Awesome Stuffed Peppers

December 15, 2014

 

It's a busy time of year, so ask your teens or adult kids to chip in and make dinner on a night they have a little extra time—Sunday usually works! You might get a meal you never thought of making, not to mention a needed break! Your kids will learn how much effort goes into preparing and cooking, and they will respect you more the next time you serve them! 

 

It can be very eye opening and rewarding for them to find a recipe, make the list, do the grocery shopping, chop the veggies and pull together a home cooked meal. Here's a recipe my daughter and her boyfriend tweaked to make it their own. It's a new family favorite!

 

 

Stuffed Peppers

2 lb. lean ground beef
2 cups warm cooked brown rice
4t olive oil, divided
1 cup chopped onion
1 jalapeño pepper
4 t italian seasoning
28 oz. can diced tomatoes
4T chopped parsley
1t lemon juice
1t ground pepper
5 sweet bell peppers, halved lengthwise works best (we learned the hard way!)
Shredded mozzarella cheese (an amount to your preference)
2 cups whole kernel sweet corn
5 large mushrooms

Heat 2 T oil in large skillet over medium high heat. 
Cook onion until translucent. 
Add mushrooms and ground beef and brown.
Add corn and tomatoes, cook 3-4 minutes.
Stir in parsley, lemon juice and pepper.
Add mixture to cooked brown rice.
Add remaining oil to skillet, brown peppers (cut side down) 4-5 minutes.
Fill peppers with beef, rice and veggie mixture.
Sprinkle lightly with cheese. 
Broil about five minutes until slightly browned and bubbly.


Makes 10 servings
*The pictures show a little different cooking order, but the above recipe is more efficient.

 

From the kitchen of Shaylee Jensen

 

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