Stuffing Peppers from the Garden

I have a mix of cubanelle and banana pepper to stuff. It will be perfect for dinner.

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therapy. So, I’m hurting. But, let’s get this um meat mixture going here. I decided I didn’t want to put any rice in there. So, um yeah, that’s kind of what I’m going with. No rice. Maybe just meat, cheese, and and um the peppers themselves. It’ll be topped with the sauce. I don’t know. I’m afraid I’m going to have to make a canned sauce, which is crazy. I got all this tomatoes to um process, but that’s okay. That’s why I have the canned stuff. Back up. Back up. All right, here we go. Got some turkey. I’m using turkey. I’m not using beef or pork or any of that. I’m going to season it myself. I was out and about. I could have stopped and But I have food. I don’t need to buy anything. I’m not going to buy anything special for this. This is kind of like a tester, too. I I have more peppers coming out. So, if I get about as many peppers as I have here, um then I think what I’ll do is make a make some for the holidays and um freeze it. If this turns out well, so I hope y’all are having a good day. Thanks for stopping in. Hit the like button if you don’t mind. I’d appreciate it. Um, and I’ve never done these before. So, but what I do know is I’m going to put some of this um ton ton. It’s a steak seasoning, but it’s got pepper, a little bit of salt and everything. It’ll season it nicely. And then I was thinking because Bo, he’s one of my subscribers, pardon me, um suggested it to do the stuffed way, then I’m going to put um this is funny. I’m going to put some Middle Eastern seasoning in. So, I’m going to throw in some Euro seasoning. And I just saw I wasn’t sure where Hey, Christine. Good to see you. I did go back like you saw. Thanks. I’m doing good. And I just got back from physical therapy, so I’m a little sore. So, I’m just going to use this Euro seasoning mix. I mean, why not? And I saw I guess I got this at Ladle. It’s been a while since I bought it, but I’m going to season that heavily. But this is an ode to Bac who’s has some Greek ancestry, by the way. So, yeah, I just had shoulder surgery um like last month on the 10th. So, I’m trying to recover from that. It can’t happen soon enough because, you know, makes it hard to work in the garden. And I just I’ve been uh so the gl the garden is totally planted out for what was available. So I got the broccoli is finally planted as of yesterday. So I’m glad for that. Do you ever like I check my seasoning sometimes by the smell. Am I the only one? Like that’s kind of how I measure my stuff. I Well, this has sodium in it, too, I bet. So, I probably don’t want too much. No sugar. Yeah, it does have sodium as does the steak seasoning. So, I’m going to leave it where it is. We’re not going to get too heavy in the sodium. I think I will add some extra garlic powder to this though. And then I’m going to add I think I have this um I just want to get mainly the seasonings in here. Kind of marinating the meat a bit while we do the other part. Let that flavor kind of get in there. All right, we’re going to go over here and we’re going to start with veggies. I think I may add I harvested a carrot from the garden, the first carrot of the season. And so I think I’m going to put this chop it up and a little bit of onion to add to that as well. Need some more light over here. All right, then we’ll get to cutting our peppers up. And I know I know my peeler is right here in the dirty dishes, clean dishes. All right. Where’s my It’s going to be my scrap bowl today. So, I don’t want a lot of carrot and onion, and I probably won’t even use all of this mixture, but I can freeze it. And um use it for the next batch of peppers, especially, like I said, if they turn out well. Um, I really like them. I’ll just make a huge batch for um for another day. My cleaning my uh little chopping board here has a lot of herb stains in it. Cutting fresh herbs. All right. So, I’m just going to like I didn’t want to bring out my julenne, but I do want to make these really, really fine pieces of carrot. I was thinking of a mix of like the um oh, what is it called? The Vietnamese egg roll and with the has the pork carrot, onion. That’s what I was thinking of, but with um Greek spices. So, I know a lot of recipes just call for Italian. I want to do something a little different. Not the best knife to use, but maybe it is cuz these are really small pieces. All right, so