Cooking for One: Stuffed Pepper

Did you know that one yellow bell pepper contains 569% of your daily value of Vitamin C? By comparison, one orange has 160% of your Vit-C daily value. Bell peppers have a strong, crisp consistency which several people don't like but when cooked well, they develop into a softer shell which works perfectly for stuffing.

This is a great recipe for one or two (if doubled).

INGREDIENTS:

*to double the recipe, double each ingredient except for the tomato sauce and egg

1 medium bell pepper (color of your choice)

1/4 lb. ground beef

1 can (8 oz.) tomato sauce, divided

1/8 cup uncooked rice

2 Tablespoons shredded cheddar cheese, divided

1 Tablespoon chopped onion

1/4 teaspoon Worcestershire sauce

1/4 teaspoon salt

1/8 teaspoon pepper

1 egg, beaten

DIRECTIONS:

Preheat oven to 350 degrees.

Prepare the pepper by cutting the top off, removing the seeds and blanching in a pot of boiling water for five minutes. Drain and rinse in cold water. Set aside.

In a bowl, combine beef, 1/4 cup tomato sauce, rice, 1 Tablespoon cheese, onion, Worcestershire sauce, salt, pepper, and egg. Mix well (with your hands if you feel the need). Stuff the peppers with the mixture.

Place the stuffed peppers in a small ungreased baking dish (I used a loaf pan) and pour the remaining tomato sauce over the pepper. Cover with a lid or tin foil and bake for 45-60 minutes or until meat is no longer pink and pepper is tender. 

Sprinkle with the cheese and return to the oven for another five minutes, or until cheese is melted. 

Enjoy! 

Spaghetti Bolognese

There is something about holistic, delicious, meaty, chunky sauces. Spaghetti Bolognese is a fancy way of saying spaghetti with meat sauce, but doesn't bolognese sound so much more fun? In addition to the filling and tasty dinner that results from the recipe below, you'll also get to enjoy the amazing aroma of Italian cooking while this sauce simmers. Mama Mia!!

INGREDIENTS:

1/4 cups olive oil

3/4 cup grated carrots

1/2 large red onion, diced

1 lb. ground beef

1 Tablespoon dried oregano (or fresh if you have it)

1 Tablespoon dried basil flakes (or fresh if you have it)

1 can (6 oz.) tomato paste

3 cloves garlic, minced

1/2-1 cup red wine

1 Tablespoon Worcestershire sauce

1 cans (28 oz.) whole tomatoes

1/2 cup milk

salt and pepper, to taste

fresh parmesan cheese

DIRECTIONS:

Heat oil in a large Dutch oven or skillet over medium heat. Add grated carrots and onions and cook a few minutes. Make a well in the center of the mixture and then add in the ground beef. Cook for a few minutes until brown, gradually stirring it into the carrot mixture.

Toss in oregano and basil. When the meat is browned and combined with other ingredients, make another well. Add tomato paste and let it heat. Add garlic and stir to combine.

Make a well in the center of the mixture and add red wine. Stir together. Add Worcestershire and stir. Add canned tomatoes. Finally, pour in milk, stir, and let simmer for 30 minutes to 2 hours--however long you need.

Serve with pasta and good ol' parmesan cheese.