I have a recipe for Stuffed Peppers that's "different" but delicious. The only thing about them is they
have to sit overnight before they are edible. I don't mean they get better, I mean I almost threw them out the first time I made them because they were horrible right out of the oven, but they were the best stuffed peppers I've ever had when I tried them the next day.
Don't mind the way I list the ingredients. I always group them together as they're used in the recipe, and I put a blank line in between each step. Makes things easier for me. (They're formatted as a pic.)
Stuffed Peppers
Preheat your oven to 350°F (177°C).
In a cast iron pan, heat the olive oil over medium-high heat. Sauté the onion and serrano pepper until the onion is translucent and just starting to brown on some of the edges, up to 10–12 minutes.
Add the finely chopped garlic and parsley, and continue to cook until the smell of the garlic loses some of its hard edge and mellows somewhat—about 2 minutes.
Add the raisins and chopped walnuts. Cook until the raisins appear plump and just start to pick up some color. Another 2 minutes or so.
Add the cumin, paprika, and turmeric. Cook until they become very fragrant. About a minute.
Add the tomato paste and cook another minute, stirring.
Lower the heat to medium-low and add the wine. Cook briefly until the wine is very reduced.
Remove from heat, adjust with salt and black pepper. Set aside to cool somewhat.
In a medium to large mixing bowl, gently combine the raw beef and pork.
Add the rice and fold it together, then add 1/2 C of the Parmesan and fold it in.
Add the onion/nut/raisin mixture to the meat and mix it together. Do not over-mix.
Cut thin slices from the nubs on the bottoms of the peppers until they can stand without tipping over—but don’t cut so far into the pepper that you cut into the inside. Cut the tops off of the peppers and core out the seeds and membranes.
Pack the peppers with the meat filling using a spoon, mounding it on top somewhat.
Stand the peppers in the frying pan and pour the tomato juice into the pan as well.
Top the peppers with the rest of the parm, not worrying if some falls into the tomato bath below. Season them with black pepper, as well.
Cover the pan with aluminum foil and insert a probe through the foil into your fattest pepper. Set the high-temp alarm for 160°F.
Bake for 1 hour, remove the foil and re-insert the probe into the largest pepper.
Cook until the high-temp alarm sounds (about 30 minutes more). Verify the temperature.
Serve immediately, or, for thicker sauce, remove the peppers from the pan and boil the sauce in the pan until it has reduced by about half.
Cake doughnuts that I recall have an icing on top.. I have always made the yeast doughnuts, which is made with a sweet dough and then I dip them in a glaze. Glazed doughnuts. My grandma and one of my aunts only made sugar doughnuts. They would put warm doughnuts in a bag with sugar and coat them with that; sometimes with sugar and cinnamon too.
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