Spanish Style Stuffed Bell Peppers

 I had a small pick of the day from my garden and wanted to use the Bell Pepper right away. This is a simple healthy alternative to Tacos and my Mom would make this all the time when  Bell Peppers where in season.   Mom always used  Mahatma Yellow Rice and that was something I just did not have on hand. I did, however, have a packet of Knorr Fiesta Sides-Spanish Rice.  This was helpful considering the rice takes only about 7-10 minutes to prep.  I have to say this dish was a hit with the Kids.  You can use 3-4 Medium to large Peppers.  I used a couple more due to the smaller size of my initial crop.   Below is the  Simple, Quick, Budget Friendly recipe. Garden Fresh! Hope you enjoy!

Cost -   Ground Beef -  2.99- $4.00per pound
             Tomato Paste  -  $.60
              Rice -                $1.25 - $2.00
              Bell Peppers     $4 - $5  or Use your own Fresh Picked!
              Total                 $8 - 11
              Feeds 4-6 People
              Cost per person Approx $2.00 - $3

              Prep time approx 45 minutes
         

Tidbits-  You can always make the Tomato Paste into a sauce prior to starting.  This will give the dish even more flavor.  You can also just use 1 small can sauce and 1/2 cup water.  

  I like cutting the Pepper from top to Bottom because it requires less cook time than stand and stuff 

                                 Spanish Style Stuffed Garden Bell Peppers


      Preheat Oven 350
   
      1 9X13 Baking Dish

      3-4  Medium - Large Bell Peppers

      1 lb Ground Beef
      1 Can Tomato Paste
      1 1/2 tsp Salt
      1/2 Tsp Black Pepper
      1 Tsp Garlic Salt
      1/2 Tsp Onion Powder
      2 Cans  Water
   
      1 Packet Spanish Rice or Yellow Rice Prepared as described on Packet

      1 Cup Shredded Cheese

Garden Bell Peppers  Some just are not as Green as the others, I think it has to do with all the Rain? 

      1.  Start By Preheating your oven to 350 degrees
      2.  Cut Peppers in half from top to bottom  & deseed 

Cut Peppers in half from top to bottom- They cook quicker this way 

     3. Place Peppers in Baking Dish and set in oven Approx 15 Minutes   or  until you are done with  the stuffing mixture
     4. Start Browning Meat in 10in Skillet
     5. Boil and Prepare Rice as you cooking meat (  I would recommend this as a first step with          Yellow rice, But with the Knorr Rice you can start now as it only takes 7-10 Minutes.

   6. Once Meat is fully cooked and drained you may add the 1 Can Tomato Paste.  I like to stir it into the meat and add my dry seasonings now.  Being sure to cover all the meat with the paste and seasonings.

Stir in Paste and Dry Seasonings  then add Water 

 

       7.  Next, Add your 2 Cans of water - I just use the Paste Can. Stir together
       

       8.   Now you want to add your Cooked Rice, Stir till well blended.

      9.    Simmer the mixture about 5 minutes

    10. Pull your Peppers from the Oven and Stuff all full of the Rice/ Beef Mixture.

Stuff Rice/ Beef Mixture into Peppers

    11  Top with Cheddar Cheese 

12  Bake on 350 for approx 15 -20 minutes or until peppers are desired texture.

 Serve with Lettuce,/Tomatoes/ Onion Salad, Sour Cream, Salsa or Taco Sauce - Whichever you prefer and Salt Pepper to taste.

#usewhatyouhaveonhand





   

Zucchini Blueberry Lemon Cream Cake

Zucchini Blueberry Lemon Cream Cake 

I'm always looking for ways to not waste food. Especially when it comes fresh from the garden. I love making the annual Old Fashion Zucchini Bread, the recipe I have yielded two loaves so I always freeze a few for later. This time I decided to try something different.  I have a few large zukes I did not want to waste and the Blueberries where plentiful.   I searched around on Pinterest and noticed a few Blueberry & Zucchini combinations.  This one caught my eye and it is basically the same mix I use to make cakes from scratch. So I tweaked and added a few ingredients and Viola!  I present this fluffy zingy summery cake - You can't even tell it's Zucchini! 

Yes, I am that Mom... I served this to the kids and their friends and didn't mention a word of squash.  I came back to the kitchen and there was only a little left for my husband and I.   I ask them later if they could tell that was a squash cake. They all said "No Way!"  I personally was very impressed with how this turned out. I included the recipe below.  Hope you enjoy! Let me know how it turns out. I wrote it up as a Step by Step format. 

Pre Heat Oven   350 Degrees 

Grease 1 9x13 Sheet Pan 

Prep - Shred 2 1/2 cups Zucchini ( set aside) I prefer using the larger cheese grater than the small.
              2Tbsp Lemon Zest   half for Batter & half for topping   ( set aside lemon for juice for frosting) 

This should be enough, LOL

Wet Ingredients 

3 Large Eggs
1cup Vegetable oil
1Tbsp vanilla extract
2 1/4 cups Granulated White sugar
Blend with a mixer all the above in large mixing bowl.

Fold in 2 cups Zucchini & 1 half of Lemon Zest then set aside

Fold Squash and half Lemon zest into wet mixture 

Dry Ingredients 

Whisk together in a separate bowl
3 cups all-purpose flour
1 tsp salt
1 tsp baking powder
1/4 tsp baking soda

** I find that whisking these dry ingredients together thoroughly beforehand always nets a fluffy cake. 

Slowly add to wet mixture with mixing spoon till evenly blended.

Fold in about a third at a time till all mixed 

Pour mixture into the well greased 9X13 sheet pan.

Drop most of 1 pint of Blueberries on top of mixture. ( Reserve a small handful for topping when done)

Place in oven till Just Lightly golden on top. Check with a fork. Approx 45- 50mins

Let cool approx 20 minutes 

Lemon Cream Icing 

1 package Cream Cheese
1 stick Butter
Juice of 1 Lemon
4 cups Powdered Sugar

Blend with mixer together Cream Cheese, Butter & Lemon then slowly add Powdered Sugar. Blend till creamy. Don't overdo it or it will become runny.

Top with blueberries and leftover lemon zest. My kids and their friends about wiped it out first sitting 😱. I cover and place leftovers in The fridge because of the icing.

Top with Blue Berries & Lemon Zest