FuriousGeorge: forum

Give it to the person that is willing to clean this up:

[image: image.prntscr.com]

• 6 medium size bell peppers, any color
• ½ lb. ground beef (20% fat)
• ½ lb. ground pork
• 1 large onion, finely chopped
• 6 garlic cloves, finely chopped
• ¼ cup chopped walnuts
• ½ tsp. cayenne pepper
• ½ tsp. ground cumin
• ½ tsp. ground turmeric
• ½ tsp. smoked paprika
• 1 tsp. kosher salt, plus more
• ground black pepper, to taste
• 1 cup cooked rice
• ¼ cup golden raisins
• ½ cup parmesan cheese, finely grated
• 2 cups pepper jack cheese, shredded
• ¼ cup dry white wine
• 1 tsp. tomato paste
• 3 tbsp. olive oil

• Preheat your grill to 350°.
• Heat oil in a large skillet on medium. Cook the onion, stirring often, until starting to caramelize, 10–15 minutes.
• Add the chopped walnuts, garlic, tomato paste, cayenne, cumin, turmeric, and paprika. Stir continuously until fully mixed combined and the garlic is softened, 2–3 minutes.
• Add the wine. Stir until just slightly reduced, 1–2 minutes.
• Season with salt and pepper, to taste.
• Mix beef, pork, and remaining salt with your hands in a large bowl. Fold in rice, raisins, and ¼ cup cheese. Add onion mixture and mix until incorporated.
• Cut the peppers in half long-ways or cut the off the bottom bumps of the peppers to create a flat (I cut in half in the pics below). Brush the peppers with the olive oil.  Inside and outside.
• Stuff the peppers with the meat mixture, fill to the top. Pack down the mix into pepper so it’s full.
• Top the stuffed peppers with remaining ¼ cup cheese and also the pepper jack; season with pepper to taste.  Add more paprika.
• Put on the grill for at least 30 minutes, and from there keep on until the peppers are to the softness level you want them to be.
• Serve and eat while you are waiting for your drug CD to expire.[image: i.imgur.com][image: i.imgur.com]

• 2 lbs chicken thighs (thats the weight after trimmed, so start with a little more depending on how aggressively you trim)
• 3 tablespoons salted butter (or you can use ghee is you want to)
• 2 red bell peppers, diced
• ½ cup white onion, diced
• ½ cup diced tomatoes
• 2 cups coconut milk
• 1 cup half & half
• 2 cups dirty bong water
• Salt & pepper to taste

• 2 teaspoons ground cumin
• 2 teaspoons ground cardamom
• 2 teaspoons ground turmeric
• 4 teaspoons ground coriander seed
• 1 teaspoon ground ginger
• 2 teaspoons paprika powder
• 2 teaspoon chili powder
• 2 pinches ground nutmeg

1. Preheat oven to 350°F.
2. Mix the spices for Garam masala.  
3. Trim and cut the chicken thighs into pieces twice bite size.   Heat a large skillet and brown the chicken in the butter. 
4. Season with salt and pepper.  Place the chicken, including the juices, in a baking dish.
5. Add the bell peppers, onion and tomato to a small bowl along with the coconut milk, the cream and garam masala mix.
6. Pour over the chicken. Bake in oven for about 35 minutes, or longer if its not bubbling around the sides yet.
7. Serve over white rice.