I've moved on from my shock of reading my book written by someone else and have started another endeavour in the non-fiction genre. Something I had discussed with friends a year or so ago and, well, now seems like a good time to get that out of the way. I have a few months of enjoyable work ahead of me with the new project and then incorporating that into the new website.
Pork Stuffed Sweet Peppers
Really nothing hard about stuffed sweet peppers just remember to blanch the peppers before adding the filling. As for the filling, lots of the recipes on the internet have rice mixed in with the meat. Even with a rice cooker it's an extra step that isn't really necessary but if you have some rice, feel free. Personally, I'd rather have the rice on the side instead of as a filler.
You can use any kind of meat (or mixture of meats) in the filling...even no meat if that's your preference. The sweet pepper has a mild flavour so don't be afraid to spice up the stuffing. Italian, Chinese, Greek...whatever you want, it'll probably work if you like the flavour! This is so easy to do it's a great way to experiment with various stuffing flavours and textures.
4 bell peppers (any colour, tops and seeds removed)
1 lb ground pork
1 large onion, diced
3 cloves garlic, diced
6 large button mushrooms, chopped
2 TBS cognac (optional, adds sweetness and a little flavour to complement meat and mushrooms)
1/4 cup tomato sauce (optional, adds sweetness and a touch of liquid if you're afraid your stuffing is too dry)
Olive oil for cooking
Start oven at 350F. Blanch peppers about 2-3 minutes in boiling water. Dry and set aside.
Brown the pork adding salt, pepper, and thyme to taste. Set aside.
Soften the onion and garlic to bring out sweetness. Add mushrooms and continue cooking about 4-5 minutes until mushrooms have given up juice. Deglaze pan with cognac.
Add pork to onion-garlic-mushroom mixture and combine thoroughly. If you want the flavour or think maybe your stuffing is too dry, add a bit of tomato sauce to the mix. Place peppers in an appropriately-sized pan that will allow them to stay upright leaning against each other. Put about 1/8" of water in the bottom of the pan. Stuff mushrooms with meat mixture then bake about 25 minutes. Tops should be browned and the stuffing heated all the way through. Remove from oven and let stand 10 minutes before serving.