Stuffed Peppers and Oven Fries....a new" meat and potatoes!!!!"

Another modified version of an Italian dish from Elizabeth Hasselbeck.....it was delicious. The pork chop adds such depth of savory flavor to the whole dish...and it provides you lunch the next day!!!!

Stuffed Peppers(for two; double recipe as needed)
One pork chop, bone-in
Olive oil
One clove garlic, sliced
One 28 oz. can diced tomatoes
1 tsp basil
2 large peppers
one small onion, diced
4-5 oz. button mushrooms, chopped
1/2 pound ground beef
1/2 pound ground turkey or pork sausage

Brown the pork chop with the olive oil and garlic.
Mix the beef and turkey with the onion and mushrooms.
Cut the tops off of the peppers and peel out any seeds/veins.
Stuff the peppers with the meat.
To the pork chop, add the tomatoes and basil.
Set the stuffed peppers in the pot; cover and simmer at medium heat for about 45 minutes.
We topped the peppers with the extra tomato sauce.

Oven Fries
4 Russet potatoes
Olive oil
garlic salt
ground black pepper
Oklahoma Joe's Fry Seasoning

Cut the potatoes in half, then into 1/3 sections for nice, big fries.
Place the fries in a bowl.
Drizzle with olive oil, then add spices to your liking...you really can't go wrong.
Give a good toss with your hands.
Bake on a sheet at 425 degrees for about 30-40 minutes.

***BONUS***  Lunch Leftovers: Pork Chop with Tomato Sauce
If you boil some g-free pasta, you can add the left over tomato sauce and the pork chop for a great lunch the next day!!!!!