If simplifying your life is one of your New Year’s resolutions, the cookbook Weeknight Dinners, Six Ingredients or Less deserves a spot on your shelf. With 360+ recipes, the book has an easy-to-make option for just about every day of the year—thanks to a collection of tasty recipes submitted by industrious home cooks from around the country.
Case in point: these inside-out stuffed peppers, the brainchild of Bakersfield, California-based cook Charlene McClain. McClain is pretty much an all-star in the Gooseberry Patch family of cookbooks, having had 15 recipes selected for inclusion in various projects. See why with this recipe, which McClain deems “a quick and tasty dish for those nights when you get home late and everyone is hungry—super-simple to toss together and satisfies even the biggest hungers!”
- 1 green pepper, top removed
- 1 lb. ground beef
- 1 onion, chopped
- 1-1/2 c. cooked rice
- 8-oz. can tomato sauce
- Salt and pepper to taste
- Bring a saucepan of salted water to a boil.
- Add green pepper and cook for 8 to 10 minutes, until tender.
- Drain, cool slightly, and chop pepper.
- Meanwhile, cook beef and onion in a skillet over medium heat, stirring often, until beef is browned and onion is translucent.
- Drain; add green pepper and cooked rice to skillet. Pour tomato sauce over beef mixture; stir and heat through.
- Season with salt and pepper to taste.
Inside Out Stuffed Pepper is excerpted from Weeknight Dinners, Six Ingredients or Less © 2017 by Gooseberry Patch. All rights reserved.