He tends his flock like a shepherd: He gathers the lambs in his arms and carries them close to his heart;
he gently leads those that have young
. {Isaiah 40:11}

21 July 2010

{Stuffed Peppers : With a Twist}

This is a take on Paula Deen's Stuffed Red Peppers
This isn't the typical saucy stuffed peppers... it's got lots of flavor and cooks fairly quick compared to many of the recipes I've tried. *It's even better with peppers from the garden!

What You'll Need:
4 large peppers of any color
1 1/2 lb ground beef
1 medium onion, chopped
2 garlic cloves, minced
2 cubes of beef bouillon
1/4 tsp salt
1/4 tsp pepper
1/4 tsp garlic powder
1 c cooked rice
1/2 c shredded cheese {cheddar or mozzarella}
1 cup diced tomatoes
1 tbsp soy sauce
1 cup hot water

What To Do:
Preheat the oven to 350.
OnE: Cut peppers in half from top to bottom, keep the stem intact. Remove seeds and ribs.
TwO: Using a hot skillet, saute ground beef, onions, garlic cloves, 1 bouillon cube, salt, pepper, and garlic. Cook until onions are translucent. Drain off fat.
THrEe: Add rice, cheese, tomatoes and soy sauce.
FoUr: Stuff pepper halves and place them in a baking dish.
FiVe: In a small bowl, ix the hot water and the remaining bouillon and pour the mixture into the baking dish around the peppers.
SiX: Cover the pan with foil and bake for 30 minutes.
SeVeN: Remove the foil and spoon the juice from bottom of the dish of the casserole over the top of the peppers. Bake for an additional 10-15 minutes or until the peppers are soft.

1 comment:

  1. Made these tonight, these were soooo much better than reg. stuffed peppers!!! I used diced tomatoes with green peppers and onions and added more mozz. cheese when there was 5 min. left. Oh, i also saved some of the broth and instead of scopping what was in the pan on top, just used the reserve sauch (much easier). Then when serving, once i could get to the broth ladeled it on top. Yummo =)


I always love a good comment.


Related Posts with Thumbnails