{"id":411,"date":"2016-11-17T12:41:23","date_gmt":"2016-11-17T19:41:23","guid":{"rendered":"http:\/\/olivereats.ca\/?p=411"},"modified":"2016-11-17T12:41:23","modified_gmt":"2016-11-17T19:41:23","slug":"hamburger-stuffed-peppers","status":"publish","type":"post","link":"https:\/\/olivereats.ca\/index.php\/2016\/11\/17\/hamburger-stuffed-peppers\/","title":{"rendered":"Hamburger Stuffed Peppers"},"content":{"rendered":"<p>These are stuffed full of fun!<\/p>\n<div class=\"shortcode-ingredients\"><h3>Ingredients<\/h3><\/p>\n<ul>\n<li class=\"ingredient\">2 lb lean ground beef<\/li>\n<li class=\"ingredient\">1\/2 c. onion, chopped<\/li>\n<li class=\"ingredient\">1 can corn, drained<\/li>\n<li class=\"ingredient\">1 medium carrot, grated<\/li>\n<li class=\"ingredient\">1\/2 c. pinto beans<\/li>\n<li class=\"ingredient\">1\/2 c. black beans<\/li>\n<li class=\"ingredient\">2 tsp chili powder<\/li>\n<li class=\"ingredient\">1 tsp cumin<\/li>\n<li class=\"ingredient\">1\/2 tsp sugar<\/li>\n<li class=\"ingredient\">1\/2 tsp garlic powder<\/li>\n<li class=\"ingredient\">3\/4 c. ketchup<\/li>\n<li class=\"ingredient\">1\/2 c. grated cheddar cheese<\/li>\n<li class=\"ingredient\">3 bell peppers, halved and cleaned (make it colourful!)<\/li>\n<\/ul>\n<p><\/div>\n\n<div class=\"shortcode-directions instructions\"><h3>Directions<\/h3>\n<ol class=\"instructions\">\n<li class=\"instruction\">Preheat Oven to 375F.<\/li>\n<li class=\"instruction\">In a large frying pan, fry onion in a small amount of oil until tender. Add beef and cook through.<\/li>\n<li class=\"instruction\">Add remaining ingredients and mix thoroughly, but should remain slightly moist.<\/li>\n<li class=\"instruction\">Spoon mixture into peppers and top with cheese.<\/li>\n<li class=\"instruction\">Bake for 30 minutes until golden brown.<\/li>\n<\/ol>\n<p><\/div>\n<br \/>\n<!--more--><br \/>\nThanks to Pam Alloway for the recipe!<\/p>\n","protected":false},"excerpt":{"rendered":"<p>These are stuffed full of fun!<\/p>\n","protected":false},"author":7,"featured_media":0,"comment_status":"open","ping_status":"open","sticky":false,"template":"","format":"standard","meta":{"jetpack_post_was_ever_published":false,"_jetpack_newsletter_access":"","_jetpack_dont_email_post_to_subs":false,"_jetpack_newsletter_tier_id":0,"_jetpack_memberships_contains_paywalled_content":false,"_jetpack_memberships_contains_paid_content":false,"footnotes":"","jetpack_publicize_message":"","jetpack_publicize_feature_enabled":true,"jetpack_social_post_already_shared":true,"jetpack_social_options":{"image_generator_settings":{"template":"highway","enabled":false},"version":2}},"categories":[14],"tags":[],"class_list":["post-411","post","type-post","status-publish","format-standard","hentry","category-beef"],"jetpack_publicize_connections":[],"jetpack_featured_media_url":"","jetpack_sharing_enabled":true,"jetpack_shortlink":"https:\/\/wp.me\/p7VfK8-6D","_links":{"self":[{"href":"https:\/\/olivereats.ca\/index.php\/wp-json\/wp\/v2\/posts\/411"}],"collection":[{"href":"https:\/\/olivereats.ca\/index.php\/wp-json\/wp\/v2\/posts"}],"about":[{"href":"https:\/\/olivereats.ca\/index.php\/wp-json\/wp\/v2\/types\/post"}],"author":[{"embeddable":true,"href":"https:\/\/olivereats.ca\/index.php\/wp-json\/wp\/v2\/users\/7"}],"replies":[{"embeddable":true,"href":"https:\/\/olivereats.ca\/index.php\/wp-json\/wp\/v2\/comments?post=411"}],"version-history":[{"count":1,"href":"https:\/\/olivereats.ca\/index.php\/wp-json\/wp\/v2\/posts\/411\/revisions"}],"predecessor-version":[{"id":412,"href":"https:\/\/olivereats.ca\/index.php\/wp-json\/wp\/v2\/posts\/411\/revisions\/412"}],"wp:attachment":[{"href":"https:\/\/olivereats.ca\/index.php\/wp-json\/wp\/v2\/media?parent=411"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"https:\/\/olivereats.ca\/index.php\/wp-json\/wp\/v2\/categories?post=411"},{"taxonomy":"post_tag","embeddable":true,"href":"https:\/\/olivereats.ca\/index.php\/wp-json\/wp\/v2\/tags?post=411"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}