#245: Mexican Stuffed Peppers

I found this recipe in one of my Kraft Foods Magazines.  Have you noticed there have been several recipes from that magazine?  If you do not subscribe to it yet, I highly recommend it!  Anyhow, we like stuffed peppers...or at least most of the members of this family like the filling of stuffed peppers, so I figured we'd try this version to shake things up a bit. :) 

Although we enjoyed this (Chloe didn't enjoy this as much as everyone else, but she's my slightly pickier ground meat eater...just depends on her mood!), I do enjoy Jaime's Stuffed Peppers more.  So I would make this again, but it's not my favorite way to eat stuffed peppers.  1 lb. ground beef
1 onion, chopped
3 Tbsp. Taco Seasoning Mix
1-1/4 cups water, divided
1 small tomato, chopped
1/2 cup instant white rice, uncooked
2 large red peppers
1/4 cup Thick 'N Chunky Medium Salsa (I omitted)
3/4 cup Shredded Cheddar Cheese, divided

Heat oven to 400ºF.  Brown meat with onions in skillet on medium heat. Stir in taco seasoning mix and 1/2 cup water. Bring to boil; simmer on low heat 5 min., stirring occasionally. Stir in 1/2 cup of the remaining water into remaining seasoned meat in skillet. Add tomatoes; mix well. Bring to boil. Stir in rice; cover. Remove from heat. Let stand 5 min. Meanwhile, cut tops off peppers; discard tops and seeds. Mix salsa and remaining water in bottom of 9-inch square baking dish. Stand peppers in baking dish.

Add 1/2 cup cheese to meat mixture; stir. Spoon into peppers; top with remaining cheese. Cover.  Bake 35 to 40 min. or until peppers are tender. Serve with sauce from baking dish.

#1,528: Taco Stuffed Peppers with Cilantro Cream Sauce

If you have leftover taco meat then this is a snap to throw together. I literally made this in about 5 minutes!  Although this was a bit messy to eat, I really enjoyed this meal and will definitely be making it again.  The cilantro and green onion were fresh from my garden which makes it even better.  This would be great with the peppers diced and served on top of lettuce/spinach/coleslaw mix, etc.  Either as a salad or as is with the peppers this is definitely a simple recipe I will be making again!

The original recipe says to top the stuffed peppers with cheese and roast in the oven...I totally skipped that step.  I was very happy with crunchy, fresh peppers and omitted the cheese.  

1 1b ground beef (I used ground turkey)
1 package (1 oz) taco seasoning mix
¾ cup water
1-1/2 lbs mini bell peppers (I used regular bell peppers cut into quarters)
1 cup shredded cheddar cheese (I omitted)

Cilantro Cream Sauce:
½ cup sour cream
½ cup fresh cilantro
½ teaspoon minced garlic
2 tablespoons lime juice

For the Cilantro Cream Sauce: In a food processor, pulse the sour cream, cilantro, garlic, and lime juice until smooth. Chill in the refrigerator until ready to serve.

For the taco peppers:  Slice ⅓ of the pepper off lengthwise, reserving for later use. Seed the peppers. Peppers naturally have one side that is straighter than the other. When slicing the top of your bell peppers, try to slice the side that is curvier off so that the flat side remaining is the side we are stuffing.

Chop the reserved peppers finely and set aside ¾ cup.

In 10-inch skillet, cook beef and reserved ¾ cup chopped peppers over medium-high heat 5 to 7 minutes, stirring occasionally, until beef is brown; drain. Stir in taco seasoning mix and water. Cook over medium heat 5-10, stirring occasionally. Let mixture slightly cool.

Fill each pepper as full as possible with the beef mixture and place on a baking sheet.

I omitted this step since I did not cook mine in the oven: Preheat oven to 350 °.Bake peppers for 13-15 minutes.  Remove peppers from oven and top with cheese. Return to the oven for 1-2 minutes or until cheese is melted. 

Top with a dollop of cilantro cream sauce.

#1,363: Italian Style Un-Stuffed Peppers

Well this is about my 11th form of a "stuffed pepper" recipe I've posted on my blog.  Can you tell it is one of my go-to meals?!  As I've noted before, I don't actually like the texture of stuffed peppers, so I "un-stuff" mine and add the diced peppers right into the recipe/dish.  I've made stuffed peppers in the crockpot, as soup, as a skillet meal, etc.  All of them are good in their own way.  This recipe was no exception.  It was so easy to throw together and I'm enjoying eating it (over fresh spinach).  Love this paleo-friendly meal!!

