Egg Roll Bowl

Egg Roll Bowl

This is a quick, easy  yet delicious meal.

-1 lb lean ground pork
-2 Tbsp sesame oil
-1 Tbsp minced ginger
-4 cloves garlic, minced
-4 Tbsp soy sauce
-2 Tbsp honey or brown sugar
-1 Tbsp rice vinegar
-1 Tbsp sriracha
-6 c coleslaw mix (or shredded cabbage and carrots)
-4 scallions
-sesame seeds and 2 additional raw scallions for topping

Sriracha Mayo Sauce

-1/4 c mayo
-1 Tbsp sriracha
-1 Tbsp rice vinegar

Combine ingredients for sriracha mayo sauce and set aside.

Heat sesame oil in wok or large skillet over medium heat. Add ginger, saute 1 minute. Add garlic, saute 1 additional minute. Add pork, cook for 10 minutes, stirring often and breaking up pork with spoon. Add coleslaw mix, continue to cook until cabbage has softened, 5-10 minutes. While cabbage cooks, stir together soy sauce through sriracha. Once cabbage is softened add soy sauce mixture and scallions to the pan. Turn off heat and stir everything well. Serve in bowl with sesame seeds and scallions for topping and drizzled with the sriracha mayo sauce.

Slow Cooker Korean Beef

Slow Cooker Korean Beef

We like to serve this over brown rice and top it with raw scallions and a squirt of sriracha.


-1-1.5 lb flank steak, cut across the grain into 4 pieces
-1/2 c soy sauce
-1 cup beef broth
-1/2-3/4 cup brown sugar
-1 Tbsp rice vinegar
-1 Tbsp sriracha
-2 Tbsp sesame oil
-4 cloves garlic, minced
-1 inch knob ginger, minced
-1 red bell pepper, diced
-2 Tbsp cornstarch dissolved in 2 Tbsp water
-scallions, sesame seeds and sriracha for garnish

Grease or spray the inside of your slow cooker. Combine soy sauce through ginger in the slow cooker and whisk well. Stir in diced bell pepper. Add flank steak and spoon sauce over top. Cook on low for 6-8 hours, until meat shreds easily with a fork. Add cornstarch mixture, stir and cook an additional 30 minutes. Add water, 1/2 cup at a time, if the mixture isn't sauce-y enough (or add more cornstarch if you want to thicken it). Serve.

Kheema (Indian Beef and Peas)

Kheema (Indian Beef and Peas)

Serve this over rice of your choice- we like basmatti and garnish with cilantro, if desired.

-2 Tbsp canola oil
-1 onion, diced
-1 inch knob ginger, peeled and minced
-4 cloves garlic, minced
-1 lb ground beef
-1 (15 oz) can diced tomatoes
-2 Tbsp curry powder
-1 tsp turmeric
-1/2 tsp cumin
-1 Tbsp sugar
-1 tsp salt
-1/4 tsp cayenne
-1 russet potato, peeled and cubed
1 cup frozen peas

Heat oil in medium pot over medium heat. Add onion and ginger, saute 5 minutes. Add garlic, saute 1 additional minute. Add beef, cook breaking up with a wooden spoon until well browned. Drain off fat. Add diced tomatoes, curry powder, turmeric, cumin, sugar, salt and cayenne and stir. Add potato, continue to cook, stirring intermittently, until potato is tender, about 10 minutes. Stir in peas, cook 5 additional minutes and serve.

Beef Stroganoff

Beef Stroganoff

I like to serve this over whole wheat egg noodles but you could do it over rice, potatoes or any pasta of your preference. Garnish with parsley if desired.

-1 Tbsp olive oil
-1 lb flank steak, sliced into strips, across the grain
-2 Tbsp butter
-1 onion, diced
-1 (16 oz) package mushrooms, sliced
-2 cups beef broth
-5 Tbsp flour
-1 tsp thyme
-1/2 tsp salt
-1/2 tsp pepper
-1 Tbsp Worcestershire sauce
-1 Tbsp dijon mustard
-1/2 cup sour cream

Heat oil in medium pot over medium heat. Add flank steak, saute, stirring often, 3-5 minutes, until the strips are cooked rare ( somewhat browned, but still have some pink to them).  Set steak aside and drain off juices from meat. Add butter and onion to the pan, saute 5 minutes. Add mushrooms. Saute 5 additional minutes. Whisk together broth and flour, then pour into pan. Bring to a simmer, stirring everything. Once broth has thickened add salt, pepper, Worcestershire and dijon and stir to combine. Add beef back to the pot and turn off the heat. Stir in sour cream and serve.

