Inside Out Stuffed Peppers I Made It

Inside Out Stuffed Peppers

pointsevenout 12 years ago

Good stuff Maynard! Recipe by Donman: Inside Out Stuffed Peppers
Great flavor. Used 7x11 casserole dish (2 qt). Rice is done. Peppers are done, which is always a concern of mine. All came out exactly to spec. Probably could have left the casserole in the oven a little longer, just enough for the cheese to start browning up.
Seasoned well.
Tried making my own ground chuck in a food processor. Turned out well.

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frankieanne 12 years ago said:

Now, that's an interesting looking one. Do you think that slicing the peppers helped them get done just right? Seems like it would...
I didn't realize you could grind meat in a food processor. I should try that. Wonder if it would work with chicken? Hmmmmmm.
Thanks for showing us, pso. I'll still be glad if you could get your camera going again. I miss your pictures.

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pointsevenout 12 years ago said:

Grinding meat should work with any meat in a food processor.
Cut the meat in 1" or less cubes. Spread out on a baking sheet lined with parchment paper. Chill in freezer for up to a half hour. You are looking for hard outside shell that still has a soft center. Working in batches of up to a half pound, grind by pulsing about 15 times. Pulsing keeps the processor from transferring heat to the meat. The more warm the meat the more it will tend to smear because of the fat in interconnective tissue. You can control the amount of fat in the meat too. The meat won't be as sticky as store ground meat and sure will be fresh when used immediately. I used a rump roast for this recipe. I have another 2 pounds in the cue to be ground up for some chili.
It's fun learning a new technique. Easy Peasy.

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NPMarie 12 years ago said:

This does sound really good..love casseroles:)

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mommyluvs2cook 12 years ago said:

I have a meat grinder and only use it for ham to make ham salad. Always thought about using it for grinding chicken or beef but haven't because of fat content and how much to use...especially with chicken since it's so lean, don't know if I need to add some sort of fat. Thanks for the info on the beef...will use the rump roast like you did, did you use all the fat on it?

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pointsevenout 12 years ago said:

No. I've only ground up a pound of it so far for this recipe. The butcher trimmed the fat for me while he was cutting it. I put a couple of pieces back into the one pound I ground. Was going for about 85 to 90 percent fat or less. Fat is where the flavor is. The leaner the cut the drier the result.

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