Posts Tagged by sausage
|September 25, 2011||Filled under Appetizers, Make Ahead, Party, Pork|
It’s that time of year again; Football Season. For many this means tailgating, fantasy football teams, whooping and hollering in front of the TV on Sunday afternoon. But what does football season mean to a foodie who only watches the… more
|June 6, 2011||Filled under Fish & Seafood, Main Dish, Pork|
Shrimp is a great addition to weeknight dinners. They make regular dinners a little special and they are ready super fast. This recipe makes a stick-to-your-ribs dinner with plenty of leftovers to share or reheat tomorrow. This can be made… more
|May 23, 2011||Filled under Appetizers, Party, Pork|
Fancy enough for a party, yummy enough for dinner and quick enough for either. The modest mushroom is the main attraction in this savory dish. The stuffing can be made ahead of time and stored in the refrigerator for up to… more
|February 9, 2011||Filled under Main Dish, Pork|
Looking for a great romantic night in recipe to celebrate Valentine’s Day? This one looks like a fancy, restaurant worthy dish. But the cook’s secret is that this recipe is easy-peasy. As great as the presentation of this dinner is the price. … more
Looking for a great romantic night in recipe to celebrate Valentine’s Day? This one looks like a fancy, restaurant worthy dish. But the cook’s secret is that this recipe is easy-peasy. As great as the presentation of this dinner is the price. Simple ingredients keep this recipe reasonably priced for a dinner party of a romantic night in. Using sweet red bell peppers also makes this a perfect Valentine’s Day option.
Though this is a common recipe I have changed a few things to improve the hearty flavor. This recipe makes 4-6 servings. Any leftover filling can be used in a breakfast casserole for a full flavored morning treat.
- 1 tbs veggie oil
- 1 small yellow onion diced
- 2 tbs minced garlic
- 2 lbs ground sausage
- 3/4 cup italian bread crumbs
- dash of salt & pepper to taste
- 3 cups shredded cheese, divided
- 1 cup chicken broth
- 4-6 bell peppers (pick your favorite color)
Building the Dish
- Preheat oven to 350.
- Saute onion in large frying pan in veggie oil for 5 minutes.
- Add garlic and cook 1 more minute.
- Add sausage to pan and break into small pieces. Cook until no longer pink.
- Add bread crumbs, salt & pepper, 1.5 cups shredded cheese and chicken broth.
- Cook and stir over low heat until cheese is melted. Turn burner off.
- Remove tops, seeds and ribs from inside of peppers. Rinse clean and pat dry with paper towels.
- Spoon sausage mixture into peppers, pressing as you fill to ensure pepper is completely filled.
- Divide remaining cheese among the peppers as a topping.
- Set filled peppers in a shallow baking dish. Place tops in pan beside upright peppers.
- Bake 30 minutes.
This recipe is great with white rice. Place each pepper in the center of the plate on a bed of white rice.