Stuffed Peppers Ala` Papa Watson
This recipe goes back to my dad’s family who settled in the San Joaquin Valley in the 1800’s. His father made a living farming and supplemented the family income on weekends by playing the fiddle in local taverns. On one of those evenings Joaquin Marietta and Three Fingered Jack wondered into the tavern. They enjoyed the fiddle music so much that they forced old grandpa by gun point to play and play and play into the wee hours of the morning. This recipe has prevailed and changed some over the years. It remains a favorite at family gatherings.
4-6 bell peppers (yellow or red can be substituted which are simply green peppers allowed to mature)
1 pound very lean or 5% fat ground beef
1 cup of uncooked brown rice
2 cups or an 8 ounce package of grated sharp cheddar cheese (non fat can be used)
1 large onion diced (white or sweet variety)
2 teaspoons minced or crushed garlic
4 16 ounce cans tomato sauce - reserve 2 cans
1 15 ounce can diced tomatoes
3 tablespoons of chili powder (not the hot variety) – reserve 1 tablespoon
2 teaspoons ground pepper
2 teaspoons kosher or sea salt
2 teaspoons red pepper flakes
Preheat oven to 375 degrees
Cook the brown rice according to package directions. Add a cube or two of chicken or beef bullion to the water.
After the rice is done cooking and in a large mixing bowl thoroughly combine the ground beef, all of the cooked brown rice, grated cheese, diced onion, 2 cans tomato sauce (reserve remaining two), can of diced tomatoes, 4 tablespoons chili powder (reserve the 5th), the ground pepper, salt, red pepper flakes and garlic powder.
Use a number 8 sized Dutch oven (with lid) or a pot with at least 4 inch sides that is suitable for oven use (with lid). Add to the pot the two remaining 16 ounce cans of tomato sauce and blend in the remaining tablespoon of chili powder along with a couple of shakes of red pepper flakes.
Cut the tops off of the peppers and set them aside. Stuff the peppers with pepper mix. Place the tops on the peppers and place them into the pot. Place the lid on the pot and put into the 350 degree oven. Bake 60 minutes or until peppers are tender.
Divide the unused pepper mix (and there will be a lot) into two freezer bags and freeze for future use. Pepper mix should be used within three months.
Serving suggestion: Mashed potatoes. When serving ladle sauce from pot onto both the peppers and the potatoes. Mashed Potatoes: 4 large russets (cook 40 minutes whole to preserve flavor). When soft combine with a ½ cup of Parmesan cheese or 4 “dollops” of non fat sour cream, salt, pepper. Use an electric beater to blend pouring in buttermilk to find the consistency you prefer in your potatoes.
This recipe goes back to my dad’s family who settled in the San Joaquin Valley in the 1800’s. His father made a living farming and supplemented the family income on weekends by playing the fiddle in local taverns. On one of those evenings Joaquin Marietta and Three Fingered Jack wondered into the tavern. They enjoyed the fiddle music so much that they forced old grandpa by gun point to play and play and play into the wee hours of the morning. This recipe has prevailed and changed some over the years. It remains a favorite at family gatherings.
4-6 bell peppers (yellow or red can be substituted which are simply green peppers allowed to mature)
1 pound very lean or 5% fat ground beef
1 cup of uncooked brown rice
2 cups or an 8 ounce package of grated sharp cheddar cheese (non fat can be used)
1 large onion diced (white or sweet variety)
2 teaspoons minced or crushed garlic
4 16 ounce cans tomato sauce - reserve 2 cans
1 15 ounce can diced tomatoes
3 tablespoons of chili powder (not the hot variety) – reserve 1 tablespoon
2 teaspoons ground pepper
2 teaspoons kosher or sea salt
2 teaspoons red pepper flakes
Preheat oven to 375 degrees
Cook the brown rice according to package directions. Add a cube or two of chicken or beef bullion to the water.
After the rice is done cooking and in a large mixing bowl thoroughly combine the ground beef, all of the cooked brown rice, grated cheese, diced onion, 2 cans tomato sauce (reserve remaining two), can of diced tomatoes, 4 tablespoons chili powder (reserve the 5th), the ground pepper, salt, red pepper flakes and garlic powder.
Use a number 8 sized Dutch oven (with lid) or a pot with at least 4 inch sides that is suitable for oven use (with lid). Add to the pot the two remaining 16 ounce cans of tomato sauce and blend in the remaining tablespoon of chili powder along with a couple of shakes of red pepper flakes.
Cut the tops off of the peppers and set them aside. Stuff the peppers with pepper mix. Place the tops on the peppers and place them into the pot. Place the lid on the pot and put into the 350 degree oven. Bake 60 minutes or until peppers are tender.
Divide the unused pepper mix (and there will be a lot) into two freezer bags and freeze for future use. Pepper mix should be used within three months.
Serving suggestion: Mashed potatoes. When serving ladle sauce from pot onto both the peppers and the potatoes. Mashed Potatoes: 4 large russets (cook 40 minutes whole to preserve flavor). When soft combine with a ½ cup of Parmesan cheese or 4 “dollops” of non fat sour cream, salt, pepper. Use an electric beater to blend pouring in buttermilk to find the consistency you prefer in your potatoes.
Once in a while I add a can of corn to the mixture for variety or a couple of cups of frozen mixed vegetables. The amount of chili powder can be increased according to taste. I'd recommend not doing that on your first batch of pepper mix. Start with what I've recommended and then increase by a tablespoon on your next batch.
Enjoy!
9 comments:
What time is dinner???? :)))) I'll bring the wine!
Dinner is always around 6:30. I'll leave the light on. :)
Sounds Scrumptious! A lot of work, but....it sounds like it is worth it! Thanks for this!
And thanks for your visit, too!
I can't believe you would leave a comment on a blog such as the ones you read when you have a small child in your picture. Might rethink it all...
Hi bob! Hm...will definitely try this. Thank you for recipe.
Anonymous: What a stupid comment. Bthggf is a friend of the family - a lifelong friend. Mind your own business you clod. BTW, too chicken shit to leave your real name of blog address here? I thought so. People like you are all alike.
Dear Anonymous..what is YOUR problem? Better stay safe and get back on the Reader's Digest mailing list, and off the computer. How in the world you read something off color in my comments amazes me. Makes me wonder where YOUR mind goes! I'm the same age as Bob, been friends since 1958 and hence the small child could also be MY grandchild! Suggest you DON'T try the pepper recipe, might get you really hot and bothered! I'm not anonymous, I am Joanie
Thanks for posting the recipe, Dad. Not sure if I'll be able to find any chili powder, might be able to find it at an imported foods store. I might also be able to substitute taco seasoning, I imagine they're mostly the same.
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