And, then, inexplicably, things seem to fall into place (or perhaps it is the eye of the storm!). Still, it's hard to make time for the things that I like in the day in and day out. Ah, life.
And speaking of life. Sometimes, my international market has random great deals. Like bell peppers, 6 for $1.19. I got 18, planning to freeze them, and we ate them all, in a mere 2 weeks time. Guess I had missed peppers since last summer! This was my stove top variation on stuffed peppers. It's hot already, so I avoid the oven as much as possible.
This recipe starts with ground beef and onions, of course. Even if I don't know what to cook, that's how I start. It always turns into something.
Leftover rice. I had made this extra on purpose, thinking we'd have fried rice, but stuffed peppers sounded better.
I steamed the peppers for a few minutes until they were tender. Maybe 5 minutes? Not long.
Stuffed the peppers with the ground beef/rice/tomato mixture, then placed them in the skillet with the tomato paste mixture. I topped the peppers with a little of the gravy/sauce. And, yes, one of the peppers is pepper-less. My husband isn't a huge fan of bell peppers, so he ate one stuffed pepper and one pepper-less pile of stuffing. Whatever works.
I just covered these and simmered for about 15 minutes, until everything was heating through.
They turned out great! I was so pleased to find an oven favorite that translates to the stove-top. Yay for a cooler kitchen!
I'm linked to Tasty Tuesday over at Balancing Beauty and Bedlam today.
1 comment:
Looks delicious! I do these in the crockpot and they work well (and I put the ground beef mixture in raw.) Scott also isn't a bit fan of peppers, so he likes to eat the 'guts' out of his. :)
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