Tuesday, June 28, 2011

stuffed peppers

I based this recipe off the one from How Sweet It Is. she has really good (looking) food. This is the first of her recipe's i have madeLink

4 red, green, orange or yellow peppers

1 pound ground beef

1/2 onion, chopped

3 garlic cloves, minced

3/4 cup parmesan cheese

1 29-ounce can of tomato sauce (I used 2 15 oz cans)

1/3 cup milk

1/3 cup basil

Preheat the oven to 400 degrees. Slice the tops off of the peppers and remove the ribs and seeds. Set aside.

In a skillet over medium heat, brown beef. Add chopped onion, sauteing until soft – about 5 minutes. Stir in 2 minced garlic cloves and cook for 1 minute. Stir occasionally.

Mix the tomato sauce with the milk and remaining garlic clove and heat it over low heat. Stir in almost all of the basil, reserving some for garnish.

Stir1/2 cup of parmesan cheese into chicken mixture, then add about 1/2 cup of tomato sauce in mixing to coat. (I had to use a bit more tomato sauce) Turn off heat. Divide the mixture evenly between the four peppers, stuffing them to the top. Place in a dish that allows the peppers to stand. Spoon a bit of tomato sauce over the tops, and pour the rest of the sauce into the bottom of the pan. Set the tops gently back on the peppers. Bake for 20 minutes, then cover with foil and bake for 30 more.

I also made corn (recipe below) and loaded casserole potatoes from betty crocker (in a box!)


add butter, corn, chili powder (as much as you want) and Parmesan cheese (as much as you used of the chili powder). Add some water. Microwave for 2-3 minutes, stir. microwave another 1-2 minutes if needed. serve.

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