It's 1:26 am.The messy red haired cook stands barefoot in a sundress over a sweaty stove on a hot, steamy, but rainy Chicago summer night. The onions sizzle as the brown line rumbles by. Nina Simone plays nearby (quietly as not to wake the 6'7 giant sleeping in the next room.) She makes lamb and fontina stuffed green peppers. Did we mention it's 1:30am? She eats a bright red bouquet of cherries as she roasts and purees.It's sexy livin'in this wonderful town. The messy red haired cook is very happy. And so should you all.
1/2 cup uncooked brown rice
3/4 cup water
4 green bell pepper
1 onion, chopped
4 tablespoons olive oil
8 ounces ground lamb
2 tablespoons chopped fresh parsley
2 cups tomato sauce
4 ounces shredded fontina cheese
Directions: Follow verbatim.
Sexily combine rice and water in a small saucepan.
Saucily bring to a boil, reduce heat to low, and simmer for about 15 minutes.
Seductively preheat oven to 400 degrees.
Cut tops off peppers, seed insides, and naughtily arrange peppers in a large baking dish.
Provocatively chop usable portion of the tops.
Reeeeally heat oil in a large skillet over medium heat.
Brown ground lamb in skillet like you've never browned it before.
Stir in chopped peppers and onions in oil until soft and voluptuous.
Reduce heat to low and slooooow, and continue cooking for 5 minutes.
Titillate in cooked rice and 1 1/5 cups tomato sauce.
Season to taste with salt and p-p-p-pepper.
Spoon the mixture oh so carefully into the peppers, and top each with remaining hot juicy tomato sauce.
Modestly cover, and bake about 45 minutes.
Rip off cover hard and fast, top each pepper with salty fontina cheese, and bake until cheese is oh so gooey....
What on earth has come over me?It must be the heat...
Let's blame the concussion.
Eat gooooood... and you're welcome.