Summer Sunday lunch: Roasted Stuffed Bell Pepper with Summer Honey Wheat Blue Moon.
This has to be one of the easiest meal ideas I’ve ever seen – and tasty too!
“Trust me” he says as he waves me out of the kitchen. It’s not that I don’t trust him or that I think he’s incapable of cooking. I mean, this isn’t a complex dish requiring much skill. Or any skill. Right? Right?
Okay, maybe I wasn’t all that fair when I thought this meal didn’t take much skill. Because the man created a sensory delight.
Prep Time: 5 minutes
Ingredients:
- 2 Red Bell Peppers (or your desired servings)
- 1 Pound of ground beef
- 1 Cup of rice
- Salt, garlic salt, pepper
Preparation:
Hollow out the bell peppers and rinse the seeds out. Pre-heat the oven to 350 degrees.
Cooking:
1) Spray a little bit of olive oil inside the bell peppers and place them onto a baking sheet
2) Cook your rice. 1 cup of rice to 2 cups of water.
3) Brown your meat in a medium pan, stirring in seasonings to taste.
4) Mix the cooked rice into the meat. You’ll want more meat than rice so mix slowly until you’ve got the right amounts.
5) Stuff your hollowed peppers
6) Place the peppers into the oven for 8 to 10 minutes or until peppers are soft.
Serve with a Summer Honey Wheat Blue Moon and then go enjoy the rest of your Sunday afternoon together!