I LOVE stuffed peppers! They are delicious and easy to make. So, when I found this recipe, I knew I had to try it. It turned out even better than I expected! It’s definitely going to become a staple in my kitchen. You can find the original recipe here.
4 oz Thinly Sliced Roast Beef
4 Slices of Provolone Cheese
1 Green Pepper
3 oz Baby Bella Mushrooms
2 T Butter
2 T Olive Oil
1 T Garlic Salt
1 T Onion Powder
1. Heat oil and butter over low-med heat
2. Add garlic salt, onion powder, and mushrooms – heat for 10-15 minutes
3. Halve the green pepper and cut out stem and seeds
4. Place one slice of provolone cheese on the bottom of each half of the pepper
5. Slice the beef into strips and add to the mushrooms – heat for about 5 minutes
6. Stuff the peppers with the mushroom/beef mixture and top each half with another piece of provolone
7. Bake at 400° F for 15 minutes or until the top is golden
I love to make lasagna rolls when I want to switch up my typical meal of pasta. They take a little bit longer to make than regular pasta does, but the extra time is worth it. I made these for dinner with some friends and everyone loved them! The recipe is adapted from the one found here.
6 Lasagna Noodles
2 chicken breasts, cooked and shredded
1 ½ C Cottage Cheese
½ C Mozzarella
¼ C Milk
15 oz Sun Dried Tomato Basil Sauce
1. Cook Lasagna noodles, drain
2. Mix together cheese, milk, and chicken in a medium sized mixing bowl
3. Spread mixture evenly onto noodles and roll
4. Coat the bottom of a medium sized pan with olive oil
5. Arrange lasagna rolls in pan
6. Top with sauce
7. Cover and Bake at 375° F for 30 minutes
8. Serve with Parmesan cheese
This wasn’t a simple or quick recipe, but it was SO tasty. Plus, it made a ton of food, so there was plenty of left overs (I’m still eating it a few weeks later). I would consider the time put into making it well worth the effort! The original recipe can be found here.
8 oz uncooked rigatoni
1 T vegetable oil
8 oz of fresh spinach (Probably should have been sautéed, but it turned out fine)
2 Large chicken breasts, cubed and cooked
14 oz can diced tomatoes, undrained
8 oz container of cream cheese
1½ C shredded mozzarella cheese
Onion Powder (I used about 2 T, but this can be adjusted to fit your taste preference)
1. Cook pasta
2. Preheat oven to 375°
3.Mix all of the ingredients together in a large mixing bowl
4. Spoon the mixture into a baking pan ( I used a 9X130
5. Bake covered for 35 minutes and then uncovered for 10 minutes
My roommate and I made this yummy recipe the other day. The original recipe came from Tasty Kitchen. It was quick, simple, and really yummy! The best part of this recipe is that it contains ingredients that I typically keep at home. I didn’t have to make a lot of substitutions or go out of my way to buy a bunch of weird foods I would never use again.
2 whole Boneless, Skinless Chicken Breasts (cooked and shredded)
4 cups Cooked Brown Rice (We used rice-a-roni which worked really well)
¾ cups Frozen Corn
1 bag of frozen peas
15 ounces, fluid Can Black Beans, Drained And Rinsed
1 cup Plain Greek Yogurt (or Sour Cream)
½ cups Salsa
Approx. 2 cup Cheddar Cheese + some for topping (The original called for only a cup, but I love cheese! To make the recipe healthier you can use the original 1 C or even less)
2 Tablespoons onion powder or other seasoning
1. Preheat oven to 350°
2. Cook the rice and the chicken
3. In a large bowl combine all the ingredients. Mix until the yogurt and cheese is evenly distributed.
4. Transfer to oven safe pan and top with cheese
5. Bake 20-25 minutes
The original recipe included chilies. Making it without the chilies was still delicious, but when I make it again I’ll probably include them to add some flavor. Enjoy!
Stuffed peppers are delicious and very easy to make! The recipe I use is based off the recipe found here. I found this recipe a few years ago, and have been using it to make stuffed peppers ever since. I even made them back in my ramen eating days, before my new year’s resolution, so you can tell it’s a really simple recipe.
1 Bell Pepper (I like green, but I’ve used other colors and they are all great)
1/4 C Spaghetti sauce
1/3C Cooked White Rice
1/3 C Cooked Ground Beef
½ C Cheese (The original recipe only used cheese to cover the top, but I like cheese a lot! If you aren’t a big cheese fan you can use more sauce, rice, or beef)
1. Preheat oven to 350°
1. Cut pepper in half lengthwise and cut out the stem and seeds (Or you can just cut off the top, but it’s a lot easier to eat if you cut it in half).
2. Parboil the pepper
3. Heat the sauce on low for a minute. Then add the beef, rice, and seasoning. Mix together and heat for another 1-2 minutes.
4. Stuff the pepper halves, layering the beef/rice mixture and the cheese (Depending on the size of the pepper you might need to use more or less cheese)
5. Place peppers in a small baking dish and bake covered at 350° for 35 minutes. Uncover, sprinkle with cheese, and bake another 5-10 minutes.
My new year’s resolution this year was to cook more real food (as opposed to my normal diet of sandwiches, mac and cheese, and ramen). So I’m breaking out the cookbook I made over 2 years ago, and actually cooking some of the recipes that are in it. I’ll be blogging about it to share the tasty (and usually really easy) recipes that I find, and also in hopes that if I write about cooking, I’ll be more likely to follow through with my resolution.
This first dish is very loosely based off a recipe that can be found here. It’s a super easy and tasty recipe. Also, the tomatoes don’t require much prep time, so it’s a great recipe for busy college students (or busy people in general).
Ingredients (Warning: I generally don’t measure ingredients when I cook, so all quantities of food are approximations):
5 Roma Tomatoes
1 C cooked Rice
1 C cheese (I used Colby, but any type works)
3-4 T Spaghetti sauce
1. Preheat oven to 350° F.
2. Slice the tomatoes lengthwise and cut out the inside of each slice (save insides for step 4).
3. Place tomatoes open side up in a medium sized baking dish.
4. Cut up ½ of the saved tomatoes from step 2 and add them to a small saucepan over low heat. Combine the rest of the ingredients with the tomatoes and let simmer for approx. 60 seconds.
5. Spoon the mixture evenly into the tomato slices.
6. Cover baking dish with tin foil and bake for 30 minutes. IMPORTANT: Let cool for a few minutes after baking, because the tomatoes will be very hot (I did not follow this direction when I made them and burned by fingers.)
Hope you enjoy!