Tasty Tuesday

While most all of the recipes I have come from all different sources, this one is different.  I did not get it from a cookbook, magazine, or the web. This one is a handwritten recipe on a note card from Chad's mom.  It's one of our favorite comfort food meals, and it's also comforting to read her handwriting when we make these.  She passed away in 2009, and we always think of her when we have this for dinner.  I'm sure that when she wrote this down, she wouldn't have known we would treasure it the way we do, or that it would end up on the Internet.  Ha! Funny that a handwritten note can be so unique these days.  Maybe someday I will write down a collection of our family's go-to meals.  Anyways, it's a recipe worth sharing.  Hope you like it too!

Stuffed Green Peppers

(I decided to write it in note card form, so I just underlined the ingredients)

Serving size: 6
Oven: 350 degrees.


Cut off tops of 6 medium green peppers; remove seeds + membrane. Precook green pepper cups in boiling salted water about 5 minutes (or until tender); drain (For crisp peppers, omit precooking).  Sprinkle inside of cups with salt. Cook 1 pound ground beef and 1/3 cup chopped onion till meat is lightly browned.  Season with 1/2 teaspoon salt + dash pepper.  Add one 1-pound can of tomatoes, 1/2 cup water, 1/2 cup uncooked long-grain rice, + 1 teaspoon Worcestershire sauce.  Cover + simmer till rice is tender, about 15 minutes.  Stir in 4 ounces sharp process cheddar cheese, shredded (1 cup).  Stuff peppers; stand upright in 10 x 6 x 1 1/2 - inch baking dish.  Bake uncovered at 350 degrees for 20 to 25 minutes. "ENJOY"


(We love these just the way they are.  Sometimes we will switch it up by adding more cheese on the top though.  We've also tried it with orzo or couscous instead of the long grain rice.  Every variation is great. The original is one of a kind though.  Thanks again Judi!)