Top 2 recipes : Stuffed Bell Peppers , Poor Man’s Stew

Stuffed Bell Peppers

Until my 20’s, bell peppers and I were far, far, far from fast friends.

I viewed the crunchy, green orbital vegetables with a look of disdain whenever they appeared on pizzas or veggie platter plates and as a kid, wrinkled my nose and plotted how to ditch every single bite in a napkin when my mom served them up for dinner.

But just like taking leisurely car rides on a Sunday afternoon, reading novels with long words you finally understand but now need readers to see, and taking hot baths (give me a tub every night of the week!), eating the food you hated as a kid suddenly becomes not. that. bad. as an adult. And sometimes, even really, really good.

And whenever I can serve a meal in its own vessel, it’s bonus time. Enter, stuffed bell peppers.

Ingredients :

6 medium green peppers
1 lb ground beef
1 chopped onion
1 (6 7/8 ounce) box of Rice-a-Roni mix, Spanish flavor
1 (16 ounces) can tomato sauce
1 teaspoon sugar
1 (14 1/2 ounce) can tomatoes (for use in making the rice)
1 cup shredded cheddar cheese or 1 cup American cheese


Remove tops and seeds from peppers; parboil peppers for 5 minutes and drain. Place peppers in a baking dish. Combine ground beef and onion and cook together until done. Drain and set aside.

Prepare Rice-A-Roni according to package directions. When rice is done, combine it with the beef and onion. Fill peppers with rice mixture.

Mix the 1 teaspoons sugar with the tomato sauce and pour this AROUND the peppers (not over).

Cover the baking dish. Bake at 350°F for 35 minutes and then uncover and top with the shredded cheese. Bake uncovered for about 5 minutes more to melt the cheese. Serve with the tomato sauce.

Poor Man’s Stew


We eat a lot of soups and chilis at my house.

When my kids were at home, that’s all I could make to be sure that everyone was going to get enough to eat. That, and they were cheap meals so that’s always a plus. When we would get tired of eating the same kinds of things over and over again, I would look for new recipes from friends and family. One of my friends at church gave me the recipe for a nice hamburger stew one Sunday morning. I was really excited about making it. It looked like it had all kinds of delicious ingredients in it.

When I got home, I found that I already had everything that I needed to make it right in my kitchen. So, without hesitation, that’s what was for dinner that night. It was so hearty and filling, we even had leftovers, which was usually unheard of.
Whenever my kids come home for a visit now, they request that I make this stuff for them. It’s so nice and comforting, I can see why. It gives them the whole “back at home” experience that they love so much after going out and being adults. I’m happy to see the smiles on their faces after enjoying a nice big bowl.

To Make this Recipe You’Il Need the following ingredients:

1 lb. ground beef, browned and drained
1.5 lbs potatoes, diced large
3 carrots, sliced
1 onion, diced
1 garlic clove, minced (I had this on hand already)
1 (6-oz.) can tomato paste
2 cups water
1 tsp. salt
¼ tsp. pepper
1 tsp. onion powder
1 tsp. dried oregano
Add the cooked ground beef, potatoes, carrots, onions, and garlic to a 5-quart or larger slow cooker.
In a small bowl whisk together the tomato paste, water, salt, pepper, onion powder and oregano. Pour this mixture over everything in the slow cooker. Stir.
Cover and cook on LOW for 6-7 hours, without opening the lid during the cooking time.Serve with buttered sandwich bread.