Stuffed Bell Peppers

These bell peppers are so tasty and quite simple to throw together as well. It's one of our go-to meals, and one pepper can easily feed two kids. The leftovers are great as is or rolled up in a flour tortilla with a little salsa and sour cream.



Stuffed Bell Peppers

6 large bell peppers (any color)
1 lb. ground meat (beef, turkey, or whatever you like)
1/2 small onion, diced
1 can (15 oz.) tomato sauce
garlic salt
oregano
basil
parsley
2-3 C. cooked rice
mozzarella cheese

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Cut off tops of bell peppers, straight across. Trim around the stem and dice remaining usable parts from the lid. Discard stem and seeds. Place whole peppers in an oven-safe dish and cover tightly with plastic wrap. Microwave on high for 3-4 minutes. Set aside.

Brown ground meat in a pan. Season with garlic salt, oregano, basil, and parsley about halfway through cooking. Add onions and diced bell peppers. Cook til soft--shouldn't take long. Add tomato sauce and rice. Stir to combine, then heat through.

Fill whole bell peppers with this mixture until full to the brim, then place in a sprayed baking dish. Top generously with cheese.

Bake at 350 for 45 minutes or until the cheese is done to your liking. (We like it crispy on the edges and lightly browned on top.)

The Easiest Chicken Cacciatore Ever

Cacciatore means "hunter" in Italian. In cuisine, "alla cacciatora" refers to a meal prepared "hunter-style" with tomatoes, onions, mushrooms, herbs, often bell pepper, and sometimes wine. Cacciatore is popularly made with braised chicken (pollo alla cacciatora) or rabbit. (Wiki Source)

Chicken Cacciatore is super easy to make with just a few staples that you (hopefully) already have on hand in the pantry and the fridge. This recipe has a bit of a twist and can be made in the oven or the slow cooker, whichever is handiest.



Easiest Chicken Cacciatore Ever
3-4 chicken breasts
1 can tomato soup OR 1 can Italian style diced tomatoes (with liquid)
1 can cream of mushroom soup
splash of milk

Veggies Used, all sliced:
green bell pepper
mushrooms (canned is fine; fresh is best)
1 small onion
tomatoes

NOTE: You can substitute any of these veggies with whatever you have on hand. Broccoli, green beans, squash, or even zucchini would be fantastic in this. Try not to skimp on the onions though--they really make the dish!

Herbs & Spices Used: rosemary, basil, parsley, garlic salt, pepper

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Mix canned tomatoes with cream soup thoroughly. Add herbs and spices to taste. Stir together.

Spray baking pan or slow cooker insert with cooking oil. Place chicken in a single layer. Cover with soup/tomato mixture. Add veggies on top.

Bake in the oven at 375 degrees for 45 minutes for thawed chicken; 80-90 minutes for frozen chicken.

Alternatively, cook in the slow cooker on high for 4-5 hours or until the chicken is cooked through (registers 165 degrees in the thickest part of the breast).

Serve over rice or pasta noodles.