Monday, May 19, 2014

Pepper Stuffing Over Rice

A new twist of old favorite growing up,  classic Stuffed Peppers.
makes 4 servings

1 pound ground chuck
3 bell peppers diced, you can use  green or the stop light colors, your choice
2 tablespoons minced garlic
1 1/2 teaspoon  Worcestershire  sauce
1 1/2 teaspoon ground  cumin
1 teaspoon salt
1   8 oz. can tomato sauce
Basmati  rice
Olive Oil
Freshly ground  black pepper to taste
1 large yellow onion diced
Add 2 teaspoons Olive  oil to a med.sized skillet and brown the meat on med. heat.  Once the meat is browned set aside.
In a 5 quart pan add  2 teaspoons of  olive oil and add diced peppers ( * Reserve about a half a cup of the peppers for a garnish ) and  add the chopped onion, and the minced garlic and saute for  10 minutes until vegetables are soft.
Then add  the browned meat to the  onions and peppers and add the the salt and pepper, Worcestershire  sauce, tomato sauce and the cumin and stir and   simmer  for 15 min.
While the meat  mixture is simmering cook the* Basmati rice according to the box for  4 servings.
Once the  rice is  done,  place about 3/4 cup of rice on a plate and add a nice portion of the meat mixture on the rice and garnish with the reserved  peppers, sprinkle them over the top.

*  I like to use Basmati rice, it  is a long  grain rice and it does not get sticky.

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