Beef & Broccoli

It is no secret that my husband and I love some good 'take out' Chinese food and this beef & broccoli definitely hits the spot! I found a recipe for beef & broccoli on the Pioneer Woman's television show a few months ago and had to give it a shot. We have since made this dish several times with only a few small changes to the original recipe. This beef & broccoli will definitely be making an appearance at our dinner table again soon!

This recipe will make about 4 servings of beef & broccoli:

• 1/2 cup LOW-SODIUM SOY SAUCE
• 1/4 cup CORN STARCH
• 2 Tbs BROWN SUGAR
• 1 Tbs GINGER, minced
• 2 cloves GARLIC, mined
• 1 lb. FLANK STEAK, sliced very thin
• 2 Tbs PEANUT or OLIVE OIL
• 1 lb. BROCCOLI FLORETS, chopped
• 1/4 cup BEEF BROTH
• 2 Tbs OYSTER SAUCE
• Optional: RICE or CHOW MEIN

Mix the soy sauce, cornstarch, brown sugar, ginger, and garlic in bowl. (...or in the case of the picture below, a measuring cup!)

Pour half of the sauce mixture into a separate bowl and toss the steak in it. Set both bowls aside.

Heat a tablespoon of oil in skillet (preferably cast iron) over high heat and cook the chopped broccoli until just tender. Then remove the broccoli from the skillet and set it aside.

Heat the skillet with another tablespoon of oil for a minute or so to allow it to get very hot again. Lay the slices of steak along the bottom of the hot pan in a single layer (as much as possible depending on the size of your pan). Let the slices of steak cook for a minute or two without moving them to allow the meat to brown.

Flip the slices of steak and cook for another 30 seconds before removing the steak from the heat.

Pour the second half of the sauce (that didn't have the steak in it), the beef broth, and the oyster sauce into the skillet and cook over high heat until the sauce begins to thickens. Add the beef and broccoli back into the skillet and toss with the sauce. Season with salt and pepper as needed.

Serve over rice or chow mein!

Yum!

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Beef & Broccoli

Ingredients:

• 1/2 cup LOW-SODIUM SOY SAUCE
• 1/4 cup CORN STARCH
• 2 Tbs BROWN SUGAR
• 1 Tbs GINGER, minced
• 2 cloves GARLIC, mined
• 1 lb. FLANK STEAK, sliced very thin
• 2 Tbs PEANUT or OLIVE OIL
• 1 lb. BROCCOLI FLORETS, chopped
• 1/4 cup BEEF BROTH
• 2 Tbs OYSTER SAUCE
• Optional: RICE or CHOW MEIN

Directions:

1. Mix the soy sauce, cornstarch, brown sugar, ginger, and garlic in bowl. 
2. Pour half of the sauce mixture into a separate bowl and toss the steak in it. Set both bowls aside. 
3. Heat a tablespoon of oil in skillet (preferably cast iron) over high heat and cook the chopped broccoli until just tender. Then remove the broccoli from the skillet and set it aside. 
4. Heat the skillet with another tablespoon of oil for a minute or so to allow it to get very hot again. Lay the slices of steak along the bottom of the hot pan in a single layer (as much as possible depending on the size of your pan). Let the slices of steak cook for a minute or two without moving them to allow the meat to brown. 
5. Flip the slices of steak and cook for another 30 seconds before removing the steak from the heat. 
6. Pour the second half of the sauce (that didn't have the steak in it), the beef broth, and the oyster sauce into the skillet and cook over high heat until the sauce thickens. 
7. Add the beef and broccoli back into the skillet and toss with the sauce. Season with salt and pepper as needed. 
8. Serve over rice or chow mein!

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I got this recipe from the Pioneer Woman: http://www.foodnetwork.com/recipes/ree-drummond/beef-with-broccoli.html

How to Stir Fry!

My husband found an article a few months ago that did a really good job of explaining how to put a stir fry together. The article was written like a recipe, but rather than giving a list of ingredients, it explained more about how to prepare ingredients you like and how to best cook it up into a stir fry. So in this post I will try to explain in as few steps as possible how to prepare a fantastic stir fry for two people! ...And the best part is that you can use all of your favorite ingredients (or just use what is currently in your refrigerator)!

To make a stir fry for 2 people you will need the following ingredients.

