There are a lot of old-fashioned, country-cooking comfort foods. But many take quite a bit of time to prepare. In our fast-paced world, very few have the time or inclination to spend huge blocks of time in their kitchens, cooking so intensely. We have lost a large portion of the variety in our diets for this reason.

Stuffed peppers are a prime example. Many people seem to like them, but very few actually take the time to prepare them. Here, an original stuffed peppers recipe has been “de-constructed” down to its basic ingredients, and then recombined using different preparation and cooking methods. This makes it new and exciting and more accessible to those who must have the concept of “fast” connected with their food.

 

INGREDIENTS

1 1/2 green peppers, diced

1 lb. ground beef

1/2 onion, diced

3 Tbsp. olive oil

1 Tbsp. garlic, minced

1 can diced tomatoes

2 c. spaghetti sauce

1 tsp. garlic powder

1 tsp. salt

1 Tbsp. seasoned salt

1 tsp. pepper

1 tsp. chili powder, optional

2 c. cooked rice

2 c. mozzarella cheese, shredded

1 c. mushrooms, cut into fourths, optional

1 tsp. garlic salt

 

DIRECTIONS

Pre-heat oven to 350 degrees F.

Put olive oil in a pot on medium heat. Add ground beef and brown, add diced green peppers and onions and simmer until they soften a bit.

Add all other ingredients except the rice and cheese. Simmer everything for about 5 minutes, once it reaches a slow boil.

Turn heat off and stir in 1 cup of your cheese and your rice.

Spray a 9×12″ dish with non-stick cooking spray and spoon in the mixture. Bake for 30 minutes. Then top with last cup of cheese and put back in for 5 minutes. Serve!

 

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Quick Tip:  Breadcrumbs make a nice topping for this dish, adding a bit of crunchy crust.

Recipe and photo courtesy of The Typical Mom at temeculablogs.com