by Skip Shields
mix prior to filling peppers
Skip’s Solar Stuffed Peppers
This time I decided to list the ingredient measurements as well as the method, in a dish like this, proportions are a little more important due to all ingredients being raw at the start.
8 medium green peppers
1 lb. 85/15 ground beef
¼ C. diced onion
¼ C. diced pepper
2 ½ C. white minute rice
2 ½ C. spag. sauce
Approx. 2 cups extra spag. sauce to spoon over finished peppers
8 oz. mozzarella cheese
1 tsp. garlic powder
½ tsp. salt
1 tsp black pepper
1 T. Mrs. Dash seasoning
Dash of Paprika
Cut tops off of peppers and remove veins/ white pith
Wash thoroughly and set aside
Dice pepper tops to use in mix
In a large bowl mix raw beef, rice, onion, pepper tops, 2 c. spag sauce, garlic, salt, pepper, and Mrs. dash. Mix thoroughly so everything is incorporated evenly. Let flavors blend while pre heating your oven.
Put filling in peppers leaving about ½ inch at the top.
Place in pan. (I use my 15 inch covered roaster)
Spoon ½ C. spag. sauce into peppers. (approx. 1 T. in each)
Cover tops of each pepper evenly with shredded mozz. cheese.
Sprinkle with paprika and cover
Place in solar oven for about 3 hours (temp range of 275-325 degrees F.) adjust time accordingly to your oven’s average temp.
When done, temperature of filling in peppers should be 175-180 degrees F. to insure that the beef is well done.
Cut in half and spoon some sauce over peppers and serve
I heated the extra sauce in a quart mason jar using a Fresnel lens from and old projection tv. I made sure it was off-focus so as not to burn down my yard, (see pic) and had the sauce up to 180 degrees in about 45 minutes. Conditions were 82 dgrees, and mostly sunny with no wind.
I don’t see any way to make this easier, but am open to suggestions. I have included pictures to hopefully goad you all into trying it. Let me know what you think.
Thank you Skip,
This is great!
Nice writeup...detailed description and great photos.
Thank you for sharing with us.
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