Thursday, October 21, 2010

Beef Stuffed Peppers

Beef stuffed peppers with a bacon blue cheese crust.
Delicious photo notwithstanding, this recipe was a partial failure.  Too much bacon fat.

Two slices of bacon, 2 TB breadcrumbs, 2 TB blue cheese and 6 cloves garlic in the processor.  If I do this again, I'll trim the fat from the bacon slice.

Made into a spread to top the meat stuffing.


1 lb. Ground Beef 
One medium Onion, grated
6 Cloves of Garlic, grated
One Small Egg, beaten
2 TB Dried Breadcrumbs
3/4 tsp Salt
1 tsp Black Pepper (ground)
2 generous tsp Sriracha  

Mix the stuffing together, microwave a test piece and adjust seasoning if necessary.  Cover and chill in the refrigerator for 1/2 hour.  Stuff peppers (smear on the optional bacon topping) and bake at 375f for 25 - 35 minutes.

The pink ones are topped with the bacon mixture.  The white ones are topped with whipped blue cheese and garlic, the meatballs are just leftover stuffing.

Blue cheese and garlic wins out over bacon (this time) - but it's still missing something, and while eating the leftovers I figured out what that was: tomato sauce.  Red sauce knocks it out of the park.  So this recipe will have one more test before it's fit for company.