Thursday, July 5, 2012

stuffed peppers

One of my top favorite things is craving something and then having the satisfaction of eating it for dinner.  Tonight was one of those fantastic nights.  The menu: stuffed peppers.  

This is my own personal recipe.  No Betty Crocker, no Food Network, not even Pinterest!  Just Sarah.   I am sort of a no-cookbook kind of home cook, mostly because I am impatient to read and follow all the directions of most recipes.  I'd rather just have something in my brain.  It works well ... most of the time.  

Here is one of my all-time favorite recipes.  I hope you enjoy it too! 

Stuffed Peppers:

2-4 bell peppers (I prefer green)
1 lb ground beef
1/2 kielbasa rope, diced (I usually stick with the turkey kielbasa)
     *btw, does anyone else hate that it's called a kielbasa rope? ... gross
2 minced garlic cloves
3/4 c. cooked rice
1 can tomato sauce
1 can diced tomatoes (petite diced are my favorite)
2 tbsp. parmesan cheese
Extra cheese for on top (cheddar, more parm, whatever you've got!)

Over med-hi heat, brown the ground beef in a large skillet; drain if needed.  Return beef to pan and add kielbasa, garlic, and rice; stir until combined.  Add tomato sauce and diced tomatoes.  Turn off heat and add parmesan.  

To prepare the peppers, I like to slice them crossways.  Like typically you just cut the top off and stuff them.  But I prefer the ratio of stuffing to pepper if you turn the pepper on it's side and then cut in half.  

Depending on how many peppers you use, which depends on how many servings you want to end up with, I either use an 8x8 glass pan or a 13x9 pan, which I spray with nonstick spray.  It just helps with cleanup.  

Stuff each pepper with a generous amount of filling and place in pan.  Once they are all stuffed, top with a sprinkle of cheese - more parm, cheddar, or my favorite ... feta!  

Cover and bake at 375 for 45 min.  Then uncover and bake 15 more minutes.  

Your final product should look something like this:

Now, a little note about the filling.  With the given recipe, you can easily stuff 4 peppers (8 halves).  Since my husband and I like a little extra filling with our peppers, I usually make 2 or 3 peppers (4 or 6 halves) and then we have some additional rice mixture to savor.  I typically figure two halves per person.  If you are not a big eater (unlike my husband) or pregnant and a big eater (like me!), one half would probably be enough, especially if you add bread.  But it's up to you of course.  And, may I add, these peppers are just as good leftover.  I'm looking forward to tomorrow ;) 

So, what did you make for dinner tonight? 

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