Hey folks,

Today is just a quick note, an invitation really….

In just about every group I participate in we have been sharing recipes today.  So I had a "lightbulb" moment. hehhe…

I started a recipe group.  http://groups.yahoo.com/group/whats4dinnerfriends/

I thought it would be fun, if a bunch of us shared what we were cookin’, recipes and all.  May even get some of us, OK ME, out of the cooking the same thing ALL THE TIME funk. *sigh*

So come on over and join me!  FREE to join, the only rules are no spam and share some recipes!

Here’s a few I have shared with friends today!  Enjoy!

Grannys Stuffed Bell Peppers

    2 pounds lean ground beef
    One 16 ounce can tomato sauce
    1 large fresh onion, chopped
    1 toe garlic, finely chopped
    1 can Rotel diced tomatoes
    1 cup shredded cheddar
    1/4 cup Lea & Perrin’s Sauce
    3/4 cup dry rice
    5 large bell peppers
    Seasoned bread crumbs
    Parmesan and paprika for garnish

Saute ground beef and chopped onion until beef is brown. Add tomato sauce, Rotel tomatoes, garlic, Lea & Perrin’s and salt. Bring to boil, cover and simmer one hour. Add rice and continue to simmer for one more hour or more. While beef mixture is simmering, cut bell peppers in half lengthwise, remove seeds, rinse well. Boil until pepper halves are barely soft, about 10 minutes. Drain and set aside. Remove meat mixture from heat and stir in most of the shredded cheddar.  Fill Pepper halves with beef mixture and sprinkle with Seasoned bread crumbs, Cheddar, Parmesan cheese and paprika. Bake in 350F oven for about 30 minutes.

Some other of my FAVS!!!! (below)

BELL PEPPERS STUFFED WITH CORNBREAD DRESSING

1 lb. ground beef
1 tsp. salt
1 lrg. onion, chopped
3 stalks celery, chopped
6 bell peppers, chop tops, 1/2 cup
Parsley (fresh or flaked)
1 tsp. chicken bouillon (1 cube)
1 cup water
Baked, crumbled cornbread
Salt, pepper, cajun seasoning to taste (or Lawreys Seasoned Salt)
1/4 cup shredded cheddar.

Preheat oven to 400 degrees. Grease a 9" pan. Combine dry cornbread ingredients. Combine milk, egg, and oil separately, beating slightly. Add to dry ingredients, stirring just until moistened. Bake 15 to 20 minutes or until golden brown.   Brown ground meat; drain and then add salt. Add chopped vegetables; saute until tender.  Cook bell peppers to be stuffed in covered casserole with 1 cup water in microwave for 7 minutes (or boil on stove top until tender). Drain boiling water, reserving to dissolve bouillon. Crumble cornbread into meat-vegetable mixture. Add bouillon dissolved in 1 cup boiling water drained from bell peppers. Season to taste. Add more liquid if needed. Stuff peppers and sprinkle with cheddar.  Bake at 350 degrees for 20 minutes.

CORNBREAD:
1/2 cup white cornmeal
2 tsp. baking powder
1 tsp. salt
1 tbsp. sugar
1/2 cup milk
1 egg
2 tbsp. oil

STUFFED BELL PEPPER SOUP

2 cups chopped onion
½ cup chopped celery
2 cloves garlic, minced
4 cups chopped bell pepper
1/4 cup vegetable or olive oil
1 lb. ground beef
2 (16 oz.) cans crushed tomatoes
1 can Rotel tomatoes
1 can beef broth (I like Swanson’s)
½ cup uncooked white rice
5 cups water
1/4 cup chopped fresh parsley
1 tablespoon white sugar
2 teaspoons salt
2 teaspoons ground black pepper
½ tsp. ground cinnamon

In a crock pot, saute onion, celery, garlic & bell pepper in oil until just tender. Do not brown. Stir beef into vegetables; cook until beef is browned, about 10 min. Stir in rice.  Add crushed tomatoes, Rotel tomatoes, broth, water, parsley, sugar, salt, pepper & cinnamon to the browned beef mixture. Cover and simmer 45 minutes or until rice is cooked. Adjust liquid is necessary. Taste for seasoning & adjust if necessary.

Makes 8 servings.

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