MysteryMan is the entire reason I eat peppers the way I do (which is in everything) so this recipe is thanks to him.

What I used:

• 4 Large Red Peppers
• 1-1/4 lbs Ground Beef
• 1 small onion
• 1 medium tomato
• 1 cup rice cooked (makes 2 cups cooked)
• 1/2 cup sour cream
• 1/2 cup Tostitos cheese/salsa queso
• 1 Tbsp soy sauce
• 2 large beef bouillon cubes
• Salt
• Pepper
• Garlic
• Garlic Powder

What I did:

Step 1: Chop & Brown

Okay, first the oven gets turned on to 350… after that the chopping and browning begins. Chopping activities centering mainly on the onion (but you can do the tomato too and keep it for later), and then the onion along with some garlic, one of the bouillon cubes, and some salt and pepper (and additional garlic powder… just in case someone thought they were going to get within 10 feet of you without your breath making their eyes water)…

…gets browned with the meat.

Step 2: Like Carving a Pumpkin… But Smaller

While the meat is browning I put my kitchen servant (aka Mysterman) in charge of cutting the tops off of the peppers. Which he let me know was the extra fun job since it was similar to jack-o-lantern carving except that it doesn’t take place with a bigass knife on the couch (possibly that was the rum-and-coke talking).

Anyway, the peps need to be prepared and the rice needs to be cooked. I used 1 cup of instant rice and nuked it for 5 minutes, which was easy enough.
 

Step 3: Stuffin’

Then I smacked MysteryMan’s hand 8 times while I added all the stuffin’ ingredients to a bowl that he could not keep his fingers out of.

This included drained meat/onion mixture, rice, sour cream, cheese-salsa-queso-dip, tomatoes, and a tablespoon of soy sauce. And possibly more salt an pepper.

Then, the peppers got stuffed.

Step 4: Bake ‘em

First the second bouillon cube was mixed with a cup of hot water and added to the bottom of the pan the peppers were in.

Then it’s all foil and oven for the next 25-35 minutes.

I took mine out after 25 minutes and cheesed the top, because you know me… after half a jar of cheese dip in the stuffing a smattering of shredded colby-jack isn’t going to hurt anything.

Step 5: Singe the Roof of Your Mouth

You know you’re going to, so you might as well just take a bite and get it over with…

So this is our commentary on this recipe. MysteryMan thinks it could have used a little more kick (some cumin and cayenne pepper or a shot of tabasco in the stuffing… and perhaps mexican rice instead of regular), however there is something else to be said. I’m a picky eater, and unless I’m eating mac and cheese there is alwaysfood left on my plate even if what I’m eating is delish. Especially if the dish contains meat… even if MysteryMan has cooked me one of his mouth watering steaks, I still cut about half the stuff off of it and call it uneatable because I’m slightly neurotic, okay, and I deal with it.

So, this is the best recommendation I can give this dish. My plate when I was finished eating…

Uummmm…. Enough. Said.

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