Prep: 15 Minutes Level: Easy
Cook: 1 Hours Serves: 6
6 whole Bell Peppers (can Use 8 If Needed)
2 Tablespoons Olive Oil
8 ounces, weight Lean Ground Beef
Salt And Pepper, to taste
1 whole Medium Onion, Diced
3 cloves Garlic, Minced
1 whole Large Zucchini, Diced (I used Yellow Squash)
4 whole Roma Tomatoes, Diced (I used drained, canned stewed tomatoes)
1 cup Cooked Rice (mix Of White And Brown Is Fine)
2 cups Pepper Jack Cheese (I used cheddar)
Note to self: Next time steam the bell peppers after cutting the tops off. (took too long to cook otherwise)
Cut the tops off the peppers. Remove and discard the stems, then finely chop the tops; set aside. Scoop out the seeds and as much of the membrane as you can. Place in a plastic bag or other fridge container.
Heat 2 tablespoons of the olive oil in a large skillet over medium-high heat. Add the beef, season with salt and pepper and cook, breaking up the lumps, until the meat is cooked through. Remove to a plate.
Add a little more olive oil to the pan. Add the onions and chopped peppers and cook until beginning to soften, 3 to 4 minutes. Add the garlic and zucchini and cook for another minute. Add the tomatoes and season with salt and pepper. Cook until everything is heated through, then stir in the beef and rice. Taste and adjust the seasoning. Stir in 1 1/2 cups of the cheese. Allow the mixture to cool and store it in a fridge container. Store the extra cheese in a small container. (All ingredients can stay in the fridge for up to 3 days.)
When you’re ready to make dinner, preheat the oven to 350 degrees F.
Place the peppers cut-side up in a baking dish just large enough to hold them upright. Fill the peppers with the rice mixture and top each with a sprinkle of the remaining 1/2 cup cheese. Pour a small amount of water into the bottom of the baking dish. Cover with foil and bake for 30 minutes. Uncover and bake until the peppers are soft and the cheese is melted and lightly browned, another 15 to 20 minutes.
Serve piping hot!
adapted from: http://thepioneerwoman.com/cooking/video-stuffed-bell-peppers/?printable_recipe=88385
I want to try this with some different flours.
Yield: approx. 1 pound
2 1/2-3 cups all-purpose flour
1 cup warm water or milk
2 tablespoons olive oil
1 tablespoons active dry yeast
1 teaspoon sugar
1 teaspoon salt
In a small bowl or glass, combine 1/2 cup warm water with yeast and sugar. Stir together and let rest 5-10 minutes, or until frothy.
Combine 2 cups flour with yeast mixture, remaining water, olive oil and salt, and mix together until a shaggy dough forms.
Gradually continue adding flour until dough is smooth, then let rest 10 minutes.
Use dough immediately, store in refrigerator for up to 3 days, or freeze for later use.
1 cup Whole Wheat Flour (I used Spelt)
1/2 cup All-purpose Flour
1/4 cup Ground Flaxseed/flaxseed Meal (didn’t have this, used extra flour)
1 cup Regular Oats
1/2 cup Packed Brown Sugar
1/2 teaspoon Salt
1 teaspoon Baking Soda
2 teaspoons Baking Powder
1/2 teaspoon Ground Cinnamon
1/2 cup Walnuts, Roughly Chopped
1/2 cup Raisins
1 cup Buttermilk
1 whole Egg
1 whole Banana, Peeled And Mashed With A Fork
1/2 cup Applesauce (used pear sauce)
1/4 cup Molasses (used honey)
Extra Buttermilk As Needed For Thinning
Preheat the oven to 350 F. Thoroughly grease a 12-count muffin pan.
In a large bowl, combine flours, flaxseed meal, oats, brown sugar, salt, baking soda, baking powder, cinnamon, walnuts, and raisins. Stir together until combined.
In a separate bowl, mix together the buttermilk, egg, banana, applesauce and molasses.
Pour the wet ingredients into the dry ingredients, stirring until it just barely comes together. Batter should be wet and sticky; if needed, splash in a couple extra tablespoons of buttermilk.
Scoop 1/4 cup helpings into the muffin cups and bake for 16-18 minutes, or until deep golden brown.
When you make 48 small muffins, 2sp for each muffin on Weight Watchers
Adapted from: http://thepioneerwoman.com/cooking/my-moms-muffins/