Tuesday, November 9, 2010

Stuffed Green Peppers

(serves 4)
3 Green Peppers, cut in half from top to bottom, seeds removed
1 can Diced Tomatoes
1 jar Spaghetti Sauce
1 large Onion, chopped
1 tbsp minced Garlic
1 bag of white minute Rice, cooked and ready
1 1/2 lbs ground beef
Small bag of shredded Cheddar Cheese

Set oven to 400. Cook rice as directed and set aside, but keep the water boiling. In a large deep skillet brown beef. When it is almost done browning add the garlic and onions. Drain if necessary. (I cut a chunk of diced green pepper, and added at this point too.) Let the onion and garlic cook in for about 2 minutes, then add in the can of tomatoes with the juice, and 1/2 jar of spaghetti sauce. When this is warm, add the cooked rice, and stir it all together. You can add more spaghetti sauce to your liking. Put the peppers in the boiling water for about 2 minutes - or until they are soft. Place the peppers on a baking sheet. Spoon the mixture into the peppers carefully. Top each with shredded cheddar cheese. Bake at 400 until cheese is melted and a little browned, about 5 minutes.
Serve with garlic bread, and greens beans if you'd like.


Friday, November 5, 2010

Coming soon...

Stuffed Green Peppers!!!

I made these last night! Something I've eaten many times - but my husband had NO IDEA what they were! I said stuffed peppers were for dinner - he thought I meant cream cheese stuffed jalapenos - and asked if they could just be the appetizer! The green peppers were great! Very filling! AND I have a big Tupperware full of the "stuffing"... I'll have to find a use for that! mmmm...
The recipe will be posted today when the babies go down for a nap. :)

Tuesday, November 2, 2010

Slow Cooked Pot Roast

Just turning on crock pot...

(serves 4)

Pot Roast
6 Petite Red Potatoes, cut into cubes
2 Onions, cut into large chunks
Handful of Baby Carrots (or 2 regular carrots cut smaller)
1 Can of Diced Tomatoes
2 Celery Sticks, cut into large chunks (optional)
2 Bay leaves, dried or fresh
Garlic Powder
Onion Powder
Salt & Pepper
Garlic Bread

Heavily season the pot roast with salt & pepper, onion powder, and garlic powder. Put a few tablespoons of water into the crock pot - then add the pot roast. Add potatoes, onions, celery, bay leaves, and can of tomatoes (with the juice). Add 1/4 can of water. Cook on low all day, 8-10 hours. Add the carrots during the last hour.

Use two forks to separate the pot roast before serving. (It will fall apart, it is so tender!!)

Serve with garlic bread and corn if you'd like.