Menu Plan for Fall I: Week 5, Wednesday
Links:
Daily Recipes:
Stuffed Peppers, American Style
Cooking time: 40 minutes for menu Cooking schedule: see below for instructions
Another in our repertoire of stuffed bell pepper recipes. This one is closer to one I first made, years ago, although that was probably topped with 'American' cheese. Use a mild Cheddar if you can or anything that will melt well. We'll use more ricotta next week.
Stuffed Peppers, American Style
Total time: 40 minutes
This is closer to the traditional recipe one often finds in cafeterias in the US. I've updated the flavors, used ricotta rather than cottage cheese and the peppers are cooked, but not overdone.
Ingredients:
- 6oz (180gr) ground beef (mince)
- 1 medium onion
- 2 ribs celery
- 2 cloves garlic
- 1 tbs olive oil
- 1 tsp chili powder
- 1 tbs Worcestershire sauce
- 1 tsp dried basil
- 1 cup, 8oz (240ml) tomato sauce
- 1/2 cup (4oz, 120gr) ricotta
- 1/3 cup (2.2oz, 650gr) Basmati
- 2/3 cup (5oz, 150ml) beef stock
- 2.5oz (75gr) American cheese - or cheddar you'll want enough for 4 - 6 pepper halves
- 3 small or 2 medium nicely shaped bell peppers, any color 4-sided peppers work best
Instructions:
- Cook rice in stock until done, about 15 minutes, or according to package directions.
- Peppers: Put a large pot of water on high heat and bring to a boil.
- Cut peppers in half the long way (try to find the best flat sides before cutting so that they will lay nicely) and remove stem end and seeds.
- When water is boiling drop peppers in and simmer for 5 minutes.
- Remove (use tongs) and put into a baking dish that will just hold them (if possible).
- Stuffing: Chop onion, celery and garlic.
- In nonstick skillet heat oil over medium-high heat. Sauté chili powder for 1 minute.
- Add garlic, celery and onion, sauté until tender, 5 - 7 minutes.
- Add beef and sauté until cooked through breaking it up as it cooks.
- Add 2/3's of the tomato sauce, Worcestershire sauce, basil. Heat through.
- Add ricotta and rice, stir well.
- Remove from heat and spoon mixture into the pepper halves.
- Cover with foil and bake for 15 minutes at 400F (200C).
- Slice cheese
- Remove foil from peppers, spoon remaining tomato sauce over and top with cheese.
- Bake, uncovered for another 5 minutes.
- Remove from oven and serve.
Note: If the stuffing doesn't fit, keep it warm and serve on the side or just eat it right now out of the pan.
Cooking schedule: 40 minutes |
Cut, clean peppers, select nice sides first |
