Grant Can Cook Week 4: Stuffed Peppers

Grant's gross-looking stuffed peppers tasted pretty good but they weren't remotely worth the effort it took to make.

This week, I made stuffed peppers.

I didn’t get off to a hot start. The three pack of peppers I picked up at the grocery store included a moldy pepper I had to throw out. I could’ve sworn it looked fine in the store, and in the three minutes it took to transport back to my apartment is when it went bad. Either way, my servings were cut by a third right out of the gate.

I looked up a recipe but I wasn’t really vibing with the ingredients they included. I like rice and I like quinoa, but I wasn’t in the mood to eat rice or quinoa. So I did my own thing.

To make up for the lack of having literally anything else but meat and tomato sauce in the peppers, I knew I had to really season the meat to make it stand out enough on its own you don’t realize you’re just eating a meat pepper.

I did this by including Himalayan pink salt, garlic powder, red pepper flakes, black pepper, tomato sauce and breadcrumbs to my ground beef. I wanted a crunch, and the breadcrumbs provided that.

So after slicing open the top of the peppers and throwing them into boiling water for about two minutes, I wrapped some tinfoil around them and put them on a pan into the oven at 350f for 10 minutes.

After that was done, I took off the tinfoil, added some grated cheese on top, and put them back in the oven for another 10 minutes.

That ultimately was too long, because the peppers were far too soft and basically exploded onto my plate.

They looked pretty gross coming out of the oven. The picture is not flattering. It kind of looks like throw up. But they tasted pretty good.

Would I make this again? Was it worth the hour-plus effort? Absolutely not. Good, not great, not worth the time. I have hockey to watch.

For next week, you decide what I make. I’m already out of ideas and I’ve yet to catch the cooking bug. I’m not sure if I ever will. But we keep going.

Submit a comment below on what you think I should cook. Easy to make or challenging, that’s up to you. We’ll pick one and let you know Friday morning how it shaped out.

Hear the full segment if you missed it and me struggling to find my words for five straight minutes below.