Long time no see! I bet everyone is waiting to see my surgery results, but these things take time people. In the mean time I have taken up a new hobby. One that I always joked about and one I never thought I would enjoy.
My good friend Lexi is one of best cooks in the world and every time we visit her and her husband in Seattle they always take us to the best restaurants to open our taste buds or Lex with make a fabulous meal. She is the one who got Michael to eat Brussels sprouts! She is a miracle worker I tell you. On Michael’s last visit to Seattle Lexi had given him a cook book for me. Since I have been having cabin fever and can’t move much I thought I’d catch up on some reading and that’s when it hit me. Let’s try this thing Lex loves so much and lets me see how many more vegetables I can sneak into Michael’s meals. Hehe! Because Michael and I are moving next week, my mom and I agreed that we would have dinner together every Monday night and we would try to make different things each time. Not only will it give us time to bond, It’ll give me more practice so I can blow my guests minds like Lexi does to us every time!
Before I broke into the real recipes I wanted to try something semi easy and something healthy that everyone would like. Stuffed bell peppers.
I tried my best to stick to the recipe but I had to change things up a bit because it felt a little to bland to me and I wanted something zesty and flavorful. The recipe I found was from Food Network
The recipe asks for:
First things first, start your oven and let it heat to 350 before you do anything. Since I am not an expert I almost forgot that part. Now on to the recipe!
Instead of using different colored peppers like the ingredients suggested, I just used green, but for next time I will definitely be using all colors, I think that would of added more flavor. The first thing I did was cut the bell pepper tops on off and scooped out all the insides until I could get it as empty as possible. After I did that, I just set them aside while I prepared the other things.
On another cutting board I took some small peppers about 6 (All colors, Red Yellow, Orange) and thinly sliced them. I then took a full zucchini and thinly diced it. I took about 1/4 onion and diced as finely as I could without burning my eyes.
Once the veggies were all cut, in a medium sized skillet I added 2 tablespoons of olive oil and sautéed all the veggies together until they were soft (5-6 minutes) I added seasonal salt, cayenne pepper, red pepper flakes, regular salt, and black cracked pepper. Toward my last minute of sautéing I crushed some garlic on the veggies just to add a little more flavor and added one whole Roma tomato. While those cooked I moved on to the ground beef.
I took a pot and added half of the ground beef I had bought and seasoned the shit out of it. I added garlic salt, more cayenne, chicken beer seasoning, more seasonal salt, and more cracked black pepper.
Once the meat was all cooked I started on the rice part. I am not a fan of regular rice so I opted out and used Near East roasted red bell pepper and basil quinoa mix. I think this really put this recipe together because it added more crunch and way more flavor.
Now moving onto the fun part. I took a regular wooden spoon, filled the bottom of the green pepper with quinoa, then ground beef, then topped it with the sautéed veggies. To really give these peppers a kick I added shredded pepper jack cheese like the recipe asked for and man did that make those peppers pop! Once all the peppers were filled and topped with cheese I placed them in a glass cake pan and placed them in the oven that was heated at 350 degrees prior. The last step is to let them bake for 20-30 minutes and wa-la!
Level of recipe: EASY
Taste: Very good!
Time: 35-40 minutes
The thing I liked about this easy recipe is that they are even good as left overs and I typically don’t usually eat left overs. Just because I feel like food really does lose it’s great taste after a day. I know! I’m so high maintenance.
I encourage you to be adventurous and try this recipe if you already haven’t and don’t be afraid to get creative and satisfy your tastebuds! Let them speak to you and add whatever you want! Cooking is a playground, so explore!