Stuffed Bell Peppers
This recipe is a long-time family favorite. I have tried other recipes but always come back to this one. And this is the one my kids love and make for their families.
I love red, yellow or orange peppers the best. I know they are more expensive than green, but they are sweeter, so choose whichever you like the best.
- 4 large (6-oz.) or 6 medium (4-oz.) bell peppers
- 1 lb. lean ground beef
- 2 tablespoons chopped onion (or more if you like)
- 1 teaspoon salt
- 3/4 teaspoon garlic powder
- 1 cup cooked rice (1/2 cup raw)
- 1 (15-oz.) can tomato sauce, divided
- 8 oz. Monterey Jack or Mozzarella cheese (or whatever you like)
Trim 1/2 inch off top of each pepper, remove core, seeds and membrane. The tops will not be used, but to be frugal cut around the tops and chop up. Put in a plastic bag and freeze for later use.
Bring 4 quarts water to boil in large stockpot or Dutch oven over high heat. Add 1 tablespoon salt and bell peppers. Cook until peppers just begin to soften, 3 to 5 minutes. Using slotted spoon, remove peppers from pot, drain off excess water, and place peppers cut-sides up on paper towels. Return water to boil; add rice and boil until tender, about 13 minutes. Drain rice and transfer to large bowl; set aside.
Heat oven to 350 degrees.
Cook and stir ground beef and onion in skillet until onion is tender. Drain off fat. Stir in salt, garlic powder, rice and 1 cup tomato sauce. Heat through. Lightly stuff each pepper with 1/2 cup meat mixture. Stand peppers upright in ungreased baking dish. Pour remaining tomato sauce over peppers. Cover and bake 45 minutes. Uncover, top with cheese and bake 15 minutes longer or until cheese is melted.
Serves 4 to 6.
“God calls us to live by faith, believing that He will fulfill His promises.”
Hot Chicken Salad
This is so delicious and very fast and easy to make!! It makes 4 servings, but I love it so much, I could eat half of it. I was a good girl, I didn’t. 🙂
- 1 cup cooked rice
- 1 cup cooked diced chicken
- 1 cup diced celery
- 1 can cream of chicken soup, undiluted
- 3/4 cup mayonnaise
- 3/4 cup sliced water chestnuts or sliced almonds
- 2 tablespoons diced onion
- 2 cups Corn Flakes, crushed
- 2 tablespoons butter, melted
Combine all ingredients, except cornflake crumbs and put into an 8-inch square baking dish. Top with crushed cornflakes, and drizzle with butter. Bake at 350 degrees for 45 minutes.
Makes 4 servings.
“Everything God does is marked with simplicity and power.”
Skillet Shrimp and Rice
If you have all of your ingredients prepped ahead of time, this is a very easy and fast meal to get on the table. And I might say “delicious”.
- 1 1/2 lbs. extra-large shrimp, peeled and deveined
- 2 tablespoons plus 1 teaspoon extra-virgin olive oil
- 1 teaspoon paprika
- 4 oz. chorizo or kielbasa sausage, cut into 1/4-inch pieces
- 1 medium onion, chopped fine
- 6 medium garlic cloves, sliced thin
- 1 1/2 cups medium-grain rice
- 1 (14 1/2-oz) can diced tomatoes, drained
- 2 cups water
- 1 (8-oz) bottle clam juice
- 1 cup frozen peas
Adjust oven rack to middle position and heat oven to 350 degrees. Toss shrimp with 1 tablespoon oil, paprika, and 1/4 teaspoon salt in medium bowl. Heat 1 teaspoon oil in large ovenproof skillet over medium-high heat until smoking. Add half of shrimp and cook until lightly browned, 30 to 40 seconds. Turn shrimp and cook 30 seconds longer. Transfer shrimp to clean bowl. Repeat with remaining shrimp. Cover bowl and set aside.
Recuce heat to medium and add remaining 1 tablespoon oil, sausage, onion, and garlic. Cook until sausage begins to brown, 5 to 6 minutes. Add rice and cook 1 minute. Stir in tomatoes, water, clam juice, and 1/2 teaspoon salt. Bring to boil over high heat, cover, and transfer skillet to oven. Cook until rice is tender and liquid is absorbed, about 20 minutes. Remove skillet from oven, stir in peas, and scatter shrimp over top. Cover and set aside until shrimp and peas are heated through, about 5 minutes. Season with salt and pepper. Serve directly from hot skillet.
Serves 4 to 6.
“Salvation from sin means moving from spiritual darkness to God’s light.”
Chinese Pork Fried Rice
I just ran across this recipe that I fixed years ago and I remember it being delicious! I’ve got to fix it again soon.
- 2 cups uncooked long-grain rice
- 1 lb. shoulder pork chops
- 1 med. green pepper, chopped
- 6 green onions, sliced with some tops
- 2 tablespoons vegetable oil
- 1/2 cup soy sauce
- 1/4 teaspoon garlic powder
- 1/4 teaspoon pepper
- 6 eggs, lightly beaten
- 1 tablespoon butter
Cook rice, following label directions.
In meantime, remove all fat and bone from pork; cut pork into thin strips 2 inches long.
Saute green pepper and onions in oil in a wok or large skillet until tender, about 3 minutes. Remove with a slotted spoon to a small bowl.
Add pork to wok; stir-fry about 3 minutes. Add soy sauce, garlic powder and pepper. Cover. Simmer 8 minutes. Add vegetables; simmer 2 more minutes.
Scramble eggs in butter in a medium-size skillet until softly set.
Stir pork-vegetable mixture into rice. Gently stir in eggs. Serve at once.
Makes 6 servings.
“Prayer is the child’s helpless cry to the Father’s attentive ear.”