After a long week at the beach eating a lot of meals out that were rich and caloric, I was craving a slow cooked light meal for dinner. One of my favorites lately is stuffed peppers. I got the recipe from our church cookbook and it’s a winner! The only downside is that it takes a while to cook…well, it seems like a while to me since we get home so late in the evening. So, to speed things up I always prepare these the night before and then cook them the next night.
2-3 large green peppers (I always use 3)
1/2 lb ground chuck (I used venison)
1 sm. onion, minced
5 crushed crackers (1/2 cup)
3/4 tsp salt
1/4 tsp pepper
1/4 c uncooked rice (I used jasmine)
1/4 c water
1 1/2 c tomato sauce
1 small clove garlic, minced
Preheat oven to 350 degrees. Cut green peppers in halves lengthwise, remove seeds and cores.
Mix raw ground chuck, onion, crackers, salt, pepper, uncooked rice, and water.
Fill pepper halves with meat mixture. Place in buttered casserole dish.
Mix tomato sauce and garlic.
Spoon over peppers.
Bake covered at 350 degrees for 1 hour. Uncover and bake 15 more minutes. When the peppers have about 2 minutes to go, I like to sprinkle some cheddar cheese on the top. I tried one with pepper jack cheese this time, but I have to admit that I liked the cheddar ones better.
A great and filling dinner. These are also yummy warmed up for lunch.
On a different topic, I just finished the book Bringing Up Boys by James Dobson.
I loved it. I highly recommend it to anyone raising children (not just boys) and want to instill morals and discipline in. My favorite parts were when Dr. Dobson discussed the importance of male role models in boys lives from the very beginning. A great read…definitely check it out!