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Still no celebration for the blogiversary, but some damn fine stuffed peppers

pork stuffed peppers
As I stated in my last post about the third year blogiversary of foodisthebestshitever, I forgot about my blog’s birthday.

I was not a good father and I did not shower my blog with neither love nor presents.

I needed to redeem myself. I told Jennee about the birthday and figured she would sort the celebrations for sure. Jennee really loves organizing a good party!

No sooner had I spoken of the birthday then Jennee was in her car and headed to the local shopping center. I pictured her returning with decorations, possibly a cake and card, and party hats… definitely flamboyant, mardi gras style party hats.

Alas, Jennee did not return with cake, party decorations and a large novelty card featuring a picture of an overweight older lady and a poodle in a beachside setting, but instead came home from the fruit and veg market with a few of these banana peppers (Well, the label said they were banana peppers anyways so I had no choice but to believe, because those labels are like the 4am American TV avangelist to me and quite frankly need to be believed). Fine. No birthday celebration and another nomination for bad blog father of the year, but we did have banana peppers!

Using the word pepper is something that does cause me a little grief though, as pepper is what an American would call a capsicum. Now I am totally fine with that, but in Australia pepper is a damn tasty little black, grey or red pod we grind onto our steak, and then we have capsicum and chillis. This whole pepper thing just confuses the issue for me, but I’m sure I have confused many issues all over the pages of this blog and in turn confused many a man from prince to pauper. Right now for example, I am so confused I have totally forgotten my name and where I live.

What the hell?

I used Borrowdale pork rump as you may be able to see… they didn't pay me to say that PS

I used Borrowdale pork rump as you may be able to see… they didn’t pay me to say that PS

Get the stuffing sorted

Get the stuffing sorted

The banana peppers

The banana peppers

Get it in there

Get it in there

Looking snug as fuck… now it's time for the oven

Looking snug as fuck… now it’s time for the oven


750g pork rump, hand minced
1 brown onion, diced
2 cloves garlic, chopped
3 anchovies, chopped
A few sprigs of parsley, chopped
A sprig of rosemary, chopped
A sprig of sage, chopped
150g chevre, feta or ricotta
8-10 banana peppers or whatever you call them where you come from. Have a look a the pic
2x 400g tins crushed tomatoes

• Soften the onions in a pan (probably put a little heat under it and even a little oil in it…) with the garlic and anchovies. Let it cool a little
• Combine everything except the peppers and tomato and mix until just combined
• Cut the tops off of the peppers and slice them down the side. Tap or scrape the seeds out
• Stuff the pork mix into the peppers
• Pour tomato into a baking dish and lay the peppers down all comfy like. Give them a bit of a splash of olive oil to get them really snug
• Bake at 180C for 45 minutes
• Serve that shit with sauerkraut or something that you feel is appropriate, spoon sauce over the top and load it up with parmesan cheese if you’re keen

Prepare your faces for some more French Alps inspired love from my fellow lover of food and friend of small furry animals, Paul from Paul’s Caul… who is coincidently not me, just in case you were wondering…

20 comments on “Still no celebration for the blogiversary, but some damn fine stuffed peppers

  1. cheergerm says:

    Bad bloggy daddy. In reality, you are celebrating the best way possible! By cooking, eating and stuffing a vegetable. Looks very tasty indeed Mr F.

    1. That just sounds wrong… but so damn right! Cheers Mrs Cheer 🙂

  2. Ginger says:

    Looking delish, as always! Love the way you managed to get a shot of your bare hands covered in stuffing in there – that’ll get Dana all worked up 😉

    1. Not to worked up I hope ;). It is fun stuffing things like that though… 🙂
      Cheers Ginge

  3. Happy Blogiversary!! Everything looks delicious, as always 🙂

    1. Why thank you my friend 🙂

  4. Amanda says:

    Yum. These are like gourmet stuffed peppers! Decent celebration enough!

    1. Yep. Good enough for me!
      Cheers Amanda 🙂

  5. Like you over the ditch, I say pepper, capsicum and chili too. But this sort seem so exotic, they’re peppers to me. Stuffed peppers. Now if they were more plump, I’d call them stuffed capsicums (what is the plural of capsicum?).

    Weirdly enough, this reminds me of a Chinese dish. They sometimes serve at yum cha. Pork or fish stuffed peppers. I never thought about how celebratory they can be.

    1. And I’d say that’s because we know how to speak proper ay 🙂

      I love those chinese stuffed peppers… deep fried with a mousse sort of stuffing. So damn good!!

  6. Dana Fashina says:

    Yes indeed!
    These will do just fine, just fine.

    1. Did, was, cheers homie 🙂

    1. Why thank you my friend 🙂

  7. Jamie says:

    Great to see you like our Borrowdale Certified free range pork – thanks for the plug 🙂 see our weblink also for more info on our farm and accreditations … cheers Jamie

    1. Yep. Love that shit! If you need any help with recipes let me know!!!

  8. Love that first picture. Naming of foods in different English speaking countries is always weird….at least here in France it’s all in the one version of one language…as for peppers or capsicums..they’re piments:)

  9. haha yep. you Aussies are strange indeed. took me a while to ask for ‘rockmelons’ at the grocer and ‘Fill-its’ at the fishmongers. And the first sub we had on that second day in Aus…stumped us all when we tried to order peppers as an extra veg.
    I’ll make you a cake though…for realz. 🙂 Happy Blogiversary, bad daddy!

    1. Haha. Cheers my friend. I’ll hold you to that cake scenario for sure 🙂

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