When it is cold outside, I get a craving for a comfort food dish like this one. Since there are only two of us in the household, I need recipes that serve just us, with not much in the way of leftovers. When I hit upon this idea, it seemed perfect. The stuffed peppers are dinner one night, and the leftover filling will make a second meal of tacos. Two different meals from just one cook.

The recipe is easy, and you can modify it any way you choose. Add mushrooms, extra herbs and spices, more cheese, whatever suits your fancy and you have on hand.

Stuffed Peppers for Two
1 large yellow pepper
2 teaspoons olive oil
1/2 cup chopped onion
1 garlic clove, minced
1 lb ground beef
1 teaspoon lemon pepper
1/2 teaspoon dried oregano
1 cup cooked rice
8 oz can tomato sauce
4 oz shredded cheese

Preheat oven to 350º. Spray a small baking dish with cooking spray. Remove stem from pepper, and cut in half top to bottom. Remove seeds and white pith from inside. Place in dish and set aside.
Heat the oil in a large skillet to medium heat and add the onions and cook for about 5 minutes until translucent. Add the garlic and cook 1 minute. Add the ground beef, lemon pepper and oregano and cook 5-6 minutes, breaking apart as you go, until cooked through. Remove from heat, and strain the grease. Add rice and tomato sauce and mix well. Spoon into pepper halves, putting extra meat outside the peppers in the dish.

Top the peppers with cheese.

Bake 30-40 minutes, until peppers are soft, filling is hot, and cheese is melted and lightly browned.

Serve peppers immediately. A small salad is the perfect side dish. Download the recipe pdf – Stuffed Peppers for Two

Refrigerate leftover beef filling. If you have some of the pepper left, just chop it up and mix into the beef. Use the leftovers for tacos the next day. I will add a bit of my Taco Seasoning Blend (pdf download) to the meat to punch up the Mexican flavor. Then, heat the filling in the microwave, and serve in tortillas.

I usually microwave the tacos for about 30 seconds after I’ve put the cheese on to melt it just a bit. Then I stuff them with lettuce.

Yum, two meals with just one session at the stove. The taco filling would make great nachos for the football games as well. We only have a few weekends left with games, so we need fun snack foods. I did this one last weekend, punching up the ordinary pigs in blankets recipe. I rolled biscuits around half franks as usual. Then I added some extra flavor to the tops with a sprinkle of garlic salt, some dried parsley, and sesame seeds.

Bake in a hot oven, 400º for 12-13 minutes until golden brown and hot all the way through.

I made more of my baked chicken wings too. These are not as crunchy-crisp as fried ones, but they are acceptable.

Now, let me share my pet peeve with veggie trays. I like to have crudites on the menu, so at least part of the party food is a healthier option. But, I do not like putting raw broccoli out without blanching it. This is ridiculously easy and makes a big difference in appearance. Just cut your florets as usual, but before placing them on the platter, drop them into a pot of boiling water for just a moment. This instantly hydrates the florets and sets the color, turning them from a pale, dry appearance to a more appetizing deep green. Scoop them out, dry off on paper towels and serve. Letting them boil for 30 seconds is even better, and will give them a crisp-tender texture that isn’t so dry and flavorless.

Cold weather is the best time for comfort foods, whether hand held or a plate full.

What are your favorite snacks or comfort foods?

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