Well, here I am sick again. The only two days that it rained this past week were the two days I had to bike the 6.6 km out to my new Jr. high school. Despite wearing a rain coat and carrying an umbrella while I bike out there, the almost freezing rain water constantly hitting my face and hands along with the 5-7 C temperatures for 80 minutes did me in. Add in the fact that the schools do not have heating anywhere except the teachers’ room, and I think you can understand how it is possible for me to be sick already. I think I need to talk to my boss about how I am expected to get out to this school when it is really raining. The past two days going there has been more of a drizzle than anything else. I have no idea what I am going to do when it it pouring…
Anyway, despite being down for the count, again, I managed to cook a decent dinner the other night. I kind of just threw things together without keeping track of how much of each ingredient I used, so I can only offer you an outline of a recipe.
Stuffed Red Pepper
1 red bell pepper
white sesame seeds
salt and pepper
In a medium sized bowl, mix together the ground beef,garlic powder, parsley
balsamic vinegar, egg, bread crumbs. In terms of amounts, I put very little balsamic vinegar, maybe around 2 table spoons of garlic powder, and one teaspoon of parsley. Put enough bread crumbs in to make the mixture less watery (you should be able to form hamburger patties in your hands and have them keep shape). Also, use your hands to mix and need things.
Once you have your filling to a consistency you like, you are ready to move onto the bell peppers. Cut the bell pepper in half and put some corn starch in the bottom to make the hamburger mixture stick.
put the hamburger mixture into the bell pepper with a spoon.
sprinkle some white sesame seeds on top.
In a fry pay, put about 1 table spoon of oil and heat the pan.
First, brown the tops of the stuffed peppers.
Once the tops have been cooked, you are ready to flip the bell peppers right side up. Cover the fry pan and cook for about 10 minutes or until the meat is cooked all the way through. The bell pepper should be soft due to the steam from the fry pan.
Jun and I had made stuffed bell peppers before using green bell peppers, but this was the first time making them with red bell peppers. I personally enjoyed the flavor of the red pepper because of the slightly sweet flavor that went well with the slightly salty flavor of the meat. We used some of our favorite BBQ sauce on top, but you could use other sauces as well. I once again made asparagus using the same method I described in my previous recipe post. We devoured these bell peppers. Next time, I might try making stuffed peppers with yellow bell peppers.
Rating out of 5!
Mom, when you come out her in October remind me to make you these!