Family Recipe: Lydia’s Stuffed Bell Peppers and Mixed Greens with Balsamic Maple Dressing
Don’t you love family recipes? The legacy that generations leave behind live on in family recipes. And this is certainly the case of Lemond Nutrition’s student intern Kate Arvesen’s family recipe for stuffed peppers. Her grandmother Lydia is gone now, but she leaves this tasty recipe that allows Kate’s family to continue connecting with Lydia during family meals. We are honored to share Kate’s beloved “Gram’s” stuffed bell pepper and mixed salad with balsamic maple dressing with you.
First, let’s work on the stuffed bell peppers.
6 green, red, yellow peppers
1 pound extra lean ground beef
2 tablespoon chopped onion
1-2 cloves minced garlic
2- 8 ounce cans of tomato sauce
1 cup of instant whole grain brown rice
1 cup of shredded cheese
Brown the ground beef with onion and garlic. Add one 8-ounce can of tomato sauce and one teaspoon of salt. Mix together with 1 cup of cooked rice.
Wash bell peppers in cool running water and pat dry. Cut the tops off and clean the seeds out well. Parboil peppers in a large pot with one-inch of water for 5 minutes. Place bell peppers in an ungreased baking dish and stuff each pepper with 1/ 2 cup of the mixture. Pour another 8-ounce can of tomato sauce over the peppers.
Cover and bake at 350° for 45 minutes. Uncover and bake for an additional 10 minutes. Sprinkle with cheese and bake for 5 more minutes.
Lydia’s Mixed Greens with Balsamic Maple Dressing
First, combine the following ingredients in a large bowl:
8 cup European blend mixed greens (big tub if purchasing already washed variety)
1 ½ cup dried cranberries
6 c. onions, chopped
1-10 oz. pkg. frozen peas, thawed
1 c. crumbled low fat feta cheese
Set aside. To make the dressing:
1/2 cup maple syrup (lite & natural
1/4 cup minced shallots
1/2 cup canola oil
1 1/4 cup olive oil
2 teaspoons seasoned salt (Lawry's or similar)
1 teaspoon black pepper
1/2 teaspoon garlic salt (or powder to cut sodium)
4 tablespoons Dijon mustard
3-4 minced garlic cloves
Special thanks to Kate Arvesen for sharing her family recipes with us! Kate has been an incredible help at Lemond Nutrition over the last month. You are sure to see more of Kate's work here as she continues her education in nutrition.
Kate Arvesen is starting her junior year at Baylor University in Waco, Texas. Kate is the youngest student that Lemond Nutrition has hosted! She is just starting her science classes, and has yet to begin dietetic training. But make no mistake - Kate knows what she wants to do and that is to be a Registered Dietitian Nutritionist (RDN) that will help make a positive difference in the lives of hundreds of people.
Filed Under: In The Kitchen, Family Feeding, Meal Ideas, Recipes