When you don’t want to spend a lot of time in the kitchen and you want something quick, it is great to have dishes that you can prepare with items you already have in the kitchen and that has very little clean up.

I am a huge fan of fruits and vegetables. On the other hand, my husband wants meat and more meat so I am always thrilled when we have an entree that he really likes and it also gives me my veggies.

The Hamburger Steamed Vegetable Dinner is one of my favorite dinners.  The soy sauce mixture is a very delicate flavor and kids like it even with all the veggies.

The Stuffed Bell Peppers freeze well. Let the bell peppers cool and freeze them in air- tight containers or vacuum-pack them in a FoodSaver T000-08004 V3460 SmartSeal Vacuum-Sealing Appliance . Pulse the sealer to remove the air or it will squash the peppers.

Hamburger Steamed Vegetable Dinner

Ingredients

1 lb hamburger
1 Onion, chopped
1/4 cup soy sauce
1/4 teaspoon pepper
1/2 cup water
5 potatoes, peeled and sliced
1/2 large sliced green pepper
1/2 large sliced red pepper
3 celery stalks sliced
1 can diced tomatoes, do not drain
6 cups coarsely chopped cabbage

Preparation

Put hamburger and chopped onion in a skillet.  Brown hamburger until it is no longer pink  Drain the grease from the skillet.

Put the hamburger and onions in the bottom of an eight-quart stockpot or large pan  Set aside.

In a small bowl add soy sauce, pepper, and water. Stir to mix together.  Add mixture to stockpot like the Cuisinart Classic Stockpot .

Add the following vegetables in layers: potatoes, green and red peppers, celery stalks, tomatoes, and cabbage.

Cover and cook over a high heat for 1 minute. Reduce heat and cook slowly for 20-40 minutes more. Length of cooking time will depend on how crispy you like your veggies.

Stuffed Green Peppers

Ingredients

6 large green peppers
5 cups boiling salted water
1 pound ground beef
1/4 cup tablespoons chopped onion
1 teaspoon salt
1/8 teaspoon garlic salt
1 cup cooked rice
1 can corn, drained
1 can (15 ounces) tomato sauce

Preparation

Heat oven to 350 degrees.
Cut a thin slice from stem end of each pepper. Remove all seeds and membranes. Wash the pepper inside and outside. Set aside.

Put water in a large pan and bring the water to a boil. Carefully add the green peppers to the boiling water. Cook 5 minutes. Drain.

Cook and stir ground beef and onion in medium skillet until onion is tender. Drain off fat. Stir in salt, garlic powder, cooked rice, corn, and 1 cup of the tomato sauce. Heat thoroughly.

Lightly stuff each pepper with ½ cup meat mixture. Stand peppers upright in an ungreased baking dish, 8x8x2 inches. Pour remaining tomato sauce over peppers. Cover with foil.  Bake 45 minutes. Uncover; bake 15 minutes longer.

Tip
If you see a good sale on bell peppers, pick up a few and freeze them for later use.  Just wash them and remove the membrane and seeds. Then dice, or slice the bell peppers, and spread them out on a cookie sheet. When frozen place them in freezer bags or vacuum bags and put in the freezer for later use.