there’s some carrot. We got some onion. Now I have partial onion in here. So, how How are you all doing? Hey, High Country Homestead. How are you? Are the cows happy today? Good to see you, Susan. Um Christine, I really like that um waffle recipe. I first had savory waffle over in uh Augusta, Georgia. They were doing grit waffles. In fact, I think I had a grit waffle. I forget. I have a YouTube video on it and it was so good. And I think my husband had a like a chicken and biscuit waffle. Oh, that’s what I had. I had a collared green. It was colored greens. pieces of fried chicken, cheese, and I think it was in I don’t know if it was in a waffle base or if it was in a grit base. It was really really good. I believe the place is called The Grit and it it was downtown uh Augusta, Georgia. Really good. They did both um I think I’ll A little more onion in here though. They did really really good food. We had good food everywhere we ate in Augusta. Even the hotel Sherin food at the steak restaurant was really good. Now, I think this Friday we’re going to a Cajun restaurant. We’re going to eat a late lunch kind of early dinner. And then um cuz it’s in a town called Aworth, Georgia, the restaurant we’re going to. And then we have a concert, the Yes concert later that evening. And we’re staying in a hotel. So, we’ll go eat, then go check in at our hotel, and then go to the concert. So, I think that’s enough for this stuffed uh peppers. I’m going to go ahead and add that over here to the meat that’s marinating. The ground meat that’s marinating seasoning. I feel like I should add some like green element in here like parsley or something. I think I need some parsley. [Music] I think it just needs some green. find it. Sorry. Spices. Goodness, it barely pours out. All right, there you go. Got a little color here. Sorry about that. I’ll bring it over here. This is what I did. I just added those carrots and um the parsley. Bring it over here a little closer to the light. Come into the light. So mix that around. All right, y’all. This meat mixture really smells good now. I’m getting excited now. Clearing these peppers. I know there’s um and I told Chris this cuz he does all the online ordering except for groceries. And I was telling him that there’s a pepper supposed to be a pepper cer type thing. And I don’t know. I’ve never heard. Did that does that work for anyone? Yeah, I added I already added some. So, it’s ground turkey and so stuffed peppers normally would have like an Italian seasoning in it, but who talked me into um doing it stuffed was Boac and he’s part Greek and I was like, “Oh, I have some Euro meat spices in my cabinet.” So, I’m doing a Eurom meat spice in there and no rice. Um, yeah, that’s what I’m doing. So, [Music] I need a dish. [Music] So yeah, I did ear. What else did I add in there? Parsley, onion, garlic, a little I had this steak seasoning. It’s a lot of pepper and some other stuff. So I just um I added that to the mix. I’m just kind of letting it sit a bit. And I’m going to put You know, I’m trying to think maybe I’ll make these like thinking about doing a tomato sauce, but then I opened my cabinet and I saw balsamic in there. Why do they make these cans and bottles and stuff? Everything’s hard to open. The tabs break. Stab yourself. Don’t stab myself. I mean, whoever is in charge of the packaging engineers only need to do better. [Music] And there are some packages. So, I never knew this that there is such a thing as packaging engineers and I had a friend who was one for Hulip Packard. So, that kind of makes sense. They would want their packaging very well done for shipping and stuff. So, that made me start looking at packaging more. It’s really amazing. [Music] package engineering is like some things are just so precise like some uh prescription medication packaging, you know, and how all that’s done. It’s I’m weird, but that’s fascinating to me. Sorry. Everything’s hard to open. I swear. Oh my gosh. I have the worst time anymore. I have the best tool I have for like opening jars is um I found this at a a flea market. I think it was in Florida. I found this and it’s they make them new now. But this is a vintage. I think this has a patent pending. Patent number Oh, no. Patent number 2,981 258. It’s called the easy twist and it adjusts to like all kinds of lid sizes and it’s been that’s the smallest it goes, which is smaller than the side of my pinky. So, but this thing has been a miracle. You just kind of lock it onto the lid and