Both JEM and I enjoy holidays devoted to love, we both like the idea of a day to show each other, above the norm, how much you love them. But we are in no way attached to date itself. So we’ve decided to celebrate Valentine’s Day, or at least the “fancy” dinner part of it, a night early. We’re celebrating with some nice red wine (Imagine by Gadino Cellars) from a local Virginia winery. We go to a wine and polo festival in The Plains every year and found this red that I liked, a rare event (we also found a white that JEM likes, also rare).
Along with the fancy red wine, and perhaps champagne if things get really crazy for a Sunday night, we’ll be having Stuffed Bell Peppers. They are a fantastically easy complete meal.
- 1/2 c. of cooked rice
- 1/2 lb of hamburger or meatloaf mix
- 1/4 of a yellow onion
- garlic powder
- onion powder
- 2 good-sized bell peppers that will stand up on their own (you can also slice little slivers off the base so they’ll stand flat)
- Italian-y cheese of choice
- Tomato Sauce
- Prep rice following the directions on package
- Heat a skillet, add the onion and hamburger
- Season with the spices to taste (probably somewhere between 1/2-1 tsp of each)
- Cook the hamburger and onion till the hamburger is brown
- Once both have cooked, mix the hamburger mix, the rice, and ~1/3 c. of pasta sauce
- Cut the tops off the bells, remove seeds and the ribs. Save the tops (or “hats”)
- Pour ~1/2 c. of pasta sauce on the bottom of a baking dish
- Fill the peppers with the rice hamburger mix
- Place the peppers in the baking dish. Top the peppers with their hats.
- Cook for 20-30 mins.
- Remove hats, add cheese and cook for an extra 5 mins or until golden brown (after 5 mins our cheese had melted but there was no goldening, so we broiled them for about 2 mins–highly recommended, just keep a close eye!)
- Let sit for a few minutes.
Could easily be made into a vegetarian dish by replacing the meat with eggplant/zucchini/tofu.