Peppers
Whenever red bell peppers are on sale, I think, "Stuffed Peppers. What a great idea!" I return home, make them, and then, no matter what the filling, I always leave the table a little dissapointed. It's not that they weren't tasty, it's that they turn into just another weeknight dinner. I don't know why I always think they're going to be spectacular.
What a way to start a post: "The food's good, but not that good."
Really, it was good. I promise.
So, in case you're feeling the stuffed peppers:
Stuffed Peppers
1 t. olive oil
1/2 onion, chopped
1 carrot, peeled and grated
1 clove garlic, minced
1/8-1/4 t. dried basil
1/8-1/4 t. dried thyme
1/8-1/4 t. paprika
splash Worcestershire sauce
1/4 c. cooked rice
1 14 oz. can diced tomatoes, divided
1/2 beaten egg
1/2 lb. ground meat (I use 93% lean beef, but you can sub. any turkey, hamburger, whatever)
2 bell peppers, stemed, cleaned and halved
grated mozzerella cheese
375 degrees. Heat oil in a skillet. Add onion, carrot and garlic. Saute until softened. Add basil, thyme and paprika stir and cook for 30 sec. Place in a mixing bowl and let cool. Add worcestershire, rice, 1/2 c. diced tomatoes, egg and ground meat. Mix well. Place the rest of the can of tomatoes in a baking dish. Stuff peppers with meat mixture and place on top of tomatoes in baking dish. Top with cheese. Bake 30-45 minutes*.
*Forgot to look at the clock, so not sure how long I left them in. Probably closer to 45 minutes.
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