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Stuffed Peppers!

Cooking is a ton of fun! So, as you know I have been trying to make more of an effort to cook more, it saves money, is healthier and a fun thing to do. Stuffed peppers are something that I always thought were so pretty and looked so yummy, why not give it a try.


The great thing about these, is that there are so many ways to cook em up and you can always easily substitute any part of the recipe.


What you'll need:

- FryPan

- Cutting Board

- Knife

- Bake Sheets or a Pyrex (I prefer a Pyrex)


Ingredients:

- 6 Bell Peppers (color of your choice)

- 1 Onion (diced)

- 2 cloves of garlic (minced)

- 4 Tablespoons of olive oil

- 8 oz ground beef

- 1 Medium zucchini (chopped)

- 1/2 lb sliced mushrooms

- 4 Roma tomatoes

- red pepper flakes

- 1 cup cooked rice or couscous

- shredded cheese


Step by Step:

  1. Preheat oven to 350º

  2. Cut the tops off the peppers (If you want, remove the stems and chop up the tops of the peppers to use later). Remove and scrape out as much of the seeds and membrane as much as possible. Place the peppers cut side up in a baking dish.

  3. Heat 2 tablespoons of the olive oil in a large skillet over medium-high heat. Add the beef, season with salt and pepper and cook, breaking up the lumps, until the meat is cooked through and just beginning to brown (about8 to 10 minutes). Remove to a paper towel-lined plate to get rid of the fat.

  4. In a sauce pan, add water and the grain of choice (couscous, rice, whatever you choose)

  5. While the grain is cooking. Wipe out the skillet and add the remaining 2 tablespoons olive oil. Add the onions, mushrooms and chopped peppers and cook until beginning to soften, 3 to 4 minutes. Add the garlic and zucchini and cook for another minute. Add the tomatoes and season with salt and a pinch or 2 of red pepper flakes. Cook until everything is heated through.

  6. Stir stir in the beef and rice. Taste and adjust the seasoning. Stir in 1 cup of the cheese.

  7. Fill the peppers with the rice mixture and top each with a sprinkle of the remaining 1/2 cup cheese. Pour a small amount of water into the bottom of the baking dish and drizzle the peppers with a little olive oil. Cover with foil and bake for 30 minutes. Uncover and bake until the peppers are soft and the cheese is melted and lightly browned, another 15 to 20 minutes.



Thats it, I promise its so easy and crazy yummy! Enjoy!


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