Lately, I have been making a conscientious effort to limit eating out at restaurants and to start eating healthy. Even though, I have a busy schedule and a tight budget, there is no doubt that I have found ways to eat great food that is healthy and budget friendly.
Last week, I made an awesome stuffed peppers dish that used lean ground beef, tomatoes, onions, and garlic. The meat had an amazing flavor, and since there was more meat than peppers, enter leftovers. As I was racking my mind on what I would do to utilize the meat, one recipe came into mind: Sloppy Joes.
With the leftover meat, I added some Elmer’s “It be bad” barbecue sauce. Tribe guy’s Mom brought me a bottle of this sauce during Easter, and it was awesome, since it added a sweet and spicy kick.
Overall, I thought this is one way to create a new spin on leftovers.
4 Red or Green Bell Peppers
1 lb. Lean Ground Beef
1 can of diced tomatoes with onion and garlic
1 clove garlic, minced
1/2 onion, diced
1 pkg. of instant cooked rice (like Uncle Ben’s microwaveable rice)
1 tbsp. Smoked Paprika
1 tsp. Cumin
Salt and Pepper to taste
Preheat oven to 350 degrees.
Cut the top off the peppers and remove the seeds, discard.
In a skillet, heat 1 tbsp. Olive oil with minced onion and garlic. After the onions and garlic begin to soften, add ground beef. Season with salt, pepper, cumin, and smoked paprika. Once the meat is brown, add tomatoes and rice.
In a 13 x 9 baking dish, make sure that the peppers are facing up and fill with meat filling. Top each filled pepper with a slice of smoked mozzarella. Cover with foil and bake for 45 minutes. After 45 minutes, remove foil and bake for an additional 10 minutes.
When finished, remove from oven and cool for 10 minutes, serve immediately.
With leftover ground meat mixture, warm it in skillet. Once meat is reheated, add 1/2 – 3/4 C. Barbecue sauce of your choice. Heat until bubbling. Serve with sandwich buns or Texas Toast.