It's way too hot to cook these days so what are you preparing for dinner? I try not to use the oven and use only the stove top, microwave and grill these days. I was flipping through my cook books looking for something different and came across this recipe that I had forgotten about. It really fits the bill for keeping the heat down in the kitchen and it is ready in no time.
Skillet Stuffed Bell Peppers
2 large bell peppers, halved lengthwise and seeded
1 lb ground turkey or beef
1/2 cup water
1 package taco seasoning
1 package refrigerated mashed potatoes
1/2 cup grated cheese such as cheddar
Place bell pepper halves open side down in a microwaveable dish. Cover with plastic wrap and microwave until tender, about 3 to 5 minutes. Meanwhile, heat a large skillet and brown meat. Drain and return to pan. Add water and taco seasoning; cook and stir until heated. Heat mashed potatoes according to package directions. Spoon meat mixture into pepper halves, top with heated potatoes and some cheese. Microwave 1 minute more until the cheese is melted.
I served canned ranch style beans mixed with a can of Great Northern beans on the side. Made a tasty dinner without standing over the hot stove too long.
I hope you are taking precautions while the heat is this severe. I have found this heat hard to exercise in as well as to do any outside work, like clean the barn. Yesterday afternoon I went to check on the horses and I felt like a chicken turning on a spit just walking across the yard. So drink extra water, check on your pets and the elderly and take it easy till this heat breaks.
Meanwhile, here is a fantastic dessert idea you can whip up on these hot nights. Put a pint of raspberries in a small pot and add 3 Tbsp. of sugar. Heat over medium heat and stir until sugar is melted and berries break up. Let cool completely. Scoop some lemon sorbet into a small ice cream dish, add a Biscoff cookie, graham cracker or ginger snap cookie on the side and top with the raspberries. Cool and delicious and light on the calories.