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Outdoor propane burner + pot — deep-fried turkey, crab boil, big batch frying
French-engineered grinding mechanism — lifetime pepper mill
Adjustable stand — hold cookbook or tablet at eye level while cooking
Rendered beef fat — fries, deep frying, high-heat searing
Long carving blade — thin slices of roast, turkey, ham
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Outdoor propane burner + pot — deep-fried turkey, crab boil, big batch frying
French-engineered grinding mechanism — lifetime pepper mill
Adjustable stand — hold cookbook or tablet at eye level while cooking
Rendered beef fat — fries, deep frying, high-heat searing
Long carving blade — thin slices of roast, turkey, ham
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Preheat your oven to 350F. Cut and remove the tops of the bell peppers. Set aside. Place your rice and water into a medium pot, bring to boil. Then reduce heat to low, cover, and cook about 20 minutes. Brown the beef (or turkey) & drain any grease. In a bowl mix together ground meat, rice, SOME tomato sauce, SOME cheese, and the rest of the ingredients. Then spoon mixture into the 4 bell peppers. Pour remaining tomato sauce on top of the stuffed peppers. Let cook in pre-heated oven for 1 hour. Add remaining cheese on top during the last 10 minutes of cooking.