What a delicious dinner!

I made the stuffed peppers in the morning to avoid turning on the oven in the hotter part of the day. First I microwaved 4 halved pepper shells until they were par-cooked. Then I sautéed just 4 ounces of ground beef with onions and garlic. (We froze a recent pack of ground beef in 4 ounce sizes. I realized that a small amount of ground beef is enough in lots of dishes!) Then I made a spaghetti sauce from whole canned tomatoes, onion, garlic, tomato paste, oregano, chile flakes, and red wine. Finally I mixed some of the sauce with the meat and a small pack of microwaveable brown and wild rice and stuffed the peppers. The completed dish baked in the oven for 30 minutes at 350F.

Now I had my dinner mostly ready to be popped in the microwave at dinner time. When it was time to eat John cooked the pasta in fairly shallow water and I used the 10 minutes of cooking time to reheat the peppers and extra sauce.

We were really happy with our dinner. It was so yummy!