I would cut bell peppers into strips, and par cook them. I then put 1/2-2/3 of them in the bottom of a baking dish.
Then, I cooked ground meat and onions, salt and pepper, and added some paste and sauce (you could use just one, or both.) with garlic and onion powders, etc. Because my grandmother didn't put Italian herbs in her stuffed bell peppers, or stuffed cabbages, I skipped them.
Finally, when all seemed good, I added water enough to cook Minute rice in the sauce, and added Minute rice to the pan. (go by how much water they ask for on the box, and kind of wing it. I used to short the water.)
After the rice was ready, I spooned the meat mixture onto the bell peppers, then put the last of the bell pepper strips on top of that. You can lay them carefully on, but I found that it was fine to just spoon them on, and make sure that they were spread evenly across.
I forgot to mention that I kept a bit of tomato sauce aside, or thinned paste, and mixed it with some salt and pepper, a touch of sugar...but not enough to make it sweet, garlic powder, and onion powder. Then, once the bell peppers were on top of the meat/rice mixture, I spread the flavored sauce over them, and then baked the whole thing. I didn't use enough sauce to pour over, just to spread so that it got a nice top on it.
You don't want your meat mixture too wet, or too dry, you just have to wing it, as I said. It probably won't thicken in the casserole, so make it the texture that you'll want to eat it at.
Or, just make stuffed peppers. I love them! I really enjoy stuffed cabbages, too.
The main difference, in my mind, anyway...aside from peppers vs. cabbage, is that peppers begin with already cooked meat, and cabbages start with raw meat.
If you ever want the 3 generation + Plum family recipes for them, let me know! :-)
I've got to remember to make pie tin muffins. I really like that idea.
I've actually never had a white corn tortilla. What seems to be the biggest difference between them and the yellow corn ones?
When you get a Hershey's bar, do you get them with, or without, nuts?
I'm so glad that you had the socks for Chance, and everyone.
While I know that it wasn't easy, or necessarily pleasant, having to figure out meals with the electricity on and off, at least I knew one thing...I had one less worry, because I knew that you guys weren't going to be without food. There's a lot to be said for that.
So, I was, in that one thing, confident that you would make it through without starving. Cold, water, etc., another story. Though I knew that you had a certain amount of water.
Enjoy whatever warmth you can get! It was freezing last night (by the thermometer.) but it's 80 as I type. It is only 70's-80 for a couple of hours, then drops fast...very much like the desert, but I spend the 2 warm hours making the most of it. I opened my door and windows today, and happily thawed out! :-) (unfortunately, it's almost always 50's in here at this time of year. Before the heater, which was before the real cold, it got 40's...way too cold. The warmest it's gotten in here, during warm days, is around 64. So thawing out is a good thing!) Because, even when it rained, which put the nights between high 30's and 40's, it was gray and 40's to 50's during the warmest part of the day. So, I'm taking advantage of every thermal unit and ray of sun! :-)
Have a great food week, starting with pizza and ice cream, I hope!
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