Sorry it’s been over a month since my last post. I got overwhelmed with other stuff but I’m back for real this time. I promise. Anyways, this is what I really came here to tell you about……
I’m a few weeks away from my 29th birthday. 29th!! May I remind you that in case you aren’t as dramatic about it as I am 29 is ONE year away from 30? There is a lot of pressure to make the last year of my 20’s just a little more exciting because you see, I’ve gotten kind of comfortable over the recent years. Some may call it boring. Shhh
If I so wished, I could have something on the calendar for every night of the week (and sometimes I do) but the truth is that most days I can’t wait to come home after work, put my hair up in a pony tail and change into my pjs. Fancy social events can wait for another day! Tonight, a simple plate of comfort food (nothing fancy!) at home feels just right.
This stuffed pepper recipe is a recipe my mom has been making for a while but I honestly can only remember it over the past few years (my sister often requests it when visiting my parents from NY). Beef and pork combo with rice and herbs, all baked in pepper “cups.” Simple delicious meal – perfect for enjoying in pjs on a boring quiet night in!
Ingredients (makes 10 peppers):
- 10 bell peppers (preferably organic; peppers are on the dirty dozen list), corred
- 1lb ground beef (preferably grass-fed)
- 1lb ground pork
- 1 cup (dry) rice, cooked very “al dente” (i.e. still pretty crunchy)
- 4 carrots, shredded
- 2T sour cream
- 1/2 cup tomato juice
- herbs – dill, parsley, cilantro (fresh preferably but dry ok) – amounts to taste
- salt and pepper to taste
- large bottle of tomato sauce
- 1 cup sour cream
- 1T corn starch
- salt, sugar, citric acid – all to taste
1. Combine ground beef, pork, rice, carrots, sour cream, tomato juice, herbs, salt and pepper.
2. Stuff the peppers with the meat filling.
3. Place peppers, cut side up, in a dutch oven. Pour sauce all around peppers about two thirds of the way up.
4. Bring to a rolling boil over medium-high, reduce to low and simmer for 45-50 minutes with the lid closed.
The peppers should be tender and the filling thoroughly cooked through. Enjoy!