Unstuffed Peppers

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Wartime Unstuffed Peppers

Yield 6

Author Harriett Sebastian

A tribute to the tinned luncheon meats that, despite being the butt of complaints and jokes, helped keep millions of people from starvation during World War II and the years immediately following the War. This quick, budget-friendly recipe is highly adaptable to the seasonings you prefer and the ingredients in your pantry.

Ingredients

• 1 tablespoon (15ml) olive oil, divided
• 1 12-ounce (340g) tin Turkey Spam®, diced
• 1 onion, diced
• 1 red bell pepper, diced
• 1 teaspoon (10g) minced garlic
• 1 14.5-ounce (411g) can fire-roasted diced tomatoes
• Salt & pepper to taste
• 1/2 cup (4 ounces) water
• 1 teaspoon (6g) Better Than Bouillon® OR replace water & bouillon with 1/2 cup (4 ounces) beef broth
• 1 teaspoon (5ml) Worcestershire sauce
• 1 teaspoon dried basil
• 2 cups (340g) leftover cooked rice
• 1 teaspoon dried parsley
• 1 cup (112g) shredded mozzarella

Instructions

1. Heat 1/2 tablespoon olive oil over medium heat in a large skillet. Add diced turkey Spam and fry until lightly browned. Remove from skillet and set aside.
2. Heat remaining 1/2 tablespoon olive oil in skillet. Add diced onion and bell pepper, and cook until vegetables have softened to taste. Add minced garlic and heat for one minute.
3. Add diced tomatoes, salt, pepper, water and Better Than Bouillon (OR beef broth to replace water and bouillon) and heat until simmering.
4. Add Worcestershire sauce, basil and cooked rice. Blend in and allow to heat through. Sprinkle dried parsley over; then, return cooked Spam to the skillet and mix in gently.
5. Top all ingredients with shredded mozzarella. Turn off heat, cover skillet, and allow cheese to melt before serving.