The Cube Recipe Remix is a series of posts I will be doing as a new cook and someone who has just found her way around the kitchen. These recipes have been tried and tested in my home kitchen, and are remixed from the soul with my family in mind.
Now that I am cooking on a regular basis during the week, I have been searching for recipes that have easy prep time and that my family would enjoy. When I was little, I always enjoyed my grandmother’s stuffed bell peppers, so I scoured the Internet looking for a recipe that I could try out. Allrecipes.com had a fabulous recipe on their site, so with a little tweaking, I knew it would be perfect for my brood.
With the help of my trusty Xoom Shelby, I was able to follow along with the recipe in my kitchen with no problems at all. How fab is that?
I call my version Stuffed Belle Peppers because, well I am a wonderful Beauty Belle—it was a perfect way to get that use of the word in.
You will need the following items:
5 or 6 bell peppers
Lean ground beef
Diced garlic to taste
Salt to taste
Italian seasoning to taste
Oregano to taste
Basil to taste
Here’s my remix:
Put water in a large pot with salt and boil
Rinse and cut your green bell peppers. Core out the center and remove the seeds
Add peppers to large pot of boiling water for 5 to 7 minutes
Preheat oven to 350
Add ground beef to a pan and add seasoning (salt, oregano, basil, Italian seasoning). Cut the garlic and add to the beef mixture. Add the diced tomatoes
Remove bell peppers and put them in a pan coated with Extra Virgin Olive Oil
Add rice to the beef mixture and begin to heat the tomato soup
Add 1 cup of tomato soup and a few tablespoons of Worcestershire sauce.
Add Parmesan cheese to mixture
Add 1 cup of tomato soup to bottom of the bell peppers
Stuff the mixture in the bell peppers, leaving 2 to 3 inches from the top
Pour tomato soup to the top of the bell peppers
Put in the oven for 15 minutes
Remove bell peppers and add your choice of shredded cheese
Cook in oven for 10-15 more minutes
Sprinkle with Parmesan cheese
Let it rest for 2 to 3 minutes, then serve
You may have extra beef stuffing left. In my case, I did, so I packed it in a container to freeze to make next time.
The recipe won resounding approval from my family, and I was very pleased with the zestiness of the stuffing in the peppers. The use of real garlic (not powder) and Italian seasoning gave it an extra kick.
I will be making my Stuffed Belle Peppers a part of my weekly menu rotation. Try it out for yourselves and let me know what you think!
See the original recipe HERE