Sausage-Stuffed Banana Peppers

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.

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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.

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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.

For example:

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.”

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Sausage-Stuffed Banana Peppers

Ingredients:

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

Directions:

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

 

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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.  Winking smile

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P.S. Babe, if you’re reading this…I totally love you and would make you spaghetti every day if you wanted.

Turkey Stuffed Peppers

I had a special request from my police officer this week for stuffed peppers.

As soon as he mentioned them, my mind stared spinning and it was reeling with ideas!  I had thoughts of orzo and quinoa and couscous!  I had daydreams about feta and asiago and bleu.
Yes, I said bleu.

Close your eyes. (Well, keep them open to keep reading this.  Just pretend.)
Picture me with a thought bubble above my head with grains and cheeses floating around.  Got it?
Okay, now picture my police officer walking over and popping that bubble with a giant pin.
Yep.  That’s what happened.

He told me ‘no weird stuff.’  At first, I was going to protest, then I thought twice.  He was the one the requested them, so I should probably make them with things that he would consider eating.

I surrendered.
Waved the white flag.
Only this one time, though.

Turkey Stuffed Green Peppers

adapted from Betty Crocker

Ingredients:

5-6 (depending on the size) large bell peppers, any color

1 pound ground turkey

2 tablespoons chopped onion

1 cup cooked brown rice

1 teaspoon salt

1 clove garlic, finely chopped

1 can (15 ounces) tomato sauce

3/4 cup shredded mozzarella cheese

Directions:

Preheat oven to 350°.

Cut stem out of pepper and cut thin slice off of the top of the pepper.  Remove seeds and membranes; rinse peppers.  In a Dutch oven, fill with enough water to cover peppers and bring to a boil.  Add peppers and cook about 5 minutes and drain.

In large skillet, cook turkey and onion over medium heat about 8-10 minutes, stirring occasionally, until turkey is brown; drain.  Stir in rice, salt, garlic, and 1 cup of the tomato sauce.  Cook until hot.

Stuff peppers with turkey mixture.  Stand peppers upright in an 8-inch square baking dish.  Pour remaining sauce over the peppers.

Cover tightly with foil and bake 45 minutes.  Uncover and bake an additional 15 minutes.  Sprinkle with cheese and bake an additional 4-5 minutes or until cheese is melted.

My officer better watch out.  I don’t surrender very often.  The next time stuffed peppers are made in this house, they will be made with ‘weird stuff.’

P.S.  Weird = Delicious.