Toast at 21:54, 7 July 2012

2012-07-07T21:54:34Z

Jiran: New page: http://stopfuckingposting.com/www.gbsfood.com/1590678/ Category:Recipes_Still_Needed_From_GBSFoods

2008-02-28T17:48:27Z

New page: http://stopfuckingposting.com/www.gbsfood.com/1590678/ Category:Recipes_Still_Needed_From_GBSFoods

New page

http://stopfuckingposting.com/www.gbsfood.com/1590678/

[[Category:Recipes_Still_Needed_From_GBSFoods]]

← Older revision		Revision as of 21:54, 7 July 2012
Line 1:		Line 1:
−	~~http://stopfuckingposting~~.~~com/www~~.~~gbsfood.com/1590678/~~	+	Here is my version of a very easy yet creative recipe. My roommates (goons) liked it, so you probably will too.

−	[[~~Category~~:~~Recipes_Still_Needed_From_GBSFoods~~]]	+	==Ingredients:==
		+
		+	[[image:poppypeppers1.jpg]]
		+
		+	*2 cups couscous (rice works too)
		+	*1.5 cups italian sausage
		+	*1 tsp basil
		+	*1 tbs parsley
		+	*1 cup chickenstock (you can buy it prepared or use a chicken bouillon cube to make some)
		+	*2 scallions
		+
		+	==Method==
		+
		+	If you don't have leftover rice or couscous, you'll need to make some. Half a cup of uncooked couscous is enough; it will expand as it cooks. Just follow the instructions on the package. My package game with a spice packet of "garlic and olive oil" flavor, and I used some of it.
		+
		+	[[image:poppypeppers2.jpg]]
		+
		+	While that cooks we will begin to prepare the pork.
		+
		+	[[image:poppypeppers3.jpg]]
		+
		+	Brown the pork. You only need to make 1/2 pound. That's half the amount in the package I bought. I used "hot" sausage. You can use mild or whatever you want. The hot was really good and added a lot of flavor.
		+
		+	[[image:poppypeppers4.jpg]]
		+
		+	Looks like this when it's finished.
		+
		+	[[image:poppypeppers5.jpg]]
		+
		+	If you're using a chicken bouillon cube for the chicken stock, you will need hot water. You only need a cup, but boil more that and measure later. Some of the water will evaporate, especially if you are slow at preparing the peppers.
		+
		+	[[image:poppypeppers6.jpg]]
		+
		+	Preheat the oven to 325 degrees.
		+
		+	[[image:poppypeppers7.jpg]]
		+
		+	After you cleaned the peppers, chop off the tops. Don't throw them away!
		+
		+	[[image:poppypeppers8.jpg]]
		+
		+	Cut the white parts and seeds out of the peppers. Be careful not to puncture the pepper. It needs to act as a bowl for stuffing and juices.
		+
		+	[[image:poppypeppers9.jpg]]
		+
		+	Removing the insides is easy. Simply cut the four "beams" that hold the middle in place.
		+
		+	[[image:poppypeppers10.jpg]]
		+
		+	Then pull out the middle. Throw that part away.
		+
		+	[[image:poppypeppers11.jpg]]
		+
		+	This one is ready.
		+
		+	[[image:poppypeppers12.jpg]]
		+
		+	We're going to cut up the tops for use in the stuffing. Discard the middle part with the stem.
		+
		+	[[image:poppypeppers13.jpg]]
		+
		+	Chop the rest of the pepper top pieces into smaller pieces.
		+
		+	[[image:poppypeppers14.jpg]]
		+
		+	Now we're going to mix everything up. Smells good!
		+
		+	[[image:poppypeppers15.jpg]]
		+
		+	That's couscous, pork, peppers, basil, and parsley.
		+
		+	[[image:poppypeppers16.jpg]]
		+
		+	Don't forget the scallions! It is easy to chop them using scissors.
		+
		+	[[image:poppypeppers17.jpg]]
		+
		+	Back to that boiling water. Pour out a cup and add a portion of a bouillon cube. I only need 1/4 of a cube. Just follow the directions on the package.
		+
		+	[[image:poppypeppers18.jpg]]
		+
		+	While that dissolves, stuff the peppers.
		+
		+	[[image:poppypeppers19.jpg]]
		+
		+	Stir the cube until it is fully dissolved. Now you've got chicken stock.
		+
		+	[[image:poppypeppers20.jpg]]
		+
		+	Pour equal amounts of the chicken stock into each pepper.
		+
		+	[[image:poppypeppers21.jpg]]
		+
		+	The peppers fit cutely into a square dish.
		+
		+	[[image:poppypeppers22.jpg]]
		+
		+	Cover and bake for 40 minutes.
		+
		+	To eat this tasty treat, use a spoon or fork for the stuffing in the peppers, then eat the pepper.
		+
		+	[[category:Bell Pepper]][[category:Dinner]][[category:Poppymouse's Recipes]][[category:Sausage]]

Stuffed Peppers by poppymouse - Revision history

Toast at 21:54, 7 July 2012

Jiran: New page: http://stopfuckingposting.com/www.gbsfood.com/1590678/ Category:Recipes_Still_Needed_From_GBSFoods