Foo - cookin with Lodi

well, since there will probably be very few chances i'll be able to indulge in good home cooking on my trip, the next two days I think i'll spoil myself.......some stuffed peppers for tonight...

http://i54.photobucket.com/albums/g85/lodi781/food001.jpg

Those are beauties. I've never made them in a pot, only in the oven. Recipe?

One for me, two for you.

:(

<looks down at half eaten, now wilted salad (2nd bowl) with no olives left in it...>

::sigh::

Time to make a candy run to the college bookstore...

Those are beauties. I've never made them in a pot, only in the oven. Recipe?

basically meatloaf in a pepper
1 pound of meat
1 egg
breadcrumbs ( as needed)
1 packet of onion soup mix
1/2 a red onion
4 cloves of garlic
3 lg cans of tamato sauce ( I use red pack) Don't use jar sauce like prego, its crap


Mix meat withi can of sauce and all other ingredients. ( chop garlic and red onion)

cut tops off peppers and gut them

stuff with meat, place in pot with the other two cans of sauce

I let them boil in the sauce for 15-20 min, then let simmer for about 1 1/2 hours then I serve over rice or noodles.....

That's a good idea...I may have some green peppers in my garden I can use. Thanks for the idea lodi.

I like to add a small can of New Mex chopped peppers to the meatloaf mix or the sauce. If they're cheap they hit the sauce. If I can get the good stuff ( like Hatch)I add them to the meatloaf mix before cooking.

That's a good idea...I may have some green peppers in my garden I can use. Thanks for the idea lodi.

no prob, I got the recipe fro one of the guys at work. we make it at the firehouse alot. It's quick to make, and basically you can make the meatloaf anyway you want too. I personally like to go heavy on the sauce and garlic, but i've even added hot and sweet cherry peppers to the mix. hope it works out well for ya:)

Thanks, Lodi! Do you simmer with pot lidded or unlidded?

Thanks, Lodi! Do you simmer with pot lidded or unlidded?

boil lidded for the first 15- 20 min. then simmer lidded for the next hour or so. I take the lid off towards the end mainly to let the water out of the sauce to thicken it up a little....or just add breadcrumbs to the sauce (ssshhh old italian trick we never admit too)