Stuffed Bell Peppers

Stuffed Bell Peppers

·         3 large green bell peppers

·         4 T butter

·         2T scallions (green onions) minced

·         1T garlic minced

·         1 ½ cups diced mushrooms (baby bellas work good)

·         ½ lb lean ground beef

·         2 cups rice, cooked

·         2 eggs slightly beaten

·         2T fresh parsley, chopped

·         ¼ cup grated parmesan cheese

·         2 cups of your favorite tomato sauce

·         ½ cup chicken stock

1.      Cut each pepper in half thru the stem. Remove the seeds and membranes. Bring a large pot of water to a boil and place the pepper halves in the water. Cook for 5 minutes. Remove and drain t he pepper halves on a paper towel, cut side down.

2.      In a large skillet melt the butter. Add the mushrooms, garlic and scallions and sauté over medium heat for 10 minutes, being careful not to0 brown then mushrooms.

3.      In another skillet cook the ground beef.

4.      In a large bowl mix the rice, mushroom mixture, beef, parsley and parmesan cheese.

5.      Mix the 2 eggs in a small bowl. The add a bit of the rice/meat mixture to temper the eggs. Then add the eggs to the rice mixture. Mix well.

6.      Add salt and pepper to taste.

7.      Place the pepper halves in a large casserole dish. Stuff with the rice mixture.

8.      Mix the sauce and stock together. Pour over the peppers.

9.      Bake @ 350® for 30 minutes.

Pizza Casserole

I made this a lot when my kids were younger. This was one of their favorites.

1 small jar tomato sauce
1 small jar pizza sauce
1 pound pasta twists cooked and cooled (cook 1 - 2 minutes less so the pasta doesn't get overcooked in the oven)
1 pound lean ground beef
1 package sliced pepperoni
2 cups mozzarella cheese
1/2 cup grated parmesan cheese

Brown the ground beef and drain off the fat.
Mix the tomato sauce, pizza sauce and pepperoni together in the pan.
Spray a large casserole with cooking spray and add the pasta.
Pour the meat mixture over the pasta and mix well.
Add the parmesan cheese and mix together.
Top with the mozzarella cheese and bake for 15 minutes, until the cheese is nice and bubbly.

You can add any pizza topping your kids like.

Enjoy!

Veggie Fritata

This is my favorite way to use leftover spaghetti. I wish I had leftover spaghetti more often, but Hubs is a pasta twists guy so we use that usually, so this was a treat today.

1 tsp olive oil
1 Tbl chopped onion
1/2 large bell pepper chopped
1/3 cup grape tomatoes sliced in half
2 eggs
1 Tbl water
1/4 cup grated parmesan cheese
2 cups cooked spaghetti with sauce
Salt and pepper to taste

Preheat the oven to 400
Note - make sure your skillet is oven proof for this recipe.
In a non-stick skillet heat the olive oil for a minute.
Add the onion and pepper and cook 5  minutes on medium  heat till the onion is translucent.
Add the tomatoes and cook for another 3 - 4 minutes until the tomatoes start to soften and give off some juice.
Beat the water, eggs, parmesan cheese, salt and pepper together.
Add the spaghetti to the skillet and mix with the veggies to incorporate the veggies into the spaghetti (see pic to the right).
Add the egg mixture and toss well with tongs.
Place the skillet in to the oven and cook 8 - 10 minutes, until the top starts to brown.

This makes a perfect dinner with a salad.
Try other combinations like Ham and Asparagus, leftover chicken and veggies, the sky's the limit.

Enjoy!
Sha :)