Staples ((Peppers))

In our house bell peppers are a major staple. Not green bell peppers. Don't get me started on that! Green bell peppers are not ripe, don't taste as good, and red or yellow bell peppers have twice as many vitamin c!Anyway (I told you not to get me started!), bell peppers (in any color) have a lot of fiber, which is why some people may call them a "fat burning fruit". Yes, bell peppers are fruits not vegetables!  Along with this great quality and taste should come a high calorie content, right? Wrong! These babies are low in calories, like 50 per pepper. My most recent shopping trip I purchased 9 bell peppers. 3 red, 3 orange, and 3 yellow. Why? We eat a lot of peppers!



 Tonight, for example, we are eating a modified version of this (from Six Sister's Stuff):

I am using a low sodium soy sauce, low sodium organic beef broth, and fresh tomatoes in place of the appropriate ingredients. It is currently in the crock pot and smelling good! The peppers have yet to be added, and when they do you can bet Esme and I will be snacking as I chop them!

Other favorite recipes in our house are stuffed peppers. Honestly, I wish I could give you my recipe in it's entirety, but its different everytime. Here is my basic "recipe" though:

• 1 lb of ground beef
• 2 8oz cans of tomato sauce
• 1 cup of cooked brown rice
• 1 tbs of Worcestershire sauce
• 6 bell peppers (Fine, get green if you insist. We prefer red or yellow)
• Generous amount of your favorite shredded cheese
• Big pot of boiling water
• Italian seasonings, garlic, onion powder, and pepper to taste   

1. Cut the tops off the peppers, discard  seeds and ribs, place in boiling water and boil for about 3 minutes. BE CAREFUL when removing the peppers from the water, I once had boiling water running down my arm. Place peppers on paper towel. Preheat the oven to 350 degrees.
2. Brown meet, drain fat.
3. Season with your desired seasonings.
4. Add Worcestershire sauce, tomato sauce, and brown rice. Simmer for about 5 or 10 minutes. Do not let the mixture get too dry.
5. Stuff your peppers. Bake for 15 minutes.
6. Top your peppers with delicious cheese, bake until cheese is bubbly melted.

Like I said, I don't my exact recipe and this is pretty standard. I am sure Paula Dean or Rachel Ray has something much yummier (and complex). Sometimes I double the recipe and freeze half of the stuffing for future use. YUM!

Finally, one of our favorite sides is sauteed peppers. I cut up the peppers into thin strips (or dice them if I am feeling sassy) and toss them in the frying pan with olive oil and black pepper. I may accent it with another spice appropriate to whatever we are having as a main dish. These peppers are great with pasta dishes, baked chicken, and even with breakfast dishes like quiche!