How To make Pepper Rice and Confetti Beef

Greek Kebab with Pilaf & more: Dinner in 60 Minutes!

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Printable Recipe:

Ingredients
For the Kebabs:
2 pounds ground beef or lamb
1 large onion
2 garlic cloves
1 bunch of parsley, stems removed
2 teaspoons ground cumin
1 teaspoon salt
1/2 teaspoon ground black pepper, or to taste
pinch of crushed red pepper flakes
1 teaspoon sweet paprika
1 teaspoon dried oregano
For the Veggies:

3-4 Roma tomatoes or any larger tomatoes
2 bell peppers
Instructions
Place the garlic cloves in a food processor and pulse until finely chopped.

Cut the onion into quarters or smaller and add to the food processor. Pulse until finely chopped but not pureed.

Place the ground meat in a large mixing bowl and add the onion and garlic mixture to it.

Add the parsley leaves to the food processor and pulse until finely chopped. Add the parsley to the meat.

Add all of the remaining ingredients to the mat and knead it to incorporate.

The kebabs can be made straight away or the meat can be covered with plastic wrap and refrigerated for a few hours or overnight so that the flavors can marry.

Divide the meat into 12 portions and roll each portion into a kebab.

The kebabs can be cooked on a hot barbeque grill or in a cast-iron skillet.

Warm the skillet over medium-high heat and add 2-3 tablespoons of olive oil to it.

Pan-fry the kebabs in a few batches (4-5 at a time) about 4 minutes per side. Transfer the cooked kebabs onto a serving platter.

Prepare the vegetables.

Cut the tomatoes into quarters. Alternatively, leave them whole if cooking them on a barbeque grill.

Slice the bell peppers into cubes or big chunks and discard the seeds.

Add the veggies to the cast-iron skillet. Cook them over medium-high heat for about 3 minutes on each side or until they begin to soften.

Serve the kebabs and grilled veggies with Mediterranean Rice Pilaf, quick pickled red onions, and toasted pita/naan bread.
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Confetti Rice

CONFETTI RICE – A Junior League of Monroe, Louisiana, Recipe
1 cup yellow onion, chopped
1 ½ teaspoons olive oil
1 garlic clove, minced (or 1 teaspoon of prepared minced garlic)
1 (10 oz.) package frozen whole kernel corn, thawed (or fresh corn off the cob)
4 oz. fresh sliced mushrooms
1 ½ teaspoons olive oil
2 (4 oz.) cans chopped mild green chilies, drained
3 cups cooked, 4Sisters white or parboiled rice
3 tablespoons chopped fresh cilantro, if desired
½ teaspoons ground pepper
1 cup (4 oz.) shredded mozzarella cheese

Preheat oven to 325 degrees.
In a large skillet, sauté the onion in 1 ½ teaspoons olive oil over medium high heat for 3-5 minutes or until done. Add the garlic, corn, green chilies and cook about 3-4 more minutes.
Sauté the mushrooms in 1 ½ teaspoons olive oil in the skillet over medium high heat for about 5 minutes or until golden brown.
Mix all ingredients together, except the mozzarella cheese, in a large bowl & spread evenly in a greased baking dish.
Sprinkle the cheese over the top and bake for 20 minutes until the cheese is melted and the rice is heated through.
A great side dish to any entrée!
Serves about 8-10.
Cook time, about 40 minutes.

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Mini confetti Stuffed bell Peppers

Bite size low carb stuffed peppers for dinner finger foods and appetizers perfect for all your get togethers

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Confetti Rice With Ground Beef | Made By My Hubby ❤️| Delicious ????

#confettirice #whiterice #groundbeef #vegetables #yummy #delicious



Ingredients:

-Ground Beef
-Green peppers
-Red peppers 
-Onions
-1 teaspoon of chopped garlic 
-1 1/2 cups of rice ????
-1 bag of frozen whole kernel corn
-1 can of sweet peas
-1 can of carrots
-1 cup of chicken stock
-Salt & Pepper
-Onion powder
-Garlic powder
-Basil
-Parsley flakes
-Olive oil

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