Stuffed Red Peppers

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For this home cooking assignment, I made stuffed red peppers. The product standards for this recipe was for the red peppers to be cooked but still have a bit of crunch to them, the cheese has to be fully melted. I met all of these product standards. The safety for this recipe was knife safety, stove safety, and oven safety because you use a chef’s knife to cut vegetables, the stove to saute the filling, blanch the red peppers, and the oven to fully cook everything. Some skills I used in this recipe include chopping, cutting, blanching, draining, and sauteing. One success I had with this dish was sauteing the filling and prepping all the ingredients. The filling was cooked perfectly and cut to the correct size. A challenge I experienced was blanching the red peppers, this was my first time blanching anything so this was new to me. I had to be careful not to splash any boiling water on myself. I would make this meal again because it was a balanced dinner that had an ingredient from each food group and was very nutritious. The recipe used rice, red peppers, ham, onions, cheese, tomatoes, and mushrooms as well as several other seasonings. One thing that I would have done differently is mix spice/hot sauce into the filling to give it some extra flavour. I chose this recipe because it was a balanced meal and I had an excess amount of red peppers at home so I decided to make a dish that included them. The cleanup was fairly lengthy for this recipe as it uses multiple pots/pans to cook the ingredients.

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