Speaking of cooking, I think I've decided that I will try to keep this blog as up to date as possible, so I will try to put in some recipes that I've made lately. It's nice to get some new recipes to add to your collection, and I love to cook!
Tonight's dinner menu is Stuffed Red Peppers, Biscuits (Pillsbury, although I do like to make my own if I have the time) and Salad (my favorite dressing is Raspberry Vinaigrette... YUM).
I found this delectable recipe on the food network website, and of course it's delicious because it's Paula Deen's recipe! I made a few of my own changes, and I will note those under the ingredients.
- 4 large red bell peppers
- 3/4 pound ground chuck
- 1/2 pound ground pork
- 1 medium onion, chopped
- 2 garlic cloves, minced
- 2 teaspoons beef bouillon granules
- 2 teaspoons "House Seasoning", recipe follows
- 1 cup cooked rice
- 1/2 cup jarred cheese and salsa
- 1/2 cup sour cream
- 1 cup diced tomatoes
- 1/2 cup chopped green onion tops
- 1 tablespoon soy sauce
- 1 cup hot water
- I used 1/2 pound of ground beef, and 1/2 pound ground turkey.
- I cut the bell peppers in half lengthwise, and that's it!
- I used organic minced garlic, I hate keeping actual garlic in the fridge.
- I have no freaking idea what jarred cheese and salsa was, so I used 1 cup of shredded "mexican" cheese (cheddar, colby, and jack), and 1 cup salsa (Margaritaville Salsa is the BOMB).
- I omitted the diced tomatoes because the salsa I was using has tons, and I prefer less tomatoes than more.
- Also omitted the soy sauce, I already added a lot!
Preheat oven to 350 degrees F.
Start by cutting the peppers in half lengthwise, leaving the stems intact, and halving them also. Remove the seeds and ribs inside the peppers.
Using a hot skillet, saute the ground beef, pork, onion, garlic, 1 teaspoon of bouillon granules, and house seasoning together. Saute until onions become translucent. Drain the fat off. Add the rice, cheese, sour cream, tomatoes, green onion tops, and soy sauce. Mix well and stuff the mixture into the peppers. In a small bowl, mix the hot water and the remaining bouillon granules. Pour this mixture into a shallow casserole large enough to hold all of the peppers. Place the stuffed peppers in the dish, cover with foil and bake for 25 to 35 minutes. Remove the foil and spoon the juice from bottom of the casserole over the top of the peppers. Bake for an additional 10 to 15 minutes.
- 1 cup salt
- 1/4 cup black pepper
- 1/4 cup garlic powder