The garden is rather small this year: six tomato plants and six bell pepper plants. But those twelve plants are "going gangbusters" as I remarked on a friend's Facebook discussion about gardening. Kristin saw my comment and replied, "Ben needs to come live with you as you are mass producing his two favorite veggies."
It's true. My 5-year-old grandson adores tomatoes and peppers and will eat them like candy! (He can put a serious dent in a veggie tray. ~smile~)
So we brought Ben a "party favor" when we went to Maddie and Owen's birthday party last Sunday...a bag of his favorite veggies!
The next morning, Ben asked his mama if he could have a pepper for breakfast. Then he said, "You really need to figure out how to make these and stuff them with meat."
I told you last year that I will always associate blueberries with Eve and "the best day of her life." Now I will associate green peppers with Ben.
This week's recipe is a tribute to Ben: peppers stuffed with meat!
6 medium green peppers
1 pound lean ground beef
1/3 cup chopped onion
1/2 teaspoon salt
dash of pepper
1 1-pound can diced tomatoes
1/2 cup water
1/2 cup uncooked long grain rice
1 teaspoon Worcestershire sauce
1 cup shredded cheddar cheese
* * *
Cut off tops of 6 medium green peppers; remove seeds and membranes.
Cook ground beef and onion until meat is lightly browned. Season with salt and pepper.
Add diced tomatoes, water, rice, and Worcestershire sauce.
Cover and simmer until rice is tender, about 18 minutes.
Stir in shredded cheese.
Stuff peppers with the beef mixture; stand upright in a baking dish.
Bake, uncovered, at 350 degrees for 20 to 25 minutes.
- If you prefer your peppers soft, precook them in boiling water for about 5 minutes before you stuff them. I like them crisp, so I omit this step.
- I like to add a little extra cheese to the top before baking.
- If you are short on peppers (we were, as we had used 24 peppers to make pepper relish and then had taken Ben his "party favors"), you can place the meat/rice mixture (we call it the "stuffed") into a greased baking dish, and lay pepper strips over the top. This week, I combined the two techniques and my dish really looked like this:
Kind of a hybrid.
What's your favorite summer vegetable?
Looking for a recipe from another week?
Week 1: Marinade for Chicken
Week 2: Black Bean Salad
Week 3: Cappuccino Pops
Week 4: Roasted Sausage and Vegetable Pasta
Week 5: Easy-Freezy Vanilla Ice Cream
Week 6: Farm Fresh Corn Chowder
Week 7: Mediterranean Pasta Salad
Week 8: Jill's Dill Dip
Week 9: Apricot Upside-Down Cake
Or last year?
Fruit on Tuesday Week 10: Bostonian Blueberry Muffins
Or two years ago?
Salad on Tuesday Week 10: Caprese Salad