Stuffed Peppers
Beef and Bean Chile Verde
Hamburger Hash

Stuffed Peppers 

6 green bell peppers (may use any color peppers) 

1 lb. extra lean ground beef 

1 cup cooked brown rice 

½ cup chopped onions 

1 cup chopped tomatoes 

1 teas. Worcestershire sauce 

½ teas. chili powder 

1 cup shredded cheddar cheese 

1 Tbsp. vegetable oil 

salt & pepper to taste 

Preheat oven to 350 degrees F.  Spray a 7×11 baking dish with cooking spray.  Remove tops and seeds from peppers.  Place a saucepan over medium-high heat and add salted water to the pan.  Add the peppers to the water and bring water to a boil.  Cook the peppers in the boiling water for about 4 minutes.  Remove peppers, invert peppers on paper towel to drain.  Place a large skillet over medium heat and add the vegetable oil, onion, and beef.  Cook this mixture until the beef is browned.  Season with salt and pepper.  Add the tomatoes and cooked rice to the skillet together with the Worcestershire sauce and chili powder.  Stir in half the shredded cheese. Stuff the peppers with this meat mixture.  Place stuffed peppers in prepared baking dish and place dish in preheated oven.  Bake peppers for about 20 minutes.  Remove dish from oven and sprinkle peppers with the remaining shredded cheese.  Return dish to oven for a few minutes to melt the cheese. 

Recipe makes 6 servings 

Beef and Chile Verde 

1 lb. extra lean ground beef 

1 15 oz. can kidney beans, rinsed and drained 

1 16 oz. jar taco sauce 

1 large green pepper, chopped 

1 large onion, chopped 

6 cloves garlic, minced 

1 Tbsp. chili powder 

2 teas. ground cumin 

¼ teas. cayenne pepper (or to taste) 

¼ cup water 

Place a large saucepan over medium heat and cook the beef, bell pepper and onion until the meat is browned, 8-10 minutes.  Use a wooden spoon to crumble the meat while it is cooking.  Add the garlic, chili powder, cumin and cayenne to the saucepan and stir to combine.  Stir in the taco sauce and water.  Reduce heat to medium low, cover the saucepan and cook, stirring occasionally, about 10-15 minutes.  Stir in the beans and cook for an additional 1-2 minutes until the beans are heated through. 

Recipe makes 4 servings 

Hamburger Hash 

1/2 lb. extra lean ground beef 

2 medium potatoes, peeled and cut into small chunks 

cup onion chopped 

1 green bell pepper, chopped 

1  cup shredded cheddar cheese 

2 cloves garlic, minced 

½ teas. chili powder 

3 Tbsp. vegetable oil 

salt & pepper to taste 

Place a large skillet over medium-high heat and add the oil.  Add the potatoes to the hot oil and cook and stir until the potatoes are fork tender and browned.  Sprinkle the potatoes with salt and pepper.  Remove potatoes from skillet and set aside. Reduce heat to medium and stir the onions, bell pepper and garlic into the same skillet.  Cook and stir this mixture until golden brown.  Stir in the beef, chili powder and salt and pepper and cook for about 5 minutes until the meat has browned.  Use a wooden spoon to crumble the beef while it is cooking.  Add the potatoes back to the skillet and mix.  Sprinkle the cheese over the top of the skillet.  Cover the skillet for about 2 minutes to allow the cheese to melt.  

Recipe makes 4 servings