Slow Cooker Beef Ragu

Slow Cooker Beef Ragu

This is such a hearty, easy dish that will warm you from the inside out. I served this over polenta but it would be great over pasta, rice or even mashed potatoes. Top with parmesan cheese and/ or parsley if desired.

- 1 Tbsp olive oil
-1 (29 oz) can crushed tomatoes
-1 onion, diced
-4 cloves garlic, minced
-1 Tbsp sugar
-1 tsp salt
-1/2 tsp pepper
-1/4 tsp red pepper flakes
-1 tsp dried rosemary
-1 tsp dried thyme
-1/2 tsp dried oregano
-1- 1.5 flank steak, trimmed of excess fat
-2 Tbsp balsamic vinegar

Grease the inside of a slow cooker with olive oil. Add the crushed tomatoes through oregano in the slow cooker and stir. Cut the flank steak into 4 pieces, place in slow cooker and spoon some of the tomato mixture over top. Cook on low for 8-10 hours until meat easily shreds easily. Stir in balsamic vinegar and serve over top of a starch of your choice.

Baked Sweet and Sour Pork

Baked Sweet and Sour Pork

This recipe works equally well with chicken and pork. It's a fuss-free, lightened up version of the classic Chinese takeout dish. Serve over your rice of choice for soaking up the access sauce.

Sweet and Sour Sauce
-1/2 cup pineapple juice
-1/2 cup ketchup
-1/2 cup brown sugar
-1/4 cup apple cider vinegar
-1/4 cup water
-1 Tbsp soy sauce
-1 tsp red pepper flakes
-1 tsp sesame oil
-1 Tbsp canola or vegetable oil
-2 cloves garlic, minced
-1 inch chunk ginger, minced
-1 Tbsp cornstarch, mixed with 1 Tbsp water

-1 pound lean pork, trimmed of excess fat and cut into bite sized pieces
-1 pineapple, peeled and cored and cut into bite sized pieces
-1 green pepper, cut into bite sized pieces
-1 red pepper, cut into bite sized pieces

In a small bowl, whisk together pineapple juice through sesame oil and set aside. Heat oil in a small pot, over medium heat. Add garlic and ginger, saute 1 minute. Pour pineapple juice mixture into pot and bring to a simmer. Whisk in cornstarch, reduce heat and simmer 3 minutes, or until mixture thickens. Remove sauce from heat and cool at least 15 minutes.

In a greased 13 x 9 pan combine pork,chopped pineapple, bell peppers and cooled sauce. Stir well. Bake at 400 for 30 minutes, stirring once halfway through. Serve immediately over your favorite rice.

Sukuma Wiki- Kenyan Beef with Collards and Tomatoes

Sukuma Wiki/ Kenyan Beef with Collards and Tomatoes

I love the flavors and simplicity of this dish. Serve over brown rice for a balanced, easy, nutritious meal.

-2 Tbsp olive, peanut, coconut or canola oil
-1 onion, diced
-1 lb lean ground beef
-4 cloves garlic, minced
-1 tsp cumin
-1 tsp coriander
-1/2 tsp cinnamon
1/2 tsp ginger
-1/2 tsp turmeric
-1 tsp salt
-1/2 tsp black pepper
-1/4 tsp cayenne
-1 bunch collards, washed and sliced into strips
-1 pint cherry or grape tomatoes, sliced in half
-juice of 1 lemon

Heat oil in medium pot over medium heat. Add onion, saute 5 minutes. Add beef, cook until brown, about 10 minutes, stirring and breaking apart with a spoon while cooking. Drain off fat. Add garlic, cook 2 additional minutes, stirring well. Add spices, cook 1 additional minutes. Add collards, cook 5 minutes, stirring intermittently. Add tomatoes, cook 3 more minutes, stirring intermittently. Remove from heat, stir in lemon juice and serve immediately over your preferred rice.

Brown Rice Chicken and Sausage Jambalaya

Brown Rice Chicken and Sausage Jambalaya

White rice can be used instead of brown in this recipe, but you will need to reduce the water by 1/2- 1 cup and reduce the cooking time.

