Thread: Toppers/CSFfans Stuffed Bell Peppers

Tried to start a pictorial cooking thread on Ajarn, to inspire other mere TEFL'ers that they can even cook at home, but I don't have enough space to upload the pictures so I guess I'll just have to come home and do it where these kind of threads are appreciated.

Here's the start...notice the size of the bell peppers.



The jar has home made pasta sauce.

Big bell peppers



Mix the stuff up with some cooked rice and stuff it in the peppers



Add some water in the pan and cover with foil... for 4 this size I cooked them in my little oven for an hour at 180.

For the side dish...bacon wrapped aspergrass cooked in garlic and butter.





Towards the end..top with some mozz cheese..



Finished and plated up!

^
used to cook them a lot in Turkey.

have only done so once here.

I usually cook them with their little hats back on.

will do them again I think.

thanks for the reminder.

I've done the same thing...but then you got to fuck around with toothpicks to pin the tops back on cause the fookers never stand level....thats why I cover them with foil for the largest percentage of the cooking time.

I fill them with homemade chilli (or if you're lazy or vegetarian, a can of chilli beans is nice) Sprinkle with chilli powder or flakes, top with cheese & Bob's your auntie's husband.

Nice thread CSFFan. Out of repo, but owe you a green.

Ya, just greened you for the lao kao!
Can you list all the ingredients, CSF? Mince, onion, garlic...And don't you have to saute the meat first? I love those asparagus. One of my fav veggies, especially the baby ones.

Great thread. Can you make a thread for your home made pasta sauce or is there one already on here.

good pics.

mind you about as helpful as one of Sharons cooking threads.

Nice thread.

For four huge bells...

For the bell peppers
a pound of lean ground beef
cup of cooked rice
1/2 cup of cilantro
1/2 onions
1/2 cup of pasta sauce
garlic, salt, pepper, hot sauce, rosemary to taste

1. Put the rice on....while the rice is cooking, CAREFULLY cut the stem out of the bell pepper. Deseed and pull the membrane for the seed pod out.

2. Mix all the stuff together with the cooked rice, except for a couple of tablespoons of the sauce to use on the top.

2A. Preheat your oven to 180.

3. Using a teaspoon, spoon the mix into the bell peppers. Using the back of your spoon press the mixture down so you can really pack the mixture in.

4. Put in a baking dish with about a 1" of water in it. Cover with foil and bake for about 50 minutes.

5. While waiting for the peppers to cook, drink a beer. After about an 1/2 hour, get you asperagus out, wash it and wrap it in bacon. Chop up some garlic.

6. Cook the above on medium heat. You want the bacon to cook before the aparagus wilts.

7. Mix up to sauce for the asperagus topping. I used 1/2 cup mayo, 1/2 cup horseradish sauce and a squirt of mustard with lemon juice.

8. Take the pepper out, uncover them, add the mozzarilla cheese for the top, stick back in the oven and cook until the cheese starts to get golden.

9. Plate up. Crystals hot sauce makes a wonderful accompaniment to the bell peppers.

10. Eat.

Originally Posted by ceburat

Great thread. Can you make a thread for your home made pasta sauce or is there one already on here.

Next time I make it, I take some pictures and post. But any sauce, especially a tomato sauce has so many different factors that if I gave you an exact recipe, the sauces would probably taste very different.