Just a little homage to Florence. This time last year I was enjoying the beautiful fall in Italy.
Stuffed Green PeppersStuffed Peppers is one of my favorites recipes to make because it is one of those meals that you can just stick all together, put in the oven, and go on your other activities. An hour later, Poof! A fabulous dinner. And of course, I feel good about myself for all the vegetables that I managed to put in one dish. One thing at our house is that we always have peppers in the house. Jon and I must eat around 4-6 peppers a week, putting them in everything. Fun fact, a green pepper is loaded with vitamin C, an entire days worth as well as vitamin A. As is it now fall, the green pepper is coming into its growing season, so they are big and juicy!
When I have baked peppers before, I usually do a simple beef, a few chopped carrots and rice, but I was out of carrots. So I stumbled upon this great recipe for halved peppers stuffed, Greek style on the Food Network. It was already getting late and I was getting hungry, so there was no way I was venturing to Publix to get the extra supplies that I needed. I ended up with a more “Italian Style” pepper than Greek, but it was great!
Here is a list of the items that you will need. Remember, it is always good to substitute or use other vegetables if you have those. Sometimes, you end up with a better result than the original recipe
Preheat the oven to 350 degrees F.
Cook the rice until almost soft. I took it off a few minutes early. It will soften up some more when it bakes.
In a large bowl combine the beef, spinach, zucchini, onion, rice, egg, oregano, salt, paprika and a few grinds of pepper. Mix until thoroughly combined.
Half the peppers and take out all the seeds and extra white filling. I find it easiest to scrape it out with a spoon. Arrange the pepper halves cut side up in a 9 by 13-inch dish. Fill each pepper half with the meat mixture. Make sure that you stuff the meat into all the crack and crevices of the pepper and then make a dome with the meat. I just curved my hand over it while I was packing it.
Pour the tomatoes over the peppers and sprinkle with the Parmesan cheese . Cover with foil and bake for 30 minutes. Uncover and bake until the meat mixture is completely cooked and the peppers are tender, about 25 minutes longer. Let it set for 5 minutes to cool down and bring back in some of the tomato juice.
Now it is time to enjoy. You can eat it out of the pepper like a bowl, or chop it all up so you can eat the pepper at the same time! For those who haven’t tried peppers or don’t like them, give them another try. They are sweet and crunchy and good for you. Unlike other peppers, they are not spicy!
I hope that you enjoy your peppers!
Today’s musical inspiration comes from:
Since the first day of Fall was a little over a week ago, and the Halloween decorations have officially decked the stores, I thought it was time to start fall cooking. One of my favorite fall past-times is caramel apples. I used to always wait and buy already-made apples, or buy the caramel cubes, melt them down and dip them in that.
This year I thought, why not make the caramel from scratch. I love making recipes from scratch and actually knowing what goes into it. It tastes better that way. I found great caramel recipe from cooks.com and then melted chocolate and drizzled it on top and rolled the apple in sugar sprinkles and M&M’s.
My friend Justin came over to help me make the caramel and keep me company while Jon was at work. I think he also really likes caramel and just wanted a sugar high. 🙂