 |
| Stuffed Peppers |
I'm not usually so quick to try the awesome meals I see on my friend's blogs { I have a dedicated email folder for my GOTTA try this recipes!} but when I saw this post by Pam at Wine & Dine With Us ,I told her in a comment "I'm making this tonight" and I believe I did! I made only a couple substitutions and additions to meet our diet and tastes and I made some of mine as Stuffed Zucchini and some as Stuffed Peppers and everyone raved. It's going to be a recipe my future daughter in law asks for I just know it! AND truth be told my kids LOVED the filling by itself, so take this recipe and run with it. AGAIN, THREE CHEERS for Pam! It is a really awesome recipe.
So, it was a quick fix no matter how you plan it but I personally made the filling the night before and stuffed the next night and because this was our "eating in shifts" night I set up different pans to go in at different times and my Dad even took his and freaking nuked it EEK..... he said it was PERFECT.... ARG. {8 minutes nuking by the way}
WHAT YOU NEED:
6 bell peppers or zucchini
2 cups COOKED rice {I used brown}
1 small can garbanzo beans, rinsed and drained
1 15 oz. can sweet white corn
1 small can diced green chilies {undrained}
2 TBSP diced garlic
1/2 box of POMI chopped tomatoes {approximately 2 1/2 cups}
2 tsp chili powder
1 tbsp lime juice
16 oz. smoked turkey sausage
6 bell peppers or zucchini
2 cups COOKED rice {I used brown}
1 small can garbanzo beans, rinsed and drained
1 15 oz. can sweet white corn
1 small can diced green chilies {undrained}
2 TBSP diced garlic
1/2 box of POMI chopped tomatoes {approximately 2 1/2 cups}
2 tsp chili powder
1 tbsp lime juice
16 oz. smoked turkey sausage
WHAT YOU DO:
- Start your rice, cook rice per directions
- Cut tops off peppers and scoop out seeds; rinse inside of peppers and drain on paper towels OR cut zucchinis in half and scoop out seeds.
- Cut your sausage in coins and then again in quarters, then brown sausage in pan and drain any fat
- Mix rice, sausage and ALL other ingredients in a large bowl
- Stuff mixture into peppers, packing it down with spoon OR spoon in rounded mounds into zucchini
- Place stuffed veggies upright in pan. Pour 1/2 cup of water in the bottom of the pan and cover with foil, poking a few wholes in foil to vent.
- Cook 40 to 45 minutes at 400 degrees
Dedicated email folder?? I probably have saved more dessert recipes than I can make in 2 lifetimes-the intention is there, the time is not!
ReplyDeleteHowever, I do have to eat normal meals, so I am probably making more savory recipes from fellow bloggers.
Your filling recipe does look tasty, all I have done with filling zucchini has been a nut filling. Being from Texas I do like all those southwestern ingredients, so I am sure I would enjoy this. Have a nice evening Heidi!
you mock me.... I hear it in your tone :)
Deletethis really was flippin' awesome, click through to Pam's too, cute story on hers. My story... it was DELISH, oh and I cooked the rice!
I remember my dad making stuffed peppers one time. I don't believe I had them for a while now...Looks tasty! ^_^
ReplyDeleteThis looks delicious! The beautiful colors and textures are great, I would love a big plate of this for dinner :) Hope you have a wonderful day!
ReplyDeleteYum, I do this with cabbage and peppers, this version looks delicious! I am going to make this once I can get fresh produce from the market!
ReplyDeleteThese look fantastic!
ReplyDeleteGreat blog! This recipe looks delicious and reminds me of when I was a kid. Come to think of it, I probably haven't had stuffed peppers since I was a kid. I think I'm due and will be using this recipe. Thanks for sharing.
ReplyDeleteyum this looks great, I love stuffed peppers and zucchini and so easy to make vegetarian style.
ReplyDelete