Until my 20s, the peppers and I were far, far, far from being fast friends.
I looked down on crunchy green orbital vegetables when they appeared on pizzas or vegetable plates and, as a child, I would wrinkle my nose and plot how to get rid of every bite of a napkin when my mother served them for dinner.
But just like taking leisurely car rides on a Sunday afternoon, reading novels with long words that you finally understand but now need readers to see, and taking hot baths (give me a tub every night of the week!), eating the food you hated as a kid suddenly doesn’t become as bad as it was as an adult. And sometimes even very, very good.
And whenever I can serve a meal in its own container, it’s overtime. Come on in, stuffed peppers.
6 medium green peppers
1 pound of ground beef
1 onion, chopped
1 box (6 7/8 oz.) Rice-a-Roni blend, Spanish flavor
1 can (16 ounces) tomato sauce
1 teaspoon of sugar
1 can (14 1/2 ounces) of tomatoes (for use in making rice)
1 cup of grated cheddar cheese or 1 cup of American cheese
Remove top and seeds from peppers, boil peppers for 5 minutes and drain. Place peppers in a baking dish. Combine ground beef and onion and cook together until done. Drain and set aside.
Prepare A-Roni rice according to package directions. When the rice is ready, combine it with the beef and onion. Stuff the peppers with the rice mixture.
Mix 1 teaspoon of sugar with the tomato sauce and pour it around the peppers (not on top).
Cover the oven dish. Bake at 350°F for 35 minutes and then uncover and cover with the grated cheese. Bake uncovered for about 5 more minutes to melt the cheese. Serve with tomato sauce.