Stuffed Peppers..2.0 Version

Stuffed peppers are a great homey fall supper. I made them a few weeks ago and my recipe is just about the same as my mom used to make, comfort food for sure.  My garden produced more bell peppers….not sure I wanted the same flavor so I went looking for a different take. I found this vegetarian recipe by Robert Irvine on Food Network.  I changed it by adding ground chicken and removing some veggies to make room for that chicken. The result was just a great combination of flavors and very satisfying. I will put my version here.  If you want it vegetarian look for his recipe on the website. It got five stars and they are well deserved. I guess you could use any ground meat for this recipe.  I got my dark meat ground chicken at Valley Farm Markets in Bethlehem.

I don’t cook with tarragon that often but it really makes the flavor of this dish so delightful and different. Just try it.

Notes: I used cooked brown rice, the original choice was wild rice. You can use whatever rice floats your boat or is in your pantry; just cook it and cool somewhat before mixing with the other filling ingredients.  This is a naturally gluten free meal and I never got tired of it – ate all the servings up in a week and know I will be making it again for sure.

 

Angie’s Italian Stuffed Peppers   makes six

 

6 green, red or yellow bell peppers; nice sized

3-4 Tbsp. olive oil

1 lb ground chicken; dark meat if you can find it

1 yellow onion, diced

2 garlic cloves minced

1-2 cups diced summer squash

2 cups cooked brown rice

1 14 oz can diced tomatoes

½ cup diced red pepper

2 tbsp. tomato paste

Salt and pepper to taste

2 tsp. fresh tarragon chopped

½ cup Asiago cheese freshly grated (Parmesan would also work)

Directions:

Cut the lids off the peppers, discard seeds, I cut about ½ inch down the pepper so the center and stem stays part of the lid.  Heat a cup of water in a big pot with a steamer in it. Add the peppers and their lids, cook about 8 minutes, remove lid and let cool.

In a large skillet pour half the olive oil, heat, add the chicken and cook until no longer pink.  After it is cooking a couple minutes add the onions and garlic.  Cook a minute or two and add the diced squash and red pepper.  Do not overcook the squash. I used a firm variety of squash(tromboni) so it stayed together and didn’t get mushy.  Add the tomato paste and tomato; don’t add all the juice in the can of tomatoes; reserve about half for adding to the baking pan later on. Stir and cook until onions are soft.  Total cooking time; no more than ten or twelve minutes.  Heat the oven: 375 degrees.

Dump the cooled rice in a big bowl, add the skillet’s contents. Season with salt and pepper to taste and fresh tarragon.  Mix up gently. Stuff the cooled and drained peppers, do not pack in filling. Put a bit of filling in the bottom of a large oval baking dish that will hold your six peppers and stand the stuffed peppers upright in there.  Sprinkle them with the grated cheese, put the pepper lids on the peppers, I would add that reserved tomato juice from the can to the stuffing loose in the pan to keep it moist.  Bake at 375 for 35-45 minutes or until hot and bubbly. Let cool 5-10 minutes before serving. Enjoy  stuffed pepper

 

Italian Sausage and Pepper Spaghetti: Perfetto!

Sometimes necessity is the mother of tasty invention in my kitchen! This is a “what’s in the fridge” post.  I had some nice looking organic Italian pork sausage in long sandwich links.  I had a red pepper and some onions and a can of crushed tomatoes.  I wanted to make a pasta dish but was craving sausage with peppers and onions.  This is my invention: sausage and pepper spaghetti.  Sounds basic but I never thought of combining the concepts of that old favorite: sausage with onions and peppers with a fairly traditional red spaghetti sauce.  This recipe marriage turned out just delicious. Plus it was relatively quick and easy too. My kind of recipe…

I made sure to not overcook the sauce so it was rather fresh flavored and I cooked the pasta for a couple minutes in the sauce and sausage mixture.  I cut my onions and peppers into two sizes to give variety in the chunky sauce.

Of course, if you would like to use another protein like chicken sausage, go for it. This is not one of those recipes where you have to follow the instructions and ingredient list perfectly.  Be creative and use what you have on hand. Go with the freshest and best quality ingredients available, don’t stray too far from the concept and it will be hard to go wrong with this entrée.

I honestly don’t think gluten free spaghetti could have been any better than this tasted. To put it another way, I didn’t miss wheat based pasta when I chowed down on this homey meal.  I would serve it without hesitation to my wheat loving family knowing they would enjoy every bite just like me.

Here are all my cooking pictures; sometimes it is annoying when they are all spaced out in the recipe; clumping them together for your convenience!

 

spagetti and raspberry muffins 013spagetti and raspberry muffins 014spagetti and raspberry muffins 015spagetti and raspberry muffins 016spagetti and raspberry muffins 018spagetti and raspberry muffins 019spagetti and raspberry muffins 020

Angie’s Spaghetti with Sausage and Peppers

Ingredients

1 lb fresh Italian sausage

1-2 tbsp. of EVOL

1 large yellow onion, sliced in long strips, half diced

1 large red pepper, sliced into long strips and half diced

2 garlic cloves, one minced and one sliced

1 tsp. dried basil

½ tsp. dried oregano

1 bay leaf

1 28 oz can crushed tomatoes

2 tbsp. white wine

Directions

I used a large cast iron frying pan; I know what you are thinking! Cast iron and tomatoes…not a great choice….well it fries stuff so well and I didn’t cook the sauce really long – so I think it was okay to use cast iron. But, in any case, use a large pan; 12 to 14 inch with at least three inch sides to hold all that sauce.  Heat the pan; add the olive oil, when it is hot put in the sausage links.  Brown on two opposite sides; about 4 minutes a side.  Add the onions, stir it up and put the links on top of the onions.  Cook 3 minutes, add the sliced/chopped pepper and stir well.  Cook a minute or two, add the garlic, cook one minute, stir it up and add the canned crushed tomato and the herbs and stir again. I rinsed the tomato can out with the white wine and poured it in.  Cook on low heat for 20 minutes.

Make the pasta, I used GF Barilla, salt the water well and stir it almost constantly while it boils. I undercooked it a minute.  Drain quickly, return to the pasta pot, pour in the sauce and sausage and cook 2 minutes.  Be sure to stir it several times as the sauce blends into the pasta so it doesn’t stick on the bottom.  Taste to be sure the pasta is done and adjust the seasoning; salt and pepper to your liking.

Serve with some freshly shredded real parmesan cheese on top; much better than that canned pre-grated cheese. Perfection!