Wednesday, August 21, 2013

Stuffed Peppers for the Brain Dead

I know.  You're exhausted - and starved.  You just want to get something simple in the oven so you can put your feet up with a glass of wine already.  That oh so sweet, after work to home, transition time.

These easy to make stuffed peppers will definitely do the trick.  Using jarred sauce is a great shortcut - and when it comes to Brain Dead Thursdays, there is no shame in shortcuts.  Heck, a good shortcut should be welcomed any day of the week for that matter.

These pepper halves are just jammed with meat so they are very satisfying.  This is just my own variation on using a whole pepper per person.

With so many fancy dishes and recipes out there, sometimes a return to a great traditional and super simple classic reminds us of what home cooking is all about!

With a nice green salad, this will easily serve a family of 4.

Here's what you'll need:
 
                           1 lb ground meat
                           2 bell peppers
                           1 1/4 C jarred pasta sauce (I used tomato basil)
                           1 T Greek or Italian spice blend
                           1/4 C bread crumbs
                           1/4 C parmesan cheese (not shown)
                           Oven at 350 degrees
In a bowl, mix meat, crumbs and spice.
Add a few grindings of salt (about 1/2 t)
  
Cut peppers in half lengthwise.
De-seed and trim internal membranes.
Divide meat into 4 balls.
Stuff meat well into cavity of each pepper half.
Spread 1/4 C sauce over bottom of baking dish.
Nestle peppers in dish.
I like a smallish dish so they don't "travel".
Cover peppers with remaining sauce.
Sprinkle each pepper with about a tablespoon of parmesan.
 
Spray a piece of foil with non-stick spray.
 
Cover the dish with foil, sprayed side down.
Bake for 1 hour at 350 degrees.
 
Fresh out of the oven!  Yum!
Plate and sprinkle with more parmesan if you'd like.

Super simple...
A retro classic, stick to your ribs meal!