Friday, June 08, 2007

Dinner Tonight

Tried something I've never made before, Stuffed Peppers. They turned out pretty good and it's alot easier than I thought it was. Here's the recipe below - of course I changed it a little bit but you can make it to suit your style. Paul had to go into work early so I brought them to him for dinner, it was fun, kind of like a picnic. I just feel it's a woman's duty to provide a good homecooked meal for the family. Even though alot of nights I'm tired and it would just be easier to do takeout a homecooked meal always tastes better and really doesn't very long to fix.

Peppers Stuffed with Spanish Rice

4 large green peppers
8 oz ground turkey breast or ground beef
½ c chopped onions
1 c cooked rice
1 c recipe style stewed tomatoes (with juices)
2 Tbsp tomato paste
1 Tbsp Worcestershire sauce
½ tsp dried basil
¼ tsp salt
¼ tsp ground black pepper
¼ c finely shredded cheddar cheese

Bring water in a large saucepan to a boil. Meanwhile, cut the peppers lengthwise in half. Remove and discard the stems, seeds, and membranes.

Carefully, place the peppers in the boiling water for 3 minutes. Using a slotted spoon, remove the peppers and invert them onto paper towels to drain well.

Preheat the oven to 375. Lightly spray an unheated large skillet with non stick spray. Add the turkey and onions. Cook over medium heat until the turkey is no longer pink, stirring occasionally.

Stir in the rice, tomatoes (with juices) tomato paste, Worcestershire sauce, basil, salt, and pepper. Cover and simmer for 10 minutes stirring occasionally.

Place the pepper halves in an 8 X 8 X 2 baking dish. Spoon the meat mixture into the pepper shells. Sprinkle the cheese on top. (I spooned some extra tomato sauce on top to keep them moist) Bake about 10 minutes or until heated through.

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