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Wednesday, July 20, 2016

BC Pepper Beef Boats


July 20, 2016


by Loretta Friedrich C.H.N., N.N.C.P of Sprout Natural for the Italian Centre Shop



To celebrate this year’s harvest of local BC Peppers, here’s a quick and easy dish the kids will love. Who can resist eye-catching pepper “boats” floating on top of meaty goodness? You can expect great taste and nutrition in this affordable family-winning meal!


Ingredients


3 large BC season’s harvest bell peppers, any colour

6 medium / large fresh potatoes

1 ½ cups chopped fresh carrots

¾ cup reserved carrot water

¼ cup plus 2 tbsp. butter, divided


mineral or sea salt, divided, to taste

8 to 12 small bocconcini cheese

1 ½ to 2 pounds Messinger Meats Grass-fed Piedmontese ground beef

2 tbsp. extra-virgin olive oil (EVOO)

1 – 200 g pkg. (approx. 1 ½ cups) Signature Mushrooms crimini mushrooms

1 to 2 tbsp. Splendor Garden Italian Seasoning, to taste

2 tbsp. dark balsamic vinegar, to taste


Method

SERVINGS: 4-6


  1. Slice mushrooms and set aside. Cut peppers in half or quarters and deseed them. Place each on baking tray that’s big enough to accommodate all. Set aside.

  2. Peel and cut potatoes in chunks. Peel and cut carrots in pieces. Place each in their own pot in water enough to cover. Over medium heat, cook until tender.

  3. Carrots: do not drain all of the water; reserve ¾ cup water from the cooked carrots. In a mini-blender or blender, puree the cooked carrots, carrot water, and 2 tbsp. butter. Set aside.

  4. Potatoes: drain all of the water. Add ¼ cup butter to this mixture and mash well.

  5. Add the mashed potatoes and pureed carrots together. Season with mineral or sea salt to taste. Mash again to blend.

  6. Fill up each pepper shell with some of this vegetable mixture. Place 1 or 2 bocconcini in each quarter or half. Place baking tray in 350F oven for approximately 20 minutes to melt cheese.

  7. While the vegetables are in the oven, scramble-fry the ground beef in a large frying pan until some pink remains in the meat. Set aside.

  8. Heat EVOO over medium heat. Then add the sliced mushrooms and fry until slightly tender. Add them to meat mixture. Season with Italian seasoning, balsamic vinegar, and mineral salt adjusting to taste preference. Heat for another few minutes until meat is thoroughly cooked.

  9. To serve, put a portion of meat mixture on a plate and place a stuffed pepper “boat” on top.

  10. Add a green salad if you like to round out the meal. Happy sailing!