2 bell peppers (I diced mine)

1 Tbsp bacon grease or coconut oil

1/2 large onion, diced

4 cloves garlic, pressed or chopped

4 small tomatoes, diced (or use 14 oz canned diced tomatoes)

1 lb grass-fed ground beef (I used ground turkey)

6 Fresh basil leaves, finely chopped

2 c Baby spinach, finely chopped (Kale would be good too!)

sea salt – to taste

black pepper – to taste
hot sauce – optional, as garnish
extra basil leaves garnish

Preheat your oven to 375.  Halve the bell peppers and place them in a roasting dish face-down for about 10-15 minutes. Note: You can skip this step if you want to keep the peppers more firm/raw when you eat them (or if you are adding them to the dish diced, like I did).

While the peppers are pre-cooking, you’ll cook the stuffing on the stove-top. Use a large sautee pan or a large pot. Place your bacon grease or coconut oil in the pan and then cook the onions over medium-high heat until they’re slightly browned on the edges and appear cooked through (translucent). You may season them with salt and pepper to taste.

Next add the ground beef or turkey, breaking it up and allowing it to cook through completely. Then add the tomatoes and garlic and allow the ingredients to simmer together for a couple of minutes.  Add the chopped basil and spinach and mix them in just allowing them to wilt.  (I also added the hot sauce at this point, along with some Italian seasoning).

Remove the peppers from the oven when they’re just a bit softened, then flip them over and spoon in your stuffing mixture.  If you would like to eat them at this point, you can go right ahead. Otherwise, place them back into the oven for around 15-20 minutes to allow the flavors to meld even more.  (I skipped this step completely, turned the skillet down to low and let the flavors melt/simmer for about 15 minutes.  I added a little bit of water to the pan (about 1/8 c) so it wouldn't get too dry).  

#1,265: Meatza Stuffed Peppers

I love stuffed peppers and it is often a go-to meal/lunch for me because I can make it ahead of time and it easily reheats.  Even though I did not eat these with cheese added on top like the recipe calls for, I really, really, really enjoyed this.  I love the added veggies to this over a traditional "stuffed peppers" and I will definitely be making this again.  

3 Bell peppers
1 Tablespoon coconut oil
2 Cloves garlic (minced)
½ Yellow onion (diced)
1 Cup mushrooms (sliced)
¼ Cup grape tomatoes (halved) (I used petite diced tomatoes)
2 Cups packed spinach
1 Pound ground beef (I used ground turkey)
½ (15 ounce) can of pizza sauce + more for topping
1 Teaspoon Italian seasoning
salt and pepper to taste
optional: shredded cheese to top

Preheat oven to 400 degrees. Core the bell peppers and cut them each in half. In a large pan over medium-high heat, heat the coconut oil and add the garlic, onion and mushrooms. Cook until translucent, about 3-5 minutes. Add the spinach and grape tomatoes to the pan and cook an additional 2-3 minutes.

Place the ground beef in the pan and cook until just lightly browned. Remove the mixture from the heat and stir in the pizza sauce and seasonings. Stuff each pepper half with ⅙th of the meat mixture. Top the mixture with pizza sauce and cheese (optional).

Bake the stuffed peppers for 15-20 minutes or until meat is browned and cheese is melted.

#1,468: Chicken Fajita Unstuffed Peppers

As I've mentioned before, I'm not a huge fan of stuffed peppers, so when I find a recipe that is for "stuffed peppers" I just dice up the peppers and add it right into the dish making it an "un-stuffed" version instead.  That's exactly what I did for this recipe too.

I liked this recipe, but I didn't love it.  I think it was the fajita seasoning though!  I would make this again but substitute taco seasoning in place instead.  Besides the fajita seasoning though, I did LIKE this.  I ate it over roasted veggies. It would have been good with cheese added on top too.  

2 chicken breasts, cooked and shredded (I used 12 oz of canned chicken)

1/2 a large yellow onion, chopped

2 cups riced cauliflower (place raw cauliflower in a food processor and pulse until finely shredded)

2 Tbsp Fajita seasoning

2/3 cup of water

6 bell peppers (I used 2)

15 oz can petite diced tomatoes, drained

1/4 c chopped kale

Preheat oven to 350 F.  (I lightly sprayed an 8x8 pan since I was making this as a casserole instead).  

I omitted this step: Trim the tops off the bell peppers and remove the seeds.

Place the bell peppers into the cavity of a muffin tin (regular or jumbo depending on the size of your peppers). And place the muffin tin pan on a baking sheet.