Protein:

• 1 Tbs OIL
• About 10 oz. of a PROTEIN, cubed or cut into thin strips. Here are some suggestions:
• CHICKEN (breast or thighs)
• RED MEAT (tenderloin, sirloin, skirt or flank steak, etc.)
• SHRIMP
• SCALLOPS
• TOFU

Aromatics:

• You don't have to use all of these, they are just suggested proportions if you choose to use them. (I left out the ginger.)
• 1 Tbs (5-6 cloves) GARLIC, minced 
• 1 medium ONION, sliced into strips
• 1 Tbs GINGER, minced

Produce:

• 1-2 Tbs OIL
• 2-3 different types of VEGETABLES totaling about 3 cups in volume. (I bought a few things especially for this stir fry and used a few things that I just has leftover in my fridge. I ended up using 1 head of broccoli, 2 carrots, 1 can of bean sprouts, 1/2 a green pepper, and 3 green onions.) Here are some produce suggestions:
• BROCCOLI
• CARROTS
• BEAN SPROUTS
• GREEN PEPPERS
• MUSHROOMS
• SNOW PEAS
• WATER CHESTNUTS
• BABY CORN
• BAMBOO SHOOTS
• GREEN ONIONS
• The options are endless!!! 

Sauce:

• Choose one of the following SAUCES. I used the Soy-Sesame Sauce in the pictures, but all of the sauces are delicious! You could even skip making a sauce and just use about 1/4 cup of soy sauce if you prefer that!
• Lemon Sauce
• 1/4 cup LEMON JUICE
• 1/4 cup CHICKEN BROTH
• 1 Tbs SOY SAUCE
• 2 Tbs SUGAR
• 2 tsp CORNSTARCH
• Sweet & Sour Sauce
• 1/4 cup CHICKEN BROTH
• 2 Tbs SOY SAUCE
• 2 Tbs CIDER, BALSAMIC, or RICE WINE VINEGAR
• 1 Tbs BROWN SUGAR
• 1/2 tsp RED PEPPER FLAKES
• 2 tsp CORNSTARCH
• Soy-Sesame Sauce
• 1/4 cup CHICKEN BROTH
• 1/4 cup SOY SAUCE 
• 2 tsp RICE WINE VINEGAR
• 2 tsp SESAME OIL
• 1/2 tsp RED PEPPER FLAKES
• 1 tsp SUGAR
• 2 tsp CORNSTARCH

The most important thing I have found with making a stir fry is to chop all of the ingredients and mix up the sauce before you start cooking anything. Once all of the ingredients are prepared, the cooking part goes pretty fast. If you wait and chop as you go the veggies will probably be over-cooked by the end (although that would not be the end of the world). 

So, step 1, chop your protein and all of your veggies into bite sized pieces. 

Next, mix up the sauce! In a small bowl stir together all of the ingredients in the sauce of your choice (I used the soy-sesame sauce). Then set it aside for later.

When you are ready to start cooking heat a large skillet over high heat and then give it a few minutes to get good and hot. (If you use a cast iron skillet it will take longer to heat up than if you use a nonstick skillet. Cooking over high heat is one of the most important things when stir frying.)

Once the pan is hot, pour about a tablespoon of oil into the pan and give it a few second to heat up. When the oil is hot, add the protein. (I used a chicken breast.) Cook the protein for 2-3 minutes, or until the protein is cooked through.

Once cooked, take the protein out of the pan and set it aside in small bowl.

With the heat still on high, add 1-2 tablespoons of oil to the pan. When the oil is hot add the aromatics and cook them for 1-2 minutes until the onion starts to get translucent around the edges.

Next, add the vegetable that you think will take the longest to cook (In my case it was the carrots and green onion). If you aren't sure, or if you think they will all take about the same time then just pick one!

Cook the first round of vegetables for about 2 minutes. (The vegetables will continue to cook as you add more and more vegetables into the pan so don't worry about getting them cooked all the way yet!)

Then add the next round of vegetables and cook for another 1-2 minutes.

Adding the vegetables to the skillet in rounds helps the pan to remain hot and cook consistently high. When you add a bunch of things to the skillet at once that are cool or room temperature it brings down the temperature of the pan.

If you haven't added all of your vegetables at this point, add the rest of them now! Cook for 1 minute.

Next, add your protein back into the skillet and pour your sauce over the stir fry. Cook for another 1-2 minutes or until the sauce has thicken and all of the vegetables are tender and coated in sauce.

Yummm!

Remove from the heat, serve over rice, and enjoy!

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Stir Fry

Ingredients:

To make a stir fry for 2 people you will need the following ingredients.

