Thursday, February 13, 2014

Stuffed Bell Peppers


Walking home in the very unusual North Carolina snow storm today and thinking of what things I had available, I came up with this recipe for stuffed bell peppers.  I didn't actually have the bell peppers and had to walk across the street to buy them, but that's beside the point, they are delicious.

If you want to make them assemble the following:
1 pound of ground beef
1 onion, diced
2 bunches of asparagus
5 plum tomatoes, diced OR 1 28 oz can of diced tomatoes, drained
12 oz baby spinach
5 large bell peppers
10 cloves (or more) of roasted garlic
2 cups of sliced mushrooms
Salt, pepper, olive oil


First prepare the bell pepper cups by slicing the peppers through the stem and removing the seeds.  Then slice and dice all of the other vegetables.  Next cook the ground beef over a high heat.  Be patient after first putting it in the pan and let it get a little crispy before breaking it up.  After it's cooked, remove it to a large bowl.

Now stir fry the onions in a bit of olive oil for a minute before adding the asparagus.  When the asparagus begins to soften, add the mushrooms.  When they start to soften add the tomatoes.  When the tomatoes start to soften, remove from the heat and add to the large bowl containing the ground beef.


Now add a bit more olive oil to the pan to wilt the spinach.  Add the roasted garlic cloves after the spinach starts to reduce in volume.  When it's done, add to the large bowl with beef and other vegetables and mix until everything is well distributed.


Next, fill the halved bell peppers with the beef and vegetable mixture and bake in the oven at 350 F for about half and hour - until the bell peppers go a little soft.  Then place under the broiler to get the tops a little crispy and you are ready to eat.



Post a Comment