Apparently, it’s pepper season around here.
Just a couple of weeks ago, I had a request for stuffed peppers from my officer and I happily obliged. I made him turkey-stuffed bell peppers to appease his request of “nothing weird”. My couscous, orzo, and quinoa had to wait for another day.
Well…I made stuffed peppers again, but again, none of those ‘weird’ things mentioned above made an appearance. I had four sweet banana peppers that I had to use and, to me, nothing completes banana peppers better than sweet Italian sausage and mozzarella cheese. Mozzarella cheese completes everything me.
I was really hoping that my officer wouldn’t deem sweet Italian sausage as one of those ‘weird’ ingredients he won’t eat and, to my delight, he chowed down on the peppers and actually asked for more! Phew! That guy tends to make me nervous! He insists he likes everything, but I usually receive a long list of foods that he’s not interested in.
Kelly: “I don’t know what to make you because you are so picky.”
Lee: “I’m not picky. I love everything you make!”
Kelly: “Okay, how about tilapia for dinner?”
Lee: “I’m not really big on fish.”
Kelly: “Okay, well how about just something simple like burgers?”
Lee: “Nah…I’m not really in the mood for burgers.”
Kelly: “Okaaaay, I have a really good recipe for pasta with roasted vegetables.”
Lee: “Can you just make me a separate plate of pasta with red sauce?”
Kelly: “Fine, we’ll just have spaghetti for dinner.”
Lee: “I’ll start the garlic bread.”
Sausage-Stuffed Banana Peppers
4 medium banana peppers
1/2 pound Italian sweet sausage
1 cup cooked brown rice
1/4 teaspoon salt
1/4 teaspoon black pepper
1 jar tomato pasta sauce
3-4 slices mozzarella cheese
Preheat oven to 350.
Fill a large pot halfway with water and put on to boil. Meanwhile, cut the top off of peppers and clean out insides, removing seeds. When water is at a rolling boil, place peppers in and boil 3-4 minutes to soften. Drain peppers and set aside.
In a large skillet, crumble and brown sausage 5-6 minutes or until no longer pink. Add rice, salt, pepper, and approximately 1/4 cup sauce and stir until combined. Pour half of remaining sauce into an 8×8 baking dish, spoon filling into a pepper, making sure to fill it to the top. Repeat with remaining 3 peppers and lay in each on top of the sauce in the dish. Pour the remaining sauce over the peppers.
Cover and bake 45-50 minutes until peppers are tender. Remove cover and top peppers with slices of mozzarella cheese and bake 5-10 minutes longer (uncovered) until cheese is melted.
Yield: 4 peppers
At least I know I can stuff peppers with Italian sausage. Next up…some type of grain.
Maybe if I cover them with enough ‘red’ sauce, he won’t notice.
P.S. Babe, if you’re reading this…I totally love you and would make you spaghetti every day if you wanted.