Tuesday, January 17, 2017

New Beginnings:

I'm back!

Well, sort of!
I'm only back to tell you that I won't be back here anymore.

I have been in the process of re-vamping and expanding my blog a little, and I have had a little bit of technical grief doing that.

SO, I have started an entirely new blog.
Check it out over at.....

I hope to post not only more gluten-free recipes, but lots of other things too!
I have big dreams and plans, and I hope you'll follow a long!

This blog and all the recipes will still be open here, so no worries.
Over time, I will move them to my new blog.

Thank you to anyone and everyone who have supported this blog!
It's been a crazy good 5 years, and  and I hope you'll continue to follow along by joining me over at "its {K}LASSIC"!!!!!!!!


Monday, January 2, 2017

Stuffed Bell Peppers:

I remember my mom making stuffed peppers when I was little, and I always loved them!
I have no clue what it is about them, they're just good!!
I know there's a million ways to make them, but this is the very traditional way.
Except cut in half, instead of left whole!
They do take a little bit of prep-work and time, but it's totally worth every minute!!!

I hope you give them a try and love them as much as we do!!!!!

6 medium-size bell peppers, any color
1 pound ground beef or ground turkey
1/4 cup chopped onion
1 teaspoon minced garlic
1 cup cooked rice
1 can (15 ounces) tomato sauce
1 & 1/2 cups shredded cheese

Start by preparing the peppers:
Bring a large stockpot of water to a boil. Meanwhile, cut each pepper in half lengthwise.
Remove the stem and seeds.
Place in the boiling water, and cook for 5 minutes.
Drain on a kitchen towel; set aside.

In a large skillet, brown the ground beef and onion until meat is no longer pink; drain.
Add garlic, rice, 1 cup of tomato sauce, and 3/4 cup of cheese. Stir until well combined.

Place pepper halves, cut side up, in a greased baking dish.
Divide the meat mixture between all the peppers. Press down with the back of a spoon, so make sure the mixture is tight in the peppers.
Spread the remaining tomato sauce over each pepper.

Cover, and bake at 350 degrees F for 40 minutes.
Uncover, and sprinkle with remaining cheese.
Bake 8-10 minutes longer or until peppers are fork tender and cheese is melted.