Stuffed Peppers

6 Green Bell Peppers
2 tbsp Vegetable Oil
1/2 large onion, minced
1/2 red bell pepper, minced (you can use green pepper, if you want to use the scrap from trimming the pepper, but I like the contrast of the green and red pepper taste)
1 lb lean ground beef
2 to 3 garlic cloves minced
salt and pepper to taste
Red Pepper flakes (I love spicy, so I use a large pinch, but adjust to your taste)
2 cups of cooked rice (I like to undercook the rice, because it will continue cooking in the oven)
Small can of tomato sauce (8 oz can)
Boiling water

Preheat oven to 350 F.
Wash and cut the tops off of the peppers. Remove all of the seeds and veins from inside the pepper.
In a large saute pan, brown meat, drain and set aside. In same pan, heat oil. Add onion, garlic and pepper and cook until soft, about 5 minutes. Return meat to pan, stir in pepper flakes, and tomato sauce. Reduce heat to low, and cook for about 15 minutes. Add rice and stir until well combined.
Place pepper cleaned paper in a large baking dish. I like a little bit of the mixture sticking out of the top of the pepper, but do not pack in the mixture. Once all of the peppers are stuff, fill the baking dish with boiling water (you can the water to be about half way up the peppers. Add a large pinch of salt to the water. Cover with foil and bake for about 30 minutes, the pepper should be fork tender. Remove foil and bake for an additional 15 minutes, to crisp the top of the stuffing a bit.

Let rest for about 5 minutes before serving.

This weekend I made this recipe with orzo instead of rice and it was just as yummy. I think the orzo was lighter than the rice. Just cook the orzo four about 5 or 6 minutes and drain. It will continue to cook in the oven.

Beef Stroganoff

This is one of our favorite recipes at home. I could make this three times a week, and the bf would be happy.

1lb ground beef
1/4 onion minced
2 to 3 garlic cloves, minced
2 cups beef broth
salt and pepper to taste
1 tablespoon vegetable oil
2 tablespoons of flour
1 tablespoon paprika
1 bay leaf
3/4 cup sour cream
2 cups cooked egg noodles

In large saute pan, heat oil over medium high heat. Cook onion and garlic until tender. Add ground beef, season with salt, and pepper,and brown. Once, the meat is cooked through reduce heat to medium low and sprinkle flour and paprika, and stir into meat. Cook for 1 minute. Add the beef broth, deglazing the bottom of the pan and scraping all the brown bits. Return heat to medium, bring to a boil, cover and simmer for 15 to 20 minutes. You want the liquid to be reduced by half. Add noodles, coat with sauce, and cook for about 3 or 4 minutes. Fold in sour cream. Reduce heat to low and cook for about 2 minutes.
Serve.

I usually serve this with a dollop of sour cream on top. This would also be great with about a cup of cremini mushroom. (Boyfriend does not eat mushroom, so I make it without). After cooking the garlic and onion, add mushroom with a little extra oil and saute until tender. Remove to a plate and brown beef. Once the meat is cooked return mushroom mixture to the pan and follow the directions.
For a lighter stroganoff I have also made this with ground turkey, very delicious as well.
Enjoy!

Welcome!

For years I have enjoyed cooking. Due to the current economic conditions I have found myself out of work, with a lot of time on my hands so I thought what better time to share some recipes. I am not a picky eater or at least I like to believe I am not. I just love food and I love eating. My boyfriend on the other hand has a lot of food aversion. So I have learned to adapt a lot of my favorite recipes. He loves food too, just certain foods.