Family, Food

Stuffed Green Peppers

Sievers Stuffed Peppers

There is nothing better than getting that “hand me down” recipe passed on from generations.  This stuffed pepper recipe is compliments of my awesome mother in law, Nancy Sievers.  I’ve been making this recipe for over 12 years. Making recipes from your childhood brings back so many fond memories so we agreed to have some recipes from each side of the family. It has worked out great!

This recipe is another favorite in this household.  I love it and my kids love it. Do my kids eat the pepper?  No, except my 10 year old, Jack, who has a very sophisticated palate.  He loves everything. He may not eat the entire pepper but he will eat a lot of it.  Heck, the best part of this recipe is the stuffing anyway.

It’s super easy to make.  You can even make these peppers in advance…refridgerate or freeze.  One key to this recipe is the last 15 minutes of cook time…make sure you do not forget to uncover and let them get a little browned on top, without drying out of course.

Ingredients:

  • 4 Large Green Peppers (prefer 4 lobes)
  • 2 Cups of Boiling Salt Water
  • 1 Can Tomato Sauce (8 ounces)
  • 1/2 Pound of Ground Beef
  • 3/4 Cup of Rice
  • 1 Teaspoon of Salt
  • 1/4 Teaspoon of Pepper
  • 1 Tablespoon or more of Chopped Onion
  • Dash of Crush Red Pepper (optional)

Directions:

  1. Heat oven to 350 degrees.
  2. Cut a thin circular slice from the stem of each pepper.  Wash inside and out, removing all seeds and membranes.
  3. Cook peppers in boiling water for 5 minutes.  Drain and cool.
  4. Mix all the other ingredients together in a large bowl.
  5. Stuff Peppers lightly with the meat mixture.  Stand upright in a baking dish.
  6. Cover and bake 45 minutes. Uncover peppers and bake another 15 minutes.

Stuffed peppers are not complete without ketchup!  I double this recipe every time I make it because it is so easy and we gobble it up every time.

Enjoy!

Stuffed Peppers Cooked
Family, Food, Kids, Snacks

Pretzel Rolo Snacks

Pretzel Rolo M&M's

I’m a huge fan of sweet and salty mixed together.  I love pretzels and I love Rolos!  Unfortunately I can’t take credit for this recipe, but I still wanted to share it with you because it’s so good and easy!  Plus, it’s always a big hit at any party and my kids always help out in the kitchen.

There are tons of different variations of these pretzel Rolo snacks floating around.  My all time favorite ones include the pecans on top, however my third child has a peanut and nut allergy so I do not get to indulge in those anymore.  I decided that there had to be something else I could use as my topper on these awesome snacks. I came across a few different options.  I must admit that these Pretzel Rolo M&M’s are just as good as the Pretzel Rolo Pecans. Plus, my little one can eat M&M’s with out any problems so it was good for all of us!

Ingredients

  • 2 bags of Rolo’s
  • 1 Bag of Pretzel Snaps ( can use regular pretzels but I prefer to use the Snaps)
  • 1 (12.60 oz.) Bag of M&M’s
  • Foil

Directions

  1. Place foil on baking sheets.
  2. Preheat the oven to 350 degrees.
  3. Place pretzels on foil until entire sheet is full approximately 1/2 inch in between.Nick making Rolo Pretzels
  4. Open all the Rolos and place in the center of each pretzel. I usually have the kids do this part because they love to pop a few in their mouth.
  5. Place the pretzels with the Rolos on top in the oven for 3 minutes. Remove from oven. Then add one M&M to each one and gently push down to spread the Rolo all over the pretzel.  I also take a few of them and make a pretzel sandwich by adding another pretzel on top instead of an M&M.
  6. Cool the pretzel snacks and then place in the refridgerater so they can set.

The best way to serve them is at room temperature.

Enjoy!

Stage 2
Stage 1