I suppose the recipe by itself isn't 4 stars, but its a good base to customize to your families taste. I added a lot of different seasonings. I precooked the rice in chicken broth in my rice cooker. If you keep the rice slightly on the dry side, it will still absorb more moisture when baking w/o getting soggy. I sauteed the meat by itself. While it was draining I sauteed the onion (used double what was called for) with some minced garlic and then added the meat back in. I used a whole can of diced tomotoes(and juice) and half a 15 oz can tomato sauce. The rest of the seasonings I added a little at a time until it tasted right: garlic seasoned salt, garlic, white pepper, black pepper, 1 cube beef bullion, cumin, oregano, thyme, worchestshire sauce, louisiana hot sauce, lots of mild cheddar, I think that's all. I just kept adding until I like it. I washed and salted the peppers, but did not par boil them. I prefer them to be less done and have more structure. They were topped with sliced mild cheddar. I used half the meat mixture and froze the rest. I will update when I use the next half, but I expect it will be just fine, not much different than freezing meatloaf mix which I do all the time.
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I suppose the recipe by itself isn't 4 stars, but its a good base to customize to your...