I must say, one of my favorite things to do in the kitchen is take a classic dish and give it a twist. Today, I am changing up stuffed green peppers. This isn’t a dish I grew up eating, but I do recall eating it at my grandmothers and enjoying them. My family has never been willing to give stuffed peppers a try. If they did, they would probably just eat what was stuffed in the pepper and leave the pepper behind.
I do know that it is much easier to finely chop things my family doesn’t like and hid them in casserole type dishes. I enjoy stuffed peppers and really wanted to have something like them. Actually, I ended up with this unstuffed pepper skillet dish along with another version I will be sharing next week. This dish has everything you expect from a stuffed pepper, just deconstructed. The peppers are diced and mixed in with the rice/beef filling mixture.
My family ate it. There were not complaints of peppers.
I will tell you that the recipe coming up next week is one they LOVED and asked for seconds of. Overall, I was pleased that I found a way to get the flavors of something I enjoy into a dish my family would eat.
I am a Canbassador for Cans Get You Cooking and this is a great “Cantry” recipe that utilizes diced tomatoes, beef broth, and tomato sauce. I love to keep a well stocked “Cantry” including canned soups, tomatoes, beans, fruit, and vegetables. It makes it easy to get dinner on the table.
Recipe adapted from No. 2 Pencil.