Monday, September 28, 2015

What to make for supper using the last remnants of your summer garden...

Stuffed Bell Peppers!  
Melt 2 tablespoons of butter in a large saucepan. Add the following chopped veggies:
1 small onion
2 garlic cloves
2 small Japanese eggplants
10 cherry tomatoes
1 bell pepper

Saute veggies for 3-5 minutes. Add 1 1/2lbs  of ground beef and brown until cooked, stirring often. Season with salt, black pepper and oregano. Add one 8 oz can of tomato sauce and one 6 oz can of tomato paste and fold into the meat/ veggie mixture.

Meanwhile, drop halved and de- seeded bell peppers into a pot of boiling salted water and cook for 3 minutes until slightly soft. Drain in colander and set aside. 

Place "boiled" bell peppers in a large glass baking dish. "Stuff" bell peppers with meat/ veggie mixture. Top with cheese of your choice ( I used Colby cheese) and cook at 350 degrees for 40 minutes. 

 It's a hearty, delicious meal! (And if grains aren't an issue, add cooked rice to the meat mixture before stuffing the bell peppers to add carbs, fiber, and to feed more hungry tummies. )


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