If you're anything like me you've been busy getting back to the normal, daily routine since the holidays have passed. I spend most of my days running around doing errands, and I'm always amazed at how quickly 5:00 rolls around - time to start making dinner! Here's something quick and easy for these wintry evenings. (do you notice a theme in the recipes I post here?) You can toss this together in no time, it fills you up and is tasty, too! I don't measure - every time I make this I vary the recipe a bit. But I usually have these basic ingredients on hand, so I start with these:
Stuffed Bell Peppers
4 large bell peppers
1 small or 1/2 large chopped onion
1 lb ground beef or ground turkey
1 large can or jar, or 3 -4 cups homemade, tomato sauce (marinara)
garlic, herbs and seasoning of your choice
2 cups cooked rice
shredded cheese (optional - but is cheese ever really optional?!!!)
In olive oil over medium heat
brown 1lb ground beef or ground turkey with one small (or 1/2 large) chopped, browned onion. Cut off tops and core 4 large bell peppers. Steam or par boil till slightly soft (Or microwave with small amount of water for approx. 5 minutes). Place in oven proof pan.
Season meat/onion mixture with salt, pepper, oregano,garlic, basil or herbs of your choice. Mix with 1 cup homemade, canned or jar tomato sauce, and 1-2 cup(s) cooked rice. (I use brown rice).
Stuff mixture in bell peppers, top with more tomato sauce until it spills over and into the pan (I used one large can ready-made, plain tomato sauce- cause that's what I had on hand.) Sprinkle shredded cheese on top of peppers. (This is cheddar and Parmesan.) Cover with foil.
Bake in 375 degree oven 44 - 60 minutes til hot and bubbly.
Serve with green salad and additional rice on the side, if desired.
I served this with a spinach, walnut, red onion and goat cheese salad with honey-Dijon dressing.
(In this picture it looks drenched, but it wasn't!)
This is a very a flavorful combo and filled everyone up, we didn't even need any additional rice or bread. Since my girls and I can usually eat only 1/2 a pepper each, we have leftovers for another night. I wrap the remaining pepper halves in an ovenproof dish with a little extra sauce, and pop it in the refrigerator, or the freezer. Excellent for those nights when I'm running behind...like tonight! I love making meals that serve double duty! What are your favorite, fall back recipes for cold winter nights?
Hey, take a second to leave me a comment, and have a wonderful weekend, everyone! Be sure to stop by Designs by Gollum,
and check out all the other wonderful recipes at Foodie Friday.
Until next time