Duo of Stuffed Peppers

Stuffed Peppers are comfort food.  Growing up it was a way for my mom to stretch a little ground meat into a big meal for a family of seven.  I remember loving the cooked pepper part, whereas, my brother preferred the filling.  Thus, when my mother wasn't looking, plates were dissected, and parts traded.  The bland rice, meat and a smear of tomato paste was her way of whipping up the 1950's dish of the day.  In the years after my father passed, I made dinner for my mum everyday.  She loved stuffed peppers made fresh from the garden.  I don't really know which she appreciated more, not having to cook anymore or getting all of her favorites delivered to her door!  These are two pretty basic  kid friendly recipes used as my children grew up.  And, yup, one hated the pepper part, and one hated the meat; so, I would intentionally keep my back turned long enough for the needed trade!

Cheesy Stuffed Peppers
printable recipe

6 medium green peppers
1 1/2 lbs. ground meat
1 medium onion chopped
1/2 tsp. salt
2 tsp. oregano
2 c. shredded cheddar cheese
2 1/2 c. chopped fresh tomatoes
1 1/2 c. cooked rice

Preheat oven to 375 degrees.
Cut peppers in half lengthwise.  Remove seeds.  In a baking dish add 1 T. water and line peppers in skin side down.  Microwave for 2 minutes.  Drain and pat peppers dry with a paper towel.

In a large skillet brown the beef and onions.  Drain off excess fat.  Add the salt and oregano.

Remove skillet from heat.  Stir in the rice, tomatoes and half of the cheese.

Scoop filling into the peppers.

Top with remaining cheese.

Bake uncovered 20-25 minutes.

Corn Stuffed Peppers
printable recipe

2 Bell peppers, any color
2 T. butter
1 small onion, chopped
3 c. fresh corn
2 tomatoes, seeded and diced
1 c. grated Monterey jack cheese
2 T. chopped fresh basil
2/3 c. bread crumbs
Salt and pepper
paprika

Preheat oven to 375 degrees.
Cut peppers in half lengthwise.  Remove seeds.  In a baking dish add 1 T. water and line peppers, skin side down.  Microwave for 2 minutes.  Drain and pat peppers dry with a paper towel.

Melt the butter in a large skillet.  Add the onion, corn and tomatoes.  Cook for 3 minutes over medium heat.

Remove from the heat and stir in the cheese, basil, salt and pepper, and half of the bread crumbs.

Scoop filling into the peppers.

Place in a buttered baking dish and top with remaining breadcrumbs. Sprinkle with paprika.

Cover and bake 20 minutes.  Uncover and bake an additional 5 minutes.