Wednesday, April 11, 2012

Eating in Shifts {Stuffed Peppers and Zucchini}

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}
Enough build up....

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
  • 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
Serve immediately and listen for the oooohhhhs & aaaahhhhs, they are coming!
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  1. 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!
    However, 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!

    1. you mock me.... I hear it in your tone :)
      this 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!

  2. I remember my dad making stuffed peppers one time. I don't believe I had them for a while now...Looks tasty! ^_^

  3. This 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!

  4. Yum, 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!

  5. Great 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.

  6. yum this looks great, I love stuffed peppers and zucchini and so easy to make vegetarian style.