Protein:

• 1 Tbs OIL
• About 10 oz. of a PROTEIN, cubed or cut into thin strips
• CHICKEN (breast or thighs)
• RED MEAT (tenderloin, sirloin, skirt or flank steak, etc.)
• SHRIMP
• SCALLOPS
• TOFU

Aromatics:

• You don't have to use all of these, they are just suggested proportions if you choose to use them. (I left out the ginger.)
• 1 Tbs (5-6 cloves) GARLIC, minced 
• 1 medium ONION, sliced into strips
• 1 Tbs GINGER, minced

Produce:

• 1-2 Tbs OIL
• 2-3 different types of VEGETABLES totaling 3-4 cups in volume. (I bought a few things especially for this stir fry and used a few things that I just has leftover in my fridge. I ended up using 1 head of broccoli, 2 carrots, 1 can of bean sprouts, 1/2 a green pepper, and 3 green onions.) Here are some produce suggestions:
• BROCCOLI
• CARROTS
• BEAN SPROUTS
• GREEN PEPPERS
• MUSHROOMS
• SNOW PEAS
• WATER CHESTNUTS
• BABY CORN
• BAMBOO SHOOTS
• GREEN ONIONS
• The options are endless!!! 

Sauce:

• Choose one of the following SAUCES. I used the Soy-Sesame Sauce in the pictures, but all of the sauces are delicious! You could even skip making a sauce and just mix about 1/4 cup of soy sauce with 2 tsp of corn starch if you prefer that!
• Lemon Sauce
• 1/4 cup LEMON JUICE
• 1/4 cup CHICKEN BROTH
• 1 Tbs SOY SAUCE
• 2 Tbs SUGAR
• 2 tsp CORNSTARCH
• Sweet & Sour Sauce
• 1/4 cup CHICKEN BROTH
• 2 Tbs SOY SAUCE
• 2 Tbs CIDER, BALSAMIC, or RICE WINE VINEGAR
• 1 Tbs BROWN SUGAR
• 1/2 tsp RED PEPPER FLAKES
• 2 tsp CORNSTARCH
• Soy-Sesame Sauce
• 1/4 cup CHICKEN BROTH
• 1/4 cup SOY SAUCE 
• 2 tsp RICE WINE VINEGAR
• 2 tsp SESAME OIL
• 1/2 tsp RED PEPPER FLAKES
• 1 tsp SUGAR
• 2 tsp CORNSTARCH

Directions:

1. Chop your protein and all of your veggies into bite sized pieces. 
• The most important thing I have found with making a stir fry is to chop all of the ingredients and mix up the sauce before you start cooking anything. Once all of the ingredients are prepared the cooking part goes pretty fast. If you wait and chop as you go the veggies will probably be over-cooked by the end (although that would not be the end of the world). 
2. In a small bowl mix together all of the ingredients in the sauce of your choice. Then set it aside for later.
3. When you are ready to start cooking heat a large skillet over high heat and then give it a few minutes to get good and hot. 
• If you use a cast iron skillet it will take longer to heat up than if you use a nonstick skillet.
• Cooking over high heat is one of the most important things when stir frying.
4. Once the pan is hot, pour about a tablespoon of oil into the pan and give it a few second to heat up. When the oil is hot, add the protein. Cook the protein for 2-3 minutes, or until the protein is cooked through. Once cooked, take the protein out of the pan and set it aside in small bowl. 
5. With the heat still on high, add 1-2 tablespoons of oil to the pan. When the oil is hot add the aromatics and cook them for 1-2 minutes until the onion starts to get translucent around the edges.
6. Next, add the vegetable that you think will take the longest to cook. (If you aren't sure, or if you think they will all take about the same time then just pick one!) Cook the first round of vegetables for about 2 minutes. 
• Adding the vegetables to the skillet in rounds helps the pan to remain hot and cook consistently high. When you add a bunch of things to the skillet at once that are cool or room temperature it brings down the temperature of the pan.
7. Then add the next round of vegetables and cook for another 1-2 minutes. 
8. If you haven't added all of your vegetables at this point, add the rest of them now! Cook for 1 more minute.
9. Next, add your protein back into the skillet and then pour your sauce over the stir fry. Cook for another 1-2 minutes or until the sauce has thicken and all of the vegetables are tender and coated in sauce.
10. Remove from the heat, serve over rice, and enjoy!

