We have a regular conversation ’round these parts… this one just so happens to be about stuffed peppers…
I will let you guess who the conversation is typically with… Miss Add or her Daddy…
It goes a little something like this…
“What’s for dinner?”
“What? Don’t you like Stuffed Peppers?”
“No… I tried them once and I didn’t like them one bit.”
“You always say that and then you end up loving it…”
Enter Laurie’s Stuffed Peppers…
“That one is a keeper right there… definitely one to make again.”
“I thought you didn’t like stuffed peppers???”
“I didn’t think I did, but that was GOOD!”
I found this mind changin’ recipe in Gooseberry Patch’s Summer in the Country cookbook a while back and just knew I had to try it.
After we tried it and enjoyed it so much, I was thrilled to find it also in the new yet-to-be-released Big Book of Home Cooking that Gooseberry Patch sent me to review.
It is just another reason why I cannot wait for you guys to pick out some great new recipes for me to try.
Ya see, all of the six recipes I have already tried from this book have been top notch… so I have my expectations set pretty high… just sayin’.
Anyhoo… back to the recipe.
Grab 4-5 bell peppers.
And OFF with their heads! Mwahhahha!
Now– since we are being so violent and all– scrape out the inside of each pepper with a spoon. Get rid of all the seeds, white membrane and then rinse the pepper inside and out.
Now it is time for the spa treatment.
Boil those gals up for about 5 minutes and then set them aside.
Meanwhile, chop up an onion…
And heat 2 T of oil up in a skillet.
Now add your onion and 8 oz of fresh mushrooms… Miss Laurie says to chop them up first, but I missed the memo…
While that is getting all nice and cooked up, I grabbed my rice cooker…
And cooked up 1 cup of white rice and 1 cup brown rice… rice, rice, baby…
Once my onions were translucent, I added the rice to my shrooms and onions along with a couple dashes of hot sauce and some salt and pepper.
After a couple minutes, I added 1 can of tomato sauce…
And to beef up the dish, I altered the dish to include a pound of my seasoned ground beef.
Now add 1/2 of the remaining can of tomato sauce to the bottom of a pan.
Fill your peppers with the mixture and set them in the pan…
Pour your remaining tomato sauce on top and bake at 350 for 25 minutes.
Now sprinkle with mozzarella cheese and pop back in the oven for 10 minutes.
Laurie’s Stuffed Peppers
I am the mama behind GOODEness Gracious and the owner of Cris Goode Solutions. Here at GOODEness Gracious, we like to keep it light and fun as we cook up family meals, share our super mommy secrets and chat it up about the GOODe life:) So come on in and sit a spell.
This looks and sounds very yummy!
and thank you for your sweet comment on my post last monday! yes i am a little behind… 😉
Are all of the recipes in this new book previously published?
Not sure. I have a great many GP cookbooks and cook from them all the time and I have cooked 6 of the hundreds of recipes found in the book. Still tons to try!
leslie woznaik says
Yum!! They look fantastic!!!