Saturday, September 3, 2011

Savory: Triple pepper stuffed peppers

I have a problem with ordering online. That is to say, I have some sort of deficiency that inevitably causes me to order more than what I need by accidentally entering the wrong quantity. Usually I just make the best of it, like the time I ordered two 5 lb briskets for the holidays and ended up reorganizing my entire freezer to manage them. That year, we had brisket two ways; one stove top, one oven braised, both delicious.

Well, recently I started ordering spices online, which has been going pretty well. I order whole spices whenever I can, as they keep longer and taste better when freshly ground. These you have to buy in bulk, so my poor and addled husband has adjusted to the site of 1 lb bags of peppercorns and cinnamon sticks.

But there are somethings that cannot be purchased like that, things that are only available pre-ground. Like smoked paprika, a household staple. I love it - it adds this mysterious, deep, rich flavor to everything, not to mention a gorgeous crimson hue. I put it in everything; paella, mayonnaise, deviled eggs, you name it. So when I ordered it I thought I would be fine. I chose 1 as the quantity, pressed the button, and waited patiently for it to arrive.

The box seemed a little bigger than I would have expected. Can you guess why? Because I ordered an 8 oz bottle, which is more than 4 times the amount of a normal spice jar. Yes, 4 times the amount - I mean I like smoked paprika and all, but this definitely presents a challenge.

Anyway, I panicked a little and started to fret about what I was going to do with all of it, and so I got to thinking about recipes with smoked paprika. Then I remembered that paprika comes from peppers, and bell peppers are so very in season at the moment, and that I like cracked pepper, and to make a long story short, the triple pepper stuffed pepper was born.

This is a festive looking recipe, and one the feeds a crowd. Use different colored peppers for contrast, and serve hot. Enjoy every bite.

Triple Pepper Stuffed Peppers

2 tbsp olive oil
one large yellow onion, chopped small
1 tsp kosher salt
1/2 tsp pepper (cracked)
4 cloves of garlic, minced
2 tbsp of smoked paprika
2 yukon gold potatoes, chopped small
1 lb of chopped meat (beef or turkey will work)
6 bell peppers, cut in half and seeded

  1. Preheat the oven o 400 degrees.
  2. Warm oil on medium/high heat. Add onions, salt and pepper, and heat for 5 minutes.
  3. Add potatoes. Cook for 5 minutes.
  4. Add garlic, paprika, and beef and cook for 5 minutes. Once finished, set the pot aside, away from heat.
  5. Place peppers up on a greased pan. Fill each with 3 - 4 tbsp of the meat mixture.
  6. Place in oven for 30 minutes. Serve immediately.