Many of us spent the weekend up to our elbows in turkey, cranberry sauce,mash potatoes, stuffing and all of the other wonderful turkey dinner trimmings. Add a slice of pumpkin pie to the end of your Thanksgiving feast and after that there isn’t much room left to think or talk about food. That’s how I usually feel anyway, which is surprising considering my love for food.
I usually like to keep the dinners that follow Thanksgiving weekend reasonably light and, if you’re not the kind of person who wants to have turkey and gravy sandwiches for the remainder of the week, here is a recipe that will do the trick. Putting a little spin on an old faithful and keeping the festive colours in mind, I will share with you my recipe for stuffed pepers (or as I like to call them, lasagna peppers):
Preheat oven to 350 F
You will need:
- bell peppers (3)
- extra-virgin olive oil
- 1 apple
- 1 clove of garlic
- 1 lb of lean ground beef
- 1 1/2 cup of cooked rice
- 1 cup chopped tomatoes
- 1 tbsp chopped fresh oregano
- grated cheese
- 1/2 cup ketchup
- Dash of Tobasco sauce
1.Cut the lids off peppers and hollow out the inside seeds.
2. In a pot of boiling water, submerge the peppers for 4 minutes.
3. Dice tomatoes and apple and sautee on medium heat with olive oil and 1tbsp of garlic.
4. Meanwhile, sautee groundbeef on medium heat until brown, in 1 tbsp of olive oil.
5. Prepare rice ( Uncle Ben’s in less than 10 mins). Mix rice, apples and tomatoes and ground beef together in once large skillet. Simmer for 5 minutes.
6. Arrange bell peppers in a pyrex dish and fill the pepper half way with mixture. Add a thin layer of grated cheese and fill to the top with mixture.
7. Top the peppers with ketchup and tobasco (as desired). Cook in the oven for approx 30 minutes.
:Happy Monday nuts, enjoy!