Stuffed Peppers

One of my favorite meals is stuffed peppers. It's a great balanced meal, all in one beautiful pepper and it's so easy to adapt to individual tastes. And I knew it was already perfect for October Unprocessed!

What you'll need:

Bell peppers
Ground meat
Onions
Garlic
Rice
Cheese
Seasonings

Start out by cutting the tops off of the peppers and cleaning out the insides. Chop the tops into small pieces to add to your meat.

Saute chopped peppers, onions and minced garlic in a little bit of olive oil, then add your meat. We opted for ground goat. Toss in whatever seasonings you like. I just used salt and pepper with the goat. While that is cooking, prepare your rice. We used the royal blend grains. 

Shred your cheese. We used Parmesan.

When the meat is fully cooked, toss the rice in the skillet and mix well. Then fill the peppers with the rice and meat mix and top with cheese.

 Bake until pepper is soft and cheese is melted. I baked ours at 375 for about 25 minutes

These are really quite filling, so I cut mine in half and saved half for lunch the next day. They are really even better reheated! 

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3/4 of the World's Population Can't be Wrong

Nearly 3/4 of the world consumes goat as their primary meat source. With that many people eating it, it can't be all that bad, right?

I'll admit; I've been very curious to try it for a while now. I keep seeing it at the farmer's market, but it's fairly pricey. I have no idea how much is costs to raise goats, but $16 a pound seems a bit high. I know; people like me will pay it. But I don't think one time customers is a good business model. Maybe that is a very reasonable price-again, I have no idea what it costs to raise and finish goats.

Anyway, I got a bit sidetracked. Back to my curiosity.....

So the husband and I finally decided to purchase goat chops at the farmer's market. Now that we bought them, how the heck do I cook it? I turned to facebook, where all my foodie friends could give me advice. I got the same thing over and over...."low and slow". Yeah, I figured that part. But what seasonings do I use? And that's why I love Google. I found a recipe that seemed easy enough here. I used white wine vinegar instead of plain white vinegar. I don't know that it really added anything, but I figured it couldn't hurt. The recipe says to marinate for 2 hours-I let it marinate in the fridge for nearly 4 hours. I did flip it after about two hours and gave it another massage to really work in the curry.

I cooked it at 400 for 30 minutes, then at 300 for 2 1/2 hours.

I really should have taken a picture of the meat when it was cut open. It was a beautiful, perfect pink and it fell apart when you cut into it! Goat chops with garlic and rosemary couscous and roasted veggies....delicious dinner!

I was very surprised by how much I like it. I had several people tell me if I like lamb, I'd like goat. In my opinion, the goat was much better than the lamb I have made. I'm not sure we'll buy it again at $16/lb, but if I found it cheaper, I could definitely see us eating more goat!