Over a Cup of Coffee: Yummy winter recipes
With all of the snowy weather this past week, I took some time to search my recipe files for recipes that are good for wintery days (and other times, as well). This week’s column features two of the recipes. The “California Stuffed Green Peppers” is one of my family’s favorites; it is my favorite stuffed pepper recipe.
California Stuffed Green Peppers
• 3 large green bell peppers
• 1 (15-ounce) can tomato sauce, divided
• 1 (6.8-ounce) package Rice-A-Roni Spanish Rice
• 1 pound ground beef
• 1 large egg
Cut each pepper in half, lengthwise; remove seeds and stems. Set aside. In large bowl, combine 1 cup of tomato sauce, Rice-A-Roni, special seasonings packet, ground beef, and egg. Stuff pepper halves evenly with the mixture. In a large skillet, arrange pepper halves, meat sides down. Pour remaining tomato sauce and 1 1/2 cups water evenly over the peppers. Bring to a boil; reduce heat to medium. Cover and simmer 35 minutes or until meat is done and rice is tender. Serve peppers with remaining tomato sauce mixture from the skillet. Makes 6 servings.
Note: I usually blanch green pepper halves in boiling water for a couple of minutes before filling them. The only problem I’ve had with this recipe is making sure the rice gets done. Test and cook a little longer, if necessary. I sometimes put the peppers in a casserole dish and bake, covered, in a 350 degree oven.
• 1 (12-ounce) package spaghetti
• 1 jar pizza sauce
• 1/4 pound of your favorite meat topping (sausage, hamburger, pepperoni)
• 1 pound mozzarella cheese (about 4 cups, shredded)
• Vegetable toppings, if desired, such as olives
Preheat the oven to 375 degrees. Cook spaghetti until almost tender. Drain and toss with 1 tablespoon margarine. Spread spaghetti in the bottom of a greased 10-inch casserole dish or pie plate. Top with pizza sauce, followed by meat and/or vegetable toppings. Spread shredded cheese on top. Bake at 375 degrees for 15 or 20 minutes. Cool for five minutes. Cut into pizza-like slices. Serves 6.
Do you have recipes to share with readers? If so, please call me at 970-824-8809 or write to me at PO Box 415, Craig, CO 81626.
Support Local Journalism
Readers around Craig and Moffat County make the Craig Press’ work possible. Your financial contribution supports our efforts to deliver quality, locally relevant journalism.
Now more than ever, your support is critical to help us keep our community informed about the evolving coronavirus pandemic and the impact it is having locally. Every contribution, however large or small, will make a difference.
Each donation will be used exclusively for the development and creation of increased news coverage.
Start a dialogue, stay on topic and be civil.
If you don't follow the rules, your comment may be deleted.
User Legend: Moderator Trusted User