Stuffed Pepper Recipe
with White Rice, Olive Oil, Roasted Onions, Ground Beef, Garlic, Diced Tomatoes, Monterey Jack Cheese, Black Pepper, and Fresh Parsley
I picked up a handful of new Johnson & Johnson shares for one of our personal, household retirement accounts today, started the process of mapping out the next series step in the regulatory process we need to complete for the launch of the global asset management business, worked on some new content for Investing for Beginners that I hope to get up in the next 2-3 days, and wrapped up other small things that needed to be done.
Meanwhile, Aaron was in the kitchen working on a stuffed pepper recipe he told me last night he wanted to try (he had woken up earlier than me and was knocking things off his list for one of the operating businesses while I was still fast asleep in the comfort of bed). I didn’t bother to look at the recipe because one thing I’ve learned: If it catches his interest, it’s probably going to turn out to be incredible. Yep.
The bell peppers were crammed with a mouthwatering mixture of white rice, olive oil, roasted onions, ground beef, garlic, diced tomatoes, Monterey Jack cheese, black pepper, and fresh parsley. Each pepper ended up coming in at a cost of around $4 and 700 calories. (This was a trial batch of four stuffed peppers so he only bought a single pound of hamburger. Were you making more, and buying in bulk, your cost per unit would significantly decline due to economies of scale.) They were substantial, too. We’re both around 6′ tall and these things filled us up like personal meatloaf servings. You don’t need much else with it, though it should have a side to provide a contrast, making you re-appreciate how good each bite tastes (suggestions for sides are welcome – we haven’t been able to figure out one that fits perfectly, yet).
We need to make these for our family immediately. This stuffed peppers recipe went straight into the permanent family recipe box; something we’ll be making for the rest of our lives. The photograph doesn’t do it justice at all – they glistened like a food advertisement. And the scent filling the house … it was like being in a restaurant. Go make them. If you like beef and cheese, you’ll probably be crazy about it.
The recipe came from America’s Test Kitchen, which is one of the only paid subscriptions I recommend without reservation. It costs pocket change each month and includes everything from the final recipe database to reviews of kitchen equipment. They treat food like a science, experimenting with stuff such as temperature retention and construction order to achieve whatever it is they want to achieve; culinary arts for chemists, in a sense. The result is an instruction sheet that can be reproduced each and every time. This stuffed pepper recipe was no exception. I know several of you have access to the site (I’d repost the recipe itself but I don’t have the copyright so you’ll have to try and get it from the source). They are so delicious, it’s worth subscribing for a month solely to grab the file off the site.
