Tuesday, September 07, 2010

Stuffed Peppers - Day 24

I am really starting to feel the pull towards salt and fat recently.

Breakfast: Toast with peanut butter and jam
Lunch: Leftover Pizza
Dinner: Stuffed peppers (with other roasted veggies topped with remaining stuffing mix - summer squash and eggplant - because I didn't have enough peppers.)


  • 1 pound ground beef
  • 1 cup bread crumbs
  • 1 cup water
  • 6 green bell peppers
  • 2 c. tomato sauce
  • 1/2 c. chopped onion
  • Bunch of shredded cheese


  1. Preheat oven to 350 degrees.
  2. Brown bread crumbs in oven. In a skillet over medium heat, cook the beef with onion until evenly browned.
  3. Remove and discard the tops, seeds, and membranes of the bell peppers. Arrange peppers in a baking dish with the hollowed sides facing upward. (Slice the bottoms of the peppers if necessary so that they will stand upright.)
  4. In a bowl, mix the browned beef, toasted bread crumbs. Spoon an equal amount of the mixture into each hollowed pepper. Pour 1/2 tomato sauce into peppers. Pour remaining sauce over the stuffed peppers.
  5. Bake 45 hour in the preheated oven, basting with sauce every 15 minutes, until the peppers are tender. At 45 minutes, top with shredded cheese and bake 15 more minutes.
Modified from this recipe: http://allrecipes.com//Recipe/stuffed-peppers-4/Detail.aspx

No comments: