Well, I don't know about your areas, but here in the southwest, Santa Fe specifically, autumn hit in a hurry this past Saturday. I don't think the temps got above 62 degrees all day. At least the sun came out on Sunday. Which is a good thing as my garden beds aren't done yet producing yummy things.
One of the things still producing are my peppers, nice green bell peppers that are very sweet and Poblanos, which I have plans to stuff another way.
Well with the cooler weather and yummy stuff outside my back door, I decided to make one of my favorite comfort foods.
Stuffed Peppers! Almost good just by themselves, however I usually steam a veggie and or a tossed salad with them. They're pretty easy to make and take a little time, most of the time is spent baking them once stuffed. (sorry, didn't think to take pictures, I'm bad, I know. However, I've had requests for this recipe)
This was my mother's recipe so here goes.
3 or 4 medium to large sized peppers. (make sure they'll stand up on their own)
1 small onion, chopped
1 lb ground meat, either hamburger or turkey
1 regular sized can of tomato sauce
1 tsp hot sauce, like cholula (optional)
1 tsp garlic powder
salt and pepper to taste
1 cup short grained brown rice, uncooked
1 1/3 cup water or vegetable broth, for rice
1 cup shredded cheeses, your favorite or combo. I like a Mexican blend personally.
Cook the rice according to directions in the water or broth. Lightly oil a covered casserole dish and set aside.
Wash and slice the top of the pepper off (slice them so they will fit upright in the casserole when covered) and remove the seeds and white veins. Remove the stem from the sliced portion of the tops and dice up the pieces.
In a large skillet, brown the meat with spices and hot sauce. When almost browned, add the onion and bell pepper top pieces and cook till just tender. Add the tomato sauce and rice and just heat through. Remove from heat.
Using a serving spoon, fill the peppers with the rice/meat mixture and set in the casserole dish. Use the remaining stuffing (rice mixture to fill in around the peppers. Top with the shredded cheeses.
Cover the dish and bake at 350 degrees for 45 minutes. Let it sit about 10 minutes before serving.
That's it, hearty, filling and always well liked. And the left overs do well reheating for lunches, or you can freeze them in portions to have later. Easy, peasy... :)