A Favorite Family Recipe!

I hesitated to title this post with the name of the dish because if you’re like me, you might have passed on by. Let me explain. About 10 years ago, Tom and I tried the Sugarbusters Diet (very similar to Atkins). We read the book, which happened to contain lots of recipes. Well, the diet worked for awhile, but since neither of us cared to give up sugar permanently, the pounds eventually returned. Interestingly, a couple of the recipes we made became family favorites and we still make them. This recipe is for Stuffed Green Peppers…wait! You don’t like them? It’s ok…we don’t either. We made them for the first time and discovered we loved the filling, just hated the taste of baked peppers. Next time, we simply made the filling. It was perfect! We’ve been making it this way ever since.

We enjoy it year round…in the winter served with steamed broccoli, it’s like comfort food…when the weather is hot, we serve it with a cool salad, and it’s a wonderful, light summer dinner. It’s very healthy (uses ground sirloin and brown rice) and loaded with flavor. I’ve never shared this recipe with anyone who didn’t LOVE it! Hope you do, too (however you choose to make it)!

Stuffed Green Peppers
(makes 10 stuffed peppers
or 5 generous servings of filling)

10 medium green bell peppers
1 ½ cups onion, chopped
2 lbs ground sirloin beef
2 tbsp. vegetable oil (I typically omit)
2 tbsp. parsley, minced
1 tbsp. garlic, finely chopped
1 tsp. thyme
1 tsp. basil
2 tsp. salt
1 tsp. freshly ground black pepper
¼ teaspoon cayenne pepper
2 tbsp. Worcestershire sauce
28 oz. can of chopped tomatoes (I used petite diced)
2 cups cooked brown rice
1 cup grated parmesan cheese (I use reduced fat)

Preheat oven to 350 (this is only necessary if you plan to make it as stuffed peppers). Slice off tops of green peppers. Remove seeds and membranes and wash peppers under cold water. Set aside. In a large, heavy skillet, over medium heat, sauté onions and ground sirloin beef in oil until brown. Add parsley, garlic, thyme, basil, salt, black pepper, cayenne pepper, and Worcestershire sauce. Cook for about 3 minutes, continuing to stir. Drain the chopped tomatoes and add to the mixture. Cook for 5 minutes, continuing to stir. Add the cooked brown rice and mix well. Cover skillet and cook over low heat for another 5 minutes. Remove skillet from heat and add Parmesan cheese. Stir to blend. Stuff the peppers with the rice mixture. Place them in a 9 x 12 Pyrex pan to which 1 inch of hot water has been added. Cover pan with foil and bake 45 minutes or until peppers are soft and tender (remove foil for last 10 minutes to allow tops to brown.)

Additional notes…
1) If you choose to make it like we do, it’s ready to eat after the Parmesan cheese is added...no baking necessary.
2) If someone in your house doesn’t like diced tomatoes, substitute the same amount of tomato sauce or puree. Gives the same flavor, without the added texture.
3) Put your rice on to cook first…otherwise, you’ll be waiting for it when the meat mixture is finished.
4) I brown my ground sirloin and onions in bulk and freeze them in Ziplocs in 2 pound increments. Makes an already quick fix dinner, even faster!

I'd love to hear from you if you try this. Happy weekend everyone!!!