Southwest Stuffed Peppers

We really like stuffed peppers. I have tried a couple of different recipes and tonight's was a hit! Even though it used ground beef, which we are trying to limit, It was still pretty healthy. The green peppers themselves are full of Vitamin C and the tomatoes are also great for you. The recipe makes 8 servings but I only fixed 4 and saved the rest of the filling to be used later in the week as taco filling.


SOUTHWEST STUFFED PEPPERS
8 medium green peppers
1 lb. lean ground beef (I am going to used ground turkey next time)
1 can diced tomatoes and green chilies, undrained (14 1/2 ou.)
 1 1/2 c. water
 1 envelope (5.4 ou) Mexican-style rice and pasta mix (Rice-a-Roni brand is what I used)
2 c.(8ou.) shredded Mexican cheese blend
 Cut tops off peppers and remove seeds. In a dutch oven, cook peppers in boiling water for 3-5 min. Drain and rinse in cool water; set aside.
In a large skillet brown ground beef over medium heat until no longer pink; drain. Add the diced tomatoes, water, and pasta mix. Bring to a boil. Reduce heat and simmer 6-8 min. or until liquid is absorbed.

Place 1/3 c. rice mixture in each pepper; sprinkle with 2 tbsp. cheese and top with remaining rice mixture. Place in a  greased 9x13 baking dish. Cover and bake at 375 for 25 min. Sprinkle with remaining cheese and bake 5-10 more minutes or until cheese is melted and peppers are tender.

MEDITERRANEAN SEARED SCALLOPS

One of my favorite seafood dishes is scallops. The large fresh sea scallops are the best because they hold their shape during cooking and have a nice consistency. However, I don't always have access to fresh ones so I often buy frozen ones. This recipe was delicious even with the frozen scallops.

MEDITERRANEAN SEA SCALLOPS
3 tbsp. all purpose flour
1/2 tsp salt
1/2 tsp. dried marjoram
2 tsp. olive oil
1 1/2 lbs. sea scallops
1/2 c. dry white wine
1 tbsp. balsamic vinegar
Fresh parsley springs (optional)
Combine first 3 ingredients in a large zip-top bag; add scallops. Seal bag and shake to coat.
Heat oil in a large, nonstick skillet over medium- high heat. Add scallops; cook 3 minutes on each side until done. Remove from pan; keep warm.
 Add wine and vinegar to pan; cook 3 minutes or until slightly thick, stirring with a whisk. Stir in scallops; remove from heat. Garnish with parsley sprigs if desired.
Serving suggestion: Serve with orzo tossed with chopped tomato, feta cheese, basil, salt, and black pepper. Refrigerate any leftovers.      Serves 4