Main Dish Monday {Stuffed Red Peppers}

by Hope Sewell on March 26, 2012

in blogging, faith, family, recipes

Tap, tap, tap… this thing on??
Is anyone out there??

I know it’s been FOREVER since I have posted!!  I apologize for leaving you all hanging and I appreciate the emails and messages from those of you who have missed me!  It’s great to be loved.  😉

We have really had a lot going on lately.
My new Thirty-One business has kept me and my assistant Ruthie extremely busy!!  We’ve been having such a fun time doing parties together….way more than I ever imagined.  It’s given both of us some good experiences and great growth.  She’s a good little sales lady!!

I’ve also been having some thoughts about the blog world and where I want to go with this blog in particular.  I am a woman….in case you didn’t know…and my readers are women…most of them anyway.  Let me just give a quick shout out to my male readers out there.  Believe it or not, they do exist and it makes me smile when I stumble upon a member of the opposite sex who journeys through the Seasons with the Sewells.
Back to my women readers- I’ve found that social media in the lives of females tends to breed discontentment.  I’ve heard it straight from the horse’s mouth and I’ve been the horse myself at times.
We see beautiful pictures of gorgeous children and families, gourmet looking meals and desserts, the cleverest crafts, and the most amazing birthday parties EVER!!

And we sit– facing our computer in our p.j.s with our hair messy and no make-up….OR completely dressed, hair done and make-up applied and before we know it, we start wishing.  The wishing quickly moves to comparing.
“Why can’t I do that???”  or “Why can’t I have that??”  “If only all of my children had matching outfits!!”  “ugh!!  I don’t even know where to buy burlap!!  What’s a girl to do??”

It’s not long after all of this that we start feeling guilty; guilty for not knowing how to sew, guilty for not being able to ice a cupcake perfectly, guilty for not knowing the difference between shallots and onions.  We look down on and condemn ourselves for not being able to do or have what our favorite bloggers or our FB friends can!

And really girls…who gives a rip???

You know what??  I know how to sew…a little bit.  I can make several simple things.  But sewing is NOT something that I really enjoy!!  So I don’t do it often!  I don’t make many of my children’s clothes.  Does that make me a bad mother? NO!!

Comparing ourselves to others is really a foolish thing.
2 Corinthians 10:12 says, “…But when they measure themselves by one another and compare themselves with one another, they are without understanding.”

I remember several years ago I was having a moment of just beating myself up because of who I am.  I didn’t like me and was really asking God why in the world He made me the way He did.  Not long after those thoughts I sat down with my Bible.  As I was flipping to my reading spot for that day something caught my eye on one of the pages.  I flipped back and landed on Isaiah 45:9 which says,  9 “Woe to the one who argues with his Maker—
one clay pot among many.
Does clay say to the one forming it,
‘What are you making?’
Or does your work say,
‘He has no hands’?
10 How absurd is the one who says to his father,
‘What are you fathering?’
or to his mother,
‘What are you giving birth to?’”

The bottom line friend is that YOU are fearfully and wonderfully made for His purposes!
I used to be embarrassed to admit that I didn’t graduate college with a degree and that I am just a stay-at-home mom.  Thankfully now I am able to proudly say that I’m a stay-at-home mom and am confident in that thing because I’m doing what God has made me to do.  Fear of man proves to be a snare!

Comparison not only leads to discontentment but it also leads to jealousy and that’s one thing we MUST stay far away from.

ok…so I say ALL of that to say this.
I want this blog to be a place of encouragement for you, not a place where you feel condemned, guilty or lacking. Let’s just do life together…cupcakes, crafts and laundry!!  And keep our eyes on things eternal.

I’ll step down from the podium now and share today’s Main Dish!!
Stuffed Red Peppers

I did this recently for my once a month freezer cooking and it has been a huge hit with my crew.
Start with Red Peppers (of course you can use green…we just prefer red).  I cut mine in half length wise and boiled them in salted weather in my large red pot for 3 minutes.

Then they go straight into my baking dish.  I used disposable foil pans because I was freezing these.

Now for the filling!!  Boil 1/2 cup of rice ( I use Jasmine) according to your package directions and set aside.

In a large skillet, brown 1 pound of ground beef.  Add in 1 medium onion and 3 minced garlic cloves. Season well with salt and pepper.While that’s browning, grate 1 1/4 cups of Monterey Jack cheese.  ( I was making a double batch here so it looks like a lot.)Add the cooked rice to your ground beef, onion and garlic along with 1 14.5 ounce can of diced tomatoes.Add in 1 cup of cheese, 1 tablespoon of parsley.Stir to combine and give it a quick taste check for seasonings.  If your filling tastes good, you can bet your finished product will be as well.  Fill your pepper shells and top with the remaining cheese.  I ran out of the Monterey Jack so I used cheddar instead.At this point, you can A) let these cool, cover and freeze or B) Bake at 350 degrees for 25 to 30 minutes.

(To bake after freezing, thaw completely and bake at 350 for 25-30)


Print RecipeStuffed Red Peppers
3-4 med. red bell peppers
1 lb ground beef
1/2 cup Jasmine (or white) rice, uncooked
1 medium onion
3 garlic cloves, minced
1 14.5 oz can diced tomatoes
1 1/4 c Monterey Jack cheese
salt and pepper to taste
1 tbs parsley

Start by cutting peppers in half, lengthwise.  Boil in salted water for 3 minutes.

Cook rice according to package directions.

Brown ground beef.  Add in onion, garlic, salt and pepper.  Cook until onion is tender.  Add cooked rice, tomatoes, 1 cup of the cheese, and parsley.  Taste check for seasonings.

Fill pepper shells and top with remaining cheese.
Bake at 350º for 25-30 minutes.  OR cool, cover and freeze.

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