With storms raging in the East Coast, you can bet your bottom dollar company is coming! Whether you are expecting friends and family to seek shelter in your home or harboring an evacuee, this quick and easy dish is satisfying, pleasing to the eye, and quite frankly, a meal all on its own.
When I was a Freshman in college, I experienced the results of Katrina’s tail winds. Columbus, MS felt the pain of Katrina, but certainly not near as much as the Gulf Coast and New Orleans. Our campus opened its doors to evacuees and provided shelter with three meals a day. As a student reporter, my job was to get the scoop on evacuees’ experiences. Some complained, but most were happy just to have a place to go, meals, and their pets. (Our campus was one of the few places that allowed evacuees to bring their pets.)They were thankful for any kindness extended to them and some have stayed in Columbus for that very reason.
Hospitality is making your family, friends, and acquaintances feel welcome and at home. Even if life gets a little crazy, this recipe can be made quickly and will keep your guests coming back for more.
Quick and Dirty Stuffed Peppers
Ingredients:
- 4 medium sized Green Bell Peppers or Poblanos (if you like a lil spice)
- 1 lb ground beef
- 1 Onion, diced
- Tony’s Chachere’s Dirty Rice Mix
- 1 cup Mozzerella Cheese, shredded
Directions:
Preheat oven to 350 degrees F. Remove the stem on each pepper by cutting downward and around the stem. Remove any excess seeds and do your best to remove the white pith of the pepper. Place peppers in a pan of water and bring to a boil on medium heat. Once the water is boiling, parboil peppers for 5 minutes. While the peppers are parboiling, begin browning your ground beef and onions in a large skillet. Once the meat is done and the onions are carmelized, drain beef and onions and set aside. In the large skillet, make Dirty Rice Mix according to box instructions. Once the rice is tender and the seasonings are thoroughly combined, add the meat and onions you set aside. You may need to add a bit more water, but allow 5 extra minutes of cooking time after you’ve added the meat. This is when all the flavors combine. Stuff parboiled peppers with meat and rice mixture and place in a casserole dish. Use any remainiing mixture around the peppers to help them stand up better. Do not cover! Place casserole dish in oven and bake at 350 degrees F for ? minutes. 5 minutes before they are finished cooking top with Mozzerella cheese and serve! Enjoy!
