Unstuffed Green Pepper Bake

I love stuffed green peppers, but I hate how much work the traditional recipes are! This one is so easy and gives you the same yummy flavor. Enjoy!

- 1 lb ground beef
- 1 small onion, chopped
- 1 1/2 cups chopped green peppers, or a mixture of red, yellow and green peppers
- can diced tomatoes, drained
- minced garlic, to taste
- salt and pepper, to taste
- 1 1/2 cups cooked rice
- 1 tsp Worcestershire
- 1 tsp Italian seasoning
- 2 cups shredded cheddar cheese
- 2 cups tomato sauce

Set oven to 375 F.
Cook ground beef, onions, peppers and garlic until beef is well cooked.
Season with salt, pepper and Italian seasoning.

Remove from heat.

Stir in the rice, tomatoes and Worcestershire. Add 1 cup cheese.

Put mixture into a large casserole dish. Top with tomato sauce and 1 cup cheese.

Bake for 20 minutes or until cheese is melted and bubbling.

Veggie Protein Burgers

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1/2 cup dried kidney beans
1/2 cup uncooked quinoa
2 cups fresh water
1 green onion, finely diced, including the tops
1 tsp salt, divided
1/2 tsp black pepper
2 tsp cumin
1 tsp oregano
1/4 tsp sage
dash garlic powder
dash cayenne
1/4 cup corn starch
1 Tbsp olive oil

Put kidney beans in a bowl with cold fresh water and let soak for 4 to 5 hours.
In a large saucepan, put soaked beans, uncooked quinoa, and water over medium heat, bringing just to a boil, turning heat immediately to very low, and simmer, covered for 20 to 30 minutes or until the kidney beans are tender and water is absorbed; remove from heat and let cool.
Once cooled to room temperature, put kidney bean and quinoa mixture into a bowl, then add all the remaining ingredients.
Using a pastry cutter or potato masher, start mashing mixture together until it has the consistency of hamburger.
In a large heavy skillet, heat a little frying oil over medium heat.
Form patties out of mixture, packing firmly.
Set patties in skillet and fry until golden brown on both sides, about 2 minutes per side.
Serve on buns with condiments as you would any burger, or alongside a salad.

Toasted Almond Carrot Coins

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1/2 cup slivered almonds, toasted
1 pound fresh carrots, peeled and cut into circles (coins)
1/2 stick butter (4 Tbsp)
1 teaspoon almond extract
1/8 tsp nutmeg
dash ground cinnamon
salt and white pepper to taste

Toast almond slivers by putting them in dry skillet over medium heat, shaking frequently, until golden brown and aromatic. Set aside.
In a large saucepan, put carrot coins and butter over medium-low heat, stirring and cooking until carrots start to soften.
Stir in the almond extract, nutmeg, and cinnamon, salt and pepper, stirring to combine.
Continue cooking over medium-low heat until carrots are tender but not too soft.
Remove from heat and add toasted almonds, tossing to combine.
Taste for salt and pepper and adjust.
Serve warm.

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