Heat ghee or cooking oil of choice In a large skillet over medium heat. Add the onions and cook for 2-3 minutes. Next, add the cauliflower rice and cook for another 2-3 minutes.

Add the chicken, seasoning, and water then stir to combine. I also added the diced bell pepper, petite diced tomatoes, and kale at this point too. Cook for an additional minute.

Fill the cavities of the peppers with the filling and then top with cheese (if desired).  I put mine all in a 8x8 pan.  Place the peppers in the oven and bake for 25-30 minutes.

#1,123: Stuffed Pepper Soup

I am a huge fan of stuffed peppers, and although I enjoy eating the actual pepper, I don't always enjoy it with traditional stuffed peppers.  That's why this recipe is so much better because the flavor of stuffed peppers is there, but the peppers themselves are not over powering!  This was a super, super easy recipe to make and it made great lunches for me during the week.  I even have a bowl of it in the freezer leftover for a random dinner this week. 

I used barley in place of the rice, which was wonderful!

Sorry for the terrible picture...I took it with my phone!  :(

2 pounds ground beef
2 quarts water
1 can (28 ounces) tomato sauce
1 can (28 ounces) diced tomatoes, undrained
2 cups cooked long grain rice (I used barley)
2 cups chopped green peppers
1/4 cup packed brown sugar
2 teaspoons salt
2 teaspoons beef bouillon granules
1 teaspoon pepper

In a Dutch oven, cook beef over medium heat until no longer pink; drain. Stir in the remaining ingredients; bring to a boil. Reduce heat; cover and simmer for 30-40 minutes or until peppers are tender. Yield: 10 servings (2-1/2 quarts).

Freezer Cooking Day!

So I did my first "official" freezer cooking day today.  I've done mini ones in the past, but today I cooked with a specific menu in mind.  Here you can see our August menu.  The meals in blue are ones that we already had on hand (non-perishable like spaghetti, or already frozen meals like Meat Loaf Muffins).  You can also see that I left a couple of days blank so I can try out some new recipes on days I have extra time.  The rest, I made/prepared today.  It only took me 4 hours from start to finish...and that includes loading and running the dishwasher!  Not bad for my first time if I say so myself.  When I was done Brian asked if I regretted it...ABSOLUTELY NOT!  This is totally my thing!  I love doing this; I wish it could be a full time job!  I'd love to come over and grocery shop and cook for others.  : )  As you can see my meals are in no way "gourmet."  It's just meals that are quick and easy to prepare/reheat and get on the table after a long day at work.

I hope to do this again over Labor Day weekend.  Maybe I can get September's meals prepared that time and maybe add in a few more lunch ideas as well.

Here is my to-do list (for anyone interested).  I broke down all of the things I would need to do so I had a game plan to follow.  I ended up going slightly out of order but it all worked out in the end. 
1. Brown turkey breakfast sausage for phyllo rolls. Add minced onion and freeze.

2. Cook 3 Italian sausage, casings removed
3. Brown 5 lb ground turkey
1+ c for lasagna, 2 c mexi pasta, 2 c moms hamb helper, 1 ¼ c for pizza burgers, 1-2 lb stuffed peppers (x2?), <2 c cooked for bubble up, 2 c for enchilada filling + extra for girls)
4. Cook 2 c rice (stuffed peppers x 2, enchilada filling)
5. Chop onions (1/8 c stuffed peppers, ½ c for hamburger helper, 1/8 c for bubble up)
6. Cut pepperoni into bite size pieces (1.5 oz for pizza burgers, some for pizza pockets)
7. Chop 1/3 c parsley
8. Marinade for Ziploc chicken
9. Mix meat and sauce/seasoning for bubble up
10. Make filling for pizza pockets w/cooked Italian sausage (1/2c pizza sauce, sausage, pepperoni)
11. Put 2 lasagna’s together
12. Put together Mexican pasta skillet (cool before adding macaroni)
13. Put together hamburger helper
14. Put pizza burgers together
15. Brown 1 lb ground chicken (sloppy Joes x 2)
16. Make sloppy joe filling (1 c ketchup, 1 can diet coke, s/p, minced garlic)
17. Make enchilada filling (taco seasoning, refried beans, rice, cheese, purple puree)
18. Put enchiladas together (+ little extra meat for tacos for girls)
19. Put together stuffed peppers (1 or 2)
20. Freeze chicken for chicken and rice meal
21. Bag chicken for slow cook chicken dinner (4 breasts, halved)
22. Freeze sausage for grilled turkey Italian sausage
23. Add macaroni to Mexican pasta skillet

#913: Corn and Black Bean Stuffed Peppers

 
I needed a healthy, filling recipe to make for lunches this week and this was the recipe I decided to go with.  Doesn't that look yummy?  Normally I don't love stuffed peppers, (although I love peppers and the filling for it) but I'm not a huge of the cooked peppers.  These are drizzled with olive oil and it gives it a great flavor.  I loved it.  I can't wait to eat these reheated for my lunch tomorrow (and the next day too I think!)