use it as a lever. Now, I did recommend it for a friend of mine who bought a can opener, and I imagine she bought it, but I hadn’t heard back if the modern ones are any good or not. And because that’s all metal. That’s why it’s still around after all these years. Yeah, it’s crazy. And the pull tabs. You pull the tab and the tab breaks off. What is that about? I don’t know what it I’m not sure how to stuff these. There are two ways. This seems like a pain and the other way seems like a pain. So, one way was to clean it out like this. Hollow it. Of course, it leaves a lot of seeds in. So, then you have to rinse that out. So, um, and then the other way, which I think it would be harder to get the seeds out. Another way I’ve seen these stuffed is to cut a slit here or to cut like a fingernail a finger size slit. But either way, you’re going to struggle to get those peppers out. So, I don’t know the slit way here. Let’s do one of each. We’ll do just a plain slit. Reach in there. Oh no. See, that’s what I was afraid of. But cleaning because you leave the top on, but cleaning the seeds is a pain this way. Oh yeah. That’s a pain. Now, for the other way, it was to make a finger. So, you cut here and go down and then you come back up. Now, you have this little opening, but the same I think it’s going to break. Ah, see there it goes. There it is. It broke. It’s still fixed with the skin barely. I think way number one is the way to do that. I mean, these kind of look funky, too, because you just see there it goes. Way number one. So, I tried it so you don’t have to. Yeah, I think this is just going to be the easier way. Faster way. Easier way. But yeah, if anyone has one of those pepper cores, it’s supposed to be good for everything from uh bell peppers to jalapeno peppers. This is going to take the longest here. And I may just do enough for dinner tonight and then hollow out the rest for and finish them tomorrow because I don’t know that I’ll be up to standing here and doing all those today. Not today. Not after physical therapy. But I I’ll sit in the chair and probably do them a little bit easier. on my midback. So, that’s the thing. Even though it’s my shoulder that had surgery, they’re having me do um like squeeze my shoulder blades and do these back arches and stuff like that because my muscles are so tight. Oops. Yeah, corn the peppers this way is much easier. I already did six. Not bad. Not too shabby. do this cubin and maybe a couple other because we just need enough for um the two of us tonight. See there? I didn’t cut enough around. So, did y’all do anything cool this weekend? Go out anywhere? Do anything? Look at leaves. I noticed at the doctor’s office there are a lot of leaves on the ground. This one’s going to be stubborn. Oh, we opened up two more watermelon and neither one of them were sweet. But we were starting with the smallest, going to the largest. And then finally Chris is like, I don’t feel like going out and getting any more. So we gave up. But I think there’s still five five watermelon out there still. All right. What do we have? Let me do one more of these because that way we’ll have four of the banana and four of the cubanel. I should just cut the top off sideways. I’m a go. All right. Please hit the like button if you’re swinging through. I’d appreciate it. Y’all share, subscribe, all the good stuff. I think that’s enough for dinner and then I can work on these later. Like I said, this is what I have here. And then we’ll move over here to the cook top. It’s for us. I need to make a sauce, too. But then I was thinking maybe I don’t need to make a sauce with these. Maybe I just need to bake them as is. That’s what I’m almost thinking. Do they really need a sauce? All right, let’s go back over here. Oops. Hops if I don’t step on the cord. So this is the seasoning we use. This Euro seasoning mix. I think this comes from lidle. And then I used garlic powder and uh parsley. carrots, onion, fresh onion. Uh, trying to see what I want to use to fill these with. I know what would work really well as a um, one of those, what you call it. I can use this. Then what would work really well is one of those um oh one of those crab eating tools like Danny the medic has. But I’m going to use chopsticks instead to poke it down there. Get it down in there. Oh my gosh. BB.Q chicken. Th This is the best fried chicken. This is so good. It has an unusual flavor. It’s very chickeny. Unusual good flavor. But we have to go so far to get to one. BB