Ingard here, A Thrifty Mom was chosen for not only a completely amazing giveaway, but also a challenge.
Develop 4 recipes that have 6 ingredients or less and share them with you all.
I always struggle to find fresh, thrifty ideas for dinner and maybe you feel this as well. The best part of all of this is that while I am sharing four recipes over the next three weeks, YOU will be sharing yours as well (remember the limit is 6 ingredients OR less), at the end of 3 weeks a winner with the best recipe will be chosen and they will win……………..a $600 AXP gift card.
To place your entries go HERE,
currently this has under 150 entries and closes 9/10
Stuffed Peppers
- Enough bell peppers for your family (I used 5, we always make enough for my hubby a lunch the next day) Open peppers like you would a jack-o-lantern remove seeds and veins. You can level the pepper by slicing off the end of any bottom bumps. If you want you can salt the inside cavity.
- 3 cups pre-cooked rice (I used brown)
- 1lb ground beef
- 1 medium onion, chopped
- garlic, 4 cloves (optional) – (we really like garlic if you don’t use to your taste)
- 1/2 cup shredded cheese
- Season salt (optional)
- Sliced cheese for the top of stuffed pepper (optional)
Break up the ground beef as it cooks. (I use a potato masher to break up the meat)
Once the meat is no longer pink, add precooked rice, season salt (optional) and the shredded cheese, Mix and prepare to stuff
Stuff the de-seeded, de-veined salt (if desired) pepper with meat mixture. You can really pack these babies! We had left over stuffing and NUMMY it was good all by itself!
Pour just enough liquid in bottom of pan to steam these.
Tent the stuffed peppers
Bake at 350 degrees for about 45 minutes, depends how crunchy you like your pepper, I started checking at 30 minutes.
This is optional. Remove peppers and place a piece of sliced cheese over each one
and return to the oven for about 4 minutes or until melted.
Plated stuffed pepper with Cheesy Cauliflower
To place your entries go HERE
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