 

1/2 pound ground turkey

1/2 large onion, diced

1 cup black beans, rinsed and drained

1 cup frozen corn

1 tbsp. taco seasoning

3 large bell peppers, halved, de-seeded

1 cup of shredded cheese

 

On a large baking sheet, place your pepper halves on them, upright and drizzle olive oil all over them and bake them in the oven at 375 degrees for 15-20 minutes or until peppers are blistering and getting slightly translucent around the edges. Set aside.

 

In the meantime, in a large skillet, saute your onions in a tbsp or two of olive oil until soft. Then add in the ground turkey. Cook the turkey and onions all the way through and then add the taco seasoning. Stir to combine then add in the beans and corn.

 

Cook for about 5 minutes longer then remove from heat.  Take the (cooled) halves of peppers and place them in a small casserole dish then using a spoon, scoop the filling inside the peppers. Over stuffing is a good thing

 

Sprinkle a good amount of cheese on top of the filling, enough to cover it all, then place under the broiler on high until cheese is melted and bubbly. 

#2,054: Pronto Stuffed Peppers

I was either out of some of the ingredients or I added more of things I had on hand.  Although I thought this was a tad bland (it definitely needs salt and pepper), it still didn't stop me from eating it for 2 meals!  I loved how quickly this was able to be thrown together.  And I am not the biggest fan of soft cooked peppers, so I didn't pre-cook the peppers in the microwave and just cooked it all one time.  Eventually (not a surprise), I ended up throwing away the pepper and just ate the filling.  That's how I pretty much eat regular stuffed peppers anyways though.

Next time I'm going to add some cooked up ground meat (ground pork sausage, leftover taco meat, or chicken sausage would be great I think).  

2 large sweet peppers, halved lengthwise

1 cup canned stewed tomatoes (I hate stewed tomatoes. I used 1/2 can of petite diced)

1/3 cup instant brown rice (I used jasmine rice because it was already cooked and leftover)

2 tablespoons hot water

3/4 cup canned kidney beans, rinsed and drained (out of kidney beans so I used black beans)

1/2 cup frozen corn, thawed (sadly I was out of corn) 

2 green onions, thinly sliced
I also threw in some small pieces of fresh broccoli and grated carrots)

1/8 teaspoon crushed red pepper flakes

1/2 cup shredded part-skim mozzarella cheese

1 tablespoon grated Parmesan cheese

Place peppers in an ungreased shallow microwave-safe dish. Cover and microwave on high for 3-4 minutes or until tender.

In a small microwave-safe bowl, combine the tomatoes, rice and water. Cover and microwave on high for 5-6 minutes or until rice is tender. Stir in the beans, corn, onions and pepper flakes; spoon into peppers.

Sprinkle with cheeses. Microwave, uncovered, for 3-4 minutes or until heated through. Yield: 2 servings.

#1,169: Crock Pot Mexican Stuffed Bell Peppers

Not only is this recipe SUPER easy, it is so good.  I have been enjoying eating this all week for lunch.  I might even make it again next week too.  I love that I don't have to cook the ground beef first.  So simple.  The recipe says it makes 4, but I easily got 6 stuffed peppers out of this.  By the way, the enchilada sauce definitely gives this a kick.  So good. 

4 bell peppers
1 pound of 85 percent lean ground beef
1/2 of a yellow onion, diced
1 cup of canned enchilada sauce
1 1/4 cup of shredded jack cheese
3/4 cup of cooked rice
salt and pepper
sour cream and diced green onion for toppings

Finely dice a 1/2 of a yellow onion. Pour a cup of prepared enchilada sauce into a heat proof measuring cup and add diced onion. Heat the onion/enchilada sauce mixture in the microwave for about 5 minutes to soften onions.

Cut the tops off of four bell peppers. Remove stems and seeds and dice the tops of the bell peppers.

Pour 1/3 of a cup of water into the bottom of the crock pot and nestle bell peppers in.

In a large mixing bowl, combine one pound of uncooked ground beef, onion/enchilada sauce mixture, diced bell peppers, 1 cup of shredded jack cheese, 3/4 cup of cooked rice, 1 1/2 teaspoons of salt and 1/2 teaspoon of pepper.  Fill bell peppers with ground beef mixture and top with more cheese.

