(Read this post at its new home here.)
I’m cheating a bit with this review because I’ve made this recipe once before. When I say I “made this recipe once before” I should clarify. I made a dish very closely based on this recipe. Basically, I took this recipe and modified it slightly to suit my and my husband’s palette. It was essentially the same recipe minus a few ingredients and the main change being the cooking method. This time, I followed the pinned recipe as closely as I could. As we go, I’ll take you through the process comparing both cooking ventures. For ease of reading, my initial endevour will be in italics. First, let’s look at the pin.
Difficulty: 4 (1 = Ramen, 10 = Beef Wellington)
I chose this pin because I really wanted to cook stuffed peppers. When I did a search for “stuffed peppers” on Pinterest, this is one of the first recipes listed. I think the first (and last) time I had stuffed peppers was 20 years ago. My Grandmother made them. I remember being extremely excited while she was cooking them. I’d never heard of such a dish! Unfortunately the final dish was a bit of a let down. I vaguely remember thinking they were tasteless (sorry Gramma!), so when searching for this recipe, I decided to veer away from the traditional “Italian” version of the dish. Being that my family (re: my husband) is an avid Chipotle eater, Southwestern Stuffed Peppers seemed the right way to go. Let’s start with the ingredients.
Okay, I substituted one thing here. I used ground beef instead of ground turkey. Sorry folks, but I really hate ground turkey. When I was little, my mom used to try to sneak it in things without my knowing: chili, hamburger helper, etc. She claimed I wouldn’t notice the difference. Apparently my 10ish year old taste buds were pretty good because I could spot the turkey every time, and I didn’t like it. I still don’t, and not for lack of trying. If you like ground turkey, I’m sure this recipe would be just as good, but I’ll stick with beef.
Protein variation aside, the ingredients above entail everything listed in the recipe. The taco seasoning I used is a different pin that I’ve had on my “Love Cooking” board for some time. It doesn’t warrant its own post, but it’s good. Go ahead and use it.
When I first made this recipe, I omitted a few items:
- Corn: As I’ve mentioned before, my husband and I aren’t huge fans of corn cooked into things.
- Cilantro: I didn’t have any in the house and didn’t feel like running out.
- Avacado: See Cilantro. Yeah, I’m lazy sometimes.
Now as you cook, don’t forget to get distracted by your son raiding your tupperware cabinet. Cooking while chasing a child who is hell-bent on opening every cabinet in the room (the dangerous ones are child proofed, don’t worry!) is a tough.
Now where was I? Ingredients collected? Check! Tupperware picked up off the floor so I don’t slip on it and fall on my face? Check! On with the cooking!
The peppers went into the 400 degree oven for 20 minutes while I cooked the rice, sauteed the onions and browned the hamburger. Once everything was sauteed, chopped and mixed with the other ingredients, into the semi-cooked peppers it went and back into the oven for another 20 minutes.
I did this slightly different the first time. Per other recipes I found online, I did not pre-bake the peppers or brown the meat beforehand. I cooked the rice and onions, but I left the meat raw. I spooned the mixture (with rawmeat) into the raw peppers and baked them for an hour. Also, the recipe calls for a full 16 oz jar of salsa to be thrown into the mix. I used a little more than half of a jar of salsa, probably 9 or 10 oz.
Twenty minutes later, I sprinkled some shredded cheese over top of the peppers and put them back into the oven just long enough for the cheese to melt. (Note: I went a little light on the cheddar because my husband is not a cheddar fan.) On my first venture I used a mixture of cheddar and pepper jack cheese.
Once the cheese was nice and melty, I pulled them out of the oven and topped them with sour cream, cilantro and avacado. The first time, I left off the cilantro and avacado (I didn’t have any, remember?) and opted instead to top with sour cream and the left over salsa.
The first time I made this recipe, I really liked it. If I was giving it a rating based on that I’d probably give it an 8. I ate the leftovers for several days and it was yummy. But seeing as my first foray into stuffed peppers doesn’t count, let’s see how my second attempt matched up.
I learned something about myself with this and a previous recipe, I don’t like cilantro as a garnish. Cooked in to a dish, I love it. Mixed in guacamole, mmmmm. But used as a garnish, it’s just bad. Cilantro aside (and I took most of it off my pepper), this recipe was good, but not as good as my first. I don’t think the cooking method made much of a difference. I’m guessing it was the topping. The salsa on top really gave it the flavor punch it needed. Without it, I felt the dish was slightly bland. The kind of bland that extra salt wouldn’t fix. It’s sort of like eating a hamburger without ketchup or mustard. Not terrible, it just needed a little something else, and while the sour cream and avacado gave it creamy texture, they didn’t give it much flavor. Next time, I’d top it with sour cream, salsa and avacado. (Pretty wild, I know.)
Final Rating: 6 (1 = Bad, 10 = Great)