And we're on our way...

And we're on our way, Girls. My first recipe post is Unstuffed Italian Peppers. I made this version of stuffed peppers for Dad when I just didn't have enough time to do my stuffin'. This worked to our benefit because I found I didn't need as much oil as the original recipe called for. This is the result:

Unstuffed Italian Peppers

4 servings white or brown rice, cooked

1 to 2 tsps evoo

1 lb. extra lean ground beef

1 medium onion, finely chopped

2 garlic cloves, minced

3 red, orange or yellow bell peppers, seeded and diced

1 can diced tomatoes, approx. 15 ozs

1 can tomato sauce, 15 ozs

1 tsp. dried oregano

1 tsp. Worcestershire Sauce

3 dashes tabasco sauce

black pepper, to taste

2 to 3 T grated parmesan, optional

1. Heat a large skillet over medium low heat.

2. Add evoo, onion and garlic. Saute for 3 to 5 minutes, until the onions become somewhat translucent.

3. Add ground beef and brown.

4. Add red pepper, diced tomatoes, tomato sauce, dried oregano, Worcestershire and tabasco sauce.

5. Bring mixture to a rapid slimmer. Add black pepper, to taste.

6. You can eat this right away or you can let simmer for 20 to 30 minutes to let flavors marry.

7. Serve over rice of your choice and a sprinkle of parmesan cheese.

SMT (Sneaky Mommy Tricks/Tips):

*Substitute Italian turkey sausage for ground beef.

*Substitute Srirach for Tabasco.

*Sub orzo for rice if you aren't cooking for a glutard.

*I don't really care for green peppers and neither does your Dad. He says they 'repeat on you.' That's a yankee explanation for the fact that green peppers make you burp a lot!

*Simmer with a lid on the skillet prevents the moisture from evaporating and the dish drying out.

*Sprinkle of parmesan cheese gives a salty flavor to the dish without the salt. 22 calories per tablespoon of parm. That's a lot of cheese for a garnish.

So there you go, Unstuffed Italian Peppers. Thinkin about tweaking it a bit. G. (that's how ChaCha refers to Giada) includes shredded zucchini in her stuffed pepps. Maybe toss in a handful of slivered baby spinach towards the end of the simmer. Just cook until it begins to wilt. Will let you know if and when I do. Let me know if you do!

Kissin' your faces!