I planted 9 pepper plants, thinking I had 4 bell peppers, a poblano and 2 jalapenos. (I lost 2 plants, the runts of the litter.) Back in June, I gave my mom 4 plants to put in her community garden plot.
My peppers are now growing like crazy — all 6 green bell peppers and 1 poblano. My mom’s peppers are growing like crazy, too. She has four jalapeno plants. Mom doesn’t use jalapenos for anything. Apparently, I got the plants mixed up.
Well, I’ts too late now. I had to use up 8 gazillion green peppers Sunday, or I was going to lose them. I pulled a recipe for stuffed peppers from www.allrecipes.com, which I adapted and doubled. I have filling leftover, but the peppers are still coming, so it won’t wait long.
In the past, I’ve made stuffed peppers with the plain tomato sauce recipes call for, but they were terribly bland. This time I cheated with a jar of chunky garden Prego and some garlic and basil. Good reviews from husband.
By the way, we left out the cheese so our milk-allergic son could eat it. Hubby and I just used grated parmesan at the table.
STUFFED PEPPERS
- 1/2 cup uncooked white rice
- 3/4 cup water
- 4 tablespoons olive oil
- 4 green bell peppers
- 1 onion, chopped
- 3 cloves garlic
- 8 ounces lean ground beef
- 1 (26-ounce) jar chunky garden Prego
- 2 tablespoons chopped fresh parsley
- 2 tablespoons fresh snipped basil
- salt to taste
- ground black pepper to taste
- Combine rice and water in a small saucepan. Bring to a boil, reduce heat to low, and simmer for about 15 minutes.
- Preheat oven to 400 degrees.
- Cut tops off peppers, seed insides, and arrange peppers in a large baking dish. Chop usable portion of the tops.
- Heat oil in a large skillet over medium heat. Saute chopped peppers and onions in oil until soft. Stir in lean ground beef. Reduce heat to low, and continue cooking for 5 minutes. Mix in cooked rice and half the jar of sauce. Season to taste with parsley, basil, salt and pepper. Spoon the mixture into the peppers, and top each with remaining tomato sauce.
- Cover, and bake about 45 minutes.
– adapted from www.allrecipes.com
Yep, it was fantastic!!
Have to comment on a previous post about the salt potatoes. I made them over the weekend with a bunch of small Yukon Gold potatoes from my son’s garden. They were delicious! I’m not really sure how much the kosher salt had to do with it but they were quick, easy and tasty. Thanks for posting it.