Meal: Stuffed Bell Peppers

Back Story: We like the classics. Good old-fashion eats are a great way to use leftover rice or spaghetti sauce. Also important to the chef is the fact that most of the classic recipes are easy to whip up on MF weeknight.

Method: Sauté chopped onion, garlic, and parsley til soft. I had some ramps, so I used those too. Let cool for 10 minutes. Add to a bowl that contains 1/2 cup of rice per serving, protein (tonight we used super lean ground beef), paprika, all spice, and salt/pep. The recipe also called for an egg, we used Egg Beaters. The seasonings are to taste and the beef was uncooked, fyi. Stir in leftover tomato sauce (about 1/2 cup per serving). Fill peppers and top with more sauce and a parm/bread crumb mixture. Add some liquid to the baking dish, cover with foil, and cook for 45 minutes at 375. Remove foil and finish cooking for 15 mins. Let set for 10 minutes or so before eating. Enjoy!

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