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Linda Hoskins
I have a treat for you this week! This recipe from Linda Loyet sounds absolutely wonderful. She says “Here is a recipe for Stuffed Peppers that doesn’t use rice. Our peppers are producing nicely, so it’s a good way to use them. The recipe is for two servings, but you can increase that by doubling or even tripling the peppers, ground beef, potato, onion and cheese. Adjust the seasonings to your taste.” I love stuffed peppers and plan to try this recipe very soon.
Spud-Stuffed Peppers
Submitted by Linda Loyet
2 medium green peppers
1/2 pound lean ground beef (I use ground chuck)
1 medium potato, peeled and grated
1 small onion, grated
1 clove garlic, minced
1 1/2 tsp chili powder
1/4 tsp salt
1/4 tsp garlic powder
dash black pepper
1/4 cup shredded cheese
optional toppings: sour cream and salsa
Cut tops off peppers and remove seeds. (I cut my peppers in half). In a large saucepan, cook peppers in boiling water 4 to 5 minutes. Drain and rinse in cold water, invert onto paper towels.
Cook beef, potato, onion and garlic over medium heat until meat no longer pink; drain. Stir in the chili powder, salt, garlic powder and black pepper. Place drained peppers in a baking pan coated with cooking spray. Spoon beef mixture into the peppers. Cover and bake at 350 degrees for 35 minutes. Remove from oven and sprinkle with cheese. Bake uncovered 5 to 10 minutes linger or until cheese is melted.
Serve with sour cream and salsa if desired.
Linda adds this note: “I usually cook my ground beef covered in a cast iron skillet at 350 in the oven for an hour rather than on the stove. It’s easier to drain, and doesn’t mess up the stovetop. I use a chopper to chop up the beef and then add the rest of the ingredients to the skillet and finish them off on top of the stove.”
I plan to try this recipe, and will try using red or yellow pepper along with the green pepper. My husband likes green pepper and I like red pepper. This will make a pretty and colorful presentation.
If you have a recipe to share, please send to letscook!@heraldpubs.com or mail to Mascoutah Herald, PO Box C, Mascoutah IL 62258. Thanks so much, and as always, Happy Cooking!
