Skip to main content

Unstuffed Peppers


Un-Stuffed Green Peppers
1 T. olive oil
1 clove garlic
½-3/4 small onion
1-1 1/2 green bell peppers
¾ - 1 lb ground beef
1 (15 oz) can diced tomatoes
1 c. uncooked white rice
1 t. basil
1 t. oregano
Freshly cracked pepper
1 ½ c. beef broth 
1 (8 oz.) can tomato sauce
1 t. Worcestershire sauce
Cheddar to top
              
Mince the garlic and dice the onion and bell peppers. In heavy skillet, sauté the garlic and onion in olive oil over medium heat (2-3 minutes). Add the ground beef and cook until fully brown. Lastly, add the diced bell pepper to the skillet and sauté 3-5 minutes until they are slightly soft. Add the diced tomatoes and their juices to the skillet, along with the uncooked rice, basil, oregano, and some freshly cracked pepper. Stir well. Add beef broth and stir to combine. Place the lid on the skillet, turn the heat up to high, and allow the mixture to come to a full boil. Once it reaches a boil, turn the heat down to low and let it simmer (constantly) for 20 minutes. After 30 minutes, check to see if rice is tender and liquid has been absorbed. Increase cook time if necessary. Once the rice is tender, fluff the mixture. In a separate bowl, combine the tomato sauce and Worcestershire. Pour the tomato sauce over the skillet, top with cheese (optional), and serve.

Labels:

Comments

Post a Comment

Popular posts from this blog

Grilled Steak with Garlic-Parsley Sauce (MSPI Mama)

Grilled Steak with Garlic-Parsley Sauce (MSPI Mama) 1 ½ lbs flank steak (we do NY Strip, too) ½ c minced fresh parsley leaves (not dried) ¼ c minced red onion 2 medium cloves garlic, minced ¼ c red wine vinegar ¼ c extra-virgin olive oil 1/8 t red pepper flakes Table salt and ground black pepper Combine all ingredients, except steak in a bowl. Grill steak until slightly less done than you want. Place steak in a baking dish, and coat with parsley sauce. Cover dish with foil and let rest for 5 minutes. Serve with extra sauce. YUMMMMMM.
Post a Comment
Read more

Beef and Potato Burritos (Martha Stewart)

Beef and Potato Burritos (Martha Stewart) 1 large baking potato 2 T oil ¾-1 lb ground beef 1 onion, chopped (we do less) 1 jalapeno, finely chopped 1 can (14 oz) diced tomatoes with juice 1 ½ t ground cumin Coarse salt 2 t paprika 5-6 tortillas Chopped fresh cilanro Garnishes – sour cream, cheese, lettuce, lime juice, etc. Peel potatoes; cut into ½ inch dice. In a large saucepan, heat oil over medium heat. Add potato; cook, stirring occasionally, until golden brown, about 6 minutes. Add beef, onion, and jalapeno to the potatoes. Cook, breaking up meat until beef is thoroughly browned. Add tomatoes and juice, cumin, paprika, and 1 t salt. Cook until liquid has evaporated. Spoon into tortillas. Good with garnishes, especially fresh cilantro.
Post a Comment
Read more

One Pot Chili Pasta (BudgetBytes)

One Pot Chili Pasta (BudgetBytes) 1 T. olive oil 1 medium onion 2 cloves garlic 1 lb ground beef 2 T. flour 2 T. chili powder 1 (15 oz) can tomato sauce 1 (15 oz) can diced tomatoes 1 (15 oz) can black beans 1 c. frozen corn kernels 2 c. uncooked elbow macaroni 2 c. beef broth 1 c. shredded cheese Dice the onion and mince the garlic. Cook both in a large pot with olive oil over medium heat for 1-2 minutes, or until soft and transparent. Add the ground beef and continue to stir and cook until it is fully browned. Drain after browned. Add the flour and chili powder to the pot and stir to coat the meat. Continue to stir and cook for 1-2 minutes more. Drain and rinse the beans. Add the beans, tomato sauce, diced tomatoes, and corn kernels. Stir well. Add the dry macaroni and two cups of beef broth to the pot and stir to combine. Place a lid on top, turn the heat up to high, and let the pot come to a boil. Once it reaches a boil, give it a...
Post a Comment
Read more