Thursday, April 16, 2009

Stuffed Peppers for Two

One area where I feel like we could eat better is to ADD MORE VEGGIES to our diet. Problem is, if it doesn't have meat (ie: is vegetarian), Chris is unlikely to like it. My solution? Stuffed peppers packed with nutritious vitamins...and meat (protein is good for you, too!). Pair it with a salad and maybe some garlic bread and you have yourself a nice little semi-healthy dinner.

I actually made this recipe in advance so that Chris will be able to pop it into the oven when he gets home tomorrow. Such is his role when he gets home first...though this will soon change when we move to our new home!

Stuffed Peppers for Two
(Source: loosely based off of All Recipes)

READY IN 1 Hr 20 Min

  • 1/3 lb ground beef
  • 3 tablespoons uncooked long grain white rice
  • 1/3 cup water
  • 2 red, green, yellow, and/or orange bell peppers
  • 1 (8 ounce) can tomato sauce
  • 2 Tablespoons Worcestershire sauce
  • 1 clove minced garlic
  • 1/4 teaspoon dried minced onion
  • 1/2 teaspoon hot sauce (adjust to taste...for reference, Chris and I like our Ambar Indian
  • food at a spice level 4 out of 6...I'd give this a 2.5 on that same scale)
  • 1/4 teaspoon cumin
  • 1/4 teaspoon chili powder
  • salt and pepper to taste
  • 2 tablespoons shredded cheddar cheese
  • sprinkle of italian seasoning
  1. Preheat oven to 350 degrees F (175 degrees C).
  2. Place the rice and water in a saucepan, and bring to a boil. Reduce heat, cover, and cook 20 minutes. In a skillet over medium heat, cook the beef until evenly browned.
  3. Cut peppers in half. Remove and discard the tops, seeds, and membranes of the bell peppers. Arrange peppers in a baking dish with the hollowed sides facing upward.
  4. In a bowl, mix the browned beef, cooked rice, 1/2 can tomato sauce, Worcestershire sauce, garlic, dried minced onion, cumin, chili powder, hot sauce, salt, pepper, and cheese. Spoon an equal amount of the mixture into each hollowed pepper half.
  5. Spoon remaining tomato sauce over peppers. Sprinkle with italian seasoning.
  6. Bake 35 minutes in the preheated oven, until the peppers are tender.

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