, with hot peppers and maybe some cumin. Good amounts of garlic and onion in either case. For added flavor, cook the garlic, onion, peppers, and herbs in the oil of your choice (I'd use olive) until soft, *then* add the tomatos and simmer.

Katherine

[Kevin Bowman]

Originally Posted by Shane Skowron

I would replace the rice with spinach. But other than that it looks awesome.


A little cheese wouldn't hurt, btw.

Switched it up.

1 lb ground chuck
1/4 lb Pork
1/4 lb veal

Browned.
add frozen spinach, cook it with the meat.
add blue cheese - let it melt together with everything else. :stir:
Add red sauce (homemade, from the garden)

Stuff peppers, add a little more sauce, and cook.

Holy moses, what a difference the spinach and cheese made!

[Allen Tluczek]

I love stuffed peppers- I'm going to go ahead and steal this recipe. Never thought to mix frozen spinnach into the meat, but since I love spinnach I'll have to remember that next time.

[Yahya Kohgadai]

I'm actually trying to move over from steaks to ground meat and this recipe couldn't have come at a better time.. thanks.. sounds delicious.

[Joe Bernard]

How long do you bake the stuffed peppers for? I want to give this a try some time.

[Kevin Bowman]

Depends on how you like the peppers.

If you like them soft and mushy - parboil them and bake for an hour or so.

I like mine with bite left in it and still tasting like a pepper. Cut it up with a knife and enjoy it.... I baked it at 375 for around 40 minutes.


The four people who had them (self, parents, co-worker) all enjoyed it! And it sounds like a few cross-fitters will too!