'See, I Can Actually Cook!' Stuffed Peppers


'See, I Can Actually Cook!' Stuffed Peppers
For when the non-chefs among us want to impress the culinary-genius love of their loves.

So, I don't cook. Not really. I'm very good at "preparing" things, like salad. I'm also exceptional at cleaning up after a meal, which is why my relationship works so well. My fiance is a great cook, and thankfully, he loves to do it. 

Every once in a blue moon, I get the urge to "cook," which for me means following a recipe. If you're like me—a non-chef—and want to make a delicious dish (that's not totally unhealthy, to boot) to show your love that you aren't ALL thumbs in the kitchen, I'd suggest this "See, I Can Actually Cook!" Stuffed Peppers recipe.


The recipe has been passed down through the family of a dear friend & can be made with ground beef, turkey or eggplant. 


1 onion, chopped
5 mushrooms, chopped
3/4 lb. ground beef, turkey or eggplant
1 can diced tomatoes
1 can tomato paste, small
1 jar tomato sauce/marinara sauce
grated Mozzarella cheese
oregano, thyme, salt & pepper to taste
3 green peppers
2 1/2 - 3 cups rice, cooked 

1. Preheat oven to 350.

2. Boil a large pot of water. Halve and clean green peppers. Place in boiling water until partially cooked -- about 10 minutes.

3. While the peppers are cooking, saute the onions in oil until soft. Add the mushrooms, oregano, thyme, salt & pepper to taste and saute for 5 minutes. Add either the meat or eggplant. Saute until the meat is cooked or the eggplant is soft. Add more oil if the eggplant seems to need it.

4. Add the tomatoes, the paste and about a 1/2 jar of sauce (depending on your taste, add more or less). Add cooked rice (again using your judgment on the proportions). Cook on low heat for 10 minutes, stirring so that it doesn't burn.

5. Lay the peppers in a baking dish. Scoop the mixture into the peppers. Cover with mozzarella & bake for 20 minutes or until cheese is hot.

Enjoy with a lightly dressed green salad & warm bread!

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