this was my mom's basic recipe for stuffed peppers that i have significantly altered and chosen to "unstuff". i always found that the sauce didn't permeate the meat when i stuffed it and it wasn't as flavorful. i tried this recipe unstuffed when i had way more meat than peppers but didn't want to waste the meat. i've tweaked and tweaked and came up with this. my husband (the stuffed pepper hater) loves this! it's also the only meal that my 2 and 4 year old ask for 2nd's and 3rd on! to me...it's total delicious comfort food. yes, this isn't traditional stuffed peppers. but i think you may even like this one a lot better! i choose to microwave the green peppers for a bit to ensure they are nice and soft but you may add them to the pot with the meatballs and cook them that way if you choose. this is best served over white rice. hope you enjoy!
this high protein, fresh tasting, vegetarian salad is very quick and easy to prepare. in fact it can be made in just 15 minutes from start to finish, and can be kept for a few days in the refrigerator, getting more flavorful as it marinates longer. using
i discovered a recipe in joy of cooking and tweaked it a bit. i'm not sure it's worth the trouble of stuffing the squash. personally, i'd just peel and dice the squash while it's raw, then roast the squash while sauteeing the rest of the filling, then t
a moist and delicious cake. i prefer this than traditional mixed peel cakes. this is wonderful with a cup of hot tea (which i just had). prep time includes 2 hours of soaking time for the apricots and raisins. tips: if you're making the whole recipe, you
i got this out of the "365 ways to cook hamburg" cookbook. we made it and it was wonderful! i only put in 1/2 the jalepeno because i did not want to make it spicey, but could not even taste it, so do not be afraid to add it.
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