Thank you for stopping by and dropping in my cooking show. This is Supper Time presented by callingachef.com. Powered by Par Way Tryson, want to thank Tim Naab with the Par Way Tryson Company and Judy Veil that help us out with the—their makers Evangeline. And I am going to using this Olive Mist with this recipe today is how to stuff a green pepper which we’ve done many shows out of the garden this fall and no exception is the green pepper here.
So we’re going to—I’m going to show you how to stuff a green pepper today. I am going to show and what the ingredients you need is your ground hamburger, you can go 80-20, 90-10, whatever, onions, parsley, garlic, we have rice here and always when you are going to cook with rice with something like this—type of dish, you wash your rice, you know that is the key thing here and parsley which I actually grew it in my garden here.
So you combine all these ingredients, you have to wash the rice right in the bowl. So grab your pepper, clean it, cut it out, core and inside—clean it up inside. Stuff it in here, halve put in the oven 350º which I have some already made ahead of time. Pull it out. These are some baby green peppers.
So, set this in the oven for 350 for about 30-35 minutes, depends on the size of your pepper of course. Make sure you grab your cooking thermometer and check for temperature of 165. Grab your plate over here. We’ll try it some tomatoes I actually grew out of the garden. Sprinkle some olive oil over it. Grab one of your peppers here. Set it in the middle of the plate if we could go maybe two if we can, so it is pretty small. Set the plate up like so, maybe grab some parsley in for the garnish, add some more color on the plate and that is how you properly stuff a green pepper.
And I want to thank you for stopping by at my cooking show. It’s Summer Time presented by callingachef.com. Thank you. Namaste.
Transcription by:
Scribe4you Transcription Services