katy is hosting bld-16, might as well tag it. might pirate that recipe. i got an air fryer as an early Christmas gift and i'm crazy about it. it's easy to use and there's no residual smell of food (especially when cooking fish). apparently it bakes, too, so i can just use salmon or tuna instead of ground beef, non? aces!
Thank you so much to one and all. Stuffed Peppers are one of Jeff's favorite meals. I should make it more often!
@milaniet@carole_sandford I battle that question too- so I often plan out meals ahead of time and only buy those ingredients when I shop. It narrows down the possibilities but when you're tired, who wants to cook at all?!
@grammyn This is a rather new recipe- I do have some that show the wear and tear of cooking.
1 lb. ground beef
1/2 c. uncooked white rice (we like Jasmine)
1 c. water
6 green bell peppers (I use red, orange, and whatever else is in the frig.)
2 8 oz. cans tomato sauce
1 T. Worcestershire sauce
1/4 t. garlic powder
1/4 t. onion powder
salt and pepper to taste
1 t. Italian seasoning
Preheat oven to 350 degrees
Cook rice in sauce pan with the water, about 20 minutes.
In skillet, cook beef over medium heat until evenly browned and drain. In a bowl (or the skillet) mix beef, cooked rice, 1 can tomato sauce, garlic powder, onion powder, salt and pepper.
Remove and discard seeds and membranes of the peppers, place in a baking dish, hollowed sides facing up (slice bottom of pepper to even out the bottom if needed to make it stand up straight).
Spoon an equal amount of meat, sauce and rice mixture into each pepper. Mix the remaining tomato sauce and Italian seasoning in a small bowl and pour over the stuffed peppers.
Bake 1 hour in the preheated oven, basting with sauce every 15 minutes until the peppers are tender. (I sprinkle a little Parmesan or Mozzarella cheese on top of the peppers for the last 5-10 minutes). Makes 6 servings.
Vikki I suppose you could use either of those in the sauce mixture instead of beef, although it would probably drastically change the taste of them. You might want to look into plant-based "sausage" as a substitute. It's usually found in the vegetable section of my supermarket, or any health food store would have it as well. I have used that in other Italian recipes and it tastes good when mixed into a sauce.
Bon Appetit!
@haskar Thank you Hannah. Yes, most of the time I use the green ones, but I had some red ones that needed using this time so I used them too.
@frankroberts Thanks Frank! I'm not a huge fan of them, but hubby is. His mother made much better ones than I do but I can't find her recipe. So this one will have to do.
November 24th, 2022
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Thank you so much to one and all. Stuffed Peppers are one of Jeff's favorite meals. I should make it more often!
@milaniet @carole_sandford I battle that question too- so I often plan out meals ahead of time and only buy those ingredients when I shop. It narrows down the possibilities but when you're tired, who wants to cook at all?!
@grammyn This is a rather new recipe- I do have some that show the wear and tear of cooking.
@summerfield @corinnec
1 lb. ground beef
1/2 c. uncooked white rice (we like Jasmine)
1 c. water
6 green bell peppers (I use red, orange, and whatever else is in the frig.)
2 8 oz. cans tomato sauce
1 T. Worcestershire sauce
1/4 t. garlic powder
1/4 t. onion powder
salt and pepper to taste
1 t. Italian seasoning
Preheat oven to 350 degrees
Cook rice in sauce pan with the water, about 20 minutes.
In skillet, cook beef over medium heat until evenly browned and drain. In a bowl (or the skillet) mix beef, cooked rice, 1 can tomato sauce, garlic powder, onion powder, salt and pepper.
Remove and discard seeds and membranes of the peppers, place in a baking dish, hollowed sides facing up (slice bottom of pepper to even out the bottom if needed to make it stand up straight).
Spoon an equal amount of meat, sauce and rice mixture into each pepper. Mix the remaining tomato sauce and Italian seasoning in a small bowl and pour over the stuffed peppers.
Bake 1 hour in the preheated oven, basting with sauce every 15 minutes until the peppers are tender. (I sprinkle a little Parmesan or Mozzarella cheese on top of the peppers for the last 5-10 minutes). Makes 6 servings.
Vikki I suppose you could use either of those in the sauce mixture instead of beef, although it would probably drastically change the taste of them. You might want to look into plant-based "sausage" as a substitute. It's usually found in the vegetable section of my supermarket, or any health food store would have it as well. I have used that in other Italian recipes and it tastes good when mixed into a sauce.
Bon Appetit!
@haskar Thank you Hannah. Yes, most of the time I use the green ones, but I had some red ones that needed using this time so I used them too.
@frankroberts Thanks Frank! I'm not a huge fan of them, but hubby is. His mother made much better ones than I do but I can't find her recipe. So this one will have to do.