Rip
New member
After last weekend's ham plus a week of ham leftovers, I decided to try and eat a little healthier today.
Stuffed bell peppers. The kids of course wanted hamburgers and taters. They won't eat what I consider to be an excellent burger (thick burger piled high with all sorts of fixin's) so I didn't bother to photo the burgers.
The players for the pepper stuffing. I prefer Panko breadcrumbs, but these were on hand.
On to the MAK @275.
The potatoes and onions are sliced, drizzled with Gradassi's chili EVOO and melted butter, then sprinkled with BPS Desert Gold.
The peppers took about 90 minutes (165 IT).
After the peppers came off the MAK was bumped up to 400 and the hamburgers were cooked. My wife made me a new BBQ towel.
Here's the plated pic. Drizzled with Hot Squeeze sauce.
This makes an extremely moist turkey loaf as well. The last time I made it I only had two peppers so I cooked the leftover stuffing in a meatloaf pan. Even after two days in the fridge it was still moist and tasty.
Thanks for looking!
1 TBS EVOO
1 Lg onion, chopped
2 cloves garlic, minced
BPS Desert Gold to taste (start around 2 TBS)
1 1/2 TBS Worcestershire Sauce
1/3 cup chicken broth
3 TBS ketchup
1 lb 3oz ground turkey
3/4 cup breadcrumbs (I like Panko)
1 egg
1 tomato, diced
4 bell peppers (I dice the useable portions of the sliced off tops and add to the stuffing)
Stuffed bell peppers. The kids of course wanted hamburgers and taters. They won't eat what I consider to be an excellent burger (thick burger piled high with all sorts of fixin's) so I didn't bother to photo the burgers.
The players for the pepper stuffing. I prefer Panko breadcrumbs, but these were on hand.
On to the MAK @275.
The potatoes and onions are sliced, drizzled with Gradassi's chili EVOO and melted butter, then sprinkled with BPS Desert Gold.
The peppers took about 90 minutes (165 IT).
After the peppers came off the MAK was bumped up to 400 and the hamburgers were cooked. My wife made me a new BBQ towel.
Here's the plated pic. Drizzled with Hot Squeeze sauce.
This makes an extremely moist turkey loaf as well. The last time I made it I only had two peppers so I cooked the leftover stuffing in a meatloaf pan. Even after two days in the fridge it was still moist and tasty.
Thanks for looking!
1 TBS EVOO
1 Lg onion, chopped
2 cloves garlic, minced
BPS Desert Gold to taste (start around 2 TBS)
1 1/2 TBS Worcestershire Sauce
1/3 cup chicken broth
3 TBS ketchup
1 lb 3oz ground turkey
3/4 cup breadcrumbs (I like Panko)
1 egg
1 tomato, diced
4 bell peppers (I dice the useable portions of the sliced off tops and add to the stuffing)
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