Welcome to my personal recipe share page. All the recipes found here are all tried and true. Some have been shared by friends and some are old family recipes. Others I've found on cooking sites, web pages and in cook books. All have been tweaked to my families liking. Please note that I don't create my own recipes and I'm not taking credit for others recipes. I'm simply sharing what has worked for us and sharing our favorites. Since I know how much I enjoy new and exciting recipes, I thought I would share them with the world! I get tired of making the same dish time and time again. It's true that while something is worthy of being enjoyed frequently, the same rotation gets old fast. The recipes you will find here, for the most part, are simple to create with easy to come by ingredients. While there may be the recipe that requires a little more effort, I can assure you that it will be worth it. There will also be plenty of crock pot creations for you to choose from. I hope that you find something here that appeals to you and that you will share your favorites with me. Enjoy and Bon Appetite!

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Monday, May 9, 2011

Stuffed Bell Peppers

(These are FANTASTICO! I found this recipe online several years back and it’s so tasty that it’s the ONLY one I’ll use for stuffed peppers! I’m thinking about using turkey meat instead of beef to make this an even healthier meal. I will tell you that the simple topping is AMAZING! You’ll want to make more, because just a little on top won’t be enough!)

 4 green peppers
Salt and pepper
5 tbsp olive oil
1 medium onion, chopped
1 tsp garlic (minced, refrigerated kind)
1 lb beef
1 ½ cups uncooked rice
1 can diced tomatoes
1 tsp oregano
½ cup ketchup
1 tsp Worchester sauce
Dash of Tabasco

 Pre-cook rice and allow to cool.

 Bring a large pot of water to boil over high heat. Meanwhile, cut top off peppers 1 inch from the stem and remove seeds. Add several pinches of salt to boiling water, and then add peppers and boil, using a spoon to keep peppers completely submerged, until brilliant green and their flesh slightly softened, about 3 minutes. Drain, set aside to cool. Preheat oven to 350. Heat 4 tbsp oil in a large skillet over medium heat. Add onions and garlic and cook, stirring often, until soft and translucent, about 5 minutes. Remove skillet from heat, add raw meat, rice, tomatoes and oregano and season with salt and pepper. Mix well.

 Drizzle remaining oil inside peppers to coat, arrange cut side up in a baking dish, then stuff peppers with filling. Combine ketchup, Worchester sauce, tobacco and ¼ cup of water in a small bowl, then spoon over filling. Add ¼ cup of water to the baking dish. Place in over and bake for 40 minutes.

 This recipe is enough for 6 peppers and then some, but the kids don’t like peppers so I put theirs in little ramekins for baking.


  1. I like the flavor of stuffed peppers, but always wasted about half of the pepper because it was just too much for me (just the pepper, not the filling leftover). I make an "unstuffed" pepper recipe where you cut up the pepper and mix it in the rice mixture. Maybe you could do a little of that for the kids portion so that they eventually might like the pepper part too.

  2. Yeah, see I try not to get HUGE peppers, but sometimes that's all they have. LOL... I only ate one of these, but Kevin ate both of his. :) Your recipe sounds good too. I might give it a shot for a change. Post it when you can! I'm still not sure if I can trick the kids into eating a pepper. LOL... I know I didn't like them when I was a kid. I think the taste is too bold.