I went to one of my favorite restaurants a few weeks ago and had a stuff pepper and couldn’t keep my mind off of it…. I was at Zinc Café in Downtown Los Angeles. I tried to make my own. I made this last last week.
As always, here is the disclaimer:
I’m not a chef, I’m not even a cook… I’m just a dude with shit in my fridge who likes to put things together…. thats all.
I don’t measure shit. I will add in something just because. I will pour a little beer in something if I happen to be drinking one. I’m just out’chea winging it.
I will say though, the shit I make turns out really, really good.
It’s good but needs a little bit of work.
What I’m putting in there is brown rice, lentils, carrots, and a mirepoix of tomatoes, peppers and more peppers, and vegan chee.
Here is where I started – major key alert – you can cook your lentils and your brown rice together. The timing is close on it. Major key.
I even messed around and threw my carrots in with the dry mix and cooked them all together.
After that was cooked up, I started to carve up the peppers. You can do this however you want. I just took the tops off and took all the junk out. You can cut them in half and stuff them that way… but I may or may not have had some company coming over so I wanted to style them a little bit.
Tomato, peppers in the food processor…
Mix everything together….
Side note, I got this vegan chee at Sprouts. It’s crack. I don’t even need regular chee anymore!
Depending upon how much chee you want to use, go ahead and mix that in with your other mix and stuff the peppers.
I did some with chee, some without chee, hence the need to label the parchment.
Speaking of that, I’m one of those dudes that hates cleaning up. Its ironic because I cook so much, but I placed some foil in the baking dish AND some parchment on top of that so once I’m done, I just need to rinse out the baking dish and its gucci again. Major key.
Everything is cooked except the outside pepper, so with that one, just go ahead and place them in the oven at 350-375* for about as long as you want to get them to the softness that you wish. I like them a little bit softer than hard, so I had them in there for a good minute.
My only problem was that the chee didn’t melt to the level that I wanted to. But I stylized the dish a little bit and I would say that it came out pretty damn good. I will be making these again.