Monday Meals: Simple Stuffed Peppers

Green and red peppers are a staple in the Wisconsin Test Kitchen; SB loves to eat them chopped up in her lunch box every week. But last week our pepper inventory got a little out of control. We hadn't been paying attention to the produce we had been ordering; and we ended up with six green peppers. Not a bad problem to have; it just meant it was time for stuffed peppers!

We had all the ingredients in the house to make this super simple recipe; and we were able to prepare and get them on the table while quizzing SB on her fridge facts and sight words. Now that's multi-tasking!

Sorry for the lack of pictures this week; we had a slight syncing issue on our phones; and lost all our food blog pictures this week. Ugh. So, use your imagination, and take our word for it that these peppers are amazing, and really, really delicious.

Simple Stuffed Peppers
Recipe courtesy of Taste of Home

2 large green peppers
1/2 pound ground beef
1/4 cup chopped onion
1 can (15 ounces) tomato sauce, divided
1 cup cooked rice
1/8 teaspoon salt
1/8 teaspoon garlic powder
1/8 teaspoon pepper

Cut tops off peppers and remove seeds. Place peppers in a large saucepan and cover with water. Bring to a boil; cook for 3 minutes. Drain and immediately place in ice water; invert on paper towels.

In a small skillet, cook beef and onion over medium heat until meat is no longer pink; drain. Remove from the heat. Stir in 1 cup tomato sauce, rice, salt, garlic powder and pepper. Spoon into peppers.

Place in an ungreased shallow 2-qt. baking dish. Drizzle with remaining tomato sauce. Cover and bake at 350° for 25-30 minutes or until peppers are tender. Yield: 2 servings.

Note: we doubled the recipe since we had so many peppers in our fridge; and it provided enough for leftovers the next day. Also- we substituted ground turkey for beef- it was a good way to cut some fat and calories from the recipe, and didn't compromise the taste. 

Again, sorry for the lack of pictures. Bear with us, and we promise to have more for you soon.

Stay Cool,
The Cool Dads Crew