Stuffed Peppers

I have been craving stuffed peppers.  My mom used to make these and I hated them.  I didn’t mind what was inside but did not like those peppers.  I guess my taste buds have changed – died due to the aging process 🙂 but I love peppers now.  I used green bell peppers today but I think next time I will use red, orange and yellow.  I also would like to try some other peppers besides the bell variety.  This recipe takes about 30 minutes to prepare and another 30 minutes to bake.   I found this recipe at  America’s Test Kitchen.  It reminds me of my mom’s recipe.  Here goes;

Classic Stuffed Peppers
(just like mom’s)

02062014 011

4 green, red, yellow, orange bell peppers, 1/2 inch trimmed off tops, cores and seeds discarded (I used 6 green, they were small to medium size and on sale this week!)
1/2 cup long grain rice
1 1/2 Tablespoon olive oil
1 medium onion, chopped
1# ground beef (or any ground meat.  If you don’t want meat add more veggies and/or rice)
3 garlic cloves, minced
1 can (14 1/2 ounce) diced tomatoes, drained – 1/4 cup juice set aside for later use
5 ounces Monterey Jack cheese, shredded (1 1/4 cup)
2 Tablespoons parsley leaves, chopped
1/4 cup ketchup
Salt and pepper

Directions

02062014 004

1.  Preheat oven to 350 degrees.  Adjust oven rack to middle position.

2.  Bring 4 quarts water and 1 Tablespoon of salt to boil in large stockpot over high heat.  When water boils,  add your peppers.  02062014 006Cook until peppers begin to soften, 3-5 minutes and remove with slotted spoon.
3.  Set the peppers upside down on paper towels to drain water, then flip over as soon as drained.
4.  Return water to a boil, add 1/2 cup of rice and boil until tender or 12 minutes.  Drain rice into colander and transfer to a large bowl; set aside.
5.  While the rice is cooking heat a 12 inch heavy bottom skillet over medium high heat until hot, add oil and swirl to coat.  Add onion and cook, stirring occasionally, until softened and brown, about 5 minutes. Add ground beef and cook, breaking into small pieces, until no longer pink, about 5 minutes.  Stir in garlic until fragrant, about 30 seconds.
6.  Transfer mixture to the bowl with rice, stir in tomatoes, 1 cup cheese, parsley, and salt and pepper to taste.
7.  In a small bowl stir together the ketchup and remaining tomato juice.
8.  Place peppers cut side up in 9 inch square baking dish. 02062014 009 Fill each pepper with meat/rice mixture.  Spoon 2 Tablespoons of ketchup mixture over tope of each filled pepper, sprinkle with remaining cheese.  Bake until cheese is browned and filling is heated through, about 30 minutes.  Serve immediately.02062014 013

Don’t limit yourself to the classic stuffing.  You could use any kind of ground meat, different cheeses, grains, veggies.  The list is endless.  Hope you enjoy this simple and delicious comfort food meal!!

 

 

Cheeseburger Pizza

Eric suggested grilling burgers for Friday this week. I thought a cheeseburger pizza would be another option.  Too lazy to grill burgers!  I did have leftover topping and we will use that on a roll like a Sloppy Joe for leftovers this weekend. Everyone really liked this pizza.   No complaints in this house!! Super simple and quite delicious.

Cheeseburger Pizza

image

 

1 pound ground beef
2/3 cup ketchup
2 Tablespoons yellow mustard
1/2 cup diced dill pickles
2 cups cheddar
1/4 cup ketchup (for base of pizza)

1.  Brown the ground beef.  Drain off fat.
2.  Put ground beef in medium bowl and add ketchup, mustard and diced dill pickles. Mix together.
3.  Top the pizza with 1/4 cup of ketchup, 1/2 the ground beef mixture (freeze the other half for next time or use for Sloppy Joes!) and shredded cheddar (or whatever cheese you like).
4.  Bake at 475 degrees for 10-12 minutes.  I set the timer for 5 minutes and turn the pizza stone half way around.  That makes for a more even golden crust.   ENJOY!!

Tip for you; When you prepare your dough  use parchment paper, lightly floured.  That prevents the dough from sticking to your wooden peel.  Works every time!