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GRILLED BURGERS WITH ARGENTINEAN PARSLEY SAUCE

Modified recipe from Bon Appetit

Ingredients

3 tablespoons chopped fresh parsley
2 tablespoons olive oil
1 tablespoon balsamic vinegar

1 large garlic clove, chopped
1/2 teaspoon cayenne pepper
1/4 teaspoon dried oregano

12 ounces lean ground beef
1/2 teaspoon salt

Preparation

Prepare BBQ (med-high heat). Whisk parsley, olive oil, vinegar, garlic, ¼ tsp cayenne and oregano in small bowl to blend. Season sauce to taste with salt. Combine beef, ½ tsp. salt and remaining ¼ tsp cayenne in medium bowl; blend well. Grill beef until cooked to desired doneness, about 5 minutes per side for medium-rare. Transfer beef to plates. Spoon sauce over and serve.

Creole Stuffed Peppers

Ingredients

• Large green bell peppers, seeded and halved lengthwise
• 1 tomato, peeled and coarsely chopped
• 2 slices bacon
• 1 teaspoon onion, chopped
• 1/2 cup cooked rice
• 1/4 cup hot water
• Salt and pepper to taste

Preparation

Cut bacon into quarters, reserving 2 pieces to top your pepper. Fry remaining bacon with onion until crispy; add tomatoes to the mixture. Add the rice, salt, and pepper; blend well. Spoon mixture into pepper halves, topping each with the remaining bacon slices.Place in a baking dish; add water to the dish, and cover. Bake approximately 10 minutes in a 350 degree oven.
*A variety of foods can be used when stuffing peppers- Andy suggests trying cream cheese!