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Recipes
Bolognese Stuffed Bell Peppers
INGREDIENTS
- 1/2 cup cooked rice
- 2 tablespoons olive oil, divided
- 1/8 cup minced carrots
- 1/8 cup celery
- 6 bell peppers (any color), with stems and seeds removed, cut in half lengthwise
- 1/4 lb. ground beef
- 1/4 lb. pancetta or bacon
- 1/2 cups marinara sauce
- 1/4 cup red wine
- 1/2 teaspoon red pepper flakes
- 1/3 cup heavy cream
- 1/2 cup grated parmesan cheese, divided
- Parsley (optional)
INSTRUCTION
- Preheat oven to 375°.
- Heat 1 tablespoon of olive oil in skillet over medium heat. Stir in the carrots and celery; cook and stir until the vegetables are tender, about 5 minutes.
- Stir in ground beef and pancetta, cook until browned and crumbled, drain off any excess grease and return to heat. Add marinara sauce, wine and red pepper flakes and simmer for 10 minutes. Stir in cream, half of parmesan cheese and rice. Simmer for 5 more minutes.
- Place peppers in shallow baking dish and fill with ground beef mixture. Drizzle on remaining olive oil, sprinkle remaining parmesan cheese and parsley.
- Bake uncovered for 30 minutes. Serve hot. Enjoy!
Cabbage Roll Soup
INGREDIENTS
- 2 teaspoon olive oil
- salt and pepper to taste
- 1lb. ground beef (90% lean)
- 1 onion, finely diced
- 2 teaspoon minced garlic
- 4 cups green cabbage, coarsely chopped
- 2 carrots, peeled and chopped
- 4 cups beef broth
- 38 ounces, canned tomato sauce
- 1/2 cup uncooked long grain rice
- 1 bay leaf
- 3 tablespoons brown sugar
- 2 tablespoons parsley
INSTRUCTION
- Heat olive oil in a large pot over medium high heat, Add the ground beef and season with salt and pepper to taste.
- Cook until beef is browned, approximately 4-5 minutes. Add the onion and garlic and cook for about 2-3 minutes until fragrant.
- Add the cabbage, carrots, beef broth, tomato sauce, rice, bay leaf and brown sugar to the pot. Season with salt and pepper to taste.
- Bring to a simmer and cook for 25 minutes or until the rice is tender. Remove bay leaf and discard.
- Sprinkle with parsley and serve. Enjoy!
