veggies — A Southern Fairytale

Dirty Stuffed Peppers: Mouthwatering Monday

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I adore Bell Peppers. Red, Green, Yellow, it’s like a confetti of crisp, fresh delicious veggie yumminess. Pair that with some Zatarains Dirty Rice and Hello Dolly!

These peppers are a favorite meal around here. They’re quick, filling and dirty .
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: Dirty Rice Stuffed Peppers

1.5 lbs lean ground beef
1 box Zatarains Dirty Rice Mix
2 1/2 C. Water
2 medium sized bell peppers
4 slices, Swiss, Muenster or Mozzarella
1 Tbsp. Crushed Red Pepper Flakes
2 Tbsp. Salt/Pepper/Garlic Salt Blend ( 1/3 each)
If you want to get frisky, sautee some onion, garlic and celery in butter and add it to the browned ground beef.

Set oven to broil. Cut each pepper in half and remove seeds and extra skin. Drizzle the peppers with olive oil.
Season Ground Beef with Crushed Red Pepper and SPGS blend. Brown and Drain.
Cook with Zatarains according to Box Directions, omitting the oil.
While the rice/meat mix is cooking, broil the peppers until the smell starts to make you salivate the skin begins to crackle and blister. Remove from the oven and cover to retain heat.
When the ‘Dirty’ mix is finished, scoop it into the hollowed out peppers and top with the slice of cheese of your choosing or not, whatever.
Cook at 360 F just long enough to melt and bubble the cheese.
Serve with cornbread or crackers.

We generally eat this with Saltines or Cornbread. If Bell Peppers are just insanely expensive, as they seem to be on a regular basis now, just make the Dirty Mix and serve it with Saltines and Sliced Sharp Cheddar. It is a tonguegasmically delightful dinner experience that is savory, homey and fabulous. Nathan can devour 2 platefuls of this with crackers, cheese and Sweet Tea. This dish is a blend of delightful favors, fresh, crisp, spicy, savory and YUM! For a fresh twist, serve thinly sliced Granny Smith Apples on the side. Your taste buds will be thanking you.

Mouthwatering Monday: Campfire Burgers and Veggies

Nathan has declared these his favoritest burgers ever, and that’s saying a lot. I had hamburger, veggies and foil on hand, but no buns. So I grabbed a knife and went to town. This tonguegasmically fabulous recipe is what followed. This recipe made three packets and Nathan ate two.

Ingredients:
* 1 lb lean ground beef (or turkey)
* 4 garlic cloves, minced
* 3 green onions, chopped
* Rachel’s Simple Seasoning, found here
* garlic salt/salt/pepper mix (1 part each)
* cherry tomatoes
* mushrooms, sliced
* about 1 C shredded cheddar cheese
* bacon slices, 2 per patty
* baby carrots
* 5 medium potatoes, sliced about 1/4″ thick
* tin foil
* sliced jalapenos, fresh or pickled
* Worcestershire Sauce

What To Do

Chop green onions, chop about 6 to 8 jalapenos, mince garlic, measure 1 Tbsp. Meat Seasoning, 1 C cheese and about 2 Tbsp Worcestershire Mix in with hamburger meat. Cover with foil and refrigerate for at least 1 hour.

See the pretty veggies all prepped and ready to go. Aren’t the colors gorgeous!

Lay out your tin foil and layer: potatoes and onions in the center of the foil. Season liberally with the garlic/salt/pepper mixture. Form your hamburger patties making sure to press them thinner in the center than the edges. Place these on top of the potatoes and onions and surround generously with tomatoes, mushrooms and carrots.
Top with bacon slices and season to your palate’s delight with Meat Seasoning Mix.

Yum. Yum. All stacked and ready to grill.

Use your tin foil to create a nice packet with firmly sealed edges. Leave some room inside the packet for steaming and cooking.
Place on the grill, or over a medium heat campfire for about 15 minutes.
Remove from heat, open carefully and devour!

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