Austin and I cook supper 5-6 evenings for every week so I'm continually searching for approaches to flavor up old formulas. One of my most loved solace dinners is full peppers. Stuffed peppers are so flexible; you can fill them with almost any flavor or mix of a meat and a starch.
I grew up eating a conventional variant of stuffed peppers made with white rice, hamburger, tomatoes and cheddar. Be that as it may, I generally feel like the proportion is somewhat off. Do you know what I mean? There's typically an excessive amount of ringer pepper and insufficient MEAT [pretty beyond any doubt my meat sweetheart is smiling as he peruses this]. Also, I generally observe making them to be an errand.
A standout amongst the best things about this dish is the manner by which shoddy it is. Previously mentioned meat sweetheart and I are sparing HARD CORE at the present time. I plan to share more on that soon 😉 One of the things we are taking a gander at is our basic supply bill. Heavenly dairy animals! Between us companions, running a nourishment blog is cracking costly.
Also try our recipe Lemon Garlic Butter Shrimp with Asparagus
- 1 tablespoon olive oil
- ½ yellow onion
- 1 cup white rice (uncooked)
- 1 pound ground beef
- 1 teaspoon freshly minced garlic
- 2 green bell peppers (diced into ½ inch pieces)
- ¼ cup tomato paste
- 1- 14.5 ounce can petite diced tomatoes (drain excess liquid)
- 2 tablespoons Worcestershire sauce
- ½ cup shredded mozzarella cheese
- 1/2 teaspoon salt
- 1/4 teaspoon pepper
Instructions
- Prepare rice according to package directions. Do not overcook.
- Preheat oven to 350 degrees.
- Meanwhile, grease a 9x13 casserole dish with cooking spray.
- In a large non-stick pan over medium heat, sauté onion in olive oil until translucent.
- Add ground beef to skillet. Sauté until fully cooked and no red remains.
- Add bell pepper. Sauté until pepper start to soften (about 3 minutes).
- Stir in garlic, salt, pepper, tomato paste, diced tomatoes and Worcestershire sauce. Bring to a boil.
- Remove skillet from heat. Stir in cooked rice.
- Immediately pour mixture into prepared casserole dish.
- Top with shredded cheese.
- Bake uncovered for 25 minutes.
- Enjoy immediately!
0 Comments