Epicure's Marinara Stuffed Peppers

Layers of flavour make these stuffed peppers an Epicure favourite.

Makes 4 servings

Cost Per Serving: 2.67

Prep Time: 10 - 15 minutes

Cook Time: 35 - 40 minutes

Ingredients

• 4 medium bell peppers
• 1 lb (450 g) extra lean ground beef
• 1 Tbsp (15 ml) vegetable oil
• 1/2 cup (125 ml) diced carrot
• 1/2 cup (125 ml) diced onion
• 1 Tbsp (15 ml) Epicure’s Seasoning for Pizza Oven Fries
• 2 cups (500 ml) prepared Epicure’s Marinara Sauce Mix, divided
• 1/2 cup (125 ml) cooked rice
• 1/4 cup (60 ml) raisins

Instructions

1. Preheat oven to 375 °F (190 °C).
2. For stuffed pepper halves, cut peppers in half lengthwise and gently remove pith and seeds.
3. For stuffed whole peppers, cut tops from peppers and gently remove pith and seeds. Dice pepper tops and mix with carrot and onion.
4. In Epicure’s Eclipse^® Coated Professional Frying Pan, cook beef until no longer pink. Drain excess fat. Remove from pan and set aside.
5. In the same pan, heat oil over medium-high heat. Add vegetables and Seasoning for Pizza Oven Fries and cook for 5 minutes. Add beef. Stir in 1/2 cup (250 ml) Marinara Sauce and remaining ingredients.
6. Spoon mixture into peppers. Place in shallow baking dish and pour remaining Marinara Sauce around peppers.
7. Cover tightly with foil and bake for 30-40 minutes.

Use brown rice to add fill-you-up-fast fibre. 

Per Serving : Calories 330, Fat 9 g (Saturated 2 g, Trans 0.5 g), Cholesterol 60 mg, Sodium 160 mg, Carbohydrate 37 g (Fibre 6 g, Sugars 15 g), Protein 26 g.

Tips: Serving Suggestion: Serve with a side salad and prepared Epicure’s Dressing.

Super Spice Tip: 1 tsp (5 ml) of Epicure's Cinnamon has more antioxidants than 1/2 cup (125 ml) of blueberries.

Epicure’s Taco Meatloaf Pasta Casserole

Makes 8 servings

Cost Per Serving: 1.76

Prep Time: 10 minutes

Cook Time: 25 minutes

Ingredients

• 1 lb (450 g) lean ground beef or chicken
• 1 tsp (5 ml) vegetable oil
• 2 Tbsp (30 ml) Epicure's Seasoning for Meatloaf
• 1/2 cup (125 ml) prepared Epicure's Beef Bouillon
• 1 — 28 oz (796 ml) can diced tomatoes
• 2 - 3 Tbsp (30 - 45 ml) Epicure's Taco Seasoning
• 4 cups (1 L) cooked pasta such as fussilli, rotini or shells
• 2 cups (500 ml) grated low-fat cheese – your choice
• 3 green onions, diced
• Crushed whole-grain tortilla chips – optional

Instructions

1. Preheat oven to 450° F (230° C).
2. In Epicure’s Eclipse^® Coated Professional Frying Pan, sauté beef in oil with Seasoning for Meatloaf over medium-high heat for 6–7 minutes, until cooked through. Add Beef Bouillon, tomatoes and Taco Seasoning. Bring to a boil, then reduce heat. Simmer 4–5 minutes.
3. Turn into a large mixing bowl and stir in pasta, half the cheese and green onions. Turn into a 9” x 13” (23 cm x 33 cm) baking dish or large casserole pan. Sprinkle with tortilla chips, if desired, and remaining cheese.
4. Bake, uncovered, 15–20 minutes, until bubbly and cheese is melted.

Per Serving : Calories 260, Fat 3.5 g (Saturated 1 g, Trans 0.2 g), Cholesterol 35 mg, Sodium 260 mg, Carbohydrate 31 g (Fibre 3 g, Sugars 4 g), Protein 25 g.

Epicure's French Canadian Tourtière (Meat Pie)

Makes 6 servings

Cost Per Serving: 1.86

Ingredients

• 1 egg, beaten
• 2 Tbsp (30 ml) light cream
• 1/2 lb (225 g) lean ground beef
• 1/2 lb (225 g) lean ground pork
• 1/2 lb (225 g) ground veal
• 2 Tbsp (30 ml) all-purpose flour
• 2 Tbsp (30 ml) Epicure's 3 Onion Dip Mix
• 1 Tbsp (15 ml) Epicure's Herb & Garlic Dip Mix
• 1 tsp (5 ml) Epicure's Pumpkin Pie Spice
• 2 tsp (10 ml) Epicure's Beef & Steak Seasoning
• 1 1/4 cups (310 ml) prepared Epicure's Beef Bouillon
• 1 1/4 cups (310 ml) water
• 4 cups (1 L) small cubed potatoes, boiled until tender
• Epicure's Sea Salt, to taste
• Epicure's Black Pepper, to taste
• 1 — double 9” (23 cm) pie crust (your favourite recipe)

Instructions

1. Beat egg with cream. Set aside.
2. Cook meats in Epicure's large Eclipse^® Coated Professional Frying Pan over medium heat until no longer pink inside. Drain excess fat.
3. Sprinkle flour and Epicure's Seasonings over meat, stirring well.
4. Combine Beef Bouillon and water. Add slowly and stir. Simmer until most of liquid has evaporated. Add potatoes and Sea Salt and Pepper.
5. Remove from heat. Cool to room temperature, or refrigerate.
6. Preheat oven to 425° F (220° C).
7. Place chilled filling into pie shell. Brush edges with egg and cream mixture and top with pastry. Crimp edges and poke a steam holes in top. Cut star shapes from leftover pastry to decorate.
8. Bake 20 minutes. Reduce to 350° F (175° C). Continue baking for 30 minutes.
9. Serve with Epicure's Red or Green Tomato “Ketchup” (find recipe online).

Per Serving : Calories 510, Fat 19 g (Saturated 7 g, Trans 0.2 g), Cholesterol 120 mg, Sodium 300 mg, Carbohydrate 56 g (Fibre 5 g, Sugars 4 g), Protein 29 g.

To order supplies to make this recipe, please visit my website www.tammywilson.myepicure.com  or contact me and we'll place your order together. 

Consider joining a Pantry club to re-stock your pantry on a budget,  or hosting a catalog party to order your favorite items for FREE ~ Ask me for more info :) 

For more delicious Epicurian Inspiration visit my website and click on the "recipes" link.  :)