Well, yes, I admit it… I have been away for far too long.
With my move from Chicago to West Virginia, the new job, and all of the hectic disruption that accompanies such things I have let the blog slip. Well, this will happen no more!
Today’s offering is a slight spin on a traditional staple. Now I like a good ‘traditional’ stuffed pepper, with all of that ground beef, rice and tomato-goodness as well as the next guy, but sometimes you gotta look outside the box… and today’s recipe does exactly that. This one is worthy of a try, promise. (Think, Cheeseburger Stuffed Peppers).
Ingredients
- 1 ½ lb. ground chuck
- ½ small onion, finely diced
- 1 tsp. chopped garlic
- 4 bell peppers (any color)
- 4 - 6 c water
- 1 Tbsp. salt (for boiling water)
- 1 ½ c sharp cheddar cheese, shredded
- ½ c grated Parmesan cheese
- salt & pepper to taste
- In skillet, brown the ground chuck, onion, garlic, salt and pepper. Drain if necessary and set aside.
- Cut bell peppers in half and remove seeds and white membrane. Reserve 1 tbsp. of seeds.
- In saucepan, boil peppers in salted (1 Tbsp) water for about 5 minutes.
- Spray a shallow baking dish with cooking spray and place pepper halves.
Once cool, combined meat mixture, pepper seeds, the Parmesan cheese and ½ c of the cheddar. Gently fold to combine. - Fill peppers with mixture, packing slightly. Top peppers with remaining cheddar.
- Place in baking dish, add carefully add 1/3 c water to dish. Bake at 400 for 20 minutes.
Remove peppers from oven aand set the oven to broil. Return the peppers to oven for 2 minutes, just to develop a crust on the cheese.
Directions:
Remove and serve…. I went with sour cream & chive mashed potatoes but feel free to try just about any starch combo you like.
The chianti is totally optional... or is it? ;-)
- Chez
