Made these last night. I did add two sweet sausage to the recipe I would add more next time. Easy to do and froze the extras for later.
1-1/3 cups brown rice
2-2/3 cups water
11 ounces ground beef
5/8 onion, diced
2 tablespoons and 2 teaspoons chopped mushrooms, or to taste
2 cloves garlic, chopped
5/8 (26 ounce) jar tomato sauce
5/8 (16 ounce) can diced tomatoes
5/8 (6 ounce) can tomato paste
3/4 teaspoon Italian seasoning
salt and ground black pepper to taste
4 red bell peppers, tops and seeds removed
2 tablespoons and 2 teaspoons grated Parmesan cheese, or to taste
Bring brown rice and water to a boil in a saucepan. Reduce heat to medium-low, place a cover on the saucepan, and simmer until the rice is tender, about 40 minutes; transfer to a large mixing bowl.
Preheat oven to 350 degrees F (175 degrees C).
Heat a large skillet over medium-high heat. Break ground beef into small pieces and place in the skillet. Add onion, mushrooms, and garlic; cook and stir until the beef is completely browned, 7 to 10 minutes. Mix beef mixture into brown rice.
Stir tomato sauce, diced tomatoes, tomato paste, and Italian seasoning into the rice mixture and season filling with salt and black pepper.
Arrange bell peppers in a baking dish. Spoon filling into bell peppers.
Bake in preheated oven until the peppers are tender, about 1 hour. Sprinkle Parmesan cheese over the stuffed peppers to serve.
Tonite I made real live pizza with home made crust etc. Here is my crust recipe: Jay’s Pizza crust its not too hard… requires about one hour and twenty minutes of rising time. After that add your favorite sauce and ingredients… I used Rinaldi Tomato Basil sauce. And I added thinly sliced green bell pepper, tomato , onion, and sauted mild italian sausage. Delicious!
Looking in our cupboard.. I noticed that we have lots and I mean lots of pasta. A craving for pasta salad came over me. We had tuna/ mac salad earlier this month chicken/mac last month so … I threw a few things together and came up with a very good combo.
500 grams 17.6 oz. pasta (I used an organic Gemelli from Costco. The reason for so much pasta)
1 cup Italian dressing
1 Tbs McCormick’s salad supreme seasoning
1/2 can olives (black)
1/2 red,yellow and orange bell peppers
30 slices of dry italian salami
1/2 lb frozen california veggie medley (broccoli, cauliflower, carrots)
1 Tbs of garlic
Cook pasta as directed. drain,rinse and let cool
thaw the frozen medley
Chop all ingredients to your desired thickness.
mix italian dressing and salad seasoning in a bowl
toss all ingredients together and chill.
Serve alone or with lunch or dinner.. Or eat as an unconventional breakie. LOL 😀