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

Cheesy Bread Florentine (Buca di Beppo Copycat)

Cheesy Bread Florentine (Buca di Beppo Copycat) 1 large loaf of French bread 1 ¾ jars Alfredo sauce 1 T Dijon mustard ½ T olive oil 2 small garlic cloves, minced 3/4ish bag frozen chopped spinach, thawed and squeezed dry Tomato, de-seeded and chopped ½ c shredded parmesan 2 c shredded provolone (or Italian blend) Pepper to taste Preheat oven to 350 degrees. In a mixing bowl, combine alfredo, mustard, and pepper; set aside. Slice loaf of French bread down the middle. Place bread flat side up on a cookie sheet. In a hot skillet, add olive oil and sauté the garlic until tender and fragrant. Add spinach, alfredo sauce, and parmesan, stirring to mix well. Add tomatoes and remove from heat. Spread mixture evenly over the bread. Sprinkle with provolone cheese. Bake for 25-35 minutes. Slice and serve warm.
Post a Comment
Read more

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

Chili Cornbread Skillet (adapted from BudgetBytes)

Chili Cornbread Skillet (adapted from BudgetBytes) For the Chili: 1 pound hamburger 1 T olive oil 2 cloves garlic 1 small onion 1 jalapeno ¼ c. tomato paste 1 (15 oz) can fire roasted tomatoes 1-2 cans beans (kidney, pinto, black) 1 T chili powder ½ t. cumin ½ t. oregano 1 t. salt 1 c. shredded cheddar For the Cornbread: 1 c. yellow cornmeal 1 c. all-purpose flour ¼ c. sugar 4 t. baking powder ½ t. salt 1 c. milk 1 large egg ¼ c. vegetable oil Brown hamburger and drain grease. Dice the onion and mince the garlic. Slice the jalapeno lengthwise, scrape out the seeds, and then dice the pepper. Sauté the onion, garlic, and jalapeno for five minutes with a bit of olive oil. Drain the beans in a colander and rinse them briefly. Add the tomato paste, diced tomatoes, browned hamburger, and beans to the skillet with the onions, garlic, and jalapeno. Stir to combine. If the mixture is too thick, add ¼ - ½ c. wa...
Post a Comment
Read more