When I start seeing bell peppers for .50 each or less, I start craving this dish. It’s simple, warm and satisfying, and above all, very inexpensive to make. I calculated our dinner to cost roughly $2.83, or about .71 per serving. {I got our peppers at Clem’s for only .25 each!} However, my pantry is well-stocked with items I purchased at rock bottom price, so it’s understandable that it costs most people more to make this dish.
By my calculations, a more “normal” price for the full 6 servings is around $6.00 or about $1 per serving. This recipe is very versatile as well, so if you don’t have a certain item on hand, substitute something else! For instance, I rarely buy 15 oz cans of tomato sauce, so I use diced tomatoes instead. Also, you can used garlic powder and even onion powder in place of the fresh items.
Also, if you’re not big meat eaters, halve the meat and replace it with more rice. You can even use brown rice, for a healthier version. The filling freezes nicely too, so oftentimes, I’ll make a double batch and freeze half so that meal prep is that much shorter next time around.
I just use the recipe from my beloved Betty Crocker cookbook, save a few minor variations on my part. {Seriously, I can never just leave a recipe alone!}
Stuffed Peppers
1 clove garlic, finely chopped
DirectionsCut thin slice from stem end of each pepper. Remove seeds and membranes; rinse. Cook peppers in enough boiling water to cover for 5 minutes; drain.
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