STUFFED PEPPERS ARE COMFORT FOOD

Have you seen the size of green peppers this season?  This hot, humid summer has produced the largest, shiniest peppers we’ve seen for a long time.  And their superabundance this time of year means they are bargain priced.  So what are you waiting for?  This is one of the most people pleasing entrees you can imagine.  Yes, it’s going to take some extra pans and a little more time than usual, so pick an afternoon when you’ve plenty of  time to spend in the kitchen.  And if you know someone who’s having a tough time, you  might make an extra batch and bring them this farm fresh comfort food.

Most recipes don’t itemize the pans and dishes you’ll use, but you will need:

One or two large pans for steaming the peppers.

A smaller sauce pan to cook the rice.

A 10 inch skillet.

An 8X8X2 in. baking dish  

This is going to take up a lot of room in your kitchen, but it’s a labor of love, so clear the counters, and go for it!

STUFFED PEPPERS

6 large green peppers

1 pound lean ground beef

2 tablespoons chopped onion

1 garlic clove, chopped

1 cup cooked rice (see package directions)

1 can (15 oz) tomato sauce

¾ cup grated cheddar cheese

1 teaspoon salt (cut this in half if you watch  your sodium intake)

Cut a slice from the stem end of each pepper. Remove seeds and membrane. Cook peppers in enough boiling water to cover for 5 minutes; drain.

Cook and stir the crumbled ground beef, onion and garlic in skillet until beef is light brown. Stir in rice, salt,  ½  the tomato sauce and grated cheese. Pour remaining sauce over peppers. Cover dish and bake in 350 oven 45 minutes. 

Uncover; bake 15 minutes longer. Sprinkle with remaining cheese.  6 servings: 290 calories per serving.

Enjoy!