Italian Stuffed Peppers

Italian Stuffed Peppers

Ingredients:

4 green bell peppers

2/3 cup cooked rice

1?4 cup olive oil, plus additional tablespoon

1 pound ground beef

2 tablespoons minced onion

1 tablespoon minced parsley

1 teaspoon salt, divided

3?4 teaspoon pepper, divided

1 1/2 cups canned tomatoes, drained

1?4 cup water

1?/ cup minced celery

Mozzarella cheese


Directions:

Cut top from each pepper. Remove white fiber and seeds; rinse cavities. Drop into boiling salted water to cover and simmer 5 minutes.

Remove peppers from water; invert and set aside to drain. Cook rice. Heat 1/4 cup olive oil in skillet and add ground beef; brown and drain. Stir in onion, parsley, 1/2 teaspoon salt and 1/4 teaspoon pepper.

Mix with cooked rice. Lightly fill peppers with rice and meat mixture, heaping slightly. Place into baking dish.
Pour around peppers a mixture of tomatoes, water, celery, 1 tablespoon olive oil, 1/2 teaspoon salt and 1/4 teaspoon pepper.

Place a strip of mozzarella cheese on top of each Italian Stuffed Pepper.

Bake at 350 for 15 minutes.

Hawaiian Pulled Pork

Hawaiian Pulled Pork

Ingredients:

2 lbs pork butt or shoulder, cut into 2 inch chunks

1 onion, finely diced

1 cup ketchup

1/4 cup cider vinegar

1 cup packed brown sugar

1 cup tomato paste

2 tbsp paprika

1 tbsp red pepper flakes

2 tbsp Worcestershire sauce

1 can of pineapple rings or chunks in their own juice, not heavy syrup

2 tsp salt

2 tsp black pepper


Directions:

Place all the ingredients in a heavy dutch oven pot and combine well. Bring to a boil and cook for 7 minutes.
Cover with lid and lower heat to simmer. Cook for 3-4 hours.

Remove extra pineapple. Shred meat with a fork to soak up excess juices.Serve on a bun.