do. [Music] All right, let’s fill these bad boys. The meat I use turkey meat, too. I’m not using beef for pork. All right, this is where I’m going to use the one chopstick. kind of just push it down in there. I’m going to bake this at Sure. We’ll bake it at 350 cuz it’s raw meat, so it’s going to take a while. All right. These are stuffing pretty easily, though. Oh, I was going to put cheese in here. I forgot about that. That’s all right. That is all right. I said this is kind of a trial. I’ve never done these before. I’ve never had I’ve never groomed them successfully before to be able to do this. So, yeah. This way I don’t like because you have to get it in the back. You got to get it up in the nose cone. So, I don’t recommend. Yeah. See It’s harder to get down in there in my opinion. So these you’re just supposed to like let that flap hang there. I mean, it tore off for me, but normally it would stay. And here’s this one that’s split. Again, I don’t like have to go I think this is messier these two ways. Push it to the back. Push this one to the front. All right. But yeah, it’d be nice if these turn out decent. I’ll make them for the holiday. This is like a side dish or something. Dang it. See this pepper? I can’t It’s hard to get down in there. So, I know now that shape of the pepper kind of has a bearing on it as well. Probably wouldn’t have been so much if I hadn’t done it from the side. There you go. That up just a little bit more. This is the first one doing it from the top, which I said I like better. thing. Although I’m feeling it. It feels like it’s hollow right here. But it could just be this chicken meat’s really this turkey meat’s really tender. All right, so now back to the tops. So you’re just going to want to put a little bit in to begin with, especially on these are the Cuban nails. They’re a little fatter down at the bottom. But then you want to push everything down as far as you can get it. It’ be easier maybe to pipe it in even, but I was afraid the piping bag wouldn’t get down deep enough in some of these cuz they’re so tall. I think once you get most of it down there and just start filling it in, it’s going to push the rest of it down there for you. Hardest part is getting it pushed in all the way. All right, that one. So, this is a banana pepper. This one, it’s a little more firm than the Cuban stuff, which I like, but it’s also a lot skinnier. So, trying to get that meat down on the bottom is a little bit more of a challenge, but I’m not having to baby it so much because it is so much more firmer than the Cubanel. So, I guess uh congratulations to Toronto Blue Jays. Hey, Roger. How’s it going? Stuff in the box. Stuff in the box. These are peppers here. And I’m stuffing them with turkey meat that’s been seasoned. Seasoned with Middle Eastern um spices. But congratulations to Toronto Blue Jays and to um I guess LA Dodgers, right? going to be playing in the World Series. That’ll be fun. All right. Yeah, some of these the straighter the pepper, the easier it is to fill. Found that out. These would be great, I think, in the holidays. And just do it like with Italian sausage. I think a firmer meat might be easier to fill these with, too. All right. Now, one more cubanel. Good. One more cubanel and then one more. Um banana pepper. Then I’ll start the sauce. Or did we say we were going to go sauceless on this? I think we’ll go sauceless and see how it is. Yeah, that’s what I was thinking. If they’re not if they’re dry or whatever, I think I I can still add um cheese or sauce to the top. I think I want to try them plain just to see cuz I made stuffed bell peppers, but when I make stuffed bell peppers, I cook everything. and then stuff them. I’m too much of a weenie to um put raw meat in. These I’m going to cook probably about 45 minutes. So, these I don’t mind doing the raw meat so much because they’re thinner. I have more faith that they’ll cook through. Same when I make Uh, stuffed cabbage rolls. I always precook everything, but I think my days of doing stuffed cabbage rolls are over. I don’t know. Maybe for for the fun of it, but I don’t know. I like the idea of just doing the casserole, the stuffed cabbage casserole where you just put in the cabbage and the ground meat and the casserole dish and just bake it. All right. I think even if I had had a piping tool to go down in here, it’d have to be a very narrow piping tool. Even if I made one out of a Ziploc bag or something, it’s not going to it’s not going to be good. And I