Friday, August 7, 2020

UNSTUFFED PEPPERS SKILLET DISH






UNSTUFFED PEPPERS SKILLET DISH

This recipe is full of delicious, rich flavor!  I can’t imagine that adding rice would make it any nicer.  So, I’m going to say that you won’t miss it.  It is easier to make in any case without the traditional rice added.  The green peppers are not bitter in this dish.  It is a rich, saucy dish and very cheesy.  You can serve it over stir-fried cauli-rice or with the cauli-rice on the side or with a nice, tasty salad.

1 lb ground beef (0.45 kg)
1 large green pepper, seeded and chopped
1 small onion, chopped (optional)
11/2 cups grated Mozzarella cheese (375 mL)
Spaghetti Sauce:
6 oz can tomato paste (170 g)
1 tsp minced garlic (5 mL)
1 tsp dried parsley (5 mL)
1 tsp dried basil (5 mL)
1 tsp Worcestershire sauce (5 mL)
1 tsp Montreal Steak spice (5 mL)
1/2 tsp Italian seasoning (2 mL)
1/2 tsp salt (2 mL)
1/4 tsp black pepper (1 mL)
1/2 cup to 1 cup water (125 -250 mL)

In large skillet, cook ground beef and green pepper (and onion, if using) together.  Break up the ground beef real small with a spatula as it cooks. Add water as necessary. When the meat is cooked, stir in the Spaghetti Sauce and more water as needed to make a nice sauce.  Simmer over medium low heat about 10 minutes or until sauce is the consistency that you would like.  Sprinkle top with grated Mozzarella cheese.  Place lid on pan and heat cheese until melted.

Spaghetti Sauce:  In medium bowl, combine tomato paste, garlic, parsley, basil, Worcestershire sauce, Montreal Steak spice, Italian seasoning, salt, black pepper.  Stir in the first amount of water and add more later as necessary.

Helpful Hint:  I didn’t use the onion in this dish because I didn’t have any in the house (covid-19 shortages), but we really didn’t miss it at all. 

Yield:  5 servings
1 serving
350 calories
26.5 g protein
22.9 g fat
2.0 g fiber
8.0 g net carbs 

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