-2 Tbsp olive oil
-1 lb andioulle sausage, sliced
-1 onion, diced
-1 bell pepper, diced
-6 cloves garlic, minced
-1 (29 oz) can diced tomatoes
-5 cups chicken broth
-2 tsp cajun seasoning
-1 bay leaf
-1 tsp dried thyme
-1 tsp dried oregano
-2-6 Tbsp hot sauce
-2 cups cooked chicken, shredded or diced
-2 cups brown rice
-chopped parsley or green onions for garnish

Heat oil in a large pot over medium heat. Cook sausage, stirring occasionally, until it is browned, about 10 minutes. Use a slotted spoon to set sausage aside. Add onion and bell pepper to the pot, saute 5 minutes. Add garlic, saute 1 additional minute. Add diced tomatoes, broth, cajun seasoning, bay leaf, thyme, oregano and hot sauce, bring to a boil. Add reserved sausage, chicken and brown rice, reduce heat to medium low, cover and simmer until rice is cooked (45-60 minutes), stirring occasionally and adding extra water if needed until rice is tender. Serve with desired garnishes.

Pork and Tomatillo Stew

Pork and Tomatillo Stew

Our book club read Tender at the Bone so for our discussion night I was charged with providing Ruth's Pork and Tomatillo Stew for our main dish. I started with her recipe, but ended up making a lot of changes, so here is my take on her dish.

-1/4 cup canola or vegetable oil

-salt and pepper for sprinkling on the pork

-1 2-3 lb pork loin, trimmed and cut into bite sized chunks

-2 onions, diced

-2 jalapenos, diced

-8 cloves garlic, minced

-1 (29 oz) can diced tomatoes

-1 (29 oz) can tomatillos, drained and diced

-2 cups chicken broth

-2 cups orange juice

-2 Tbsp cumin

-1 tsp oregano

-1 Tbsp sugar

-1/2 tsp salt

-1/2 tsp black pepper

-1-4 Tbsp hot sauce

-2 cans black beans, rinsed and drained

-1 can hominy, drained

-juice of 1 lime

-1 bunch cilantro, chopped

-toppings of choice; sour cream, hot sauce, cotija cheese, diced avocado, diced radishes, cilantro...

Heat the oil in a large pot, over medium heat. Sprinkle the pork with salt and pepper and add to the pot. Cook for a few minutes until browned on one side and stir. Add onions, jalapenos and garlic. Cook an additional 2-3 minutes. Add tomatoes- hominy. Bring to a boil, reduce heat and simmer for 20 minutes. Remove from heat, add cilantro and lime juice and serve with your desired toppings.

Mexican Rice Bowls

Mexican Rice Bowls

This is an easy dish to set up a buffet for that can easily please meat eaters, vegetarians and even gluten-free eaters since everyone gets to assemble their own combination of ingredients. Choose your choice of the toppings below, set up a bar and give guests big bowls to fill up. This also offers you the chance to go easy with store bought ingredients like canned beans or packed guacamole and salsa or you can click the links below for my favorite recipes for these items.

-slow cooker chicken taco meat
-taco meat
-slow cooker pork carnitas
-black beans
-chopped avocado and/ or guacamole
-homemade salsa
-chopped cilantro
-sour cream
-shredded cheese
-cooked rice
-hot sauce
-pickled jalapenos, banana pepperes and/ or red onions
-shredded lettuce, chopped romaine or your choice of salad greens

Chili Mac

Chili Mac

How could you go wrong combining two crowd pleasers like chili and mac and cheese? This is another quick and easy week night dinner that is fairly heatlthy. Use any shape or type of pasta that you like, I always use whole wheat pasta and think it's a good pairing for something as hearty as chili.

-1/2 box whole wheat elbow macaroni, cooked according to package directions
-1 Tbsp olive oil
-1 lb lean ground beef
-1 onion, diced
-1 bell pepper, diced
-3 cloves garlic, minced
-1 Tbsp chili powder
-1 tsp cumin
-1 tsp oregano
-1/4-1/2 tsp cayenne
-1 tsp salt
-1/2 tsp pepper
-2 Tbsp brown sugar
-2 Tbsp hot sauce
-1 (15 oz) can diced tomatoes
-1 (29 oz) can crushed tomatoes
-1 can kidney beans, drained
-2 c shredded cheddar cheese

Heat olive oil in medium pot over medium heat. Add beef, onion and bell pepper. Cook 10-15 minutes, until meat is no longer pink, stirring often and breaking the meat up with a wooden spoon. Drain meat mixture and return to heat. Add garlic, chili power, cumin, oregano, cayenne, salt, pepper and brown sugar. Cooking an additional minute, stirring constantly. Add hot sauce, diced tomatoes, crushed tomatoes and beans. Simmer an additional 10 minutes (or more) until the flavors combine. Turn off heat and stir in cooked pasta. Stir in 1 cup of the cheese. Topp with remaining cup of cheese and place a lid on the pot for a few minutes to allow the cheese to melt. Serve with your favorite chili toppings; hot sauce, diced onions, jalapenos and/ or sour cream.

