Monday, June 28, 2010

Menu this Week

M: Baked Stuffed Sweet Peppers (recipe below)
T: Parmesan chicken breasts with corn and tomato salad
W: Homemade pizza
Th: Leftovers
F: Grilled steak, spinach and beet salad, sweet potato fries, rhubarb spritzers
S: Smoked BBQ ribs, corn on the cob, baked beans, watermelon
Su: Out to dinner!

For my pepper recipe, the filling is enough to stuff at least 5-6 large peppers. Any leftover filling use/freeze for quesadillas or homemade soup.
Stuffed Peppers
Red, yellow, or orange peppers
2 lb. ground beef
1 cup instant rice
1 jar spaghetti sauce
¼-1/2 cup onion
1 Tbsp. garlic powder
½-1 cup chopped mushroom
Shredded parmesan cheese
Salt & pepper

Slice tops off of peppers, remove seeds and ribs.

Brown ground beef with some garlic powder and pepper. Remove from pan.

Drain most of fat, add some olive oil and sauté 3/4 cup of chopped mushroom and a ¼ onion (more or less to taste). Salt and pepper.

Make 1 cup of instant rice. Salt and pepper rice.

Combine all ingredients, mixing with ½ jar of spaghetti sauce.

Stuff peppers and bake at 350 degrees for 45 min. Top with parmesan cheese last 5-10 minutes.
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