Wednesday, May 2, 2012

Stuffed Red Peppers

with rice and....yup, mixed baby green salad.

A first - great things come from our family meat pack, right?! It makes me come up with different things to cook.  Yay -  I have to say that this was actually pretty quick and easy to make. It will certainly be served again in our little house in Portland :)

You need for three peppers

- 3 peppers, top cut off, and seeded. -> take stems off the tops, and finely dice the tops
- 1 onion diced
- 1 garlic clove minced
- salt, pepper, paprika, and dash of herbs de provence
- splash of olive oil
- 1 small can of diced tomatoes
- 1/4 C Tofutti sour cream
- 2 T Dijon mustard
- 1 lb. ground beef
- 1 egg
- 1/4 C bread crumbs - I use Trader Joe's or other milk, whey, lactose free crumbs
- ketchup
1. Heat splash of olive oil in pan.  Add
2. 1/2 of the diced onion, and salt. Sautee until onion is soft, then
3. Add garlic, herbs, paprika, and diced pepper tops. Sautee for a couple of minutes, next
4. Add can of diced tomatoes, and bring mixture to a slow boil stirring frequently
5. Add Tofutti sour "cream", and 1 T of Dijon mustard. Remove from flame. Adjust salt & pepper.
6. Mix ground beef with 1 T of Dijon mustard, egg, salt, pepper, paprika, herbs and bread crumbs
7. Fill the peppers with the beef mixture
    Baking - Preheat oven to 360F (180C)
8. Pour the Sauce in the bottom of a shallow baking dish large enough to hold all peppers
9. Place/stand the stuffed peppers into the baking dish. Put a dollop of ketchup on top of the meat
10. Bake for about 45 minutes


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