Merry Christmas & Happy Holidays!
I hope everyone has gotten all they wanted & are ending 2013 strong and in lifted spirits.
I’ve finished my year with graduating from culinary school. Something I can happily cross from my bucketlist and list of dreams. I was also gifted a very posh black & chrome standing mixer, the newest Robin Thicke Album because I love him to pieces, and plenty of underwear because I had none.
But, best of all, I was offered the opportunity to work at an amazing company I had the pleasure to intern with for the past 2 months. Hard work pays off, guys! & I am feel incredibly blessed and pumped to be able to work in the culinary field with an awesome company that has already taught me so much. It also means I get to leave the poor & starving college student Phase which undoubtedly makes this a very Merry Christmas & Happy New Year.
Speaking of poor college student…
lets talk about the times when you have almost nothing in the fridge or pantry. Nothing that seems to go together at all.
The Boy wanted food fast but not fast food. Spoiled by the good holiday eats with my family, he didn’t want to follow Christmas Day with food from Chez Taco Bell. Without much in the fridge to work with, we started brainstorming alout all the things we wanted to eat, but obviously couldn’t. Once I said
“I’m sure I can make stuffed bell peppers with what we actually DO have.”
One of his favorite things to eat. He pretty much told me to get crackin (in a polite way of course) & so I came up with a recipe that knocked his socks off.
Nothing was measured for this and was mainly done by intuition & what will taste good. That is one of the best things about homey & rustic comfort foods like this: There are no real rules to follow & you can have a delicious homecooked meal without having much in the fridge or a huge budget.
You Will Need :
- Bell peppers
- Ground beef or turkey
- 1/2 cup rice, fully cooked
- half onion, small dice
- 3 garlic cloves, minced
- 2 tomatoes, med. dice
- 6 button mushrooms, sliced
- 1/2 cup tomato sauce
- 1/4 tsp fresh rosemary minced
- apprx 1 1/2 cups grated cheese of your choice. I used colby jack
- garlic salt
What To Do :
Preheat oven to 450 degrees
In a pan big enough for your chosen portion size, turn on med high heat with a table spoon of oil.
once pan is hot, add in half onion small diced and a pinch or so of salt and sweat til transluccent.
and minced garlic & sliced mushrooms. saute until mushrooms are tender
Add ground beef or turkey to brown. Season
*if using ground beef be sure to drain off excess fat once the meat has completely browned
Add diced tomatoes and 1/2 cup tomato sauce. After about 5 minutes, add your already cooked rice & adjust seasonings. Turn heat down to low while you prepare the peppers.
Slice the tops off the peppers and take the core out. its okay if there are still lingering seeds. What’s most important is that you remove all of the white membrane.
Spoon filling into each pepper to the very top.
top with grated cheese and put into your preheated 450 degree oven for 15- 20 minutes or until bell pepper is fully roasted and cheese has completely melted.