The cat’s got my tongue tonight. Nothing much to say as I am multi-tasking yet again. Only this time I’m typing and watching the Boston Bruins in overtime against the Flyers.
Ooops, nevermind, we won! Woo Hoo!
Adapted from The New Doubleday Cookbook
Stuffed Green Peppers – serves 4
4 medium-size sweet green peppers
1 pound ground beef
½ cup yellow onion, chopped
1 teaspoon garlic salt
½ teaspoon salt
¼ teaspoon freshly ground pepper
1 cup cooked rice (can be hot or cold)
2½ cups spaghetti sauce
grated Parmesan cheese
Preheat oven to 375ºF.
Rinse peppers and cut the tops off. Remove core and seeds; set aside in 8 X 8″- inch baking dish.
In a large skillet, brown ground beef over medium high heat, about 10 minutes til no longer pink.
Remove from skillet with slotted spoon and transfer to bowl.
Drain off from skillet all but two tablespoons of drippings. Add onion and saute about 8-10minutes until golden.
Add garlic salt, salt, pepper, and beef. Stir until well combined over low heat. Add rice.
Loosely place filling into peppers. Top with grated Parmesan cheese.
Pour 2 cups of water into baking dish.
Bake uncovered about 45 minutes until peppers are tender. Be sure to watch occasionally that water doesn’t boil away in dish. Add more if necessary.
Use two large spoons to remove peppers to serve.
Cover with remaining heated spaghetti sauce or serve on the side.