Saturday, May 7, 2011
My mom made stuffed peppers all the time. Always green peppers, and always with ground beef, and always baked in a water bath until they were gray and barely recognizable as peppers. But I always loved them.
We can step it up. RED peppers, chorizo sausage, onion, Texmati rice, oregano, chives and tomato sauce.
Sausage broken up and browned, and then onions added and cooked down...
Oregano and chives...
And then the cooked rice mixed in.
Meanwhile, Russ makes more of his secret tomato sauce...
And gives me a few big spoonfuls of it.
All mixed up and heated through for a few minutes.
Red peppers, cut in half the horizontal way, and rubbed inside and out with olive oil.
And stuffed with sausage and rice. Stuffed means tightly stuffed.
Then some Parmesan cheese grated over the top...
And baked for 20 minutes...no water bath! (Fresh Parmesan never really melts. I can't figure that out.)
Stuffed peppers. Red, crisp, fresh. No mush. Dinner!