Cook on low for about 6 hours. You can test mixture with meat thermometer for doneness. It should be cooked to 160 degrees.

#1,222: Unstuffed Peppers (Casserole)

I really, really enjoy the filling of stuffed peppers, but I dislike the texture of the peppers after they cook because they are so mushy.  So I came up with this recipe which is more of a casserole-ish meal than actual stuffed peppers.  It was so good, and it makes 4 HUGE servings, or 6 more reasonable servings if you are going to eat this with other things/side dishes.  I ate this as my meal with a piece of an apple so I ate 1/4 of the pan.  It was delicious and filling. 

3 bell peppers, diced (I used red, yellow and green)
1 cup cooked brown rice
1 can black beans, rinsed and drained
1 can corn, drained
1 1/2 cups leftover taco meat
1 can of diced tomatoes with green chilies, drained (this makes it spicy so if you don't like heat at all just use diced tomatoes)
16 oz can of tomato sauce
1/2 c shredded cheddar cheese

In a large bowl combine all of the ingredients until fully combined.  Set aside.  Spray a 9x13 pan lightly with cooking spray.  Pour the pepper mixture into the 9x13 pan.  Bake in the oven uncovered at 375 degrees for 45 minutes.

I stirred the casserole once during the cooking time and let mine cook a little closer to 50-60 minutes because I felt it was a little watery and I wanted it to soak up a little more into the casserole.   

#319: Slow Cooker Chicken Stuffed Peppers

I was actually a little nervous making this dish for my family.  I wasn't sure they were going to enjoy it.  Stuffed peppers is usually seen as rice and ground beef.  This recipe would be more like a really large meatball.  But I put my family's preferences aside and decided to make something I wanted to try instead.  (Shhh....don't tell them I said that!). 

Oddly enough, Brian liked this more than I did!  I didn't enjoy this at all.  It was way too mushy for my liking and it might have been much better in the oven as mini meatloaf muffins.  Even the peppers were way over cooked and soft.  Sadly, thumbs down for me!

1 1/2 tablespoons unsalted butter
1 1/2 cups herb stuffing mix
2 ribs celery, diced (I omitted)
1 cup plum tomatoes, cored, seeded and diced 
1 pound ground chicken
3/4 teaspoon salt
5 red or green bell peppers, tops removed

Combine butter and 3/4 cup water in medium-size microwavable bowl. Microwave for 1 minute. Add stuffing mix and cover bowl, venting one side. Microwave an additional 1 1/2 minutes. Stir with fork.  In large bowl, combine celery, tomatoes and ground chicken. Stir until blended. Add stuffing and salt. Stir to combine.  Divide stuffing evenly among peppers. Replace pepper tops, fit into slow cooker and add 1 cup hot water. Cover and slow cook for 6 hours on low. Remove with tongs and serve.

#1,255: Stuffed Pepper-Tomato Soup

I found a recipe for stuffed peppers served IN tomato soup, but I do not like peppers cooked whole so I changed this recipe a little bit to make it an all-in-one dish.  I absolutely loved this soup and have been enjoying eating it as a meal or as a side to something else.  So simple, so delicious.  

Here is the link to the original recipe which I altered.

Stuffed Pepper-Tomato Soup
28 oz can crushed tomatoes
1 c chicken broth
1/2 onion chopped
2 cloves minced garlic
2 tsp basil
2 tsp oregano
3 bell peppers (any color) diced
1/2 lb ground turkey
4 oz mushrooms, chopped
Salt and pepper to taste

In a large pot, combine the crushed tomatoes and chicken broth.  Turn heat to low and simmer the sauce while the ground turkey is cooking and you are chopping the rest of your vegetables.  Sautee onion and ground turkey until turkey is cooked through, breaking into smaller pieces as it cooks.  Just before the turkey is finished cooking add the garlic, basil, oregano, peppers and mushrooms.  Stir to combine and continue cooking for the final few minutes until the ground turkey is done.  Add the turkey/vegetable mixture to the tomato soup and stir to combine.  Season with salt and pepper. 

Turk the heat on the tomato mixture up to medium-high and bring to a low boil.  When it begins to bubble, turn the heat down to medium and continue cooking until peppers are slightly softened and flavors have combined (about 20 minutes).  

#2,715: Low Carb Philly Cheesesteak Stuffed Peppers

There are a bunch of recipes/videos floating around Facebook to make Philly cheesesteak stuffed peppers.  We made a few too many seasoned sandwich steaks for Father's Day, so I had a bunch of meat left over.  Plus I had ONE lone pepper in my fridge so I knew this was the recipe I just had to make/try.  

