Skip to content

Robert St. John

Restaurateur, author, enthusiastic traveler, & world-class eater.

RSJ’s Stuffed Peppers

Ingredients

1 Tbsp Bacon fat
1 cup Yellow onion, small dice
1 tsp Steak seasoning
1 tsp Kosher salt
2 Tbsp Sugar
1 tsp Black pepper, freshly ground
2 tsp Fresh garlic, minced fine
1/4 tsp Dry basil
1/4 tsp Dry oregano
1/8 tsp Dry thyme
2 Tbsp Tomato paste
1 Egg, slightly beaten
1 1/2 pounds Lean ground beef
1 – 28 ounce can Diced tomatoes, drained very well
6 Large bell peppers, tops and seeds removed

Instructions

Preheat the oven to 350 degrees.

In a small sauté pan, heat the bacon fat over medium heat. Add onions, steak seasoning, salt, sugar and pepper and cook 3-4 minutes. Add the garlic, basil, oregano and thyme and cook one more minute. Stir in the tomato paste and cook 4-5 minutes, stirring constantly.

Remove mixture from the heat and transfer to a large mixing bowl. Allow to cool completely.

Once the mixture has cooled, mix in the egg, ground beef and drained tomatoes. Fill each pepper with the ground beef mixture. Place in an ovenproof Pyrex dish

Cook the peppers in the oven for 25-30 minutes (or until medium-well).

Remove from the oven and serve.

Yield: 6 servings

Recent Recipes

Apple French Toast

French toast has been a favorite since childhood—probably one of the first things I could make on my own. Pancakes were my grandmother Muz’s domain, but French toast was all mine. King’s Hawaiian Bread is always a solid choice, but if you can find a bakery that makes fresh brioche or sweet sourdough, grab it. Never been shy about my love for apples, especially Honey Crisp and Fuji. Apple pie’s always been my go-to, but this recipe takes the best part of apple pie and turns it into breakfast.

Read more

Pie Dough

This crust has been the base for countless savory pies over the years. The key is keeping the butter ice-cold and giving the dough enough time to rest in the refrigerator. For a little twist, add 1 tablespoon of freshly cracked black pepper or 2 tablespoons of finely chopped chives to the flour mixture.

Read more

Denver Omelet Quiche

I love quiche. To me, it’s great for breakfast, lunch, or dinner. In the morning, it’s perfect with fresh fruit. At lunch or dinner, it pairs well with a light salad. Never use the pre-shredded cheese in plastic bags from the dairy case. It's dusted with cellulose, which messes with the texture and flavor. Always grate cheese from a block. It’s an extra step but it will save money and taste so much better.

Read more