It's my turn to cook tonight, and sire has requested that dinner be made using vegetables from his garden--so stuffed peppers it is. I hope I can perfect my curtsy before dinnertime.
And no, I'm not so on top of it that they're already fresh from the oven, warm and waiting for my family at 8:26 AM. This is just a picture that I took the last time I made them because I was kinda proud of m'self. Trust me, peeps...it took a LONG time to get to this point. :)
Here's the really quick recipe I've modified over the years to get to the easiest version possible...because that's how we roll around here:
1 pound of ground beef
4 green peppers
Italian seasoning (to taste)
shredded cheeese (to taste)
1 jar spaghetti sauce
Brown the beef, adding Italian seasoning to taste. After draining the grease, I sometimes mix in a bit of shredded cheese (maybe half a cup) to the beef, just to give it a creamier, cheesier taste. Add spaghetti sauce to whatever consistency you desire--I usually use 3/4 of the jar--and mix.
Rinse the peppers, then cut the tops off, discard, and clean out the seeds. Rinse the insides. Boil the peppers until they're softened; you usually only need to boil them for about 10 minutes.
When the peppers are finished boiling, turn off the pot and let them sit for a few minutes to cool. When taking them out, I will usually use a slotted spoon so that I don't burn my fingers. Then, set the peppers upside-down on a paper towel (I usually set my paper towel on a plate) so that they cool further while draining any excess water.
When beef is completely cooked and peppers are cooled, fill the peppers with the beef mixture. Top each pepper with a spoonful or so of the remainder of the spaghetti sauce. Bake uncovered at 350 degrees for about 10 minutes. Take the peppers out, add shredded cheese to the tops, and bake, uncovered, for about 5 more minutes.