Two for Tuesday Blog Hop starts today! I’m so excited and I hope you are too! I can’t wait to read all of the wonderful food posts you all will share! If you missed yesterdays post about this exciting new blog hope check it out. You can learn more about Two for Tuesdays from my fellow hosts:
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- Write a post having to do with real food.
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- Add URL for your POST (not your blog home page) to the list using the Linky bellow (or the Linky on Alex, Heather, or Michelle’s site).
- Leave a comment too and let us know what you are contributing this week.
- Hop around and enjoy all the great content gathered in one place!!
Alright, on your, mark, get set… LINK, LINK, LINK!!
Here’s my contribution to today’s Two for Tuesdays: Stuffed Bell Peppers and/or Stuffed Zucchini
These two meals have been staples for us over the past few years. They are what I cook when I just don’t know what else to make for dinner. This is a super easy recipe that doesn’t require a lot of thought. It’s simple and warm and yummy.
You can easily make it more interesting, by adding various seasonings to it, chopping in some green onions, or tomato, or add a little freshness by shredding some carrot and celery root and other veggies into it. Really this recipe tastes great on its own and I often make it without adding anything, but it’s also a great base recipe if you want to play around and get creative. Enjoy!
Ingredients for the Stuffing:
- Ground Meat (1 package)
- Cooked Rice (I use maybe 2-3 cups or so – sometimes more sometimes less) (NOTE: you could also use quinoa, or another grain in place of the rice if you want)
- Onion (I use 1-2 onions)
- Garlic (I use 2-4 cloves)
- Salt and Pepper to taste
Sauté the meat, onion and garlic until the meat is cooked. Mix the ground meat mixture with the cooked rice. Add a bit of unrefined sea salt and pepper.
For Stuffed Bell Peppers:
Cut the top off of the bell peppers and take out the seeds. Stuff enough of the ground meat and rice into each of the peppers to completely fill them. Place standing up in a baking dish and put in an oven preheated to about 350 degrees F. Cook for about 20 minutes or until the bell peppers start to soften. Remove them from the oven and top them with fresh mozzarella cheese. Place them back in the oven until the mozzarella has melted. Serve warm with a side salad.
For Stuffed Zucchini:
Open up the zucchini by cutting it in half lengthwise. Scoop out the seeds and a bit of the middle section. Drizzle with olive oil and place in an oven preheated to about 350 degrees F for roughly 15-20 minutes. Then stuff the hollowed out middle section with the meat and rice mixture and place back in the oven for about 15-20 minutes. Once the zucchini is very soft top with mozzarella cheese and place back in the oven long enough for the mozzarella to melt. NOTE: You do not have to pre-cook the zucchini before adding the filling, but we like our zucchini really soft so I usually do.
Rejoicing in the journey -
This post has been entered in the following carnivals:
Two for Tuesdays
Slightly Indulgent Tuesday
Tempt My Tummy Tuesday
Tuesdays at the Table
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