Rice-Stuffed Peppers

 Fix this wonderful, easy dish when you have company. The cheese sauce sets these stuffed peppers apart from any others I've tried. 
40 60 100  Ingredients  

2 pounds ground beef

1 medium onion, chopped
1 small green pepper, chopped
2 garlic cloves, minced
1-1/2 teaspoons salt
1/2 teaspoon pepper

3-3/4 cup
1 can (14-1/2 ounces) diced tomatoes, undrained
1 can (10 ounces) diced tomatoes and green chilies, undrained
1 can (15 ounces) tomato sauce
1 tablespoon ground cumin
3 cups uncooked instant rice
4 medium green peppers

CHEESE SAUCE: 

1-1/2 pounds process American cheese, cubed 

1 can (10 ounces) diced tomatoes and green chilies, undrained

Directions

In a Dutch oven, cook beef, onion, green pepper, garlic, salt and pepper over medium heat until beef is no longer pink; drain. Add the water, tomatoes, tomato sauce and cumin. Bring to a boil. Reduce heat; simmer, uncovered, for 10 minutes.  

 

Stir in rice; simmer, uncovered, for 5 minutes. Remove from the heat; cover and let stand for 5 minutes.  

 

Remove tops and seeds from the peppers; cut in half widthwise. Place in a large pan of boiling water; boil for 4 minutes. 

 

Drain peppers and stuff with meat mixture. Place remaining meat mixture in an ungreased 13-in. x 9-in. baking dish; top with stuffed peppers, pressing down gently. Cover and bake at 350° for 1 hour. In a saucepan, heat sauce ingredients until cheese is melted. Serve over peppers.

 

Yield: 8 servings.

 

Capellini Alla Campagnola

Rustic Angel Hair Pasta & Chicken...

... Angel hair pasta, warm goat cheese, sun dried tomatoes, broccoli, garlic and olive oil

 

1 1/2 lbs boneless skinless chicken breast halves (about 3, 1 1/2 to 1 3/4)
6 tablespoons olive oil (divided)
1/2 cup flour (more or less, as needed, to dredge chicken in)
8 ounces sliced baby portabella mushrooms (crimini)
5 garlic cloves, minced or 5 garlic cloves, crushed
1/2 teaspoon crushed red pepper flakes (optional and amount really to taste)
1/2 cup dry white wine (dry sherry is good)
1 (14 1/2 ounce) can diced tomatoes (14.5 ounce can, or may use 2-3 cups peeled, seeded and chopped roma or heirloom tomatoes with juice,) or 1 (14 1/2 ounce) can crushed tomatoes, undrained (14.5 ounce can, or may use 2-3 cups peeled, seeded and chopped roma or heirloom tomatoes with juice,)
1 lemon (juice of, no seeds)
2 tablespoons fresh basil, chopped
1 tablespoon fresh oregano, chopped
1/2 teaspoon fennel seed
2 tablespoons capers (size doesn't matter)
1/2 teaspoon kosher salt
1/2 teaspoon black pepper
1/4 cup chopped Italian parsley
8 1/2 ounces uncooked angel hair pasta, cooked al dente
1/2 cup shaved asiago cheese (use vegetable peeler) or 1/2 cup parmesan cheese (use vegetable peeler)

Directions:

1 Pound chicken breasts to 1/4-1/2-inch thickness between sheets of plastic wrap.
2 Season chicken with salt and pepper, then dredge chicken in flour and shake off excess.
3 Heat 3 tablespoons olive oil in a large skillet and add chicken breasts, cooking over medium heat until golden on both sides and cooked through.
4 Drain chicken and set aside.
5 Meanwhile, heat boiling salted water in a pasta pot and cook angel hair pasta al dente; drain.
6 Heat remaining 3 tablespoons olive oil in another deep skillet and add mushrooms, garlic and red pepper.
7 Cook mushrooms until tender then add wine and cook for 3-5 minutes or until alcohol burns off.
8 Pour in tomatoes, lemon juice, basil, oregano, fennel, capers, salt and pepper.
9 Simmer over low heat for 15-20 minutes, adding tomato juice or broth if necessary (if mixture dries too much).
10 Stir in chopped parsley, then add drained angel hair pasta and toss.
11 Serve pasta topped with sliced chicken breast and topped with shavings of asiago or parmesan cheese.