A few months ago, at the Moms4Moms group I attend at Faith Community Church one of the specials was on kids helping in the kitchen. A recipe on the handout was Inside-Out Stuffed Peppers, it is a great one to have in your menu plan and my girls have each helped make it. I’ve even taken the recipe on the road and shared it with my Mom and one of my Aunts and Uncles when I was in Texas recently–they loved it too. The only catch to the recipe is that it takes an hour in the oven. So you have to plan a little in advance.
Then a friend posted a recipe for what looked like a delicious, easy bread from The Virtuous Wife on his facebook page and I thought….hmmm….that might be good with the Inside-Out Stuffed Peppers.
So this weekend, I tried them together and Y-U-M. I served some fruit and it was an easy meal that pleased everyone at the table.
Inside-Out Stuffed Peppers
In a skillet brown and then drain:
- 1 lb ground beef
Add to the browned and drained ground beef:
- 1/2 cup chopped onion
- 1 can chopped stewed tomatoes (or diced if that is all you have…but stewed is a better flavor. I chop them right in the can using kitchen shears.)
- 1 large green pepper chopped
- 1/2 cup uncooked long grain rice (I prefer Uncle Ben’s)
- 1/2 cup water
- 2 tsp Worcestershire sauce
- 1/2 tsp salt
- 1/4 tsp pepper
Transfer to a greased 2 quart casserole dish
Cover and bake at 350° for 1 hour or until the rice is tender
Uncover and sprinkle with
- 1 c shredded cheddar cheese (or whatever kind of cheese you have on hand…mozzarella would be good, Italian blend or even colby-jack)
Return to the oven until cheese melts.
(This is a recipe you could prep the night before or even earlier in the day and then pop into the oven when you get home. It could take a bit longer to warm but not too much.)
Garlic Parmesan Pull Apart Bread
Preheat oven to 350 degrees (but if you are cooking the Inside-Out Stuffed Peppers your oven is already at 350°!)
Place in a bundt pan:
- 1/2 stick of butter
Put bundt pan in oven and let it melt.
While the butter melts, cut into quarters:
- 1 can of refrigerated Grands biscuits (each biscuit will be cut into 4ths)
Toss the biscuit quarters in a bowl mixed with:
- 3 cloves of garlic, minced
- 1/2 cup grated Parmesan cheese
- 1 tsp Italian seasoning
Once the butter is melted, add the biscuit mixture, sprinkling with any cheese and garlic that gets left behind in the bowl.
Bake at 350° for 20-22 minutes until golden brown.
Turn out on a dish (you may need to run a knife down the sides a bit) and enjoy!
It was light and fluffy and even warmed up well when we had leftovers.