Skillet Stuffed Peppers

Have you noticed how expensive bell peppers are lately? Am I the only one to notice? Did they just suddenly leap in price, or was it a gradual ascent that I didn't notice until it was so high I had to say: "DAMN!! Those there are some expensive peppers!"

I don't know the answer, but I do know that when my local grocery store had peppers on sale for .99 a pound, I had to buy 'em (we'll discuss the fact that .99 a pound is a sale price at a latter date...when my heart stops palpitating at the sight of an empty bank account).

One of my FAVORITE autumn/winter recipes is Skillet Stuffed Peppers. I don't really know why...they are not especially autumn or fall dishes...that's just when I like to cook them.

This recipe is really easy...it uses copious amounts of A-1 sauce, which my children love. I always double the filling, because my kids are less for the peppers and more for the meat/rice mixture. I also only cook 4 peppers, instead of the recommended 6, because my kids can't eat a whole pepper (although they eat TWICE the suggested meat/rice filling)...so I cut the peppers in half and give them extra insides. And you steam buttered carrots right along with the peppers, which are a huge hit for veggie choices at my house...so this is an all-around family friendly recipe.

We served it with those pop-from-a-can Pillsbury biscuts...so very gourmet!!



Skillet Stuffed Peppers

1/2 cup cooked rice
3/4 lb ground beef
1/4 minced fresh onion
3 TBS A-1 sauce (I use more...but it's a personal preference thing)
1 tsp salt
1/4 tsp pepper
1 8-ounce can tomato sauce
1 12-ounce can whole kernel corn, drained
6 large green peppers
6 medium carrots, peeled and cut into 1-inch pieces (or you can use the pre-peeled, ready-to-eat baby carrots like I do)
3 TBS butter
1/2 cup water

1. While rice is cooking, in medium skillet brown beef until crumbly (I add extra several dashes of A-1 to cook into the meat...we like it a bit spicy). Add onion. Cook until onion is soft. Remove from heat. Mix in A-1, salt, pepper, tomato sauce, corn, and rice.

2. Cut tops, seeds, and membranes from peppers. Discard. Fill peppers with meat and rice mixture.

3. In a 10-inch skillet (I use my stock pot), place peppers and carrots. Add butter and water. Simmer, covered, 30-40 minutes, or until carrots are tender.

courtesy Best Recipes from the backs of Boxes, Bottles, Can and Jars by Ceil Dyer