"Stuffed" Peppers Casserole

Yum!  Way less hassle than traditional stuffed peppers!  Easy to make and great warmed up as leftovers! 

Stuffed Peppers Casserole

• 2cups chicken broth
• 1cup rice (not instant)
• 1lb ground beef (I used meatloaf mix)
• 1medium onion, chopped
• 2medium bell peppers, seeded and chopped
• 1 1⁄2cups spaghetti or 1 1⁄2 cupstomato sauce
• 1cup shredded cheddar cheese

Directions

1. Boil broth and pour over rice in greased 9 x 13 " pan.
2. Brown meat with pepper and onion. Drain well.
3. Add sauce and pour over rice.
4. Sprinkle with cheese.
5. Bake at 350 degrees for 45 minutes uncovered.

Fish, yes, Fish Piccata

Love me some piccata.  My son loves to fish and this momma can take only so much fried fish.  Sooo...fish piccata to the rescue!  I serve this with rice.  It's a little time consuming because you have to cook the fish in batches, but it's delicious!

FISH PICCATA

• 2tablespoons olive oil
• 4small white fish fillets (like tilapia or sole, about 1 pound total)
• kosher salt
• fresh ground black pepper
• 1⁄4cup flour
• 1⁄4cup white wine
• 2lemons, juiced
• 2tablespoons capers (chopped if large)
• 2tablespoons butter (or margarine)

Directions

1. Heat the olive oil in a large saute pan over medium high heat. While the pan is heating, blot the fish dry with paper towels and season with salt and pepper. Dredge in the flour, shaking off any excess.
2. Saute the fish in the olive oil until just cooked through, about 4 minutes, turning over halfway through. Remove the fish to a platter.
3. Deglaze the pan with the white wine, whisking for about 1 minute. Add the lemon juice and capers and stir. Add the butter and stir or whisk to incorporate to bring the sauce together.
4. Pour onto the fish and garnish with the chopped parsley. Enjoy!