First off, I have decided that if I am going to take pictures of my cooking in order to blog about it, I have to keep a cleaner kitchen.
Secondly, For a recipe to make it into my “must make often” category it must be simple and not have a zillion ingredients and be fun and taste awesome.
This is one of my staples, I make it about once a month (and considering that when I make it I make enough of it to eat it for a week, that says a LOT about this recipe) .
2 pounds beef (or a mixture of beef/lamb/bison or whatever)
chopped jalepenos (to taste I used about a cup)
1 c flax seed meal (acts as a binder, you can sub bread crumbs if you want)
a medium sized bag of frozen chopped spinach
1 pkg feta cheese
spices (I use minced onions, garlic, cumin and cayenne pepper)
(I also used 5 slices bacon because I had it)
Peppers for stuffing –
I used 8 large peppers and 2 poblano peppers
2 large cans diced tomatoes
1 can tomato paste
1 small can chopped olives
Spices – minced onions, garlic, cayenne pepper, and “pizza seasoning” (which is oregano, basil, rosemary, thyme)
Brown the meat until thoroughly done.
I added the jalepenos at this point. Before the meat was all the way done.
Then I add the spices. I usually eyeball/guestimate based on what we like flavorwise.
Then add the cheese and eggs and spinach. Mix it all well. I usually let it sit for 20-30 minutes to let the flavors mingle.
Prepare the peppers for stuffing.
Slice the tops off, put them in the pan. I made bacon in this pan earlier, so rather than oiling the pan I just used it as it was. Bacon grease is AWESOME!
Make the sauce.
Put everything in a bowl (or food processor).
Blend. I use an immersion blender. I LOVE it. The longest part of this is to open all the cans.
This made enough sauce for this recipe (and I use a LOT of sauce in it!) and enough to have some for the kids to make french bread pizza tomorrow. Most people don’t like to use as much sauce as I do so plan on having some left over.
This is the point where I stuff the peppers. Then I spoon some sauce over the whole thing making sure that the tops are well covered.
bake at 350 for an hour.
This photo is after cooking. I usually serve 2 peppers with a LOT of sauce and a salad so this makes about 5 servings for me.