Mediterranean Stuffed Peppers – Twiins Style

  • Servings: 4-6
  • Difficulty: Easy

What I love about stuffed peppers, beside the terrific vitamin C health benefit, is the amazing possibilities of stuffing combinations. Our mother always made them with a mixture of ground beef, Minute Rice, and Locatelli cheese then cooked them in marinara sauce for a simple, no-fuss, one-pot meal. Barbara made them sweet & sour. We used to make them for our families, but our children weren’t fans. I tried serving them over linguini, which is absolutely delicious; however, their battle cry became “not again”. It’s funny how their recollection is so different from mine! Putting all that aside I like to mix things up by combining new flavors and using pantry items already on hand. Some of our best recipes come from whatever we find in the pantry and throw them together! 😋 😋

Ingredients

  • 2   (8.8 oz) pouches ‘TastyBite Organic Brown Rice with Quinoa & Lentils Seasoned with Herbs & Spices’
  • 1lb ground beef
  • 4 oz Uncured Pancetta, diced
  • 1 x-large sweet onion  (or 2 medium), diced
  • 2 Tablespoons EVOO
  • 6 Bell peppers, assorted colors, cut in half lengthwise, seeded & ribs removed
  • 5 large cloves garlic, minced
  • 1½ -2 Tablespoons Za’atar spice  (may substitute with Oregano)
  • 12 oz Gruyere cheese, shredded
  • salt & pepper to taste
  • 1/2-1 cup chicken broth (enough to fill the bottom of the pan by 1 inch)

Instructions

  1. In a large skillet saute onions until soft, then add pancetta and saute for 2 minutes.
  2. Add garlic, salt & pepper and saute for 1 minute.
  3. Add ground beef and cook over medium heat stirring often to break up meat until thoroughly cooked (no pink). Remove from heat & set Bake 25-35 minutes, d  aside.
  4. Tear pouches of brown rice, quinoa & lentils 2 inches to vent. Place each pouch separately in the microwave on high for 90 seconds each.
  5. Empty contents of the cooked pouches into the skillet filled with the meat mixture & let cool.
  6. Once the meat mixture is cooled add half the shredded cheese. Combine well.
  7. In a large 9 x 13 x 2-inch roasting pan drizzle a small amount of EVOO.
  8. Pour chicken broth into the bottom of the roasting pan to about 1-inch depth.
  9. Place each pepper half in the pan, then spoon meat mixture into each pepper making a nice mound. Do not pack down.
  10. Top each pepper with the remaining shredded cheese and place in a pre-heated 375º oven.
  11. Bake 25-35 minutes until cheese is melted. ( Every oven is different so timing may vary)
  12. Serve hot with a side salad and enjoy!

Notes: Any soft,  melting cheese can be used in place of Gruyere. For strictly vegetarian stuffed peppers use drained black beans in place of ground meat.

 

Did you make this recipe? We would love to hear from you. Please leave us a comment below or Tag @twiinsinthekitchen on Instagram and hashtag it #twiinsinthekitchen.

Subscribe to Blog via Email

Enter your email address to subscribe to this blog and receive notifications of new posts by email.

Back to top

 

Carrot Mashed Potatoes 🥕🥕

  • Servings: 6-8
  • Difficulty: Easy

Like many children, and some adults too, we didn't like eating carrots growing up. We don't remember who came up with the idea, mom or dad, but they creatively added them to the mashed potatoes then proceeded to tell us they were orange mashed potatoes. We loved them! Weren't they smart getting us to eat a healthy vegetable? Teresa carried that tradition on with her family who also loved them. 😋 😋

Ingredients

  • 2lbs Yukon gold potatoes, peeled & cut in half then cut in quarters
  • 4-5 medium carrots, peeled and cut into 1/4 inch rounds
  • 1 Tablespoon Kosher salt for water
  • 3/4 – 1 cup heavy cream
  • 1 stick salted butter
  • salt & pepper to taste

Instructions

  1. Place carrots in a large saucepan filled with water to hold the carrots and the potatoes. Bring carrots to a boil and add 1 Tablespoon kosher salt. Boil the carrots for 6-8 minutes. Add the cut potatoes.
  2. Bring to a full boil then reduce heat to a simmer and cook until fork-tender, about 15-20 minutes.
  3. Remove saucepan from heat & drain well. Place potatoes and carrots back into saucepan & return to low heat. Stir constantly for about 1 minute to remove any excess liquid.
  4. Remove from the heat. Add the butter. Using a handheld masher, mash the butter into the potatoes and carrots.  Add enough cream & salt & pepper to taste. Continue mashing until the desired texture is achieved.
  5. Serve hot and enjoy.

Notes: In place of hand mashing you can use a hand mixer.

Did you make this recipe? We would love to hear from you. Please leave us a comment below or Tag @twiinsinthekitchen on Instagram and hashtag it #twiinsinthekitchen.

Subscribe to Blog via Email

Enter your email address to subscribe to this blog and receive notifications of new posts by email.

Back to top

 

Creamy Mashed Potatoes

  • Servings: 6-8
  • Difficulty: Easy

When it comes to side dishes everyone in our family loves creamy mashed potatoes. They are a true comfort food that enhances chicken cutlets, flank steak, meatloaf & so much more. On occasion, we make Roasted Garlic Mashed potatoes that are also delicious if you want to step it up a notch. Either way, these mashed potatoes are so creamy and buttery our mouths are watering just writing about them! Enjoy them plain, garnished with some fresh chopped chives or gravy. 😋 😋

Ingredients

  • 2lbs Yukon gold potatoes,  peeled then cut in half and cut in quarters
  • 1 Tablespoon Kosher salt for water
  • 3/4 – 1 cup heavy cream
  • 1 stick salted butter
  • salt & pepper to taste

Instructions

  1. Place potatoes in a large saucepan filled with water to generously cover the potatoes. Add  1 Tablespoon kosher salt.
  2. Bring to a full boil then reduce heat to a simmer and cook potatoes until fork-tender, about 15 minutes.
  3. Remove saucepan from heat & drain well. Place potatoes back into saucepan & return to low heat. Stir potatoes constantly for about 1-2 minutes to dehydrate the potatoes.
  4. Remove potatoes from the heat. Add the butter. Using a handheld masher, mash the butter into the potatoes. Add enough cream & continue mashing until the desired texture is achieved.
  5. Add salt & pepper to taste then mash to combine.

Notes:

Did you make this recipe? We would love to hear from you. Please leave us a comment below or Tag @twiinsinthekitchen on Instagram and hashtag it #twiinsinthekitchen.

Subscribe to Blog via Email

Enter your email address to subscribe to this blog and receive notifications of new posts by email.

Back to top