This really isn’t a recipe. Nothing “original” here – more along the lines of a suggestion.
Sometimes we need to eat quick. As in under 30 minutes quick. As in not a lot of fuss, and very little clean up. At times like this, I go for the not very healthy but sure is filling stuff in a box better known as Rice-A-Roni. Add some meat and a vegetable – presto it’s dinnertime.
Tonight we had Beefy Rice-A-Roni. Not only does this make a quick meal, it also makes a great stuffing for Bell Peppers.
Beefy Corn Rice-A-Roni
1 ½ lb ground beef
2 tablespoons Butter
2 Boxes Beef Rice-A-Roni
1 Can Corn, drained well
4 ½ Cups Water
Brown ground beef in a large skillet, breaking it apart as it cooks. Drain well in a colander placed over a large bow.
While meat is draining, add 2 tablespoons of butter to the same skillet the meat was cooked in. Empty contents of Rice into the skillet and cook until golden, about 3-4 minutes, stirring constantly.
Return meat to the skillet. Sprinkle contents of seasoning package over meat. Add corn and water to the skillet. Bring to a boil, cover and reduce heat to medium-low.
Simmer for 15 minutes or until rice is tender.
This goes well with tomato wedges or a simple salad.
To use for stuffed Bell Pepper:
Prepare Beefy Rice-A-Roni as above. While Rice-A-Roni is cooking, cut the tops from bell peppers and core. Place peppers in a pot of boiling water for about 5 minutes to help soften. Remove peppers from water, drain well.
Heat oven to 350 degrees. Arrange bell peppers on a glass baking dish with about a 2-inch rim.
Spoon rice mixture into peppers. Top with a little cheese. Place in the oven and bake for about 20 minutes.
I like to use orange bell peppers at Halloween and carve little faces into the peppers before filling. It makes for a simple dinner that is perfect for Halloween, when dinner is filled with cute interruptions of “Trick Or Treat”.