it's been crazytown around here since....well, since forever, i guess. and the one thing that seems to derail even my most accomplished list-ticking-off day is dinner. i do not know why it completely surprises me every single solitary day...but it does. you can set your clock to it, really. because at about 4:46pm every day one of my kids (or mike) looks at me & asks "what's for dinner?" & i'm all "uh...wha? yikes! it's dinnertime AGAIN!??!!!!"
so i really depend on recipes that i can make ahead of time & pop in the fridge for when that inevitable "what's for dinner?" question comes.
and this stuffed peppers recipe is one that i've depended on for quite some time. it is super easy & quick to make, needs only 1 pot (no sink full of dirty dishes) and is sooooooo good.
definitely one to keep in the rotation. especially when those gorgeous, huge red peppers are bountiful at the farm market. like i mentioned earlier, I like to make this dish earlier in the day (through step 3), cover it & pop it in the fridge so it is good to go when 5pm rolls around. My photos were taken at nice & calm prep time, just before i poppped 'em in the fridge. the house was quiet & i felt all june cleaver-ish having dinner all set to go. so yeah the peppers don't have that final touch of delish melted cheese, but trust me....they.are.so.good!!
the basic recipe is from my trusty ol' better homes & gardens cookbook but i change it up a little bit adding in some more tomatoes & fresh spinach to pump up the veggie content and i add lots more cheese. also i do not pre-cook my peppers because i like them to maintain a bit of crunch. To round out the meal, serve with some garlic bread. yum!!
so here ya go! hope you & your family enjoy!!
2 large gorgeous red peppers
3/4 pound ground beef, turkey, chicken or sausage
1/3 cup chopped onion
1 14 1/2 oz. can diced tomatoes
1/2 cup water
1/3 cup long grain rice
1 Tablespoon Worcestershire sauce
1/2 teaspooon Italian seasoning
2 big handfuls fresh spinach, chopped
1 cup shredded cheese (Muenster, cheddar, Monteray Jack)
1. Halve peppers, removing stem ends, seeds & membranes. Rinse & put in baking dish.
2. In a large skillet cook meat & onion till meat is brown & onion is tender. Drain off fat. Stir in undrained tomatoes, water, uncooked rice, Worcestershire sauce, seasonings, 1/4 tsp salt & 1/4 tsp freshly ground pepper. Bring to a boil. Reduce heat, simmer covered for 15-18 minutes or till rice is tender. Stir in 1/3 cup of the shredded cheese & chopped spinach.
3. Fill peppers with meat mixture.
4. Bake for about 15 minutes or until heated through (if you've made your dish earlier in the day & had them in the fridge, up the baking time to about 20-25 minutes to make sure they are heated through). Sprinkle with the remaining shredded cheese & pop back in oven until cheese is melted. Serve & enjoy!