It was super simple.  I cut a pepper in half and took out the seeds.  Then I put it in a bowl with about 1/8 c of water and covered it with plastic wrap.  I poked a few holes in the plastic wrap and I cooked it in the microwave on high for 2 minutes.  The peppers were plenty soft to my liking so I took them out and put them on a baking sheet.  I chopped up the leftover steak and placed it inside the pepper.  Then I topped it with a piece of provolone cheese.  I threw that baby in the broiler for about 2 minutes and it was done.  My lunch was ready in less than 10 minutes and most of that time was waiting for the pepper to cook and the oven to heat up.

Yep, I'd definitely make this again!! 

#1,384: Crockpot Stuffed Pepper Soup

My pre-New Years resolution is to promise to take slightly better photos of my foods/recipes next year.  It probably should start with not using my phone!  Some days though, it a matter of snapping a pic before someone needs something, something on the stove needs to come off, or I'm just too tired to go get the real camera.  I promise, I'll make a better effort.

Okay, I feel better now....let's move on to this recipe.  Anything that involves my crockpot is a high priority recipe for me.  This one was simple, and one that I knew I would enjoy since I love un-stuffed peppers.  This isn't anything super special or original, but it was easy, and I'm enjoying it.  I was going to make it paleo by adding in some grated cauliflower, but I ran out and gave in to some brown rice instead.  I was afraid the rice would get too soft and mushy if I let it cook in this the entire time, so I just added it in at the end.  Still worked for me!  I would definitely make this recipe again.  I also forgot to add the peppers into this until it was about 2 hours into the cook time, and I think they came out perfectly.  I'll probably add them a little later next time too!  

1 lb extra-lean ground beef 

1 c onion, diced

14-1/2 oz can diced tomatoes with Roasted Garlic and Onions

2 c green peppers and/or red peppers, chopped

15 oz can tomato sauce

3 c beef broth

½ t dried basil

½ t dried oregano

1 c cooked rice

Brown your beef with your onion in a skillet over medium heat. Drain your beef and onions and place in our slow cooker. Add your canned tomatoes (juice and all) and the rest of your ingredients. Cover and cook on low for 6-8 hours.

#95: Beef and Cheese Foldover

I got this recipe out of my Kraft Food and Family Magazine.  It was easy to make, even with having to roll out some bisquick dough.  This would probably be really good wrapped in 2 tubes of cresent rolls sealed together.  I might have to try that next time! 

I made the filling on my last freezer cooking day.  I defrosted it in the fridge overnight, then just made the dough the day I baked this, reheated the meat mixture for 2 minutes in the microwave and continued cooking as directed. 

Brian didn't enjoy this as much as Chloe and I did.  He claims it was good but he just wasn't in the mood for it.  I think it had a lot to do with the corn being in it.  This reminded me a lot of Jaime's Stuffed Peppers! 

1 lb ground beef
1/2 onion chopped
1 c frozen corn
1/4 c ketchup
2 tbsp steak sauce
1/2 c hot water
2 c all-purpose baking mix
1 c shredded mexican cheese
1/2 tsp parsley flakes (I forgot to add this!)

Heat oven to 375 degrees.  Brown meat with onions in a large skillet; drain.  Stir in corn, ketchup, and steak sauce.  Set aside.

Add water to baking mix; stir until it forms a dough.  Shape into ball.  Place on a lightly floured surface; knead 5 times or until smooth and no longer sticky (I had to add a bit more water).  Roll into a 12 in circle; transfer to a baking sheet lightly sprayed with cooking spray.
Spoon meat mixture onto center of dough.  Spread to within 2 inches of edge.  Fold edge of dough over meat, leaving center uncovered.   Bake 20 min. Top filling with cheese; bake 5 min more or until cheese is melted.  Sprinkle with parsley.

#649: Three Cheese-Stuffed Shells with Meaty Tomato Sauce

This recipe has been bookmarked for MONTHS on one of my pinterest boards, so I decided it was about time to try it and remove it.   (I remove all recipes/meal ideas once we try it and I post it). 

Anyhow, this recipe comes courtesy of the fabulous Pioneer Woman.  I'll admit though, I changed her recipe to make it easier and I know we sacrificed authentic flavor in doing so.  But in this kitchen (especially since it's the first day of school for us all) ease and quickness of meal won out over the original (fresher) recipe. 

