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Aunt Stella’s Stuffed Bell Peppers with Meat and Baked Beans

Aunt Stella's Famous Stuffed Bell Peppers with Meat and Baked Beans

Stuffed bell peppers always remind me of my aunt Stella because they’re one of her signature dishes. Her recipe combines both savory (ground beef) and sweet (baked beans) components. Bell peppers are packed with vitamin C and when they’re stuffed with this hearty mixture and served with a warm side of fluffy white rice, you have yourself a well-balanced meal that incorporates starch, protein, and vegetables. Read More…

Beef Short Ribs

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My great grandma Angie’s beef short rib recipe includes a perfect mix of protein, veggies, and starch – everything necessary for a hearty one-pot meal. All you have to do is add your ingredients to a roasting pan, and let your oven do the work.

With a meal this simple, it’s no wonder this recipe has been passed down four generations. I learned it from my great aunt Stella, who serves the ribs and veggies alongside freshly steamed white rice. Mmmmmm! Read More…

Beef Tongue in Tomato Sauce | Lengua de Res en Salsa de Jitomate

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My family’s beef tongue recipe took on new significance when I married into a Sephardic Jewish family. During the Jewish New Year, Rosh Hashanah, there is a tradition of serving tongue as one of the symbolic foods. Eating and reciting a blessing over the head, or part of the head, of a kosher animal signifies the desire to be a leader and move forward in the New Year, rather than linger behind, like a tail.

When served during our celebratory dinner, many family members respectfully decline to eat the tongue. Not surprisingly, when I prepared my version last year, I found that I had gained some converts (and some people even asked for seconds!). Both my cousin and my godmother will be pleasantly surprised that their recipe has taken on new meaning and become an integral part of our Jewish New Year holiday meal.  Read More…

Potatoes with Chorizo | Papas con Chorizo

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Papas con chorizo burritos take me back to the days when my great grandmother, known simply as “Grandma Macky”, would prepare about 30 of them, wrapped tightly in foil, for our annual road trips to Mexico.

Once the rubber hit the road, the delectable little burritos were devoured within minutes, as if being eaten by starving piranhas. Papas con chorizo prepared in burritos are now a family tradition on just about any vacation we take, be it on land, sea or water – they’re perfect for when you’re on the go! They can also be served breakfast-style with fresh homemade beans, a warm tortilla and sliced avocado. Go ahead and try this recipe – it may just inspire you to take a ride on the wild side and venture out on a road trip of your own. Read More…

Stuffed Bell Peppers

By Stella Mancillas (my great aunt)

Ingredients:
10 bell peppers
1 teaspoon salt
2 pounds ground beef
1 tablespoon oil
1 cup onion diced
1 15-ounce can of pork and beans
¾ cup ketchup
1 teaspoon mustard

Preparation:

  1. Boil bell peppers in salt water until light green. Remove tops (save for later) and seeds, and then drain upside down.
  2. Preheat oven to 350 degrees Fahrenheit.
  3. Form hamburger meat into patties, and fry in a pan lightly coated with oil. Once cooked, break patties into small pieces.
  4. Mix in onion, pork and beans, ketchup, and mustard. Cook on low heat for 20 minutes.
  5. Arrange peppers in shallow baking dish and then fill with ground beef mixture. Cover with bell pepper tops.
  6. Bake for 30 to 45 minutes.
  7. Serve hot with steamed white rice.