Janet Wilder > wrote:
> I thought I'd share this.
>
> I have been making stuffed peppers with just meat, egg, onion and
> seasoning, including less than half an 8 ounce can of tomato sauce (low
> salt) for two servings. The egg really holds the meat together and
> there is no need for rice or bread as a filler. I've been baking the
> peppers in my toaster oven.
>
> I slice the peppers lengthwise so I have two nice halves. I use 1/2
> pound of ground beef which I grind myself so it is fairly lean. It's
> either chuck or brisket. Mix the meat with 1 egg, 1/4 cup chopped onion,
> some granulated garlic, salt (if you use it) and freshly ground pepper.
> Add 2-3 tablespoons of canned tomato sauce.
>
> Spoon the mixture into the pepper halves. Spray a pan with cooking
> spray. Preheat the oven or toaster oven to 350° F. Place the pepper
> halves in the pan and spoon some of the canned tomato sauce on top of
> each pepper. 45 minutes should do it.
>
> I had smallish peppers today so I made 3 halves.
>
> DH loves these and they are pretty low in carbs.

They sound purty good, Janet. Have you tried using Poblano (Pasilla)
chiles?

Or you might like Basic Jalapeno Pepper Preparation

(Say that 5 times real fast!)

When selecting your jalapenos at the store go for the big ones. It
makes fixing them easier, and there's more to eat later! Here's
where you put on the rubber gloves if your have real sensitive
skin. Cut the tops off the jalapenos and set them in the Chile
Grill. Do all of them. Then using an apple corer/parer carefully
remove the seeds. If you don't want any surprises later make
sure you get them all.

Stuff Em!

Now comes the fun part, actually this part starts at the store, stuff
something in `em! As you're wandering down the aisle in the
store, let your imagination go wild with ideas of what to put in
your little creations. Every thing from the plain; cheese, refried
beans, cream cheese, sausage, to the more differenter; shrimp,
crab, smoked oysters, pickled baby corns, somebody might
even like peanut butter! Anyway, put a little salt in the peppers,
stuff them with something and put a toothpick through them and
set them back in the Chile Grill. The toothpick is important
because even the biggest jalapeno will fall through when it gets
done enough. Some people top them off with a quarter slice of
bacon and the toothpick keeps it on. One thing about using the
bacon is when its done, the peppers are done.

Cooking

Put the Chile Grill in your bbq pit or oven at about 350 degrees,
if you cook them at a higher temp it will boil out the stuffing's with
high water content. Takes about an hour if you want the peppers
to lose all their heat. 30 to 45 min. if you want some kick. If you
put the Chile Grill on your bbq pit be sure you have indirect heat
or the bottoms will burn before the tops are done.

Enjoy!

Bigwheel's Cowtown Wolf Turds

appetizers

jalapeno peppers
thin sliced pork loin(we use fresh; ground hot link sausage)
bacon strips
soy sauce
lemon pepper
toothpicks

Marinate pork loin in soy sauce.
Cut peppers but leave attached.
Remove seeds and veins if necessary.
Stuff peppers with pork loin.
Wrap with bacon strips.
Use toothpicks to hold together.
Dust with lemon pepper.
Grill, smoke, or bake till done.

Use Habenero peppers and call them Dragon Turds.
Use Bhut Jolokia peppers and call them Devil Turds.

Removal of seeds and vein to taste.
Smoky bacon is good
Can use ground pork in place of loin.
Seasonings can be adjusted.
These are very good.
Don't eat any hotter than your normal heat tolerance.

I thought I'd share those. ;-)

--
Nick, KI6VAV. Support severely wounded and disabled Veterans and their
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Thanks ! ! ~Semper Fi~ USMC 1365061