Baked on top of the Stove
Serves: 6
Preparation Time: 1 hour, 15 minutes
Equipment: French chef knife, Cutting Board, Kitchen Machine food cutter, 1-quart saucepan with cover, and Large Sauté Skillet with High Dome Cover or Electric Skillet.
- ½ cup chicken stock
- 1 10-ounce can Ro-Tel Diced Tomatoes & Green Chilies
- ¾ Cup Yellow Rice
- 6 medium multi-color peppers
- 1 tablespoon unsalted butter
- 1 sweet Vidalia onion, peeled and chopped #2 blade
- 6 cloves garlic, minced
- ½ carrot crated #1 cutting cone
- 1 pound ground chuck
- 1 cup Mateo’s Salsa or homemade
- 6 medium multi-color peppers
- 1 cup Monterey Jack cheese, grated #3 cutting cone
- 2 cups Mateo Salsa
- 3 strips crisp bacon, chopped
MEXICALI RICE: In the 1-quart saucepan bring chicken stock and Ro-Tel Diced tomatoes to a simmer over medium heat 275ᵒF. Add rice, stir, cover, close the vent and reduce heat to medium-low heat. 200ᵒF. Cook 30 minutes.
THE STUFFING: In the large skillet over medium heat 275ᵒF sauté onions, garlic, and carrots in butter until caramelized (browned). Stirring occasionally. About 15 to 20 minutes.
Move the sautéed vegetables to the outer cooking surface of the skillet and add ground beef to center. Increase heat to medium 375ᵒF. Sauté until cooked, about 10 minutes. Add the rice and one cup salsa and mix well. Continue to cook until reduced and stuffing thickens. Stir occasionally. About 5 to 7 minutes.
While the stuffing is cooking. Remove tops and seed peppers. Trim the bottoms of the peppers so they sit upright.
Adjust the heat to low 175ᵒF temporarily. Stuff the peppers and place back in the skillet. Add two cups Salsa evenly. Top with Jack cheese and cover with High-Dome cover. Adjust the heat to medium low 230ᵒF. The correct temperature for baking on top of the stove is when the high-dome cover spins on a cushion of moisture – bubbling slightly not spitting. Cook for 30 minutes.
To serve, place peppers in a bowl, spoon hot salsa over the peppers and top with bacon bits and parsley.
What to do with leftover stuffed peppers? PEPPER JACK STEW! Get the RECIPE HERE.