Stuffed Peppers and Tomatoes

Stuffed Peppers and Tomatoes
½  cup olive oil 
3  cloves garlic, minced 
1 ½  to 2 pounds ground beef (depending on size of peppers and tomatoes) 
1  (28-ounce) can stewed tomatoes 
 Salt and pepper to taste 
½  teaspoon cinnamon 
¾  cup plus 2 tablespoons rice 
1  bunch parsley, chopped 
 
 
To prepare the peppers for stuffing, slice off and reserve the caps. Clean out membranes and seeds, rinse well inside and out, drain and place in an ovenproof glass dish large enough to hold pepper and tomato shells.

Slice off and reserve the caps from the tomatoes, and carefully scoop out the tomato pulp with a spoon, reserving the pulp. Drain the hollow tomatoes upside down on paper towels and place in the glass dish with peppers

To prepare the stuffing, sauté the chopped onion and chopped pepper in the olive oil for 5 minutes. Add garlic, and continue to sauté until garlic is soft and onion is clear.

Add ground beef, breaking up in pan, and sauté over medium heat. Add the reserved pulp of 6 tomatoes plus the can of stewed tomatoes. Sauté until liquid is almost gone and beef is brown. Add salt and pepper to taste and cinnamon.

Remove from heat and add the rice, covering for 5 minutes to allow the rice to begin to cook. Add the chopped parsley.

Preheat oven to 350 F.

Stuff the peppers and tomatoes with the filling, but not all the way to the top because the rice needs room to expand. Cover the peppers and tomatoes with their caps. Add enough water to the dish to come up ½ inch around the vegetables. Cover with foil, and bake for 1 hour. Carefully remove foil, and bake uncovered until peppers are cooked and soft (about another hour). Makes 12 servings.

PER SERVING: Calories 382 (61% fat) Fat 26 g (6 g sat) Cholesterol 49 mg Sodium 165 mg Fiber 3 g Carbohydrates 20 g Protein 18 g

Peppercorn-Seasoned Steaks with Mustard-Wine Sauce

Peppercorn-Seasoned Steaks with Mustard-Wine Sauce
from Campbell’s Kitchen

Prep/Cook Time: 25 min.
4 beef tenderloin steaks, 1″ thick
2 tsp. crushed seasoned pepper blend OR freshly ground black pepper
 Vegetable cooking spray
3 tbsp. chopped shallots
1 cup Swanson(R) Beef Broth (regular, Lower Sodium or Certified Organic)

1/2 cup Burgundy wine OR other dry red wine
2 tbsp. Dijon-style mustard
1 tbsp. butter

Directions:
SEASON steaks with pepper. Spray nonstick skillet with cooking spray and heat over medium heat 1 min. Add steaks and cook until desired doneness, turning once. Remove and keep warm.
ADD shallots and cook and stir until tender. Stir in broth, wine and mustard. Heat to a boil. Cook over medium heat 10 min. or until sauce is reduced to about 1 cup. Stir in butter. Serve sauce with steaks. Garnish with parsley. Serves 4.

Chili-Pasta Skillet

Chili-Pasta Skillet
 
Ingredients
1  pound lean ground beef
3/4  cup chopped onion
1  15- or 15.5-ounce can red kidney beans, black beans, or red beans, rinsed and drained
1  14.5-ounce can diced tomatoes, undrained
1  8-ounce can tomato sauce
1/2  cup dried elbow macaroni (2 ounces)
1  4-ounce can diced green chili peppers, drained
2  to 3 teaspoons chili powder
1/2  teaspoon garlic salt
1/2  cup shredded Monterey Jack or cheddar cheese (2 ounces)

Directions
1. In a large skillet cook meat and onion until meat is brown and onion is tender. Drain off fat. 

2. Stir in beans, undrained tomatoes, tomato sauce, uncooked macaroni, chili peppers, chili powder, and garlic salt. Bring to boil; reduce heat. Simmer, covered, about 20 minutes or until macaroni is tender,
stirring often.

SKIP THIS STEP TO MAKE DAIRY FREE – Remove skillet from heat; sprinkle mixture with cheese. Cover and let stand about 2 minutes or until cheese is melted. 
Makes 6 servings. 
Nutrition facts per serving: calories: 289
total fat: 11g
saturated fat: 5g
monounsaturated fat: 4g
polyunsaturated fat: 0g
cholesterol: 56mg
sodium: 622mg
carbohydrate: 27g
total sugar: 4g
fiber: 5g
protein: 23g
vitamin C: 27%
calcium: 15%
iron: 18%
starch: 1.5diabetic exchange
vegetables: 1diabetic exchange
medium-fat meat: 2diabetic exchange

Cheese-Topped Beef and Potato Bake

Cheese-Topped Beef and Potato Bake
Yield: 4 servings
 
1 1/2 lb Ground beef
1 md Onion; diced
1 md Celery stalk; diced
32 oz Tomato sauce
4 oz Mushrooms; sliced
1/2 c  Water
3/4 ts Salt
1/2 ts Sugar
1/4 ts Pepper
3 md Potatoes; thinly sliced
4 oz Mozzarella cheese; shredded
 
Cook beef , onion, and celery until browned.  Stir in tomato sauce, mushrooms, water, salt, sugar and pepper.  Heat to boiling; reduce heat to low.  Cover and simmer 5 minutes. 

Into a 9×13-inch baking dish, spoon 1/3 of beef mixture.  Arrange 1/2 of potato slices on top.  Repeat, ending with ground beef mixture.  Cover dish with foil. 

Bake in 375 degree oven for 1 hour or until potatoes are tender.  Remove from oven.  Discard foil. Sprinkle with cheese. Return to oven just until cheese melts. From My Family’s Favorites by Mary Beth Roe, QVC host.