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Stuffed Bell Peppers

Makes 8 servings; 1 stuffed half bell pepper each serving

INGREDIENTS

1/2 cup rice, uncooked

4 bell peppers

5 to 6 white whole mushrooms

1 medium zucchini

½ onion

1 pound ground beef, lean

1 teaspoon garlic powder

1 teaspoon chili powder

1 14.5-ounce can diced tomatoes

1 cup water

Shredded cheese

DIRECTIONS

Preheat oven to 350°F

Wash your hands well with soap and warm water for at least 20 seconds.

Cook rice according to package directions.

Rinse peppers and cut in half through the stem, from top to bottom, then remove seeds and stem. Place 8 halves in a baking dish.

Rinse and cut mushrooms into small pieces.

Rinse and cut zucchini into small pieces. Cut the ends off then cut zucchini in half long ways and lay halves flat. Cut into small pieces.

Peel and cut onion into small pieces.

Cook ground beef in a large skillet over medium heat until no longer pink, about 5 minutes. Then add mushrooms, zucchini, onion, garlic powder, and chili powder and stir to mix. Cook until vegetables are tender, about 3 to 5 minutes.

Add rice and diced tomatoes with the juice and stir. Remove mixture and fill the pepper halves.

Add water to the bottom of the baking dish and cover the dish with foil and place in the oven. Cook for 30 minutes then remove dish and remove foil.

Top stuffed pepper halves with shredded cheese and place back in the oven for an additional 10 minutes or until cheese is melted and peppers are tender.

Refrigerate leftovers within 2 hours. ∆

Contents from Mississippi State University Extension

Slow CookerRed Beans And Rice

Makes about 9 servings, 1 cup each

INGREDIENTS

1 pound dried red beans

¾ pound smoked turkey sausage

1 16 ounce package of chopped frozen vegetable mix (celery, bell pepper, onion)

3 teaspoons of minced garlic

1 tablespoon chili powder

1 tablespoon onion powder

1 tablespoon garlic powder

1 tablespoon paprika

7 cups water

DIRECTIONS

Wash your hands well with soap and hot water.

Rinse and wash beans in a colander according to package directions.

Slice smoked turkey sausage into thin slices.

Combine all ingredients in a 4-quart slow cooker. Cover and cook on high for 7 hours or until beans are tender.

Serve immediately.

Refrigerate leftovers within 2 hours.

NOTE: Can serve with instant brown rice. Serve with hot sauce if desired.

Contents from Mississippi State University Extension