Friday, May 7, 2010

Bargain Meal of the Week: Ham Stuffed Peppers


It's time for another week of Bargain Meals! Erin over at $5 Dinners (a great read!) is hosting a gathering of bloggers all over the Internet, creating frugal meals straight from the sales circulars of their favorite stores. Check it out for even more inspiration. I contribute every week for the current sales at Publix, which run from Wednesday to the following Tuesday. Keep in mind that you do not need to purchase two of a product to get the buy one get one price. Publix marks down their products to half price for the BOGO deals.

Items on sale that can be used in this meal:

Oscar Mayer Deli Fresh Shaved Meats, 7-9 oz pk, $3.00
-$1/2 Oscar Mayer Lunchmeats, in store dispenser
-$1/2 Oscar Mayer Deli Fresh Meats printable
-$2 off Deli Fresh Meats printable (limit reached)
-$1 off Deli Fresh Meats printable (store coupon)
Final Price: use $2 mfr coupon and store coupon, makes it
FREE

Florida Green Bell Peppers, $1.29 lb

Mahatma Rice, price unknown
-.75/1 Mahatma White Or Whole Grain Brown Rice, Any - 04-25-10 RP or 02-07-10 RP
-.50/1 Mahatma Or Water Maid Rice, Any - 04-25-10 RP or 02-07-10 RP

Sargento Reduced Sodium Cheese, price unknown
-$1/1 Sargento Reduced Sodium Natural Cheeses, Any 5 Oz. Or Larger - 04-18-10 SS

Florida Sweet Corn, 25¢ ea

Pillsbury Ready to Bake! Cookies, 14-16.5 oz pk, $2.89 BOGO
-$1/2 Pillsbury Cookie Dough SS 3/28 or printable
Final Price: .94¢

Ham Stuffed Peppers


Ingredients:
  • 4 large green bell peppers
  • 2 3/4 cups boiling water
  • 1 cup uncooked long-grain rice
  • 1 medium onion, finely chopped
  • 2 tablespoons butter or margarine
  • 8 ounces grated mild Cheddar or American cheese
  • 1 cup diced cooked ham
  • 2 tablespoons minced parsley
  • salt and pepper
Directions:

Cut peppers into halves crosswise and remove seeds and white membrane. Cook peppers in 2 cups of boiling water for 4 minutes. Drain and reserve liquid. Cook rice until tender; drain. In a skillet, sauté onion in butter until onion is tender, about 4 to 5 minutes. Add 3/4 cup water and shredded cheese. Stir until blended; add ham, rice, parsley, salt, and pepper. Fill pepper halves with rice and ham mixture; put on rack in skillet with about 1 1/2 cups of the pepper cooking liquid in the bottom. Cover and simmer over low heat for 15 to 20 minutes.
Serves 4.

Serve with Grilled Corn in Husks and Pillsbury Cookies for desert.

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