Stuff my peppers

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I would try something with the flavors of that Thai stir fry with holy basil.

Soy, palm sugar, garlic, fish sauce, fresh chile paste, thai or holy basil with pork as your filling. I like the way all those flavors play with the bitterness of bell peppers. Then once they're finished, hard fry an egg and throw one on top of your stuffed pepper.

I would try rice in the stuffing, or to accompany your stuffed pepper. That's a whole meal, right there.
 
I've gotten away from stuffed peppers. Now it's meatloaf with about 50% veggies. Use what you like - I use a lot of bell peppers and onions and then whatever sounds good at that moment, (could be mushrooms, carrots, peas, or whatever). I do smoke it on the grill for about 15 minutes and then add a sauce - sometimes tomato based and sometimes savory.
 
50/50 pork/beef, egg yolk, cajun spice mix, braise in broth with sweated onions and a little bit of roux to thicken the sauce
 

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I do unstuffed peppers. I use a 4qt dutch oven but you can use anything with a tight fitting lid

  1. Brown 1lb Italian sausage over high heat
    1. Sweet or hot, your choice
    2. Use bulk or remove case from links
  2. Add 1 diced onion statue till translucent
  3. Add 2 diced bell peppers
    1. I prefer green for this recipe
  4. Add 1 14.5oz can crushed tomatoes
    1. I prefer fire roasted
  5. Add 1 cup Farro
  6. Mix everything together
  7. Add 1.5-2 cups chicken stock
    1. May need to add additional if using whole grain Farro
  8. Season with Salt and Pepper
  9. Cover and reduce heat to simmer
  10. Cook until Farro is done.
    1. 20-25 mins for pearled, around 60 for whole grain
  11. Serve topped with shredded cheese
    1. I use a combination of low moisture mozzarella and mild cheddar
 
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