One great way to save some pennies and some time is to eat food that you’ve already prepared. Yeah, that’s right. Leftovers. Back at home, we used to have “must-go” meals, which meant that by the end of the meal, what wasn’t eaten out of all the tupperware containers in our fridge would get thrown away. Everything must go. And so, we had some awkward dinners in which everyone ate something different. Or a variation on something different.
Thus, my lunch today! Remember my yummy stir fry mess from a couple of days ago? Well, I had some left over. Instead of just eat it straight, I reincarnated it. Bring on the stuffed pepper. This recipe will make 2 stuffed peppers.
- 1/4 lb of burger
- 1/4 cup pine nuts
- 1 cup stir fry mess
- 2 bell peppers
Preheat your oven to 375. Brown 1/4 pound of burger (my preference is venison, but not everyone gets their way). Add 1/4 cup of pine nuts and sautee them with the browned burger. Mix this in with stir fry mess.
Chop the tops off your green peppers and clean out all the guts. You don’t need them. Replace the guts with your burger/pine nuts/stir fry mess. Fill it up really well.
Put the stuffed peppers on a cookie sheet and bake for 20-30 minutes. If you didn’t have the foresight to pick peppers that stand up all their own like big kids, toothpicks work very well as props.
Now that they’re in the oven, keep an eye on them. The goal is that the skin of the pepper will get a shrivly without the top of the pepper burning (a little charred is OK). And here we go!
Less than 24 hrs later, and a 1/4 of it is gone. GET IT OUT OF MY HOUSE. Actually, the rest is off limits to me, as it’s being gifted for dessert tonight. The good news is that it turned out and tasted great! Score! Pie crust…0; Rachel….1. Done and done.
Next fall cooking goal: homemade bread a la Healthy Bread in 5 Minutes a Day. It’s rising in a bowl on my counter as we speak. Cross your fingers with me. I’m not sure how this one is going to go down. I’ll let you know tomorrow 🙂