Stuffed Peppers

I made these the other day and they were a big hit!

3 large peppers cleaned out

1/2 pound of hamburger or vegan crumbles

2 cups of cooked rice of your choice

1 cup of pasta sauce

shredded cheese to top (optional)

Clean peppers and pat to dry, place a bit of sauce in the bottom of your baking dish.

Ground burger with cooked rice, then stir in remaining  sauce to taste. Stuff peppers and bake at 350 for 45 mins. After, remove and top with cheese and return to hot(shut off oven) to melt the cheese.

This is a great filling dinner that has all the food groups!

BEFORE

AFTER

Chuck Steak with Tagliatelle {fettecine pasta}

3 tablespoons olive oil
 
3 pounds of beef to shread {I use a chuck steak}
Salt
black pepper
1/4 cup all-purpose flour
1 medium onion, or a handful of minced onion
1 carrot, chopped
1/2 cup parsley leaves
2 cloves garlic {I use minced garlic found in the produce area}
1 28oz can of sauce {I use hunts}
1 teaspoon rosemary leaves {optional}
1 teaspoon dried thyme {optional}
1/2 teaspoon dried oregano
2 1/2 cups beef broth
3/4 cup red wine or cooking wine
1 pound of tagliatelle {These are the flat noodles as shown}
4 to 6 teaspoons shaved bittersweet chocolate {Strange but WOW, makes the dish!!}

Place the olive oil in a large heavy soup pot over medium heat season the meat of your choice with salt and pepper, and dredge in the flour. Using a slotted spoon, Add the short ribs to the pan and brown on all sides, about 7-10 minutes total.
Meanwhile, combine the onion, carrot, parsley and garlic. Then add the sauce.

Once the short ribs are browned, carefully add the mixture  to the pot.  Add the rosemary, thyme, oregano, bay leaf, beef broth, and wine. Bring the mixture to a boil. Reduce the heat and simmer, covered, for 1 hour until very tender. Remove the lid and simmer for another hour and a half, stirring occasionally. Remove the meat and bones from the pot. Discard the bones if there are any. Shred the meat and return it to the pot. Season with 1/2 teaspoon salt and 3/4 teaspoon pepper to taste.

Bring a large pot of salted water to a boil over high heat. Add the pasta and cook until tender but still firm to the bite, stirring occasionally, about 8 to 10 minutes for dried pasta and 2 to 3 minutes for fresh. Drain and rinse the pasta, Add the pasta to the pot and stir to combine.  Transfer to serving bowls, top each bowl with 1 teaspoon of chocolate shavings. Serve immediately.YUMMY!!

Salisbury Steak

1 pound lean ground beef
1 can cheddar soup
1 cup Italian bread crumbs
2 egg, lightly beaten
1/2 cup minced onions
2 teaspoon steak seasoning (recommended: Montreal)
2 tablespoon canola oil
4 tablespoons butter, divided
2 cups low-sodium beef broth
1 (1.2-ounce) packet brown gravy mix
Cooked rice, for serving

In a large bowl, combine beef, soup, bread crumbs, egg, onions, and steak seasoning. Mix thoroughly and shape into 4 oval patties.
Heat oil and 1 tablespoon butter in large skillet over medium-high heat. Brown patties on both sides and transfer to a plate.

Add remaining butter, Add beef stock and whisk in gravy mix until smooth.

Return patties to skillet and spoon gravy over top. Cover pan and simmer for 20 to 25 minutes. Serve Salisbury over hot cooked rice.

I normally double this recipe when I make it for my family. Everyone loves it! Sometimes I add bits of green pepper diced extra small if I have it on hand.