Adventures in Baking: Stuffed Bell Peppers

Ingredients:
1 pound of ground meat
1 20 oz package of Simply Hashbrowns
3 tablespoons of vegetable oil
4 bell peppers, tops cut off and seeded
1 small onion
1 garlic clove
1 tablespoon cumin
1 teaspoon coriander
1 teaspoon paprika
1/2 teaspoon salt
1/2 teaspoon pepper
1 tablespoon Lea & Perrins Worcestershire Sauce
A splash of Tabasco
1 cup of shredded Kraft Cheddar Cheese
water

These are the ingredients you will need.

Fill pot about 3/4 full with water and put on medium-high heat to boil.

Cut the tops off the bell peppers.

Remove tops and seeds. Move to the side. They will be placed in the boiling water later on.

Place ground meat in a pot and begin to brown. Stir occasionally until brown and no pink remains. Drain.

Put 2 tablespoons of vegetable oil in a skillet. Turn heat to medium.

Put shredded potatoes in the skillet and flatten with spatula. Brown them for about 5-7 minutes.

Peel onion, chop, and place in mini-chopper (or dice with a knife).

Peel garlic clove and add to mini-chopper (or dice with a knife). Chop until finely diced.

Add 1 tablespoon cumin, 1 teaspoon coriander, 1 teaspoon paprika, 1/2 teaspoon pepper, 1/2 teaspoon salt, 1 tablespoon Lea & Perrins Worcestershire Sauce, and a splash of Tabasco (optional). Mix together well.

Set to the side until ground meat is brown.

It should be about time to flip the hashbrowns. Drizzle about 1 tablespoon of vegetable over the top of the hashbrowns.

Flip hashbrowns one section at a time. Brown for another 5-7 minutes.

Drain the ground meat. Add the onion, garlic, and seasoning mix. Stir well and cook for about 3-4 minutes. Remove from heat.

Add hashbrowns.

Mix well.

Add 3/4 cup of cheese and mix well. Move to the side.

Once your water is boiling add the bell peppers to the water and cook for 10 minutes. Remove from stove, drain hot water, and replace with cold water until bell peppers are able to be handled.