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- How many of y'all out there cook stuffed peppers?
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My Grandma Paul used to cook it a lot,
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and I cook 'em once in a blue moon.
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And I don't know why I don't cook 'em
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more often than that because they are so good
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and you can cook up a bunch,
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and then pull 'em out as you need 'em.
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these beautiful stuffed red peppers.
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These red peppers came from Davis Produce,
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one of our favorite places
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out here on Highway 80 on its way to the beach.
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And they just have some wonderful things
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in that little produce stand.
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- [Eddie] But they almost look like fake.
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- And they look like fake, don't they?
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Yes, they're just beautiful.
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All right, well, Eddie, let's come back here.
0:59
Oh, 'cause I can prep those.
1:04
I can prep those while all this is browning.
1:07
And I've got my onions.
1:12
I've got my house seasoning.
1:17
I've got some garlic,
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a granulated bouillon cube
1:28
that's really gonna give this flavor.
1:30
And I'm doing three quarters of a pound of ground beef.
1:37
Let's see, that's probably,
1:39
that's probably three quarters right there.
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And then I'm doing a half a pound of ground pork.
1:48
And we're just gonna crumble that up.
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And saute all this off.
2:01
And we're just gonna cook it
2:02
until the onions are a little transparent,
2:07
and of course, the pork and the ground beef is done.
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Don't try this at home, y'all.
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I have burned my fingerprints off of my hand,
2:19
they have been exposed to so much heat over the years.
2:24
So I'm just mashing on the bottom of that pan,
2:27
like it's coming from the refrigerator.
2:31
All right, so we'll let that brown away.
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And then I'm gonna add our bouillon, our bouillon granules.
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Granules, but if y'all wanna come over here,
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we need to prep our beautiful red bells.
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And I tell you to cut them in half.
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And leave as much of the stem
2:59
as you can because I just love,
3:11
All right, we wanna remove all the rib,
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rib parts to the pepper.
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I can't tell y'all how much I'm looking forward
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to having these stuffed peppers
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'cause it's been so, so long.
3:38
our ground beef and our ground pork.
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to add the bouillon to it
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because I didn't wanna add it and then pour it off,
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you know, while I'm draining it, so.
3:57
Wow, this is gonna be so good.
4:02
All right, so y'all come on over
4:04
and we're gonna add all the good stuff to it.
4:07
All right, we've got one cup of diced tomatoes.
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And these are fresh tomatoes, they're not canned,
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although you could certainly use the diced canned tomatoes.
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You just need to drain 'em.
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All right, I've got some green onion tops to go in.
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I may save a little bit of that to sprinkle on top of 'em.
4:38
And what kind of cheese is this, Teresa?
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It's just left my head.
4:42
- Oh, it's a queso. - A queso, yeah.
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- [Teresa] With salsa and cheddar cheese.
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- Okay, with salsa in it. - Yes.
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- [Paula] But there's something,
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something that looked like another color.
4:57
- [Teresa] Well, it's got salsa, so it's got some red in it.
4:59
- [Paula] Oh, some red, yeah.
5:01
Okay, and now we've got
5:04
one cup of cooked rice.
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See, I just love all these things to pieces.
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I love all those meats, I love queso cheese,
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and I love, double love rice.
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- [Eddie] This is a little bit heartier than the normal.
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I mean, sometimes you get a lot of rice.
5:35
- (laughing) Yeah, a lot of rice and a little hearty.
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- [Eddie] Yeah. - (laughing)
5:40
All right, now, the last thing I'm gonna add is
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half a cup of sour cream.
5:48
All right, now, (water running)
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I'm gonna turn this water on
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I'm gonna get it as hot as I can
6:00
because you'll notice that I didn't steam
6:15
I'm gonna put our other teaspoon of granule
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bouillon and I'm gonna
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melt that in one cup of hot, hot, hot, hot water.
6:37
You just wanna stir that and make sure
6:41
that it's all dissolved.
6:49
All right, now I'm gonna lift up one of these peppers
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because this is not going in our peppers.
7:01
Our peppers are gonna sit on top of that
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and that's gonna help steam these bell pepper cups.
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So they'll be some what tender,
7:18
but still have a little bit of crunch to 'em.
7:26
All right, where is my poons?
7:29
I'm gonna have to use this one.
7:30
(water running) (spoon banging)
7:44
And I did not overcook
7:54
because I just wanted it
7:57
to be able to take some more cooking
8:05
got some cooking to do.
8:08
And I didn't want it to be dried up.
8:16
if you wanted to, you could put these in your freezer.
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- [Eddie] Before you cook 'em?
8:24
- Yes, before you cook 'em
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They would be individually, what we call IQF,
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individually quick freeze.
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I just wanna make sure I'm telling y'all right.
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So individually quick frozen.
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they would be frozen individually.
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So you could pull out one or six.
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that's what I like about
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Okay, I'm gonna get a smaller spoon now,
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so I can work with that.
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And I'm gonna fill 'em to tippy top.
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I'm gonna stuff 'em good.
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That's just how I want somebody to leave my table,
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Stuffed like a good old bell pepper.
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The heat is just pouring off these stuffed peppers, y'all.
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To hold my head over it is just like getting a steam bath,
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They they've gotten a little soft, you can see,
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but they've still got that crisp to 'em.
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And a lot of people like that kind of crisp.
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And we did top it with a little cheese, y'all,
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a little extra cheese
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to go along with that
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I hate to, I hate to,
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I hate to eat off of somebody's stuffed bell pepper,
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I won't double dip though.
10:41
That is so good y'all, (lip smacking) so good.
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It's got that little bit of pork flavor to it.
10:51
And of course, the cheese in it.
10:55
Mm, and the rice and the onions.
11:00
And it's pretty too.
11:06
You know, I think to serve this,
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and make it look a little bit nicer,
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I think that I would take whole cabbage leaves,
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and steam 'em and then sit this in the middle
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of some steamed cabbage leaves.
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So that'll just gave you one more vegetable.
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That's just an idea.
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You can serve it in any way you want to.
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- [Teresa] It looks good to me, just like that.
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- In fact, you could have a bit of rice in the bowl
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and then put that on top of the rice
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because when you break it down,
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a cup of rice with six servings is really not much.
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- [Teresa] That means it filled with a lot of good stuff.
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- Yes, (chuckling) so y'all have a blessed day.
11:57
I think I'll take y'all to y'all to Dogwood, how's that?
12:00
Y'all go to Dogwood?
