One of my favourite dishes that my Grandmother would make was Stuffed peppers. She was lavish over the stove making an unbelievable tomato sauce from scratch and topping it with just the right amount of cheese. Unfortunately, my husband and my children are not a huge fan of peppers so it is a treat that I don’t make myself very often.
After a busy day of work, Home Depot building workshop with my kids and thorough clean of my house, I was desperately searching the freezer for a quick and satisfying meal. Excitedly, I grabbed a batch of spaghetti sauce that was left over from last week and began heating it up. As I reached for noodles, I was devastated to find I was out of gluten free ones! Since the sauce was already defrosted, I had to think of a quick alternative for myself. Then I saw it…PEPPERS!
Weekday Stuffed Peppers
2 Red Peppers
1 cup of rice
1 cup of spaghetti sauce (last weeks freezer sauce or prepared jar sauce)
1 tsp of oregano
1/2 cup of marble grated cheese
Step 1: Cut off the top of the pepper and dig out the stem
Step 2: Bring a large pot of water to a boil, add prepared peppers. (Water should cover the peppers). Boil Peppers for 4 minutes.
Step 3: Prepare rice as directed. When the rice is cooked, mix it with the spaghetti sauce.
Step 4: Stuff the peppers with the rice mixture.
Step 5: Preheat the oven to 350 F, stand the peppers on a cookie sheet and place it in heated oven for 10-15 minutes. Cover tightly with tin foil.
Step 6: After 10 minutes, remove tin foil and add grated cheese.
Step 7: Remove from oven, and let sit for 5 minutes then serve!