WFDT

Footlong Sonic Chili Dog with no bun.

Grilled shrimp wrap

Grilled spatchcocked chicken
Grilled potatoes, onions & bell pepper in foil packet
Mexican grilled squash
Spinach salad

Sauvignon Blanc

Lasagna
Ceasar salad

Beef roast with rice and carrots.
Also made skinny shrimp and grits for work this week.

1 1/2 cup of cooked white rice (from about 3/4 cup raw rice)
4 to 6 bell peppers, any color
5 tablespoons extra-virgin olive oil
1 medium yellow onion, peeled and chopped
1 clove garlic, peeled and chopped
1 pound lean ground beef
1 cup chopped tomatoes, fresh or canned (if using can, drain of excess liquid first)
1 tablespoon chopped fresh oregano, or 1 teaspoon of dried oregano
1 teaspoon salt
1/2 teaspoon ground black pepper
1/2 cup ketchup
1/2 teaspoon of Worcestershire Sauce
Dash of Tabasco sauce

1 Cook the rice (if needed): If you are starting with raw rice, you'll need to cook it first. Cook the rice following the directions on the rice package.

2 Steam the bell peppers: Cut the tops off of the bell peppers about 1/2 inch to 1 inch from the stem end and remove the seeds. (Save the extra bits of bell pepper for another dish such as Ground Turkey and Peppers.)

Place a steaming rack in a large pot and add enough water to cover the bottom of the pan by an inch. Place the bell peppers on the rack, cut side up, and bring the water to a boil.

Cover the pot and let the peppers steam for 5 to 10 minutes until they start to soften.
Note that you can skip the steaming if you want, but this step will help ensure that the peppers cook through thoroughly when they are stuffed and baked.
to make stuffed bell peppers, steam the bell pepper shells first

3 Sauté onions and garlic: Preheat oven to 350°F. Heat 4 tablespoons of the oil in a large skillet over medium heat. Add onions and cook, stirring often, until soft and translucent, about 5 minutes. Add the garlic and cook a minute more.
Cook the onions for the stuffed peppers

4 Make filling: Add the meat, cooked rice, cooked onions, tomatoes, oregano, salt, and pepper to a large bowl. Mix everything together with your hands or a wooden spoon, just enough so that the ingredients are all well distributed. Do not over-mix.
Mix together the ground beef filling for the stuffed peppers

5 Stuff the peppers: Drizzle remaining 1 tablespoon of olive oil inside the peppers. Arrange the cut side of the peppers up in a baking dish, then stuff peppers with filling.
Stuff the peppers and line them up in a baking dish

Combine ketchup, Worcestershire sauce, Tabasco sauce, and 1/4 cup of water in a small bowl, then spoon over filling.
Top the stuffed peppers with a ketchup mixture

6 Bake: Add 1/4 cup of water to the baking dish. Place in 350°F oven and bake for 40-50 minutes (or longer, depending on how big the peppers are that you are stuffing), until the internal temperature of the stuffed peppers is 150-160°F.

You’re welcome. Apparently the 5 downvotes disagrees with you

Tell about the beef roast and juices/gravy. I love a bowl of beef roast with gravy over rice.

Tnanks, LL. Looks delicious.