Quick to fix – takes one hour to bake.
for Dinner
4 servings
294 calories
Time to prepare: 10 minutes
Difficulty: Average

Ingredients

1 lb. lean ground beef
4 medium green, red or yellow bell peppers
3/4 cup chopped onion
1/4 cup uncooked rice
3 Tbsp. catsup, divided
1 tsp. dried oregano leaves, divided
1/2 tsp. salt
1/4 tsp. pepper
1 can (14-1/2 ounces) Italian-style stewed tomatoes, undrained

Directions

Cut tops off bell peppers; remove seeds and membrane.

Blanch (hold in boiling water for 2 minutes) peppers.

Combine ground beef, onion, rice, 2 Tbsp. catsup, 1/2 tsp. oregano, salt and pepper, mixing lightly but thoroughly. Spoon an equal amount of meat mixture into each bell pepper. Place in 8×8-inch baking dish.

Combine tomatoes, remaining catsup and remaining oregano; pour over stuffed peppers.

Cover baking dish tightly with foil. Bake in 350°F oven 1 hour.

Ingredients:

1 big bowl of kangkong (river spinach)
1/4 kilo of pork, cut into small pieces
1/4 cup of vinegar
1/4 cup soy sauce
5 cloves of garlic, minced
1 onion, diced
2 laurel leaves (bay leaves)
1/2 teaspoon of monosodium glutamate (MSG)
1 cup pork stock (broth) or bouillon pork cube dissolved in water
Salt and pepper to taste

Procedure::

1. Sauté garlic and onions in a big pan then add the pork. Allow the pork to brown and oil for a few minutes.

2. Add a cup of pork stock (or bouillon cube dissolved in water or plain water), laurel leaves, soy sauce, some salt and bring to a boil.

3. Let simmer then add the vinegar. Do not stir for 5 minutes.

4. Add the kangkong stalks first and cook for 1 minute then add the kangkong leaves. Continue cooking until the vegetable is done.

Serve hot with rice.

Tip: Instead of kangkong, this recipe can be used to cook other vegetables like eggplant, spinach, cabbage, string beans or any other vegetable.

For Dinner
4 servings
Time to prepare: 15 minutes
Difficulty: Average

Ingredients
1 lb. lean loin or shoulder pork, cubed
1 pkg. (10 oz.) cut green beans, frozen
2 large onions, sliced
1 green pepper, sliced
1 red bell pepper, sliced
2 Tbs. butter or margarine
1 tsp. salt
1/2 tsp. paprika
1/2 tsp. black pepper
1 1/2 cups beef broth
4 Tbs. catsup
2 Tbs. cornstarch

Procedure

Cut meat into 1/2 to 3/4-inch cubes, removing fat. Set aside.

Partially thaw the green beans.

Add onions and peppers to butter in wok. Saute for 1 minute. Add meat and green beans, and stir-fry over high heat until all pieces are heated through. Add salt, paprika, and black pepper. Mix well.

Pour in the beef broth. Cover and simmer for 15 minutes or until vegetables are tender-crisp.

Mix catsup with cornstarch. Stir into mixture in pan. Cook, stirring, until juices are thickened.

Source: Double Yummy Recipes

> Ampalaya Chutney
> Diningding (Vegetable Stew with Beef/Fish)
> Fresh Lumpia
> Ginataang Papaya
> Kamaniang (String Beans and Squash with Prawns)
> Paksiw na Talong
> Pinakbet (Vegetable Medley)
> Rellenong Talong
Total recipes in this category = 8