It's what's for dinner. I used the bell peppers I got from the church garden.
Let's gather up the ingredients and get cooking.
I used half a pound of organic ground beef, half a small onion, about a cup and a half of leftover jasmine rice, a 15oz can of diced tomatoes, some basil, parsley, two cloves of garlic and green bell peppers.
I strained the tomatoes and gave the onion and garlic a quick chop.
Browned the ground beef.
The onion and garlic is added and cooked until the onion is translucent. The beef was so lean it didn't need draining. Then add the drained diced tomatoes and leftover rice. I found it a little dry so I added the drained tomato juices. Even though I needed the juices I think I'll still strain it in the future, you never know if adding the whole can might be too much liquid.
Cut the bell peppers in half, cleaned out the seeds and ribs and put them in two little casserole dishes.
I stuffed those babies full. Those are roasted jalapeno peppers in the background, mmmmm.
Put some water in the bottom of the dishes, covered with foil and put into the toaster oven at 350*. Cook until the peppers are soft, about 45 minutes.
Dinner last night, lunch today.
And that's that.
Comments