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My husband found this recipe for how to stir fry on the following website: http://allrecipes.com/howto/super-easy-stir-fry/

Fried Rice

Whether it is the main part of my meal or on the side, I always order chicken fried rice when I get Chinese food. How could I not? It is so delicious! My husband and I have been trying to find a good chicken fried rice recipe for about a year now and we have finally found a good one! By combining a ideas from a few different recipes we have manages to create a recipe that tastes just like take out!

To make 3 to 4 servings of chicken fried rice you will need:

• 1 cup RICE, uncooked
• Optional: 12-16 oz. of CHICKEN BREAST or THIGHS, cubed (If you are vegetarian you could leave the chicken out altogether!)
• 2 Tbs CORNSTARCH
• 1/4 cup + 2 tsp SOY SAUCE
• 2 cups PEAS & CARROTS, frozen
• 1 medium ONION
• 1 EGG
• 1 Tbs SESAME OIL
• 1 tsp OYSTER SAUCE

The first thing to do is cook the rice. It is important to do this ahead of time so the rice is cold when you get ready to prepare the dish. Boil the rice in a large pot of water for 10 minutes. When the rice is tender, use a strainer to drain the water out of the rice and then refrigerate it for a few hours or until the rice is cold (you could do this the night before if that is more convenient). 

When you are ready to make the fried rice, mix the cubed chicken with 2 tablespoons of cornstarch, 2 teaspoons of soy sauce, and a splash of water. Let this mixture sit and marinate for 10 minutes.

While the chicken is marinating, chop the onion and measure out the peas and carrots. (I like to have plenty of veggies in my fried rice!) Set aside.

Once the chicken is done marinating, cook the chicken in a large skillet. Then, transfer the chicken to a bowl or plate and set aside.

Add a tablespoon of sesame oil into the now empty skillet over medium-high heat. When the oil gets hot, add the cold rice, the onion, the carrots, and the peas. Cook the mixture for 10 minutes, stirring occasionally to keep the rice from burning.

After the 10 minutes,  push the rice and vegetables to one side of the skillet. Then scramble the egg in the open side of the pan. When the egg is cooked, mix it into the rice.

Add the chicken back into the skillet and stir it into the rice mixture.

Lastly, stir in 1/4 cup of soy sauce and 1 tsp of oyster sauce. Then eat up! 

Doesn't it look good?!

Yum!

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Chicken Fried Rice

Ingredients:

• 1 cup RICE, uncooked
• 12-16 oz. of CHICKEN BREAST, cubed
• 2 Tbs CORNSTARCH
• 1/4 cup + 2 tsp SOY SAUCE
• 2 cups PEAS & CARROTS, frozen
• 1 medium ONION
• 1 EGG
• 1 Tbs SESAME OIL
• 1 tsp OYSTER SAUCE

Directions:

1. The first thing to do is cook the rice. It is important to do this ahead of time so the rice is cold when you get ready to prepare the dish. Boil the rice in a large pot of water for 10 minutes. When the rice is tender, use a strainer to drain the water out of the rice and then refrigerate it for a few hours or until the rice is cold (you could do this the night before if that is more convenient). 
2. When you are ready to make the fried rice, mix the cubed chicken with 2 tablespoons of cornstarch, 2 teaspoons of soy sauce, and a splash of water. Let this mixture sit and marinate for 10 minutes. 
3. While the chicken is marinating, chop the onion and measure out the peas and carrots. Set aside.
4. Once the chicken is done marinating, cook the chicken in a large skillet. Then, transfer the chicken to a bowl or plate and set aside.
5. Add a tablespoon of sesame oil into the now empty skillet over medium-high heat. When the oil gets hot, add the cold rice, the onion, the carrots, and the peas. Cook the mixture for 10 minutes, stirring occasionally to keep the rice from burning. 
6. After the 10 minutes,  push the rice and vegetables to one side of the skillet. Then scramble the egg in the open side of the pan. When the egg is cooked, mix it into the rice. 
7. Add the chicken back into the skillet and stir it into the rice mixture.
8. Lastly, stir in 1/4 cup of soy sauce and 1 tsp of oyster sauce. Then eat up! 

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I combined a few different recipes to make this one. The recipes that I took ideas from are the following:          http://rachelschultz.com/2012/07/14/better-than-takeout-chicken-fried-rice/

·         http://www.youtube.com/watch?v=YgFwFoqglKc

Chipotle's Cilantro Lime Rice Copycat

Last weekend we had some friends over for a burrito night and we decided to try to recreate Chipotle's cilantro lime rice. It turned out to be quite easy and delicious!

