Tuesday, May 06, 2008

Stuffed Pepper Stoup

Ok, so gas prices are unfuckingbelievable, the economy's in the shitter, we don't have even one presidential candidate who actually knows his/her ass from a hole in the ground, our current crop of Illinois policrookticians are makin those from New Jersey look like the Osmond Family, the potholes in our local highways and byways are startin to make our roads look like Baghdad strike zones, I don't feel good and my current creativity factor seems to firmly stuck at zero, it's supposed to rain today and...oh...did I mention that da Zigster's on third shift, I work days and our cookin/eatin schedules...among other things...are completely and utterly fubar'd?

There. That should cover my current views on the national, local and personal levels.

Now that I've cheered ya up, here's a recipe (cause I can't think of anyfuckinthing else to write about) that's every bit as good, if not better, the second...or third...time it's reheated. Plus, it tastes just like stuffed green peppers, but it's lots easier.

It's what's for supper...or whatever...today.

Stuffed Pepper Stoup

Stoup: Thinner than a stew...thicker than a soup

1-2 lb. (depending on how meaty ya want it) ground chuck or sirloin, browned & drained
3-4 green peppers, chopped
1/2 large onion, chopped
1 large can (28oz.) diced tomatoes
1 C good tomato juice
1 C water
1 C uncooked rice (don't use instant unless you cook it separately and add it at the end...it cooks to mush, otherwise)
1 T crushed garlic (or to taste)
2 T chili powder
1 t basil
1 t oregano

Throw the whole mess in a big pot and simmer until the rice is done. It's also great done in the crockpot, but do brown the meat first. Serve with a nice green salad and some crusty bread.

Oh, and just so ya know...I didn't get the term "stoup" from RachaelperkyfuckingRay, either. My dad was callin some of his concoctions stoup forty-plus years ago.


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