Stuffed Pepper Skillet Supper

 

Stuffed Pepper Skillet Supper

Link to print copy on Google Documents found here.

Since whole peppers cost more right now, I bought a less expensive bag of peppers to use as for a modified stuffed pepper skillet dish.  I added the tomato sauce & water to turn my normal stuffed pepper recipe into a casserole of sorts.  While the appearance of the finished dish leaves a bit to be desired in appearance, we all liked it and served it in three different ways.  It would look better with little red peppers...

1.  Catsup and tabasco sauce, sour cream.

2. Worcestershire and sour cream

3. As a dip for tortilla chips.

Ingredients:

1 lb. ground beef

1 1/2 cups rice, cooked

1/2 c. onion, diced

2-3 cloves, garlic, minced

8-small assorted peppers, cut in have and seeds removed.  

(You could also use Serrano chiles or even jalapenos if you want this spicy.)

1 Tbsp. balsamic vinegar

1 Tbsp. brown sugar

1 Tbsp. chili powder

3/4 tsp. cumin

1/2  tsp. cinnamon

1/2 tsp. salt

1/4 tsp. pepper

1-8 oz can tomato sauce

1 cup water

2 Tbsp. worcestershire sauce.

Directions:

Brown ground beef in preheated deep skillet over med. high heat.

When meat is almost brown, add onion, stuffed peppers, turn heat to medium and cook for several minutes, stirring frequently.

Add garlic, cook for 30 seconds to a min more.

Add balsamic vinegar and seasonings.  Stir well,  Add rice, breaking up any clumps and blending well.  Add tomato sauce and water, lower to a slow simmer and cook for another 10-15 minutes depending on how well you want the peppers done.  You may need to add more liquid so watch, closely.