The big move!
It is good to be back! We are done moving, and I am up and running again. Literally I just got done with my run outside, if there was not a breeze I would have died. Roy and I now live in a condo in Canton, MI and people are moving into our house mid-June. I am planning a birthday/condo warming party for Roy on June 25th. So I will be busy putting the condo together and planning a menu over the next couple of weeks. Plus garage sale-ing it up on Saturday.
Yesterdays dinner was quick and healthy, plus I got a lot of the items I needed at the grocery store on sale. Like these nice big red peppers.
Stuffed Peppers with Brown Rice, Italian Sausage, and Parmesan
1 C brown rice cooked
4 large bell peppers, bottom trimmed, cap end cut off and diced, and seeds removed ( I used red since on sale)
1 medium onion, diced
2 tsp. + 1 tsp. olive oil
2 links turkey Sweet Italian Sausage (or other sausage of your choice, I used Jennie O-sweet sausage links)
1/2 tsp. ground fennel
1/2 tsp. dried italian seasoning or oregano
1/2 cup grated Parmesan cheese
salt and fresh ground black pepper to taste
1/4 cup grated mozzarella cheese
Cook rice according to package directions.
Preheat oven to 375F/190C. Trim bottom of bell peppers so they have a flat surface to stand on. Cut off the stem end of peppers, then remove seeds. Place hollowed-out peppers in a baking dish that you’ve sprayed with non-stick spray or olive oil.
Dice pepper caps and the onion into fairly small pieces. Heat 2 tsp. olive oil in a large skillet, then saute diced pepper and onion for 3-4 minutes, until they are starting to soften but aren’t browned. Remove pepper-onion mixture to a bowl, add 1 tsp. more olive oil, then squeeze sausage out of the casing and cook until it’s lightly browned.
Put the onion-pepper mixture back into the pan with the sausage, add the dried spices, and saute 2-3 minutes to blend the flavors. Then add cooked rice and Parmesan cheese, season the mixture with salt and fresh ground black pepper to taste, and cook just long enough to warm, about 1-2 minutes.
Stuff the filling mixture into the hollowed-out peppers, using a spoon to press the mixture down so it’s tightly packed into the pepper shell. Bake peppers for 30 minutes, then remove from oven and put a generous pinch of grated mozzarella on top of each pepper. Put peppers back into the oven and bake about 10-15 minutes more, until cheese is melted and lightly browned. Serve hot.
Lunch was very fast since I have some shopping planned for this afternoon.
Turkey on whole wheat sandwich thins, topped with spinach and hummus. Snap peas on the side, gotta get the veggies in.
Please comment below if you have any good recipe ideas for a BBQ/birthday/house warming party. We will be grilling outside and need additional ideas for entrees, sides, desserts etc…..
Off to do some shopping and looking for Roy’s birthday present : )
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