December 18, 2012
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STOP!
STuffed Orange Peppers STOP…..I just wanna Stop! for your Love… Gino Vannelli
A Brown Rice Dish that DOESN’T suck.
Tangy peppers stuffed with a delightfully smokey brown rice and beef with tomato sauce.
McCormick Grill Mates Mesquite seasoning
4 tsp – the entire cap level
Brown Rice
9 oz dry 80% of a 12oz coffee mug
Olive Oil
3 tsp – 1 rice 2 for browning meat
Ground Chuck
1.25 pounds
Chicken Bouillon
1 cube into one cup boiling water
Salt
1 dash optional for beef seasoning
Water – as listed for bouillon and ricbe 24 oz. – 32 oz *or optional toato sauce
Orange bell peppers 6 med
try to select ones that can stand up in a baking dish – or gently trim to make sure
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rice water *1 rice 2 water, seasoning and oil – hit the button
love owning a rice cooker!brown chuck in a bit of oil flip and make bite sized crumbles I prefer shreds for most dishes. drain, return to pan add bouillon water and cook all of that out, no cheating or corner cutting…all of it.
mix in rice remove from heat.
cut around tops of peppered remove stem and seed pod but also the yucky rubber ribs…SAVE cap
fill with beef and rice, cap
place peppers in baking dish, add tomato sauce or addition water your choice
cover with foil and cook 1-1.25 hours 375F *preheated oven, eh?
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the point of the chicken stock in with the beef is because chicken and beef make a mock veal taste which is far superior to beef and pepper.
I made five. I’m making a steak here shortly. I didn’t get any.
note, the finished dish is a rarity but that is what I made not poached online.
Edit.
I had about a pound of fany grade stew meat instead of asteak. so round two of peppers was
oil pan steak hunks, tomato bouillon; brown rice, salt, what was left of y mesquite seasoning, oil; two ore peppers in a bread loafer as I didnt Ieye-spy a pan for ooking just 2 mmore better; pan liuid tent foil bake
it was steak dang it.. most would look at e with incredulity but the first dish had my passion, the second was the afterbirth… by no means bad but I didn’t start out making due, I started out in command of the universe…there is also a leel of passion.and ended up just working the finger.
Comments (24)
http://www.youtube.com/watch?v=RNCQMf9A0j0
That’s something I never learned how to do, Starman. Is use a stove. Φ ≡
If it won’t go in the microwave, I’m not cooking it.
@xplorrn - http://www.youtube.com/watch?v=HHGI99AEGcw
@dw817 - :) then, perhaps leftovers? they nuke.
sounds majorly yummy! LOVE those yellow peppers.
@starmanjones - Absolutely. But – there are limits to leftovers !
Φ
@dw817 - I posit the notion for a wry smile that – if it hits a mirowae.it IS a leftover.
@SandraErickson - :) mmmmmm. I think its enough to channel the eastern european in us all.
… oh that’s right, Nordic if not German oh drat. I’m CHANNELLING THE WRONG CULTURE acckkkkkkkkkkkkkkkkkk. (thanks for the nod)
Sounds good, as usual!
If only I liked Peppers, haha.
@Peridot21 - :) but can I con you into making a batch?
@BookographyReviews - makes a rude noise of dismay.
thank you for stopping by.
Add about half a cup of corn kernels to that (fresh cut off the cob, or frozen, makes very little difference) and you’ll have the recipe for stuffed peppers I grew up on. Today, I also add about a half a can of black beans, and some cumin, a little garlic and some onion that I sauteed first. Yummo.
collaborate and listen
what are you seasoning your beef with? cocaine?
@moniet - yes indeed yummo
I stuffed a butternut squuash with thesecondthing, a an ofblack bean yummy rice although mie was a bag of black beans and rice 
.. I skippedthe hamburger going ega scary vegetarian.
@godfatherofgreenbay - I expectyou’ll find that I do.
@my_words_are_my_sanctuary - :) in a figurative sense…well yes.
@starmanjones - *Giggle* Butternut squash…sage flavored sausage, sauteed onions and mushrooms, baked. Chopped pecans, toasted in butter as garnish on top. Southern gourmet…ha!
@moniet - ;D m and I don’t have a response past that
I grew up eating brown rice, so I already enjoy many dishes with it. I love making stuffed peppers! Yummy!
@biggirlsdontcriyiyiyi - :) I’m areful to try to use what I have – I wouldnt buy it. I always thought it was gluey tasting…
picky me 
but Ifeel proud I can make it well and taste good.
I noticed that you always seem to cook Brown rice. Do you choose that because it is healthy or is it the taste of it that you like? I rarely use brown rice – I cook mostly either Jasmin rice or Basmati – my fav.
Those stuffed orange are yummy!
@SherryAngeLMysteriez - due to what exists in my house, and because I dont like wasting anything, I have brown rie y least favorite currently and I will use it. by bulk of rie purchased most often, my favorite rice is jasmine. I’ve purchased more black rice than I have brown-black it great mixed with mostly other rice.