Chef Gosselin’s Stuffed Bell Peppers
Like so many dishes that we create at home….I have a flare for the more dramatic flavor in my stuffed peppers. I do use rice and a prepared ground beef but I want more taste and some extra texture in my mouth then a standard stuffed pepper recipe offers. So…let us explore how my recipe makes the taste buds tingle. Let’s bake some Chef Gosselin Stuffed Bell Peppers.
4-6 Large Red and Orange Bell Peppers
1 cup uncooked Basmati Rice (I like the aromatic rices much better than long grain)
1/2 pound ground beef
1/2 pound ground pork
16 oz canned Hunts Tomato sauce (I specify HUNTS Brand ..there is a difference in tomato sauce brands and I like Hunts over most)
1 tbsp Worcestershire sauce
1/4 cup Catsup
2 tbsp olive oil
1 tsp minced garlic
1/2 tsp dried basil
1 tsp dried oregano
1/2 tsp dried parsley
1/2 tsp brown sugar
1/4 tsp ground black pepper
1/4 tsp salt
1 cup shredded Asiago cheese
1/4 cup chopped onion
1/4 cup frozen corn
Prepare rice in 4 quart stock pot by placing rice in pan and covering with water. Cook on High until a boiling starts and reduce heat to low and simmer until rice is tender. (add additional water as needed)
In a 10 in saute pan add olive oil. Turn heat on HI and allow the oil to warm….reduce to medium and add onion and garlic. Stir with wooden spatula until the onion is clarified. Remove from pan and set aside
In same saute pan used for onion…place ground beef and ground pork. Saute on medium until the beef and pork begins to brown. Work the cooking beef and pork with spatula to break the meat into crumbles. Stir and combine to assure the meats are well blended.
Add frozen corn, onion mix, salt , black pepper, brown sugar, basil, catsup, Worcestershire sauce, parsley, oregano and 10 ounces of tomato sauce to the cooking meat. Reduce heat to low and simmer. Taste and adjust salt and pepper.
In a 4 qt bowl place cooked rice. Add meat sauce and shredded Asiago cheese. Blend well with spoon.
Prepare bell peppers by coring the top and seed pouch. Fill with meat rice mix and set in a deep baking pan. Top peppers with remaining tomato sauce and sprinkle with some additional Asiago Cheese.
Bake at 350F in center of preheated oven for about and hour. I like to add a small amount of water or beef stock into bottom of baking pan to keep peppers from burning on bottom.
Serve hot…. Ahhhhhhhh….. what a great meal.