Sep 2, 2011
Food for Thought - Stuffed Peppers
There were very few things that I absolutely would not eat. Here is the short list:
2. Green beans in tomato sauce.
4. Franco American Spaghetti.
My kids have way more things on their lists. I even liked liver and onions for crying out loud! In my defense, even the smell of cantaloupe made me ill as a child. I seem to remember eating it when I was very small, but one day my grandpa put something on it…salt, I think. I never could eat it after that. And my mom, seriously, cooked green beans and then poured a can of tomato sauce over them. Disgusting!
I am not a huge green pepper fan, but I love the flavor cooked in. So after they are finished, I simply slip the pepper off and slide it over to my sweetie’s plate. Most of the kids love/tolerate it that way. Sport is our only nay-sayer. If I’m feeling particularly generous I leave a little white rice out for him. Don’t forget the crusty rolls to dunk in the extra sauce. Leave me a comment and let me know what you think!
8 – 10 peppers, then remove lids and ribs
Cook peppers in:
1 cup boiling salted (1 ½ tsp salt) water for 5 min.
Drain and reserve liquid
2 lbs ground beef
1 ½ cups cooked rice
¼ tsp pepper
Fill drained green peppers with this mixture.
Melt: ¼ cup butter
Add: 1 cup sliced onion and sauté until brown.
18 oz ketchup
2 ½ cups tomatoes, cooked or canned
6 whole cloves
liquid from cooked pepper
Stand filled peppers upright in sauce. Cover and simmer over low heat for 45 minutes. If peppers are large, make sure hamburger mixture is cooked all the way through before serving.
As you can see, I had more hamburger than would fit in my peppers, so I simply broke it into meatball-sized pieces and scattered it in the sauce. The kids love it that way and it cooks just fine. Make sure the pieces are smallish so they cook all the way through.