Friday, September 10, 2010

Unstuffed Green Pepper Skillet

The Menu:
Unstuffed Green Pepper Skillet
(Sorry, again, no picture. Did I mention that I have no way of taking pictures at the moment? No? Well, I don't, so you are going to have to go on blind faith here and make this recipe! You won't be sorry.)

The Original Recipe:
Since I had such great success with my Unstuffed Zucchini Skillet, I figured I would try out and Unstuffed Green Pepper one.  *Schwing* It was a super hit! They gobbled down the whole entire pan, leaving mom with a saucer full to eat. Yep, that is all I got, one tiny tea saucer full of flavor... because most of  vegetables and all of the herbs were fresh from the garden!

Unstuffed Green Pepper Skillet

1 1/2 lb. lean ground beef
1 cup white rice (I normally use brown, but used white for longer cooking period)
1 cup water
2 cups crushed tomatoes (I used my fresh canned tomatoes)
3 green peppers, chopped
1 small onion, chopped
1 clove garlic, minced
1 sodium/msg free bullion powder or cube
Fresh basil, oregano, thyme, sage, rosemarry to taste (or 1 1/2 tsp dried Italian seasonings)
salt and pepper to taste

Brown ground meat with onions until meat is cooked through. Add garlic and green pepper, saute about 4 minutes more. Add water, tomatoes, herbs, bullion, salt and pepper. Bring to a slow boil. Add rice, cover and cook on stovetop about 20 minutes until rice absorbs all liquid. Stir and enjoy (you can add some fresh parmasean to the top if you would like).
* I used my pampered chef hand chopper to finely chop my green pepper, onion and garlic. My kids love dishes like this when they can hardly see the veggies. The absolutely loved this dish!

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