Dude loves stuffed peppers.
I, on the other hand, do not.
I love the flavor of green peppers when I cook, but I can't eat them-just say it is not pretty.
I am now fumbling around, trying to figure out how to feed us all now that we are working different shifts and are rarely in the same place at the same time. I had some easy things planned for my lunches at work as we were being fed at work 3 days in a row because of the mandatory overtime we all had to put in. Dude suffered a little because I was so exhausted when I came home from my ten hours of training each day, the last thing I wanted to do was lift a frying pan.
The grocery store had some decent looking peppers on sale 2/$1, so I picked up 2, got some fresh ground sirloin and mixed in some staples from the pantry and turned out some pretty rocking peppers!
Stuffed Green Peppers
2 peppers, tops cut off with membranes and seeds removed
1/2 pound ground sirloin (or beef of your choice)
half a small onion, minced
teaspoon minced garlic (I used my jarred stuff)
1/3 cup premium white rice
1/3 cup water
1-14.5 oz can fire roasted diced tomatoes
handful of shredded cheese of your choice
Bring a saucepan (I used 3 quart) of water to a boil. You need enough to have the peppers submerged. Carefully lower the peppers into the boiling water, cover, and let boil 4 minutes. Turn off heat and remove peppers. Place upside down on a paper-towel lined plate to drain. In a skillet, brown the ground beef, onions and garlic. Stir in rice and stir it around for a minute or two, then add water and the can of roasted tomatoes. Bring to a simmer and let bubble away for about 5 minutes, just so all the flavors can meld. Stir in the cheese and turn off heat.
Place drained peppers in a pan that will allow them to stand upright. I used a loaf pan. Spoon filling into each pepper. Bake in a 350 degree oven for 20 to 25 minutes.