Tuesday, June 18, 2013

Stuffed Peppers

So excited for my four day work week this week.  Well, 3 1/2 if you count Summer Fridays.  Although, who actually gets out on time on Summer Fridays?

Thinking of a menu for us each week definitely presents a challenge.  There are a number of dishes that I turn to on a regular basis, and one of those is stuffed peppers.

While it's definitely a multi-step (and multi-pan) dish, it's relatively easy.  I probably make it once every other week if not more.

- 3 green bell peppers (I usually take the third for lunch the next day)
- 3 fresh turkey sausages (you can use beef or chicken as well)
- 3 servings of cooked brown rice
- 1 15 oz can of diced tomatoes
- 2 tbls of Worcestershire Sauce
- 1/2 of a diced yellow onion
- 1 tbls of garlic
- 1 to 2 tbls of extra virgin olive oil
- 1 tbls of parsely
- 1 tbls of diced onions
- 1/2 cup of Parmesan cheese or mozzarella cheese

**1) Boil water in a large pot able to submerge all three peppers in.
**2) Cut out pit of all three peppers and place in boiling water for 8-10 minutes.  You want the peppers to soften but not too much; you don't want them to be mush.
**3)  As the peppers boil, cook the brown rice per the directions on packaging.
**4) Set peppers and rice aside once cooked.  Heat olive oil in skillet.  Also at this time, preheat the oven to 425 degrees.
**5) Place the diced onions and garlic in the skillet and cook for 4-6 minutes (or until the onions become translucent).
**6) Take sausage out of casing and saute with onions and garlic until meat is fully cooked.  Once that's complete, add in the diced tomatoes and simmer for 5-8 minutes longer.
**7) Combine all ingredients in a large mixing bowl and stir before placing the mixture in each pepper individually.
**8) Top with your choice of cheese and cook at 425 degrees for 30-40 minutes.


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