With that said, these were still very good.  I love cheesy stuffed shells though!
At the bottom you will find the original recipe.  The first recipe shown is a combination of the original recipe and my changes.

This recipe makes a lot of shells!  We got 3 meals out of this for our family.  We ate a 9x13 pan for 2 meals, and then I froze a separate 8x8 pan for a later meal. We loved this.  It was good fresh and as leftovers.  Delicious. 

Here is my version:
8 ounces, weight Jumbo Pasta Shells
30 ounces, weight Whole Milk Ricotta Cheese
8 ounces, weight Parmesan Cheese, Grated, Divided
1/2 cup Grated Romano Cheese
1 whole Egg
2 tbsp dried basil
2 tbsp Minced Parsley
Salt And Pepper, to taste
1-2 jars of Spaghetti Sauce (I used meat sauce) # of jars depends on how much sauce you want poured over your shells.

Cook pasta shells for half the cooking time; make sure not to overcook. Drain and rinse in cool water. Set aside.

In a separate bowl, mix ricotta, half the Parmesan, Romano, egg, salt and pepper, basil, and parsley. Stir until combined.

To assemble, coat the bottom of a baking dish with sauce. Fill each half-cooked shell with the cheese mixture. Place in the sauce. Repeat with shells until cheese mixture is gone. Top shells with remaining sauce. Sprinkle on extra Parmesan.
Bake at 350 degrees for 25 minutes, or until hot and bubbly.

Here is the original recipe:
8 ounces, weight Jumbo Pasta Shells
30 ounces, weight Whole Milk Ricotta Cheese
8 ounces, weight Parmesan Cheese, Grated, Divided
1/2 cup Grated Romano Cheese
1 whole Egg
12 leaves Basil, Chiffonade
2 Tablespoons Minced Parsley
Salt And Pepper, to taste
2 Tablespoons Olive Oil
1/2 whole Medium Onion, Chopped
5 cloves Garlic, Minced
1/2 pound Italian Sausage
1/2 cup Red Wine
1 whole 28 Ounce Can Crushed Tomatoes
1 whole 15-ounce Can Crushed Tomatoes
2 Tablespoons Sugar
1/2 teaspoon Salt
2 Tablespoons Minced ParsleyCook pasta shells for half the cooking time; make sure not to overcook. Drain and rinse in cool water. Set aside.  Heat olive oil in large skillet or dutch oven over medium-high heat. Add onions and garlic and saute for a minute or two. Add Italian sausage and brown, breaking it up into small pieces as it cooks. Pour in red wine and let it cook for a minute or two.

Pour in cans of crushed tomatoes and stir. Add sugar and salt. Bring to a boil, then reduce heat to low. Cover and cook 30 to 45 minutes, stirring occasionally. Check for seasonings; can add crushed red peppers if you like a little heat.
In a separate bowl, mix ricotta, half the Parmesan, Romano, egg, salt and pepper, basil, and 2 tablespoons parsley. Stir until combined.
To assemble, coat the bottom of a baking dish with sauce. Fill each half-cooked shell with the cheese mixture. Place face down on the sauce. Repeat with shells until cheese mixture is gone. Top shells with remaining sauce. Sprinkle on extra Parmesan.
Bake at 350 degrees for 25 minutes, or until hot and bubbly.
Serve with crusty French bread.

#1,148: Stuffed Pepper Soup (Paleo)

I love stuffed pepper soup, and this recipe is not only super healthy, you get in a ton of veggies in each serving.  I would have personally preferred to eat this with rice in it, but since I'm gluten-free right now, I substituted riced cauliflower instead.  I have to admit, I really, really liked this soup.  Super healthy and super low-carb!  I'm freezing several portions so I have pre-made lunches when we go back to school next week.  No excuses not to eat healthy!
 
3 cups cooked brown rice (I used about 1 1/2 - 2 cups of riced cauliflower instead)
1 lb 95% lean ground beef
1/2 cup chopped green bell pepper
1/2 cup chopped red bell pepper
1 cup finely diced onion
3 cloves garlic, chopped
2 cans (14.5 oz each) cans petite diced tomatoes
1 3/4 cups tomato sauce
2 cups reduced sodium, fat-free chicken broth
1/2 tsp dried marjoram (I used Italian seasoning)
salt and fresh pepper to taste

In a large pot or dutch oven, brown ground meat on high heat and season with salt. Drain fat if any, reduce heat to medium-low, then add peppers, onions and garlic. Cook about 5 minutes on low heat.

Add tomatoes, tomato sauce, chicken broth, marjoram and season with salt and pepper to taste. Cover and simmer on low heat for 30 minutes.

