Cooking is an outlet for my creativity. After beginning life in the "real world" I've realized my healthiest moments are when I am creative for myself without wondering who is watching or if anyone is impressed.
These moments ebb and flow, my energy isn't always up to speed with the dreams I have and empires I want to create. I'm learning to have grace on myself, and celebrating the moments I do give time to things that matter to me.
And so comes these stuffed peppers. Not trying to tie the stuffed peppers into a life lesson, but the night I made these I wanted to cook and not feel overwhelmed in the kitchen. That was enough for me and fulfilling in its own way. So make the peppers, paint the picture, write the words. Take care of yourself!
Recipe:
Prep Time: 15 minutes
Cook Time: 45 minutes
Total Time: About one hour
Servings: 6 stuffed peppers
Ingredients:
1 cup of cooked rice, any kind you prefer
6 large bell peppers, any color (I did all the colors because it looks pretty :) )
1 tbsp of olive oil
1/2 of a white onion, chopped
1 lb of lean ground beef, or ground chicken if you prefer
3 cloves of garlic, minced
1 can of tomato sauce
1 tsp of Worcestershire sauce, omit if not on hand
1/2 tsp of Italian seasoning
2 cups of shredded cheddar cheese, divided
Salt & pepper to taste
Instructions:
If you don't already have some rice made, go ahead and cook some according to the package instructions.
Preheat the oven to 400 degrees.
Cut off the top of each pepper as evenly as possible so the filling will stay put once added. Remove any seed or middle section of the pepper and chop the leftover peppers and set aside for the filling.
Add the peppers cut-side up to a baking dish and fill the bottom of the dish with 1 cup of water, this will allow the peppers to steam and cook faster.
Add olive oil, onion, and left over chopped pepper to a pan and sauté over medium heat for about 5 minutes.
Add the ground beef (or chicken if using) and allow it to cook all the through, stirring frequently to combine with the veggies. Spoon out and fat or liquid.
Stir in the garlic, tomato sauce, Worcestershire sauce (if using), and Italian seasoning. Combine and warm, remove from heat.
Stir in your cooked rice and half of the shredded cheese. Taste and season with salt and pepper accordingly.
Spoon the mixture into each pepper and cover the peppers with foil. Bake in the oven for 40 minutes.
Remove the peppers from the oven and sprinkle the top with the remaining cheese, and place back in the oven, uncovered, until the cheese is melted on top.
Recipe inspired by the Ground Beef Stuffed Peppers from Salt & Lavender.
xo,
ej
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