Recipe: Magnificent Stuffed Peppers

Magnificent and delicious stuffed peppers at theEssentialHomemaker.com

 

I love not shopping….like, LOVE. It’s so nice to have a Home Store, where I buy and store stuff in advance to have on hand when I need it, thereby eliminating most emergency trips to the store. Such a stress reducer!

This morning I went out into my garden and found eight beautifully ripe green bell peppers, so naturally, my first thought was “I MUST make some stuffed peppers!” Thanks to my Home Store, I already have every thing I need, right at my fingertips.

I love this recipe….I tweaked it to include all kinds of veggies and swapped out the rice for quinoa, which makes for a lighter dish, and the method I use for cooking the quinoa adds a nutty, irresistible flavor.

YUM!

TEH-MSPrecipeheadPrintable recipe card

Serves 6-8

Ingredients

Directions:

  1. Preheat oven to 350º. Prepare cheese if using freeze dried and cook quinoa.
  2. Put ground beef, sausage, and onion in pan on medium heat. Stir frequently to toast, 3-4 minutes. (If using fresh beef, sausage, and onion, brown and drain).
  3. Add garlic and saute 2 minutes, until fragrant, stirring frequently.
  4. Add spinach, zucchini/squash, tomatoes, quinoa, tomato powder, Classic Tomato Sauce, and 2 1/2 cups water. Simmer 7-10 minutes and adjust seasonings to taste, and liquid as desired. Add basil.
  5. Pour chicken broth into a 9×13 pan. Place pepper halves cut side up into the broth.
  6. Fill pepper halves with meat/quinoa/veggie mixture.
  7. Cover tightly with foil and bake 45 minutes.
  8. Uncover, sprinkle with cheeses, and bake 15 more minutes.
  9. Enjoy!

*Tip for making practically perfect fluffy quinoa: rinse quinoa well under cold water and drain at least 20 minutes (if using Thrive Quinoa, you can skip this step and the draining). Add to hot pan and toast until fragrant. Remove to bowl. Use a ratio of 1 part quinoa to 1.5 parts liquid. Bring liquid (water, beef or chicken broth or bouillon) to a rapid boil. Add toasted quinoa and cover with lid, leaving a slight vent.  Reduce to med-low heat and maintain a strong simmer. Cook 16 minutes or until water is gone. Remove from heat, remove lid. Let rest 10 minutes; fluff with a fork.

**Tip for reconstituting freeze dried cheese: put cheese in a bowl. Very slowly add water, while constantly stirring. Once you notice water beginning to collect on the bottom of the bowl, STOP. You have enough water. Put in a zip top bag and flatten. Place in refrigerator a minimum of one hour. This method produces an amazing reconstituted cheese that tastes great and melts wonderfully.

Give these yummy stuffed peppers a try…sneak a veggie or two into those bellies! Let me know if you make them!

Growing a garden and utilizing my Home Store are two ways that I make PEACE and PREPAREDNESS a part of my EVERY DAY LIFE.

See you soon!

 P.S. If you want to know how YOU can have YOUR own Home Store, you can check out this link, or contact me by clicking HERE or the little envelope icon in the right hand side bar. I’d LOVE to share with you all the great things about THRIVE and how it’s changed my life. If you’d like to earn FREE and half off product, or even earn a paycheck, be in touch! I can help you!

Recipe: Homemade Stuffed Crust Pizza

Wanna Save $$$ and Be on Santa’s Nice List???

Well, at least on your FAMILY’s nice list.

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This great pizza recipe will keep you from going out when the weather outside is frightful, and it tastes…well,  utterly delightful.
Even better, you’ll know every single thing that goes into it, and will be happy to provide your family with good food without all the scary words, additives, and fake colors.
And as if that wasn’t enough, this is something  you can make 100% from your HomeStore….oh yeah.

Over the next three posts, I’ll share my tips for making a top notch homemade pizza, right there in your home, in less than an hour. So in case you didn’t realize just how cool this is….you can have homemade pizza on the table in less time than it usually takes to do delivery or take out. You can thank me later.

The first part of a great pizza is the crust. This crust is so versatile and delicious that you can do almost anything with it!
This recipe will make 4 medium pizzas, 3 large pizzas, or what we sometimes do is make two large pizzas, and save some dough in the fridge for cinnamon sticks or individual pizzas for lunch the next day. See, versatile already.

Let’s get cookin’!

When making your stuffed crust pizza, shape each piece onto an oil covered cookie tray or pizza pan. If making a stuffed crust, push the crust up the sides of the pan. If not, you can just push to the edge.

 

TEH-pizza2 Put cheese sticks, either purchased, or cut, around the edges of the pan and fold the crust over the top, pinching/pressing to seal. OPTIONAL: at this point you CAN let the dough rise for 1 to 1 1/2 hours. I never do.

 

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Get some butter and melt it, add some garlic salt, and maybe some italian seasoning to taste…you can just go crazy here….or not.

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Brush crust, especially edges, with butter seasoned to taste with garlic salt.

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Bake in a 450ºF oven for 7-8 minutes. Pull out of oven and top with sauce and favorite toppings. The pan is hot so be careful not to burn yourself. Brush the edges again with the butter/garlic salt mixture and return to oven until cheese is melted and the crust is golden brown, about 7-8 more minutes.

Folks, it really is that easy. And all this time, BIG PIZZA had you thinking that you had to get good pizza from THEM. Here’s the recipe and printable recipe card for the Stuffed Crust Homemade Pizza.

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Makes 4 medium pizzas
printable recipe card

Ingredients:

10-12 cups unbleached all purpose flour
3/4 cup non-fat dry milk powder
1 1/2 teaspoon salt
3 tablespoons sugar
3 scant tablespoons instant dry yeast
4 cups warm water
1/3 cup oil

Directions:

1. Put 7 cups flour, milk powder, salt, sugar, and dry yeast in a mixing bowl. Add water and mix one minute.
2. Let stand about 2 minutes. Add oil and remaning flour, until mixture pulls away from the sides of the bowl.
3. Knead 5-10 minutes (5 in a kitchenaid type mixer, 10 by hand). Divide into four pieces. (If you don’t want to make 4 pizzas, you can make breadsticks/cinnamon sticks, you can cook up the extra dough on your pizza pan and then freeze, or you can freeze the uncooked dough.)
4. Shape each piece onto an oil covered cookie tray or pizza pan. If making a stuffed crust, push the crust up the sides of the pan. If not, you can just push to the edge.
5. Put cheese sticks, either purchased, or cut, around the edges of the pan and fold the crust over the top, pinching/pressing to seal. OPTIONAL: at this point you CAN let the dough rise for 1 to 1 1/2 hours.
6. Brush crust, especially edges, with butter seasoned to taste with garlic salt.
7. Bake in a 450ºF oven for 7-8 minutes.
8. Pull out of oven and top with sauce and favorite toppings. The pan is hot so be careful not to burn yourself. Brush the edges again with the butter/garlic salt mixture and return to oven until cheese is melted and the crust is golden brown, about 7-8 more minutes.
*The possibilities with this really are endless. You can mix in 1 tablespoon of Italian Seasoning into the dough, in step one, or you can mix in 1 teaspoon garlic powder.

 

In my next post, I’ll be posting the yummy sauce that we use on our pizza!
Have YOU tried making pizza? What are your favorite things to put on it?