To make the rice you will need:

• 2 cups RICE (uncooked)
• 4 Tbs LIME JUICE
• 1/2 bunch CILANTRO (1/2 to 3/4 cup chopped)

Start of by cooking the rice. I know, crazy right? Once the rice is cooked you will end up with about 6 cups of rice. You could easily cut this recipe down, but we were cooking for 5 hungry guys so we needed plenty of food!

I then chopped up about half a "bunch" of cilantro and mixed it in to the cooked rice.

Lastly, mix in the lime juice!

Then serve!

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Chipotle's Cilantro Lime Rice Copycat

Ingredients:

• 2 cups RICE (uncooked)
• 4 Tbs LIME JUICE
• 1/2 bunch CILANTRO (1/2 to 3/4 cup chopped)

Directions:

1. Start of by cooking the rice. (You will end up with about 6 cups of cooked rice). 
2. Chop up about half a "bunch" of cilantro and mix it in to the cooked rice.
3. Lastly, mix in the lime juice!
4. Then serve!

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Baked Sesame Chicken

Ok, this is officially the best sesame chicken we have made thus far! We have finally found a method of cooking the chicken that makes it taste like it came from a Chinese restaurant!! And the best part is that this recipe is extremely versatile! You could easily substitute the sesame sauce explained below for a General Tso's sauce, orange chicken sauce, or any other sauce you like!

To make this you will need:

• 1 (8-10 oz.) CHICKEN BREAST, cubed
• 1/3 cup CORNSTARCH
• 1-2 EGG WHITES
• SALT
• PEPPER
• 1 Tbs CANOLA OIL
• SESAME SEEDS, to garnish
• Optional: chopped GREEN ONIONS, to garnish

For the sauce you will need:

• 3 Tbs HONEY
• 3 Tbs SOY SAUCE
• 2 Tbs KETCHUP
• 2 Tbs BROWN SUGAR
• 2 Tbs RICE VINEGAR
• 1/4 tsp SESAME OIL
• 1/4 tsp GARLIC, minced
• 1/4 Tbs CORNSTARCH

Start off by preheating the oven to 325 degrees F. Put the 1/3 cup of cornstarch in a small bowl and the egg whites in a second small bowl. Then, in a medium bowl, whisk together the honey, soy sauce, ketchup, brown sugar, rice vinegar, sesame oil, garlic, and 1/4 Tbs corn starch. Set the sauce aside.

Season the cubed chicken with salt and pepper. Start heating a skillet over medium-high heat with the canola oil. Then coat the chicken cubes in cornstarch...

...dip them in the egg white...

...and throw them in the skillet! Brown the chicken in the skillet and then place the chicken into a greased baking pan. You don't need to worry about cooking the chicken all the way through in the skillet because you will continue cooking it in the oven.

Once all of the chicken is browned, pour the prepared sauce over the chicken.



Put the pan in the oven and bake for 30-40 minutes depending on how big your chunks are. I tossed the chicken every 10 to 15 minutes in the sauce just to make sure the chicken was well coated.

Once the chicken is cooked through and the sauce has thickened you can garnish with the sesame seeds and green onions. (I like topping sesame chicken with green onions, but unfortunately we didn't have any on hand.)

We served the sesame chicken over rice!

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Baked Sesame Chicken

Ingredients:
To make this you will need:

• 1 (8-10 oz.) CHICKEN BREAST, cubed
• 1/3 cup CORNSTARCH
• 1-2 EGG WHITES
• SALT
• PEPPER
• 1 Tbs CANOLA OIL
• SESAME SEEDS, to garnish
• Optional: chopped GREEN ONIONS, to garnish

For the sauce you will need:

• 3 Tbs HONEY
• 3 Tbs SOY SAUCE
• 2 Tbs KETCHUP
• 2 Tbs BROWN SUGAR
• 2 Tbs RICE VINEGAR
• 1/4 tsp SESAME OIL
• 1/4 tsp GARLIC, minced
• 1/4 Tbs CORNSTARCH

Directions:

