Stuffed Peppers
4 to 6 bell peppers
1 – 2 Tbsp. olive oil
1 medium onion, chopped
1/2 bell pepper, chopped
1 rib celery, chopped
1 Jalapeño pepper, chopped, optional
5 cloves garlic, chopped
1 pound ground beef
14.5 ounces tomatoes, fresh or canned
1 cup shredded cheddar cheese
1 Tbsp. paprika or smoked paprika
1 tsp. oregano
1 tsp. basil
2 tsp. salt
1 -1-1/2 cup cooked rice
Bring a pot of water to boil, enough to cover peppers. Wash peppers, cut off tops, scoop out insides. If needed, slice a small part of bottoms off so they stand upright. Use the cut off pieces to chop for filling. Blanch peppers 5 to 6 minutes to soften; or roast the peppers for 20 minutes in oven. Set softened peppers upright into a lightly oiled baking dish. Set aside.
Put olive oil in skillet and sauté onion, celery, bell pepper and jalapeño until softened, about 5-7 minutes. Add garlic and cook another 1-2 minutes, stirring often. Add ground beef and cook until done, breaking up beef as it cooks. Add tomatoes, seasonings and cooked rice. Stir together then remove from heat. Stir in 1/2 of shredded cheese. Stuff each pepper with filling then top with cheese.
Roast peppers 15 to 20 minutes in 425° oven.
Cool slightly. Serve.
Butterscotch Cookies
3 1/2 cups flour
1 tsp. salt
2 tsp. baking powder
1 cup butter (2 sticks)
2 eggs
2 tsp. vanilla
2 cups firmly packed brown sugar
1/2 cup sour cream
3/4 cup black walnuts, walnuts or pecans, chopped
In a small bowl, whisk dry ingredients together.
In a larger bowl, beat sugar, eggs and vanilla, until light and fluffy. Stir in sour cream and dry ingredients. Add nuts and stir well.
Chill for 1 hour or longer. Drop by rounded Tbsp. onto buttered baking sheet. Bake at 375 for 10-12 minutes.
Cool on wire rack. Makes 5 dozen cookies.