really don’t want to make sauce because I want the next sauce I make to be processing those um processing those other tomatoes into a sauce. So there’s so much to process right now. So much I think I have just enough meat to do the rest of the peppers over here. All right. And I have one beet. I’m going to go get some more beets because if I’m doing this, I might as well throw some beets in there and some foil. Let me just go ahead and put this in. I’m not going to cover it. I’m going to put in 350 45 minutes. That’s what I’m going to do. And then then I like cooking a lot of stuff in um cake pans. Don’t ask me why. They’re just smaller. They have long tall lips. That’s what I’m going to roast the beets in. I’m going to get everything ready for when I bring the beans in. Look at four beats. And I already have one here. Get this out of the way. That’s our meat. Our raw meat. I’ll put it over here. deal with that after I get these in. So, I’m just going to add a little splash of olive oil to each one of these. And y’all want to go get some beats with me? I need something to put them in. All right, let’s go get some beets, y’all. Might break up a little bit, but I’ll bring you out on the tripod, too. Can I get out? I bet I locked myself in. Yes, I did. Good to see everyone. [Music] Let’s see what the garden has. Man, there’s a carrot out there. Looks like it’s getting ready to bolt. So, yeah, it is uh we do definitely have lots of harvest coming on. I just uh ran the sprinklers, so it’s going to rain. We’ve been in a terrible drought. But since I just seated the gardens with the new um I planted some more carrots and beets, I planted kale, cilantro, cabbages, uh like three kinds of cabbages, Japanese, Chinese, and German. Um here are the beds. They’re looking good. But, uh, yeah, these tomatoes are starting to turn, too. So, I’m going to be loaded with tomatoes in a minute. And these, see, the green beans are starting to blossom again. All of them are. They’ve gone nuts. That drought, they didn’t like the drought at all. But, wow, the green beans. We just picked every one of them. I swear they grow overnight. And the colored greens, they’re looking beautiful. But look at this one carrot. These couple carrots here. They’re just they’re ready. They’re like, “Pull me now.” But we’re after these beets here. So, let’s get some of these here. Get them before it rains. Let’s see. This one looks like a really big one over here. Oh, it is. It is. Look at that one, y’all. It’s a nice beat. There’s my scissors. Just going to chop the leaves off. You can eat the leaves, but kind of just want to get these going. There’s one back here that are really big. This is This one’s huge. And it didn’t even I wouldn’t even have thought it would be a huge one. Look at that one. That one, y’all. It’s a big one. Wow. The one behind it’s huge, too. So, the way I’m going to prep these is I’m cutting off the tops and I’m going to barely wash them. Actually, I’m going to wash them and then look at this one. I’m going to wash them and then they’re going to go in. Um, I pulled up a baby bead. Sorry. Is this one? I hope you can see that. [Music] And I learned this from a a YouTuber named Christa. Um, and she just puts them in hole and there was a lot less mess. You didn’t get all the staining and stuff so much. Oh well, I got I wanted and one I didn’t. But the one I wanted smaller than the one I didn’t. One more. One, two, three, four. Oh, we have the fifth in inside. Okay, I guess we we’re done here. Some of these are pretty big. Anyway, so there you go. That’s our harvest of beets. I know there’s two carrots there. A bunch of them there that really want to go. Man, I’m happy to have these. These are the best beets we’ve ever grown, too. That soil. I just keep saying that soil. That soil. Soil is fabulous. Some of the best. And I’ I’ve bought other organic soils before, but not with his results. All right. Come in here. Get my hands washed. Okay. All right. All right. So, Christa showed me. You can see I have no um well, it’s kind of hard to see. I have no beep stains on my hand. And I don’t know what it is about this process that she does that works so well. So, I just got as much dirt off without doing a hard scrub because you don’t want to if you break the skin, you’re going to get this beet juice all over you. So, that there. So, I just put them in a pale of water and I just I dump the water out. I’m done. A quick rinse again. This gets I don’t know. There’s a big old gash