stuffed peppers

This past weekend Dan and I made an old classic from my childhood - stuffed green peppers. I forgot how much I enjoyed these. They're deceivingly filling (I could only eat one!) The recipe below makes 6, and could easily feed a whole family. Here's what you'll need:

• 6 medium Green peppers
• 1 lb. ground beef
• 2 tablespoon oil
• 1/2 cup each chopped celery & onion
• 2 cups hot cooked rice (brown or white)
• 1 1/2 cups shredded Jarlsberg cheese
• 1 (16 oz.) can of diced tomatoes
• 1 teaspoon salt
• 1/8 teaspoon black pepper
• 1/2 teaspoon basil, crushed
• 1 (16 oz.) can tomato sauce (I use a bigger can, maybe 28 oz.?)

Remove the tops & seeds from peppers.  Then parboil for 5 minutes & drain (be careful you don’t tear the peppers.)

In a deep skillet, brown the beef in oil and stir to break into bits (and be sure to drain the grease.)  Add in the celery and onion and cook until tender.  Blend in rice when it's finished, add 1 cup of the cheese, the diced tomatoes, salt, pepper and basil.  Spoon this mixture into the peppers - try not to tip them.

Place cut side up in baking dish.  Spoon the tomato sauce around and over peppers.  Bake at 350 degrees for 30 minutes covered. 

Uncover, sprinkle with the remaining cheese. Bake until cheese is melted. And that's it. They make for a pretty great all-in-one meal, and they're great the next day as well.

As a side note to all you vegetarians out there, if you take out the ground beef, this could be another option for you.

Bon chappétit!

broccoli & rice

So I'm not sure if people outside western PA ever eat this, but it is an absolute staple at EVERY family function back home.  There's always a mad rush for it, and there are never leftovers.  Ever.  It's called simply broccoli & rice, a casserole of sorts.  Here's what you'll need:

• 1 box frozen broccoli (chopped)
• 1 cup uncooked rice
• ½ stick butter, melted
• 4 oz. Cheez Whiz, melted
• 1 cup water
• 1 can cream of chicken, celery or mushroom soup
• ½ cup onion
• ½ cup celery

Mix everything together. Bake 1 hour at 350 deg. DONE!

Bon chappétit!