Sunday, February 20, 2011

Stuffed Bell Peppers

• 6 green (or red)  bell peppers, tops cut away and seeds removed
• 2 tablespoons vegetable oil
• 1 cup chopped yellow onions
• 1/2 cup finely chopped green bell peppers
• 1/2 pound ground beef
• 1 tablespoon minced garlic
• 1/4 cup finely chopped fresh parsley leaves
• 3/4 teaspoon salt
• 1/2 teaspoon ground black pepper
• Pinch red pepper flakes
• 2 cups cooked long or medium-grain brown rice
• 1 jar pasta sauce
Shredded mozzarella cheese

Preheat the oven to 350 degrees F.
In a large pot of boiling water, boil the peppers until just tender, 2 to 3 minutes. Remove with a slotted spoon and dry on paper towels. Bake 10 minutes to continue drying and to soften the peppers
In a large saute pan or skillet, heat the oil over medium-high heat. Add the onions and chopped bell peppers and cook, stirring, until soft, about 3 minutes. Add the beef, garlic, parsley, salt, black pepper, and pepper flakes. Cook until the meat is browned, stirring with a heavy wooden spoon to break up the lumps, about 6 minutes. (drain to reduce fat content) Add the rice and pasta sauce and stir well.
Pour enough water into a baking dish to just cover the bottom, about 1/8-inch deep. Stuff the bell peppers with the rice mixture and place in the baking dish. Bake until the peppers are very tender and the filling is heated through, 25 to 30 minutes. Cover with mozzarella cheese, bake 5 additional minutes

Remove from the oven, and let rest for 10 minutes before serving.


Monday, February 7, 2011

Taco Soup

  • Taco Soup
    I make this in my slow cooker, but you can do it stove top as well, just plan on giving it about an hour or so.

    • 2 pounds ground beef
    • 2 cups diced onions
    • 2 (15 1/2-ounce) cans pinto beans
    • 1 (15 1/2-ounce) can pink kidney beans
    • 2 (15 1/4-ounce) can whole kernel corn, drained
    • 1 (14 1/2-ounce) can Mexican-style stewed tomatoes
    • 1 (14 1/2-ounce) can diced tomatoes
    • 1 (14 1/2-ounce) can tomatoes with chilies
    • 2 (4 1/2-ounce) cans diced green chilies
    • 1 (1 1/4-ounce) package taco seasoning mix
    • 1 (1-ounce) package ranch salad dressing mix
    • Corn chips, for serving
    • Sour cream, for garnish
    • Grated cheese, for garnish (I like pepper jack or mozzarella)

    *optional: 2 tsp each: basil, parsley, oregano

    1. Brown the ground beef and onions in a large skillet; drain the excess fat, then transfer the browned beef and onions to a large slow cooker or a stockpot.

    *For extra flavor in the meat, add basil, parsley and oregano and allow to simmer for a few extra minutes.  It might not sound like it "fits" into a mexican recipe, but it gives the meat much more flavor, and it really adds to the depth of the dish.

    2. Add the beans, corn, tomatoes, green chilies, taco seasoning, and ranch dressing mix, and cook in a slow cooker on low for 6 to 8 hours or simmer for about 1 hour in a pot on the stove.

    3. Ladle soup over crushed corn chips. Top with sour cream & cheese ENJOY!

    * If you use the slow cooker, add the corn closer to the end so it's still pretty crisp, to keep the dish bright and the texture firm.

Lilypie Premature Baby tickers

Lilypie Premature Baby tickers