Friday, January 17, 2014

Easy Stuffed Peppers Recipe

It's been a while, but I think Mel Gibson explains my absence for me in saying, "I think any kind of hiatus one takes in an artistic journey is going to make a huge difference. The pause will inform the choices you make." The choice that I made was to enjoy the holidays and our vacation to the Caribbean, then come back and throw myself back into the cooking/crafting process in 2014. So here I am!

If you're looking for an easy (yet delicious), crowd-pleasing dinner, then look no further than this Easy Stuffed Peppers recipe.
Don't ya wish your girlfriend was hot like me?
This recipe was one of those "I-feel-like-eating-these-but-have-never-even-dreamed-of-making-them-myself" sort of recipes. However, they seemed to be a hit in my carnivorous household, so I've decided to pass along the goodness to you, my lovely reader!

Recipe makes 4 servings
Ready in 55 minutes with less than 20 minutes of prep time

  • 4 large bell peppers (of any color)
  • 1 pound ground beef
  • 2 tablespoons chopped onion
  • 1 cup cooked rice
  • 1 teaspoon salt
  • 1 clove garlic, finely chopped
  • 1 can (15oz) tomato sauce
  • 3/4 cup shredded mozzarella cheese

If there's one thing I love, it's peppers. A pizza isn't a pizza without the green peppers. I mean, have you ever tried them on a pizza? When they cook into the cheese, it's one of the best tastes you'll ever taste in your entire life, no joke. But I digress. To begin, you must wash and prepare the peppers for stuffing. Cut a thin slice from the the stem end of each pepper and remove their tops, then remove their seeds and membranes. Rinse. To be sure that the peppers stand up straight in the pan, you may have to trim down their bottoms as well.

In a large pot, add enough water to just cover the peppers and heat to boiling. Add peppers, cook for about 2 minutes, then drain. In a large skillet, cook the beef and onion over medium heat for about 8 to 10 minutes, stirring occasionally, until the beef is browned. Drain excess liquid. 

Stir in the rice, salt, garlic, and 1 cup of the tomato sauce. Cook until the mixture is hot. Preheat the oven to 350 and then begin stuffing the peppers with your delicious mixture of goodness. Stand the stuffed peppers upright in an 8-inch dish (or use a glass pie plate like I did), then pour the remaining can of tomato sauce over the top. Cover the dish with foil and bake for 10 minutes. Uncover and bake for 15 more minutes or until peppers are very tender. Sprinkle with cheese and enjoy!

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