STUFFED PEPPERS!
Actually, I think I'll call the version we made: Stuffed Half Peppers with Brown Rice & Spinach. Boy oh boy are they tasty. And oh so easy.
Ingredients (recipe can easily be halved):
- 6 bell peppers - we like red because they're sweeter, but any color works
- 1 lb. ground beef or turkey or whatev your heart desires
- 1 cup brown rice
- 1/2 a large onion
- 1 large stalk of celery
- A couple handfuls of baby spinach
- 1 jar of your favorite spaghetti sauce
- Some shredded cheese of your choice - we used an italian blend in the bag
- Option (but oh so recommended): a dash of red wine
Here's what ya do...
1. Get your rice cooking and preheat your oven to 350 degrees.
2. Have your hubby cut up the veggies. :-) Cut the bell peppers in half the long way and clean out all of the seeds and white bits. Unlike most stuffed pepper recipes that use the whole pepper at once, we cut them in half. You get a lot more bang for your buck this way and I find that eating a half is plenty. Chop the onions and celery up, too.
Go hubby, go!
3. Take a break to admire your cute baby who's busy playing with your toes. Oh wait, maybe this is just me.
4. Brown and drain the ground beef (or turkey) and then add in your chopped veggies and saute it all together. Feel free to add some garlic or Italian seasoning, maybe some S&P... whatever you fancy!
5. While your kitchen fills with the smell of deliciousness, pour a little bit of your jar of spag sauce into the bottom of a glass baking dish and spread it around before laying your pepper halves down in it. We used a little dish since we cooked up a half batch this time.
Oh Andy, you missed a few seeds.
5. Pour the rest of the jar of sauce in with your meat/veggies and mix it all together. When your rice is done, add that in too. Oh, and add some handfuls of baby spinach as well. You can't mess this up people!
Someone just loves to help in the kitchen!
6. Okay, now it's time to put the "Stuffed" into Stuffed Peppers! Take a spoon and scoop the good stuff into your peppers - nice, big mounds! That is, after you pour some of the red wine you're drinking into the stuffing. We live by the sign that hangs above our kitchen sink...
7. Cover your peppers with tin foil and bake at 350 for 30 minutes. After that, remove the tin foil and top your peppers with as much shredded cheese as you desire. Stick them back in the oven uncovered for another 10-15 minutes. Your peppers will still have a little bite to them - we don't like mushy peppers around here.
Serve with garlic bread! No need for a salad - I say there's enough veggies in there!
Nom, Nom, Nom...
Mmm these look sooo good!! It is hard for us to get fresh spanish here but next time we can, I am making these! Thanks for sharing.
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