#282: Three Cheese Stuffed Shells

I love the Pioneer Woman, I really do.  Her recipes are fantastic, delicious and funny!  So when I came across this recipe I knew I wanted to try it.  But I also knew I could make it easier and quicker by substituing some ingredints  (sorry to mess with perfection Ree!)  Mine was more like 2 cheese stuffed shells since I omitted one of the grated cheese.   I thought that might be pushing it with my non-cheese loving husband.   I'll admit I was a little leary of serving this one to him.  I was afraid I was going to have to bring the shells to work and start handing them out because he wasn't going to eat them.  BUT he very happily proved me wrong and had seconds!!  We are going to reheat the leftovers for dinner in a few nights too...very good sign for this house!!  These gets 4 stars from this family!

8 ounces, weight Jumbo Pasta Shells
30 ounces, weight Whole Milk Ricotta Cheese (I used part skim)
8 ounces, weight Parmesan Cheese, Grated, Divided (I omitted)
½ cups Grated Romano Cheese
1 whole Egg
12 leaves Basil, Chiffonade (I used dried basil.  I was being cheap!  Not nearly as good I know!)
2 Tablespoons Minced Parsley
Salt And Pepper, to taste
2 Tablespoons Olive Oil (I omitted)
½ whole Medium Onion, Chopped
5 cloves Garlic, Minced
½ pounds Italian Sausage (I used ground turkey)
½ cups Red Wine (I omitted) 
2 Tablespoons Minced Parsley
Instead of the following, I used jarred spaghetti sauce:
1 whole 28 Ounce Can Crushed Tomatoes
1 whole 15-ounce Can Crushed Tomatoes
2 Tablespoons Sugar
½ teaspoons Salt

Cook pasta shells for half the cooking time; make sure not to overcook. Drain and rinse in cool water. Set aside.  Heat olive oil in large skillet or dutch oven over medium-high heat. Add onions and garlic and saute for a minute or two. Add Italian sausage and brown, breaking it up into small pieces as it cooks. Pour in red wine and let it cook for a minute or two.

Pour in cans of crushed tomatoes and stir. Add sugar and salt. Bring to a boil, then reduce heat to low. Cover and cook 30 to 45 minutes, stirring occasionally. Check for seasonings; can add crushed red peppers if you like a little heat.

In a separate bowl, mix ricotta, half the Parmesan, Romano, egg, salt and pepper, basil, and 2 tablespoons parsley. Stir until combined.

To assemble, coat the bottom of a baking dish with sauce. Fill each half-cooked shell with the cheese mixture. Place face down on the sauce. Repeat with shells until cheese mixture is gone. Top shells with remaining sauce. Sprinkle on extra Parmesan.  (Obviously you can tell that I skipped this step.  We didn't need the extra calories!) Bake at 350 degrees for 25 minutes, or until hot and bubbly.

#1,366: Stuffed Zucchini Boats (#2)

I found a recipe for ground turkey zucchini boats, but it had a lot of cheese incorporated into it.  Although I'm sure it would be delicious, cheese is not something I am eating right now, so I changed up the recipe a little bit to omit it.  I loved, loved, LOVED these zucchini boats.  I made quite a bit of filling/meat mixture, but will cut the zucchini into boats just before I'm ready to eat them.  Don't get me wrong, I also have 2 of these for leftovers for lunch on Monday at work, but I think these are going to be best eaten hot/straight out of the oven.

4 large zucchini, sliced lengthwise and middle scooped out and reserved.
3/4 lb lean ground beef
1/2 cup chopped red/yellow/green peppers in any combination
1/2 cup onion, diced
1/3 cup of water
1 Tablespoon taco seasoning
1/2 cup shredded cheddar (I omitted)
1/2 cup of mascarpone cheese (I omitted)
1/4 cup of parsley, chopped
1/2 cup of mozzarella cheese, shredded (I omitted)
1 green onion, sliced thin (I omitted)

Brown beef, peppers, onions and the middle part of the zucchini that was scooped out. Leave “boats” on a sprayed sheet pan.

Add taco seasoning and water. Stir and simmer a few minutes until seasoning is equally distributed.

In a large bowl, add beef, cheddar, mascarpone, parsley. Mix well.  Spoon mixture into each zucchini boat.

Bake 400* for 30 minutes. If zucchini is not done, return to oven and check after 10 more minutes.

Remove, sprinkle mozzarella cheese and return to oven. Turn heat off. Cheese will melt in 3-5 minutes. Top with green onions and serve.