It's been a while since I've blogged...a busy and eventful month for me, but no complaints. There's so much to be thankful for...so much to live for. I just take each moment as an opportunity for growth and an increase in wisdom. Patience is a great thing to gain in the end! BUT, that doesn't mean I stopped stirring up recipes or cooking up some edible dreams to chow on!
I am in love with cassaroles and stuffed food dishes because everything is all-in-one and it's something beautiful when they come together with bursting flavors- especially when it's a casserole stuffed in an edible bowl or shell. One special thing about cassaroles that really touch me are when they are stuffed in edible bowls, as opposed to a baking dish. Some of my favorites are Mexican chicken taco salads which features the edible fried tortilla bowl which holds the tender pieces of shredded white meat chicken, refried beans smeared at the bottom, lettuce, tomato topped with pico de gallo...stuffed cabbage is another wonderful dish. Since I was in a mood for Italian styled dish, I decided to create a tasty Italian chicken sausage stuffed bell pepper. I played around with the ingredients and loved it either way.
I was in a mood to have a fun dinner, where I could enjoy the look, aroma and taste of the food, yet not spend so much time in the kitchen, so the Italian chicken sausage stuffed bell peppers were perfect! Again, Odee's eyes and his empty plate gave me the thumbs up! A slice of Texas toast or piece garlic bread compliments this tasty dish.
Watcha' step 'cuz this recipe has a ymmy twist to it...CHEEEEEEZEEE goodness mixed with the sweet tanginess of tomato. Inspired by all the restaurants who dare to be different! Please post me with some feedback- let me know how this dish dazzled your tastebuds!
Cut off the top quarter of each bell pepper and reserve. Scoop the seeds and veins out from the inside of each pepper and discard. Set bell pepper shells aside. Remove and discard the stems from each bell pepper top. Dice enough of the bell pepper tops to make 1/2 cup. Set aside.
In a large skillet, over medium-high heat, crumble and brown the sausage until cooked through, about 4 minutes. Add the onions and 1/2 cup diced bell pepper. Saute for 4 minutes, or until the vegetables are soft. Add the garlic and cook, stirring, for 1 minute. Add the diced tomatoes (or tomato paste mixture) and allow to cook for 4 minutes. Add rice and mix well. Season with salt and pepper. Cook for about 1 minute. Remove from the heat and stir in the green onions, parsley and cheese. Spoon the rice mixture into the bell peppers.
Add just enough water to baking dish, to cover the bottom, about 1/3 - 1/2 cup. Bake for 25 to 30 minutes, or until the tops are crusty and brown and warmed through. Serve hot.
I am in love with cassaroles and stuffed food dishes because everything is all-in-one and it's something beautiful when they come together with bursting flavors- especially when it's a casserole stuffed in an edible bowl or shell. One special thing about cassaroles that really touch me are when they are stuffed in edible bowls, as opposed to a baking dish. Some of my favorites are Mexican chicken taco salads which features the edible fried tortilla bowl which holds the tender pieces of shredded white meat chicken, refried beans smeared at the bottom, lettuce, tomato topped with pico de gallo...stuffed cabbage is another wonderful dish. Since I was in a mood for Italian styled dish, I decided to create a tasty Italian chicken sausage stuffed bell pepper. I played around with the ingredients and loved it either way.
I was in a mood to have a fun dinner, where I could enjoy the look, aroma and taste of the food, yet not spend so much time in the kitchen, so the Italian chicken sausage stuffed bell peppers were perfect! Again, Odee's eyes and his empty plate gave me the thumbs up! A slice of Texas toast or piece garlic bread compliments this tasty dish.
Watcha' step 'cuz this recipe has a ymmy twist to it...CHEEEEEEZEEE goodness mixed with the sweet tanginess of tomato. Inspired by all the restaurants who dare to be different! Please post me with some feedback- let me know how this dish dazzled your tastebuds!
Sausage-n-Cheese Stuffed Peppers
- 4 medium green bell peppers
- 8 ounces of ground italian sausage (pork, chicken or turkey)
- 1 1/2 cups chopped onions
- 2 teaspoons minced garlic
- 1 cup cooked brown rice
- 1/2 teaspoon salt (plus more for seasoning)
- 1/4 teaspoon ground black pepper (plus more for seasoning)
- 1/4 cup chopped green onions (green part only)
- 1 tablespoon chopped parsley leaves
- 1/2 can of diced tomatoes –or- 2 tablespoon of tomato paste w/ 1/3 cup water (for dryer rice mixture)
- 1/2 cup shredded mozzorella –or- 1/4 cup parmasean cheese
Directions
Preheat the oven to 400 degrees F.Cut off the top quarter of each bell pepper and reserve. Scoop the seeds and veins out from the inside of each pepper and discard. Set bell pepper shells aside. Remove and discard the stems from each bell pepper top. Dice enough of the bell pepper tops to make 1/2 cup. Set aside.
In a large skillet, over medium-high heat, crumble and brown the sausage until cooked through, about 4 minutes. Add the onions and 1/2 cup diced bell pepper. Saute for 4 minutes, or until the vegetables are soft. Add the garlic and cook, stirring, for 1 minute. Add the diced tomatoes (or tomato paste mixture) and allow to cook for 4 minutes. Add rice and mix well. Season with salt and pepper. Cook for about 1 minute. Remove from the heat and stir in the green onions, parsley and cheese. Spoon the rice mixture into the bell peppers.
Add just enough water to baking dish, to cover the bottom, about 1/3 - 1/2 cup. Bake for 25 to 30 minutes, or until the tops are crusty and brown and warmed through. Serve hot.
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