UNstuffed Stuffed Peppers

Name: UNstuffed Stuffed Peppers
Prep time: 15 min
Cook time: 20 min
Total time: 35 min
Yield: 4 serving(s)
Ingredients: 1 lb ground beef; 2 -3 cups cooked rice; 1 (20 ounce) can tomatoes and liquid, tomatoes cut up in small chunks; 4 green peppers, cored, seeded and sliced very thin; 2 large onions, peeled and finely sliced; 2 tablespoons spitiko greek olive oil; 3 garlic cloves, minced; 1 teaspoon salt and pepper (to taste); 1 (7 ounce) can green chilies, drained and chopped, if desired

Submitted by carrie sheridan

"a quick meal to throw together on the stove. use pre-prepared rice and then it's just a matter of chopping the onion, peppers, garlic and frying the ground beef (preferably ground at home from 1 piece of sirloin or round steak or chuck roast. [for a change of pace, you can substitute cooked orzo..."

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Ready In:: 35mins
Ingredients:: 9
Serves:: 4

ingredients

1 lb ground beef
2 -3 cups cooked rice
1 (20 ounce) can tomatoes and liquid, tomatoes cut up in small chunks
4 green peppers, cored, seeded and sliced very thin
2 large onions, peeled and finely sliced
2 tablespoons spitiko greek olive oil
3 garlic cloves, minced
1 teaspoon salt and pepper (to taste)
1 (7 ounce) can green chilies, drained and chopped, if desired

directions

Put olive oil in 12 inch deep frying pan or pot. Heat 2 minutes or so on medium heat. Add sliced green peppers and salt and pepper to taste. when slightly cooked, add sliced onion and minced garlic for another 2 minutes or so.
Add ground beef, separating into small pieces and cook just until the pink of the meat disappears.
Add canned tomatoes and liquid from the can and cooked rice, separating the rice kernels.
Stir well until combined.
NOTE: if you prefer your vegetables crisper and less-cooked, adjust that at the beginning.
You can also add Italian seasoning OR dried basil OR dried oregano, if desired.

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RECIPE SUBMITTED BY

carrie sheridan

56, an Army brat who has lived in 20 different locations [born in germany, went to kindergarten in japan] including new york city, palo alto CA, maine, georgia, chicago, after growing up in small-town kansas... have some fabulous recipes from well-traveled army people... recently started adding just a splash of bourbon or brandy to real maple syrup - and it really gives french toast or pancakes a special, more sophisticated flavor... a friend jokes that bourbon is my new "secret ingredient" that i'll be adding to everything - it's not true but i'm telling you - you should try it! it's really very good [for adults, anyway] sugarpea's apple pancake recipe is a deadringer for Walker Brothers Pancake House in north shore Chicago - i've searchd for this for 34 years - and it's easy as well as To Die For!!! the Dutch Baby pancake is a huge seller there too - with the same gooey comfort-food but elegant batter... also if you search for lettuce wrap - the 2 recipes for PF Chang's come up... this is also SO GOOD, truly a memorable entree... for cookbooks: With a Jug of Wine, More Recipes With a Jug of Wine were written by the San Francisco Chronicle food writer decades ago - and most everything in them is superb - and i learned a lot as a new cook, young wife, from reading through them in the late 1970s... i got a [very French] sense of food as a way of life

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