there. I don’t know what that’s about. Must have hit something it didn’t like. But yeah, you just want to minimally process these before baking. And you’re going to be like once say you’re baked anyway, that’s when you’re going to do your peeling. All right, here we go. We have four beautiful beats and I have one over there. So, Now, this one is tiny. This is one we got uh this weekend. Oh, I didn’t weigh the beets. I’m going to have to weigh them after they come out of the oven or something. So, I just popped them down in oil. So, they’re going to be greasy. Hit the thing the thumbs up if you don’t mind. I’d appreciate it. Um, yeah. So, the this way of doing the beads is just you don’t have to poke. Um, let’s come over here. You don’t have to poke them. You don’t have to do any of that stuff, too. You just minimally wash them. You leave the tails on if you want. I do. That one doesn’t have one. Then I just wrap them up in a little bit of foil with aluminum with oil, olive oil in it. And then when these are done roasting, it’ll take them a bit and you’ll just test them by poking through there. that basically when you go to um you’ll clean these after like not clean, they’re clean, but you’ll clean the skins and roots off of them after the fact and you’ll have no staining on your hand whatsoever. I don’t know if it’s the olive oil that creates a barrier or what, but it’s a miracle way to um to do beets because I’ve done them before and I didn’t like doing them because of the getting the stains everywhere. Last one. I’m not even seasoning them now. cook them. All right, they even have the top still on them. So, I just cut the tops and uh yeah, it’ll make all that easier anyway once that they’ve been cooked and baked. Oh, these mosquitoes have been bad. Did I get her? No. All right. So, these are going in the oven and uh I’ve got the peppers on. I can smell the peppers already. They smell so good. I have 30 minutes on the pepper. The beets are going to take longer. So, we’ll see. We’ll see what I end up with there. Now that I’m done with that, I think we’ll probably have some vers Simmons for dessert because we still have a lot of those coming in on the tree. But this meat I’m going to put up for another day. Maybe um tonight once we finish dinner I’ll stuff some more. I am done for dinner. That was the most important thing. I think we have some other sides I need to eat up, too. I’ve got a have a uh carrot and cabbage casserole. I love that thing, y’all. That’s all I had for dinner the other night. I had cabbage and carrot casserole with bread and butter. Slice of um Dave’s Killer wheat bread and butter. I’m thinking about starting to cook my own bread. I need to look um at Chicken Explorer his page. He does a lot of bread. I’m looking for a really good slicable whole wheat whole grain. Not sourdough. I I can’t do sourdough. Having sourdough is like I’m a baby to me. I don’t have that much patience and time to babysit anything, so I know myself well. All right, so this is ready to go back in the fridge. And let me wipe this So, y’all have anything exciting going on this week? I do not. Physical therapy. That’s it. And and processing food from the garden. It’s all I got going on. All right. Oh, yeah. Chris is coming home with um he’s coming home with groceries. I need to make room. Oh, because I still have these I have to do, too. Dang it. All right. So, this is a another dish we’re having tonight. It’s a leftover casserole. Cabbage, carrot, and cheese with pancake. It’s a awesome casserole. And then I got to process this. This is that take keto brownie mix and add a can of pumpkin to it fail. It does not work, y’all. But I’m going to make these better. I’m going to put cayenne pepper, cinnamon, and roll them into balls. And then I’m going to dip them in chocolate and they will become a truffle candy. But a healthy truffle candy. So that’s what I’m going to do. But I’m going to go, y’all. I need to um clean the refrigerator real quick. Give it a good wipe down before we get more food in the house. And um I guess I need to work on these balls and get them spiced and rolled and everything and ready for dipping because it’s part of my order is this keto chocolates so to melt. But I appreciate y’all coming in. Thanks for watching. I may be on later when I do this mix of the keto brownie fail, pumpkin brownie fail. And uh I may come on later and and show that process. But thanks y’all for watching. I love you very much and we will see you later. Bye.