Picadillo

Picadillo

Picadillo is a traditional Spanish, Cuban or Puerto Rican dish that is served either with tortillas, rice or plantains. It can also be wrapped inside of pastry dough to make empanadas. This is my quick, easy and fairly healthy version.

-Tbsp olive oil
-1 pound lean ground beef
-1 onion, diced
-1 bell pepper, diced
-3 cloves garlic, minced
-1 tsp salt
-1/2 tsp pepper
-1 Tbsp brown sugar
-3/4 tsp cinnamon
-1.5 tsp cumin
-1.5 tsp oregano
-1/4-1/2 tsp cayenne
-1 (15 oz) can tomato sauce
-1 Tbsp red wine vinegar
-2 Tbsp hot sauce
-1/2 c raisins
-1/2 c olives
-(optional) 2 Tbsp chopped cilantro

Heat olive oil in a medium pan over medium heat. Add beef, onion and bell pepper. Cook for 10-15 minutes, until meat is no longer pink, stirring regularly and breaking the meat up with a wooden spoon while cooking. Drain meat, return to heat and add garlic-cayenne. Cook stirring constantly an additional minute. Add tomato sauce, vinegar, , hot sauce, raisins and olives. Simmer an additional 10 (or more minutes) allowing the flavors to combine. Serve with desired starch and top with cilantro.

Taco Soup

Taco Soup

This soup is so easy that I almost don't count it as cooking because all you really do is chop an onion, open cans and dump everything in a pot.  If you'd like to liven it up with a little more freshness (and more work) you can also saute some diced bell pepper or minced garlic with the onion, or you could even toss in some freshly chopped cilantro at the end.  Part of the comfort of this soup is that it is so uninvolved though, and we all need a few recipes like that in our arsenal.  Serve the soup with cornbread or tortillas chips and cheddar cheese and sour cream for topping.  This recipe makes a lot.  It fills my whole large pot (not stock pot).  I'd say it serves at least 10-12 heavy eaters.  It's great for a football party or anytime you are feeding a crowd because you can make it in advance and keep it warm for an entire party.  If you're serving a smaller group I'd recommend cutting everything in half and you'll still have plenty for at least 5-6 people for dinner.

-1 Tbsp olive oil
-1 onion, diced
-2 lbs ground beef
-4 cups beef broth
-1 (29 oz) can diced tomatoes (with their juice)
-1 (10 oz) can diced tomatoes with chiles (like Rotel)
-1 (15 oz) can corn, drained
-3 (15 oz) cans any type of bean, rinsed and drained (I did 1 pinto, 1 light red kidney bean and 1 dark red kidney bean in this batch)
-1 can chopped green chiles
-1 envelop ranch dressing mix
-4 Tbsp brown sugar
-1 Tbsp chili powder
-2 tsp cumin
-1 tsp oregano
-1/2 tsp black pepper
-1/4-1/2 tsp cayenne pepper
-3 Tbsp cornmeal mixed with 3 Tbsp water

Heat oil in large pot over medium heat.  Saute onion and beef, stirring often and breaking up, until beef is cooked, about 10 minutes.  Drain off fat.  Add broth- cayenne to the pot with the beef and the onion.  Simmer over medium heat until flavors come together, at least 20 minutes.  Stir in cornmeal/ water mixture and continue to simmer until it thickens, at least 5 minutes.  Serve with desired toppings.

Red Beans and Rice

Red Beans and Rice

This is one of the quintessential New Orleans dishes, right up there along with gumbo and jambalaya.  It is a New Orleans tradition to eat this dish on Mondays.  You can easily leave out the meat and make this dish vegetarian since the beans pack a bunch of protein, but the meat adds so much flavor so I always include it.  This recipe is more of a method than strict instructions.  Red beans are versatile, you can use whatever meat (or meat bones) you have lying around.  You can also use up extra veggies (peppers, onions, celery) and even throw in any homemade stock.  I almost always soak the beans overnight the night before I plan to make this dish, but you could skip that step and increase the cooking time.  Don't forget to serve with French bread for dipping and hot sauce for topping.

