Thursday, August 30, 2012

Thursday's Southern Recipe

Not exactly a "real meal" (as my kids would say), but here's my youngest, Bella, at our picnic with her daddy...Yeah, my hubby just looks like he's having so much fun, huh? lol

Today’s down-home southern recipe is one of mine and hubby’s favorites. Quick, easy, and you can adapt to your own tastes. I sometimes switch the eggplant with about 1 ½ cups leftover rice. J

Stuffed Bell Peppers

8 large bell peppers (cut in half with stems and seeds removed)

1 pound lean beef browned with 1 large chopped onion, drained

1 eggplant, peeled & pureed

Salt, black pepper and cayenne to taste

¼ cup chopped parsley

1 bell pepper chopped

1 red bell pepper chopped

¼ cup chopped green onion tops

Bread crumbs

1 large can stewed tomatoes (thick)

Add eggplant to the browned and drained beef/onion mixture. Simmer for 5 mins. Season to taste. Add chopped bell peppers, parsley, and green onion tops. Add bread crumbs as needed to stiffen. Cook about 3-5 mins. Remove from heat and place stuffing into the cut and cleaned bell peppers. Place in pan with enough water in the bottom to coat. Spoon stewed tomatoes over each stuffed bell pepper to moisten. Sprinkle bread crumbs lightly over tops. Bake at 350, uncovered, for about 30 minutes until tops become brown and bubbly. Serve immediately.

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