1. Start off by preheating the oven to 325 degrees F. Put the 1/3 cup of cornstarch in a small bowl and the egg whites in a second small bowl. Then, in a medium bowl, whisk together the honey, soy sauce, ketchup, brown sugar, rice vinegar, sesame oil, garlic, and 1/4 Tbs corn starch. Set the sauce aside.
2. Season the cubed chicken with salt and pepper. Start heating a skillet over medium-high heat with the canola oil. 
3. Then coat the chicken cubes in cornstarch, dip them in the egg, and throw them in the skillet. Brown the chicken in the skillet and then place the chicken into a greased baking pan. You don't need to worry about cooking the chicken all the way through in the skillet because you will continue cooking it in the oven. 
4. Once all of the chicken is browned, pour the prepared sauce over the chicken. Put the pan in the oven and bake for 30-40 minutes depending on how big your chunks are. I tossed the chicken every 10 to 15 minutes in the sauce just to make sure the chicken was well coated. 
5. Once the chicken is cooked through and the sauce has thickened you can garnish with the sesame seeds and green onions. Serve over rice!

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I adapted this recipe from one found on this website: http://therecipecritic.com/2013/09/baked-honey-sesame-chicken/ 

Stuffed Peppers

These stuffed peppers are great! They are sweet from the red pepper and a little bit spicy from all of the seasonings in the filling. I have seen other people make stuffed peppers, but I had never actually made them so this it sort of a combination of things I've had before and things that I just thought sounded good! And it worked out!

To make these delicious stuffed peppers you will need:

• 8 oz. GROUND BEEF
• 1/2 a SMALL ONION, diced
• 3/4 cup COOKED RICE (1/4 cup uncooked rice)
• 3/4 tsp CUMIN
• 1/2 tsp CHILI POWDER
• 1/2 tsp GARLIC POWDER
• 1/4 tsp CAYENNE PEPPER
• 1/4 tsp SALT
• 1/4 tsp PAPRIKA
• 2 tsp WORCESTERSHIRE SAUCE
• 1/4 cup + 2 Tbs CHEDDAR CHEESE, shredded
• 1/4 cup CRUSHED TOMATOES
• 2 RED BELL PEPPERS (or a different color bell pepper)

Preheat your oven to 350 degrees F. Start off by browning the ground beef in a skillet with the diced onion. 

Once the beef is cooked, add the spices and Worcestershire sauce.

Now you could either leave the ground beef and onion in the skillet or transfer it to a bowl. Then, mix in the rice.

Next, mix in 1/4 cup of cheese. Then, add the crushed tomato. It should look something like the picture below!

Cut off the tops of the peppers and carve out all of the veins and seeds. This will open the pepper up so you can stuff lots of filling in!

Then, you guessed it, stuff the filling in!

Sprinkle the remaining 2 tablespoons of cheese on top of the peppers.

Place the peppers on a baking pan and cover the top with foil. Bake for 30 minutes.

To brown the cheese on top you can either remove the foil from the top of the peppers for the last 5-10 minutes, or after the 30 minutes, remove the foil and turn the broiler on for a few minutes. Make sure to keep an eye on it though!

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Stuffed Peppers

Ingredients:

• 8 oz. GROUND BEEF
• 1/2 a SMALL ONION, diced
• 3/4 cup COOKED RICE (1/4 cup uncooked rice)
• 3/4 tsp CUMIN
• 1/2 tsp CHILI POWDER
• 1/2 tsp GARLIC POWDER
• 1/4 tsp CAYENNE PEPPER
• 1/4 tsp SALT
• 1/4 tsp PAPRIKA
• 2 tsp WORCESTERSHIRE SAUCE
• 1/4 cup + 2 Tbs CHEDDAR CHEESE, shredded
• 1/4 cup CRUSHED TOMATOES
• 2 RED BELL PEPPERS (or a different color bell pepper)

Directions:

1. Preheat your oven to 350 degrees F. Start off by browning the ground beef in a skillet with the diced onion. 
2. Once the beef is cooked, add the spices and Worcestershire sauce. 
3. Now you could either leave the ground beef and onion in the skillet or transfer it to a bowl. Then, mix in the rice, 1/4 cup of cheese, and the crushed tomato. 
4. Cut off the tops of the peppers and carve out all of the veins and seeds. This will open the pepper up so you can stuff lots of filling in!
5. Then, you guessed it, stuff the filling in!
6. Sprinkle the remaining 2 tablespoons of cheese on top of the peppers. 
7. Place the peppers on a baking pan and cover the top with foil. Bake for 30 minutes. 
8. To brown the cheese on top you can either remove the foil from the top of the peppers for the last 5-10 minutes, or after the 30 minutes, remove the foil and turn the broiler on for a few minutes. Make sure to keep an eye on it though!

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