-1 lb red beans, rinsed, soaked overnight, drained and rinsed again
-2 Tbsp olive oil
-1 onion, diced
-1 bell pepper, diced
-4 cloves garlic, minced
-1 lb smoked andouille sausage, sliced (I like the spicy Cajun variety)
-1 tsp salt
-1/2 tsp black pepper
-1/4 tsp cayenne peper
-1 tsp dried thyme
-2 bay leaves
-2 Tbsp hot sauce
-6-8 c water
-cooked rice

Heat olive oil in large pot over medium heat.  saute onion and bell pepper until soft (5-10 minutes).  Add garlic and cook 1 additional minute, stirring constantly.  Add sausage and cook 5 additional minutes.  Add beans and fill with water until the beans are just barely covered.  Add salt- hot sauce and stir.  Increase heat to medium high and bring to a boil.  Reduce heat and simmer on medium low for 1- 1.5 hrs, stirring every 10 minutes (or so).  If beans become too dry add more water while cooking... I like them pretty thick and not soupy, but that's just personal preference.  Once bean are desired tenderness remove from heat, taste and adjust seasonings.  Serve over rice, with parsley or scallions for garnish, hot sauce and Tony's seasoning for sprinkling, and French bread for dipping.

Beef Bourguignon

Beef Bourguignon

I made this Beef Bourguignon by Ina Garten.  The few changes that I made were to leave out the cognac and omit the lighting on fire and I substituted a bag of frozen peas for the frozen onions because I couldn't find any at my store.  I served this over mashed potatoes and with rosemary olive oil bread for dipping and it was a great classic cool weather meal.

Maple Balsamic Pork Tenderloin

This is yet another recipe from Shauna Niequist's book Bread & Wine.  On a side note, many of my current favorite recipes are from that book, they are all simple, yet sophisticated.  If you haven't read the book, you should!  This pork was delicious, in fact, Jeremy and I both thought it was one of our top few favorite dinners ever.  I served it with an easy baked "risotto" and they were a perfect pair.  The only thing that I changed from Shauna's recipe was that after searing my pork on all sides it wasn't cooked through enough so I finished it in the over until it reached 145.

Maple Balsamic Pork Tenderloin

-2 pork tenderloins
-1 cup maple syrup
-1 cup balsamic vinegar
-1 heaping  Tbsp Dijon mustard
-1/2 cup beer or white wine

Whisk together maple syrup, balsamic vinegar, and Dijon. Add 1/2 cup of the maple balsamic mixture to the beer or white wine to create a marinade. Save the rest of the maple balsamic mixture to make the glaze. Several hours before serving, salt and pepper the tenderloins, then pour the marinade over them. Cover tightly and refrigerate. Just before serving, cook on the grill or on the stove. On medium-high heat, cook for 4 minutes on each of the four sides until a meat thermometer reads 145 degrees. Cover with foil and let rest for 10 minutes before slicing. We did ours on the grill and cooked them over medium-high heat until the internal temperature reached 145 degrees. While the pork is cooking and then resting, pour the remaining maple balsamic mixture in to a small saucepan and boil gently until reduced by half, about 15 minutes, creating a thick glaze. After the tenderloin has rested, slice it diagonal one-inch slices. Pour the glaze over the sliced meat, or put it in a little pitcher and let people pour it on their own slices.

Goat Cheese Stuffed, Bacon Wrapped Dates

I've made these Bacon Wrapped, Goat Cheese Stuffed Dates a few times now, and had them several times when friends made them also.  Initially, Jeremy and I did not expect to like these.  Man, were we wrong!  These have quickly become our favorite appetizer.  The sweet, salty, cheesy combination is to die for!  These get devoured at every party I have seen them served at.  People can't stop, they can't eat just one.  Please make these, you will thank me, and then maybe curse me after you eat too many.  They are a simple, no fuss, elegant, crowd pleasing recipe to have in your arsenal.

Chile Relleno Casserole

I made this Chile Relleno Casserole.  For once, I followed the recipe as directed and liked it so much that I wouldn't change a thing.  I really liked it and found it a combination of Mexican comfort food at its best, all wrapped up in a simple, healthy casserole.  Jeremy thought it was just ok, but he's a little more hard to please than me.

