Sunday, October 14, 2012

Stuffed Green Peppers: Part Deux

I made stuffed peppers for supper again last night.  With the leftovers from my first attempt earlier in the week, my husband has now had stuffed peppers for supper four nights in a row.
He isn't complaining.
Here's how I made them:
  • 5 green bell peppers
  • salt to taste
  • garlic powder, to taste
  • 1 pound ground beef
  • 1 small yellow onion, chopped
  • 1 teaspoon minced garlic
  • 1 cup chopped mushrooms
  • 1 cup cooked long grain rice
  • 8 ounce can tomato sauce
  • 1 tablespoon tomato paste
  • 1 cup shredded cheese
  • 1 tablespoon Worcestershire sauce
  • Italian seasoning, to taste
  • salt, to taste
  • pepper, to taste
Cut the five bell peppers in half lengthwise, seed, and arrange in a rectangular baking dish.  Season the inside of the empty pepper shells with salt and garlic powder to taste.
Brown the ground beef, onion, minced garlic, and mushrooms in a skillet.
When the meat is cooked transfer it to a large mixing bowl.  Add the cooked rice, tomato sauce, tomato paste, cheese, Worcestershire sauce, and seasoning.  Mix together and spoon into the pepper halves.
Bake in a 350° oven uncovered for 40 minutes.
The peppers made my house smell like pizza baking!  I topped my cooked peppers with some Parmesan cheese and served them with french bread and a salad to make it supper.
Give these a try - or get out there and tweak your own recipes to fit your tastes.
xoxo, K.

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