Hi-dee-ho neighbors 😛
Well most of yesterday was spent at The Man’s parent’s house laying by the pool with these goobers…
Senior & Junior
And yes, they definitely are sitting on chairs IN the pool. I don’t ask questions anymore…
We got home just in time to get a fabulous Sunday night meal on the table too.
A version of stuffed peppers that is a twist on a classic, adapted from this recipe.
Fun fact: I used to make this recipe for The Man in our old row house when we first started dating and I was in my cooking “younger years!”
It wasn’t until the other day when I ‘rediscovered’ my recipe binder and remembered how fabulous these are and decided they must be made again. Asap.
- 1/2 lb. grass-fed ground beef
- 1 onion, chopped
- 1 clove garlic, minced
- 1-2 tsp fresh ginger, chopped
- 2-3 tblsp tomato paste
- water (about 1/2 cup)
- 2-3 tblsp soy sauce
- S&P and olive oil
- cooked brown rice (about 1.5 cups)
- 3 green pepper
- fresh Parm
The addition of the soy sauce + ginger really gives this dish a special touch… it’s my favorite stuffed pepper recipe by far!
Start by sauteing the ground beef and onion in about 1 tblsp olive oil. Season w/ salt & pepper. Add your garlic & ginger once the beef & onions are almost cooked (don’t want to burn ’em!)
Once the beef mixture is cooked, add in the tomato paste, water, soy sauce, and cooked brown rice (I had pre-cooked this a couple weeks back and froze it for easy use).
This was my first time making these with the rice, as I wanted to bulk up the filling to fill 3 peppers worth. This recipe is fabulous with our without it though!
The mixture should be slightly liquidy, which will cook off as you continue to simmer on med-low for a few minutes.
The last step is to add in some freshly grated Parm, as much as you like. Here’s the almost-finished product!
Hollow out your local farmer’s market green peppers (ahhh the smell of these… delightful) and make room for the filling 🙂
Into a 325F oven for 30 minute they go. Towards the end of baking time it’s probably best to add some additional grated Parm too, you know, for good measure 😉
To serve alongside this dish I whipped up what is quickly becoming one of our favorite summer salads:
Tomato, Cucumber, Basil Salad
- 2 Hanover tomatoes, chopped
- handful yellow cherry tomatoes, halved
- 2 cucumbers, chopped
- handful fresh basil, chopped
- Sharp white cheddar cheese, cubed
- balsamic vinegar (3-4 tblsp?)
- olive oil (1 tsp)
This salad didn’t contain just any ol’ cucumber though, check this bad boy out.
I think this is a Japanese cucumber based on the bumpy skin and long length? Either way, it was deelish!
Perfect way to end the weekend… now if only the weekend could just last longer 😛
Enjoy your Monday friends!