Gumbo

Gumbo

I just revamped the gumbo recipe that I've been using for a few years and couldn't be happier.  One of the things that makes this recipe different is the use of frozen veggies.  I don't normally take shortcuts like buying pre-chopped frozen veggies, but in this instance adding them still frozen to the pan allows the roux to cool, without having the added step of most gumbo recipes of actually giving the roux at least 20 minutes to cool before continuing on with the recipe.  Another shortcut you can do to save time and energy for this recipe is to substitute a shredded rotisserie chicken for the chicken breasts and eliminate the whole step of cooking the chicken.

-4 large chicken breasts
-black pepper
-1/2 c plus 2 Tbsp canola or vegetable oil
-1 pack smoked sausage, sliced... I like a good Cajun brand like Savoie's and a lot of the time I even use their turkey smoked sausage to reduce fat and calories
-1 c flour
-32 oz frozen seasoning blend vegetables (onion, peppers, celery mixed)
-16 oz frozen okra

-4 cups beef stock
-4 cups chicken stock
-2 cups water
-1 tsp dried thyme
-4-5 small bay leaves
-1/2 tsp cayenne
-1 tsp (or more) Tony Chachere's Cajun seasoning mix
-4 Tbsp (or more) hot sauce

Sprinkle chicken generously with pepper and set aside.

Heat 2 T oil over medium high heat in heavy pot. Add sausage pieces and cook, stirring frequently, untill browned. Remove with a slotted spoon into a large bowl. Add the chicken to the pot and cook, turning once or twice, for around 6 minutes, or until browned on both sides. Remove and place in the bowl with the sausage.

Before you begin the next step make sure you can complete it without interruptions and with focus - it will take about 10 minutes of your undivided attention. Also, make sure you have a LONG wooden spoon for stirring, and an oven mitt on the other hand for handling/stabilizing the pot around as necessary. Set your stovetop fan to high to draw off smoke. NOW.....

Add the remaining 1/2 c of oil to the pot and heat over medium heat. When hot, sprinkle the flour over the hot oil and start stirring. You will want to keep the mixture moving in the pan - try not to let it sit in one spot in the pan for more than a few seconds, or let it stick to the bottom - keep moving and scraping to avoid burning. Keep it moving until the mixture becomes a dark, chocolate brown color - you may think it's burning but it's not..... the darker the roux, the better! Just keep it moving in the pot and you'll be fine!

When the roux is a dark chocolate color, quickly add the frozen seasoning blend and keep stirring. It will cool off the roux and cook the veggies. Stir frequently for about 7-8 minutes. Then, stir in the , beef stock, chicken stock, and water. Add back in the chicken and sausage, then add in the thyme, bay leaves and cayenne. Cook, partially covered over medium/low heat for about 40 min. Remove the chicken to a plate and let cool. When cool enough to handle, remove the meat. Shred the chicken and place back in the pot. Season to taste with Tony's and hot sauce, add the okra and cook over low heat for another 30 min or so.

It's best the next day. Skim any fat off the top before reheating. Spoon hot gumbo into bowls and top with a spoonful of rice.

Italian Stuffed Peppers

Italian Stuffed Peppers

We both really liked these.  Jeremy said they remind him of the flavors of pizza, but better for you.  Ground turkey , Italian sausage, or turkey sausage would all be good in place of the ground beef.

-bell peppers (whatever color you prefer), sliced in half and seeded
-1 Tbsp olive oil
-1 onion, diced
-1 lb lean ground beef
-4 cloves garlic, minced
-1 cup cooked brown rice
-1/2 cup shredded parmesan cheese
-1 (15 oz) can petite diced tomatoes, drained
-2 (15 oz) cans tomato sauce
-1 tsp salt
-1/2 tsp pepper
-2 tsp Italian seasoning
-1 Tbsp worcestershire sauce
-1/4 cup shredded mozzarella cheese

Place peppers in greased 9x13 pan, cut side down.  Roast at 400 for 25 minutes.

While peppers roast, cook onion and ground beef in oil over medium heat, breaking meat up with a spoon while cooking.  Once meat is brown drain off excess fat.  Return meat to pan and heat and add garlic.  Cook, stirring, for 1 minute.  Remove meat mixture from heat.

In a large bowl, combine meat mixture, cooked rice, shredded parmesan, diced tomatoes, 1 can tomato sauce, salt, pepper, Italian seasoning, and worcestershire sauce.  Stir to combine.  Once peppers are finished roasting turn the oven down to 350.  Stuff peppers with meat mixture and return to pan.  Top peppers with remaining can of tomato sauce, then sprinkle with mozzarella.  Bake 30 minutes and serve.