Monday, June 11, 2012

Stuffed Pepper Craze

How about another batch of stuffed peppers?  You can never have enough of these.

I saw some good looking peppers at the store and couldn't pass them up.  To make things more interesting, I made this batch in a non conventional way.  I added a lot more veggies in the stuffing, replaced ground beef with ground bison, and melted some shredded parmesan on top.  

Here are the ingredients:
  • 6 medium bell peppers
  • 3 Tbsp olive oil
  • 3 slices od bacon, chopped
  • 1 yellow onion, chopped
  • 3 garlic cloves, minced
  • 1/2 lb ground bison meat
  • 1/2 eggplant, chopped
  • 1 small pack of mushrooms, chopped
  • 3 spears of asparagus
  • 1 can diced tomatoes or 3 chopped tomatoes
  • 1 cup rice (mixed wild and white rice)
  • seasoning salt, paprika, chili powder, black pepper

Prepare all the ingredients.  Wash the peppers and core them.  Chop bacon, onions, garlic, asparagus, eggplant, mushrooms and tomatoes.  Do not mix all these ingredients yet.


Start with cooking the bacon on a medium heat.  

Place the eggplant in a microwave safe container inside a paper towel.  Sprinkle some walk on it and mix with your hand.  Microwave for 2-4 minutes.  You want to precook eggplant in this way in order to avoid it absorbing all the oil if cooked with other ingredients.  

While the eggplant is cooking in the microwave, add chopped onions and garlic to the bacon in the pan.  When the onions become translucent, add minced bison meat.  Add more oil if necessary.  The amount of oil will depend on the type of pan you are using.  Stir well and make sure you break up all the clumps of meat.  You gotta work up that appetite.

By the time you break up all the clumps, the meat will be cooked and hopefully look like the picture below.  

Add eggplant.

Add mushrooms.

In a separate pan heat 2 Tbsp oil and fry raw rice over medium heat.  Stir occasionally so that it would brown evenly.  Fry for about 5 minutes.  The rice should be visibly brown.

Going back to the main meat/ veggie mixture- the eggplant and the mushrooms you just put in should cook down.

Find a baking dish that can facilitate your peppers.  You don't want them to be too loose in the dish because they may fall over while cooking and spill. 

Combine rice and meat/ veggie mixture together.  Turn off the burner and allow the mixture to cool a little bit before stuffing it into the peppers.

Finally, add shopped asparagus and tomatoes.  

Using a spoon, stuff the peppers with the ultimate mixture you just prepared.  Add about 1 inch of water into the dish.

Cover and dish and bake at 450F for about 1.5 hours.  You do not have to time this exactly.  If your dish does not have a cover, use Aluminum foil.

After 1.5 hours of cooking, take the lid off and and continue to bake them for another hour.

Grate some Parmesan cheese onto the hot peppers.


  1. Wait, this cooks for 5.5 hours?

  2. Noooooo. It cooks covered for 1.5 hours, then uncovered for another hour or so. And it takes some time to cut up everything and prepare and saute- maybe an hour at most. That's about 3.5 hrs in total.