No... no...
actually we didn't.
But it sure did feel like it
because we broke the norm.
We haven't stayed in for a meal
since before we can even remember.
sn -- I think people don't believe us
when we say we were
swimming in deep waters
last semester. --
It was so much fun.
We had a lovely dinner
if I do say so myself.
SOOO.
I loved it so much
I am breaking another
norm and doing something
out of character.
A RECIPE!
(with my edits)
Stuffed Bell Peppers
Ingredients:
4 bell peppers, red, yellow, or green (If you are curious we used red and yellow.)
2 teaspoons salt
***Filling and Sauce***
2 tablespoons olive oil
1/2 cup chopped onion (Left out because Jord doesn't like onions)
1/2 cup chopped celery (Left out because Jord doesn't like celery...haha... this is not becoming a trend.)
4 bell peppers, red, yellow, or green (If you are curious we used red and yellow.)
2 teaspoons salt
***Filling and Sauce***
2 tablespoons olive oil
1/2 cup chopped onion (Left out because Jord doesn't like onions)
1/2 cup chopped celery (Left out because Jord doesn't like celery...haha... this is not becoming a trend.)
1 can (14.5 ounces) diced tomatoes (Left out because I am allergic to ripe tomatoes)
3 tablespoons tomato paste
1/3 cup water
1 clove garlic, crushed
1/2 teaspoon dried leaf basil
1 1/2 teaspoons salt, divided
1/2 teaspoon ground black pepper, divided
1 egg, lightly beaten
1 teaspoon Worcestershire sauce
1 pound lean ground beef
1 cup cooked long-grain rice
shredded mild Cheddar cheese, about 1/2 cup (We used mozzarella)
3 tablespoons tomato paste
1/3 cup water
1 clove garlic, crushed
1/2 teaspoon dried leaf basil
1 1/2 teaspoons salt, divided
1/2 teaspoon ground black pepper, divided
1 egg, lightly beaten
1 teaspoon Worcestershire sauce
1 pound lean ground beef
1 cup cooked long-grain rice
shredded mild Cheddar cheese, about 1/2 cup (We used mozzarella)
Preparation:
-Cut tops off peppers; remove seeds and membranes. Chop edible part of tops and set aside. Rinse peppers under cold water.
-Place peppers in a large pot; cover with salted water. Bring to a boil; reduce heat, cover, and simmer for 5 minutes. Drain peppers and set aside.
-Heat olive oil in a large skillet over medium heat until hot. Sauté chopped green pepper (from tops), chopped onion, and chopped celery for about 5 minutes, or until vegetables are tender. Add tomatoes, tomato paste, water, crushed garlic, basil, 1 teaspoon salt, and 1/4 teaspoon of pepper. Simmer for about 10 minutes.
-In a large mixing bowl, combine egg with remaining 1 teaspoon salt and 1/4 teaspoon pepper, and Worcestershire sauce. Gently stir to blend; add ground beef, cooked rice, and 1 cup of the tomato mixture. Mix well. Stuff peppers with meat mixture and place in a 3-quart baking dish.
-Pour remaining tomato mixture over the stuffed peppers. Bake at 350° for 55 to 65 minutes. Top stuffed peppers with a little shredded Cheddar cheese just before peppers are done; bake until cheese is melted.
-Recipe for stuffed peppers serves 6.
-Cut tops off peppers; remove seeds and membranes. Chop edible part of tops and set aside. Rinse peppers under cold water.
-Place peppers in a large pot; cover with salted water. Bring to a boil; reduce heat, cover, and simmer for 5 minutes. Drain peppers and set aside.
-Heat olive oil in a large skillet over medium heat until hot. Sauté chopped green pepper (from tops), chopped onion, and chopped celery for about 5 minutes, or until vegetables are tender. Add tomatoes, tomato paste, water, crushed garlic, basil, 1 teaspoon salt, and 1/4 teaspoon of pepper. Simmer for about 10 minutes.
-In a large mixing bowl, combine egg with remaining 1 teaspoon salt and 1/4 teaspoon pepper, and Worcestershire sauce. Gently stir to blend; add ground beef, cooked rice, and 1 cup of the tomato mixture. Mix well. Stuff peppers with meat mixture and place in a 3-quart baking dish.
-Pour remaining tomato mixture over the stuffed peppers. Bake at 350° for 55 to 65 minutes. Top stuffed peppers with a little shredded Cheddar cheese just before peppers are done; bake until cheese is melted.
-Recipe for stuffed peppers serves 6.
And there you have it ladies and gents.
Bon apetit!
the end.
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