I always find myself searching for new ways to use good ol' ground beef.
Burgers and meatballs are great... but it's nice to incorporate something a little bit different into the mix.
I had some bell peppers that needed using up so I tried out this recipe for Stuffed Peppers. They turned out really yummy! I strayed from the recipe a little bit by adding sauteed onions into the meat and grated cheddar cheese sprinkled on top. Next time, I'll try adding cheese to the meat mixture too.
- 1 pound ground beef
- 1/2 cup uncooked long grain white rice
- 1 cup water
- 6 green bell peppers
- 2 (8 ounce) cans tomato sauce
- 1 tablespoon Worcestershire sauce
- 1/4 teaspoon garlic powder
- 1/4 teaspoon onion powder
- salt and pepper to taste
- 1 teaspoon Italian seasoning
- 1 small onion, chopped
- grated cheese
- Preheat oven to 350 degrees F (175 degrees C).
- Place the rice and water in a saucepan, and bring to a boil. Reduce heat, cover, and cook 20 minutes. In a skillet over medium heat, cook the beef until evenly browned. Add chopped onion and cook until translucent.
- Remove and discard the tops, seeds, and membranes of the bell peppers. Arrange peppers in a baking dish with the hollowed sides facing upward. (Slice the bottoms of the peppers if necessary so that they will stand upright.)
- In a bowl, mix the browned beef, cooked rice, 1 can tomato sauce, Worcestershire sauce, garlic powder, onion powder, salt, pepper, and grated cheese. Spoon an equal amount of the mixture into each hollowed pepper. Mix the remaining tomato sauce and Italian seasoning in a bowl, and pour over the stuffed peppers. Sprinkle with cheese.
- Bake 1 hour in the preheated oven, basting with sauce every 15 minutes, until the peppers are tender.
Now, also in my fridge were a couple leftover baked potatoes that had been cooked on the barbeque the other night. They turned into these...
- leftover baked potatoes
- vegetable oil
- Heat oil in skillet or electric frying pan.
- Add potato slices, turning occasionally. Cook until both sides are golden brown.
- Remove from pan onto a plate covered with paper towel.
- Sprinkle with salt.
These were so delicious and the skins were delightfully crispy. I served them with caramelized onions and those potatoes are leftovers no longer, that's for sure! My husband told me that we should use up our leftover potatoes like this from now on. Into the recipe box it goes!
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