Janet Malofiy’s stuffed peppers is a dish I make often. I recently picked up the ingredients and planned on making it as a weeknight dinner. Those plans went out the window pretty quickly when I thought about the pot I would need to make the peppers, the other pot I would need to cook the macaroni and the third pot I would need to heat the sauce. With the ingredients sitting in my fridge and a craving for the familiar and comforting flavors of the dish, I started chopping the peppers and mixing the ingredients to create “Hamburger Helper the German Way.”
First, I added a bit of olive oil and the meatloaf mix to a large pot. While the meat was browning, I chopped 3 green bell peppers and grated one onion. Next, I drained off most of the fat from the meat and added in the peppers and onion and cooked them for a minute while I seasoned everything with salt, pepper, and plenty of paprika. Then I added 2 cups of water and 2 cans of tomato soup. I brought it to a boil and added 2 cups of elbow macaroni and cooked until the macaroni was finished, which was about 12-15 minutes. You can stop right there and make it a one-pot meal or if you would like to stay true to the original recipe you can stir in 1 cup of cooked rice. (I had left over white rice, as a normally do after Chinese takeout, and this was the perfect way to use it up.)
Hamburger Helper the German Way is a quick and easy way to enjoy the comforting flavors of one of my favorite recipes when I do not have an hour to allow the peppers to cook and do not have the energy to do the dishes. It is a great way to turn stuffed peppers into a weeknight meal.
By Jenn Lineman Blank
INGREDIENTS
3 green bell peppers, chopped
1 onion, grated
1lb meatloaf mix (pork, beef, veal)
Salt, pepper, and paprika to taste
2 cans of tomato soup
2c water
2c uncooked elbow macaroni
1c cooked rice, optional
Great idea. Certainly will try