Everyday Mom's Meals: Retro Supper
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Friday, October 4, 2013

Retro Supper

Today's recipe is another one that has technically appeared on EMM...but long before most of you were here. One that I am "re-blogging" both so more of my readers can enjoy it; and also because my food photography skills have grown by leaps and bounds, and sometimes looking at those old photos literally makes my eyes hurt. 

I remember stuffed peppers being a huge treat when I was growing up. They were actually something we usually only had when my Grammy was visiting from Pennsylvania, and that was only once per year! Ironically enough though, their annual visit always happened about this time. The first weekend of October is when her and Popeye (that was what we called Grandpa) would make the 6 hour drive to visit for about a week. Why did they always come then? Well, because my dad's birthday (their youngest child) is October 2nd! So when I decided to re-share this recipe, it seemed only appropriate to do so now.

When I first decided I wanted to make these myself, I truly thought they were going to be complicated and time consuming. Well, thankfully they were much harder in my head than in reality. They could not be easier, and are even convenient for a weeknight supper! The oven almost does all the work for you. They are comforting and delicious, reminding us of our childhood. Perfect for a autumn evening supper. 

If you think stuffed peppers aren't something you can enjoy during the week, think again. This simple recipe proves a retro, scrumptious supper is 100% doable even on the busiest of days.


Easy Stuffed Peppers 
1 lb. ground beef
4 large green peppers
3/4 c. chopped onion
1/4 c. uncooked instant rice
3 TBS ketchup, divided
1 tsp. oregano, divided
1 (14.5 oz) can Italian stewed tomatoes
Salt and Pepper to taste

Preheat oven to 350. Cut tops off peppers; remove seeds and membrane. Combine ground beef, onion, rice, 2 TBS ketchup, 1/2 tsp oregano, salt and pepper. Mix lightly, but well. Spoon equal amount of beef mixture into each pepper. Place in 8x8 inch square baking dish. Combine tomatoes, remaining ketchup and oregano; pour over stuffed peppers. Cover tightly w/ foil. Bake for 1 1/2 hours. 



Shared on The Country Cook Oct. 4, 2013

1 comment:

Bekah Walsh said...

oh my goodness. My friend made veggie stuffed peppers with quinoa and some other things on Tuesday. So good!!!