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).

Aaron Stuffed Peppers Recipe

Josh and Aaron Stuffed Red Pepper on Plate

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.

  • Ang

    That looks fantastic! Since the recipe looks like more of a southwest flavor but lacks an acid component, I think an avocado salad with a raspberry/strawberry vinaigrette would be a perfect pairing, giving the complete meal some bright acidity

    “culinary arts for chemists”

    Have you ever checked out Kenji Alt Lopez’s Food Lab series? Kind of the same thing, he goes into detail on the many different chemical reactions that occur during cooking. I think you would probably find it pretty interesting. He did one post on chocolate chip cookies and how each component (baking soda vs powder, how you treat the butter, chunk chocolate vs chips, etc.) affect the final finished product

    • Ah! I forgot to mention the very top includes a touch of ketchup before baking (like a meatloaf) so you get the introduction of the acid from the vinegar for exactly the reasons you spell out here, to add a brightness and balance the flavor! Argh! Still, an avocado salad sounds really good … visually, it’d be a nice contrast and it’d taste great, too. I might have to give that a try, thank you so much for the suggestion; much appreciated!!!

      I haven’t checked out that series, I’ll have to look into it. It sounds like something I’d really enjoy.

      • Ang

        Excellent choice – if you find yourself craving a crunchy element (if the pepper softened too much from roasting), I would add a little bit of romaine or something (tortilla strips maybe?) to the salad recipe, bon appetit!

      • Laura T

        I’ve made the Tex-Mex variation from Cook’s Illustrated and it is scrumptious and not too difficult. You should definitely follow up on the recommendation to check out Kenji Alt Lopez; he used to work at ATK. I believe he’s the one who came up with adding vodka to the pie crust to make it more foolproof. His recent posts about China were fascinating. Thanks as always for everything you do!

        • I haven’t seen the Tex-Mex version, I’ll have to give that a look; thanks for letting me know about it!

        • Laura T

          I just went looking for the link to share since you were a fellow subscriber and either I was completely mistaken or its in one of their cookbooks instead. If I find it I’ll send it on to you.

  • Try replacing the white rice with quinoa if you feel like a variation on it. We’ve made something very similar but with quinoa instead of white rice and it was spectacular.

    • You know, the more I think about it, I don’t know if I’ve ever, actually, had quinoa. I’m sure I’d have had to by this point, at a restaurant or something, but I can’t remember it. Looking at the nutritional profile, it looks almost too good to be true. I’m going to make a point to track some down the next time we go to the grocery store.

      Thank you for the suggestion. You’ve set part of the menu for the upcoming week!

      • Quinoa truly deserves the moniker “super food” with dat nutritional profile.

        I would definitely make sure to try it with white quinoa before experimenting with red as I find white quinoa to be more like white rice and red quinoa to be more like brown rice, roughly.

  • I would like some sort of cruciferous vegetable as a side. Perhaps an arugula or kale salad.

  • dave (nestle)

    These look a bit more complicated than my mother’s, but are you sure they didn’t lose a vowel in your ancestors’ names at Ellis Island? (Kennoni or something?)

    My wife subs alot of the breadcrumbs in ours with cous cous (made with chicken broth). Of course, we use fresh mozzarella on top.

    • dave (nestle)

      afterthought/ tip:
      When using FRESH mozzarella for this application or as say a pizza topping, slice cheese, lightly sprinkle each slice side with sea salt(say that 4 times fast) (or sub course grain kosher salt), line a colander with the slices, and refrigerate overnight(or a few hours). This draws out the water so they don’t liquefy under heat AND flavors the cheese.