Main Meal, Rice and Potato

Stuffed Peppers


Adapted from: Chef John’s Stuffed Peppers

This was truly an amazing dish. Looks and tastes great. I made a few minor changes to the original but not much. When I made this recipe it made more than 4 peppers it was more like 6 or 7. So it makes lots. The original recipe asks to slice the peppers in half and then stuff them I did not do this so it took longer to cook in the oven. Next time I would make more of the sauce as we like a lot of sauce.


  • 1 cup long grain write rice
  • 2 cups water


  • 1 onion, diced
  • 2 tsp olive oil
  • 2 cups marinara sauce or any pasta sauce
  • 1 cup beef broth
  • 1 tbsp balsamic vinegar
  • 1/4 tsp crushed red pepper flakes


  • 1 pound lean ground beef
  • 1/4 pound Italian sausage, casing removed
  • 1 (10 ounce) can diced tomatoes
  • 1/4 cup chopped fresh Italian parsley
  • 4 cloves garlic, minced
  • 2 tsp salt
  • 1 tsp black pepper
  • 1 pinch ground cayenne pepper
  • 4 large bell peppers, halved lengthwise and seeded
  • 1 cup finely grated mozzarella cheese plus more for topping


  1. Preheat the oven to 375 degrees F
  2. Bring rice and water to a boil in a saucepan over heat. Cook according to package directions. Set the cooked rice aside.
  3. Cook onion and olive oil over medium heat until onion begins to soften, about 5 minutes. Transfer half of the cooked onion to a large bowl and set aside.
  4. Stir marinara sauce, beef broth, balsamic vinegar, and red pepper flakes into the skillet; cook and stir for 1 minute.
  5. Pour sauce mixture into a 9×13-inch baking dish and set aside.
  6. Combine ground beef, italian sausage, diced tomatoes, italian parsley, garlic, salt, black pepper and cayenne pepper into a bowl with reserved onions, mix well. Stir in cooked rice and mozzarella cheese. Stuff bell peppers with bee and sausage mixture.
  7. Place stuffed bell pepper halves in the baking dish over tomato sauce; sprinkle with remaining mozzarella cheese, cover baking dish with foil and bake in the preheated oven for 45 minutes.
  8. Remove foil and bake until the meat is no longer pink, the peppers are tender and the cheese is browned on top, an additional 20 to 25 minutes.

Porotos (Chilean)

Porotos (Chilean)

My husband’s family is from Chile. Here is a dish I loved from the first time I had it. When I asked for a recipe they just said this and that and a little of this and a little of that with no real amounts?  I’ve made this dish up myself and always seems to turn out good.


  • 2 – 3 cups of pinto or navy beans
  • 3 tbsp olive oil
  • 2 large carrots shredded or chopped very fine
  • 1 cup chopped onion
  • 1 tsp cumin
  • 1 tsp salt
  • 1/2 tsp pepper
  • 1 tsp paprika
  • 1 tsp oregano
  • 1 – 1.5 lbs of lean or extra lean ground beef
  • 1 acorn squash
  • Spaghetti


  1. First thing to do is place the beans in a pot of water and soak over night.
  2. Next day boil the beans in the same water for 1.5 hours. Rinse and drain.
  3. In another large pot put the olive oil, carrots, onion and saute for 2 minutes.
  4. Add cumin, salt, pepper, paprika, and oregano and stir in well.
  5. Add ground beef and cook until beef is done.
  6. Add enough water in your pot taking into consideration the beans will be added and pasta a little later.
  7. What I do before adding the acorn squash to the meat mixture is I poke it with lots of holes with a knife and then I place it in a microwaveable dish with some water and microwave it anywhere from 5-8 minutes. You want the squash somewhat soft.
  8. Take the squash out of microwave and slice in half. Scoop out all the seeds and throw in compost. Scoop out the soft squash in small bite size pieces and place in the meat mixture. One you have it all in there boil for 10 minutes.
  9. You are now ready to add your spaghetti. Be careful not to add to much. This dish can be as thick as you want or not thick.
  10. Best serves in bowls.