Monday, March 16, 2015

Easy Stuffed Peppers

Whew. Last night was interesting. Yesterday afternoon, our power went off around 4:45. When I called Tampa Electric to report it, I found out 2000 people in our neighborhood were also without power. Luckily, I was just finishing up the first part of making stuffed peppers. I was able to stuff the peppers, put them in a casserole dish, and just throw in the fridge. I had told my husband we'll just save them for today, but thankfully by 5:20, the power was back on.
 
But not for long. Not soon after I took them out of the oven, the power went off. AGAIN. Normally it wouldn't be a big deal, but for a baby who wears a helmet, overheating is NOT a good thing. I can't even remember how many times we took her helmet on and off last night. Then, when the power came back on for a second time and we put her helmet back on, she was wide awake. As I type this (8:16pm), JB is still fussing. My husband is snuggling with her right now to try and get her to sleep. Oh the struggle. Better brew 2 cups of coffee in the morning!!!
 
Back to the reason for this post. Stuffed Peppers. One of my favorite dinner dishes and oh-so-easy. I had mentioned last week that I haven't been doing a whole lot of cooking, so this weekend was the perfect chance for me to get busy in the kitchen!  
 
Due to the whole power-going-out-twice thing, I didn't photograph the stuffed peppers because, well, they were not the prettiest things in the world. But oh-so-tasty! The recipe, a la Lauren (meaning it's not one I found online, it's one that I came up with in my noggin'). Next time I make them, I'll be sure to photograph, but until then, here's the recipe! I don't usually measure things, so what I've put below is just a guess-timate.
 
Stuffed Peppers
3 red (or green... red tastes better but green is way cheaper)
3/4 lb ground beef (I usually get lean)
1/2 yellow onion, diced
oatmeal (meh...maybe 1/2 cup)
1 egg
garlic powder (or if you're less lazy, fresh garlic is even better)
fennel seed (maybe 1/2 tablespoon)
freshly ground black pepper
4-cheese pasta sauce (Classico is best)
pecorino romano cheese to sprinkle on top
 
 *Preheat oven to 350 degrees.*
1. Wash peppers, cut in half, clean out seeds.
2. Put peppers into a large saucepan of water, bring to a boil, and time for three minutes. You don't want to overcook - you just want to parcook these little peppers.
3. While the peppers are in the water, dice onion and toss with ground beef in pan. Brown and drain (sometimes I don't drain...it adds good flavor).
4. Once the peppers are done in the water, remove with tongs and place upside down so the water can drain out.
5. Spray 9x13 casserole dish with pam, put pepper halves in (open part face up).
6. Take the ground beef and onion mixture and pour into mixing bowl. Add egg, oatmeal, fennel seed, garlic powder, and black pepper. Mix it all up real good!
7. Stuff peppers with mixture. You want them packed but not overflowing because then you have a mess of a pan.
8. Top each pepper with about 1/4-1/2 cup of the pasta sauce. Oh yes baby. The sauce. You can add more or less, whatever you like! Cover with aluminum foil.
9. Bake in 350 degree oven for about an hour. 
10. Take out of oven and let sit for about 10 minutes. Add some pecorino romano cheese and enjoy! 

I hope you enjoy making these stuffed peppers! They are just so flavorful - it's the fennel and the cheeses that bring everything together! 

Have a marvelous Monday everyone!

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