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