Welcome to Saturday Stirrings, a community where you can share your favorite recipes, what you’ve had on your dinner table and all things FOOD. I’d love for you to join us and add a link to your blog post! It will be a great way to spread and share the love of food and bonus, you can make some new friends from all over the world. Everyone loves food!
I found my cooking of late to be completely out of the norm. Recently someone, whom I love and adore dearly, has been having some medical issues. Put on strict dietary orders, my cooking repertoire has been expanded. With having to align my cooking with a renal diet menu, I have found myself basking in new recipes and delving out into unknown cooking waters. It has been marvelous! (My husband has loved it too!)
- 4 green bell peppers
- 1 pound ground beef
- Black pepper
- 2 Tablespoon olive oil
- 1 cup of onion, finely diced
- 1 medium zucchini
- Red pepper flakes
- Uncle Ben’s Long Grain Rice
- 1/4 tsp. Chili powder
- 1 cup of cheddar cheese
- 1 Tablespoon water
- Olive oil
Cut the tops off the peppers. Remove and trash the stems; set aside. Scoop out the seeds. Place the peppers cut-side up in a baking dish that will keep them standing upright.
Cook Uncle Ben’s Rice according to package directions.
Brown ground beef in two shakes of pepper on medium heat. Set aside on a paper towel to absorb extra grease.
Add 2 tablespoons olive oil. Add the onions cook 3 to 4 minutes.
Add cucumbers and garlic; cook another minute.
Add 2 pinches of red pepper flakes and chili powder. Cook until everything is heated through. Stir in the beef and cheese.
Add in cooked rice.
Fill peppers completely with mixture and place pepper tops on.
Add the tablespoon of water in the bottom of the baking dish and sprinkle olive oil on top of each pepper. Cover with aluminum foil and bake at 350 degrees for 30 minutes. Uncover and bake for another 15 minutes. Serve warm.