I can't weed very much due to the ground being so wet yet, but I managed to pull all the thistle from my front flower beds. I was contemplating what to do, with nothing to harvest, nothing that could be easily weeded etc.
A few balls of pizza dough made it to the freezer, but that was about it. I am out of everything all at once it seems.
6 comments:
STUFFED PEPPERS....
4 large bell peppers (any color)
1lb lean (at least 80%) ground beef
2 tablespoons chopped onion
1 cup cooked rice
1 teaspoon salt
1 clove garlic, finely chopped
1 can (15 oz) Muir Glen™ organic tomato sauce
3/4 cup shredded mozzarella cheese (3 oz)
ROUGH METHOD..
Cut thin slice from stem end of each bell pepper to remove top of pepper. Remove seeds and membranes; rinse peppers. If necessary, cut thin slice from bottom of each pepper so they stand up straight. In 4-quart Dutch oven, add enough water to cover peppers. Heat to boiling; add peppers. Cook about 2 minutes; drain...
In 10-inch skillet, cook beef and onion over medium heat 8 to 10 minutes, stirring occasionally, until beef is brown; drain. Stir in rice, salt, garlic and 1 cup of the tomato sauce; cook until hot...
Heat oven to 350°F...
Stuff peppers with beef mixture. Stand peppers upright in ungreased 8-inch square glass baking dish. Pour remaining tomato sauce over peppers...
Cover tightly with foil. Bake 10 minutes. Uncover and bake about 15 minutes longer or until peppers are tender. Sprinkle with cheese...
Thanks for the recipe Willie. I normally freeze my stuffed peppers, but these are too small this season.
Even small ones can add some wonderful flavour chopped into a stew/casserole.
I had a late morning coffee break myself. The first one in a long time. With the lower temps it was a nice treat. This weather appears to be a trend so I plan on cookies tomorrow. We will find out if I remember how to use my oven😊
mamasmercantile, you are right
Goatldi, you made me laugh about the oven
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