On the Menu Today~
|Stuffed Green Peppers|
Stuffed Green Peppers are one of those recipes,
that signals Autumn is right around the corner.
It’s a recipe you make when temperatures have turned cooler and
there are an abundance of large fresh green peppers found at the farmer’s market or
if your like me, your favorite farm stand.
I recently stopped at one my favorite farm stands with my grandson Eliott.
I have been stopping there each year for almost 5 years.
The prices are unbelievable low,
the owners of the farm are exceptionally friendly and
the produce is always fresh and delicious.
Unfortunately, the day we stopped at the farm stand,
they didn’t have a lot to pick from but
we enjoyed the beautiful day and
the last few days left of summer.
Come along and join us on our adventure~
- 2 tablespoons oil
- 1 pounds
- 1 pound ground beef
- 2 teaspoons everyday seasoning blend
- 2 cups water
- 1 cup white Basmati rice
- 1 (10 oz) can condensed tomato soup
- 3/4 cup water
- 2 cloves garlic, minced
- 1 onion, chopped
- 1 green pepper, seeds and membranes removed, diced
- 2 Roma tomatoes, seeded and chopped
- 1 cup shredded zucchini
- 2 tablespoons honey
- 1/4 cup dried parsley flakes
shredded white cheddar cheese
- Slice the tops off of 5 medium size green peppers. Remove seeds and membrane from inside of each pepper, rinse with water and set aside. Discard stems, seeds and membranes. Chop remaining green pepper tops, set aside.
- Pour 2 cups water into a medium saucepan. Bring to a boil, add rice and stir. Cover saucepan, reduce heat, simmer for 15 to 20 minutes. Remove from heat, set aside.
- In a small bowl, stir together condensed tomato soup and water until smooth. Set aside.
- In a large frying pan, heat oil. Brown ground turkey and ground beef until no longer pink inside. Season with everyday seasoning blend. Drain off fat. Add chopped green pepper tops, minced garlic, onion, green pepper, tomatoes, zucchini, honey and dried parsley flakes. Stir in cooked rice and 1/3 cup tomato soup/water mixture. Combine all ingredients together well, remove from heat and set aside to cool slightly. Add shredded cheddar cheese, stir until combined.
- Fill each green pepper to the top with meat mixture. Place filled green peppers in a baking dish. Pour remaining tomato soup/water mixture over green peppers in baking dish. Cover with aluminum foil.
- Place baking dish in oven, bake covered for 45 minutes at 350 degrees. Remove cover, bake 15 minutes longer. Remove from oven. Spoon tomato mixture over green peppers and serve.