|06-16-2011, 08:56 PM||#1|
Very Gabby LCF Member!!!
Join Date: Aug 2002
Sounds oh-so-good! Can't wait till my bell peppers are ready to pick...
SAUSAGE AND CHEESE STUFFED BELLS
6 large (about 3-inch-tall) yellow, red, or green bell peppers
1 pound mild Italian sausages
2 large onions, sliced
2 cloves garlic, pressed or minced
1/4 teaspoon crushed dried hot red chilies
1/2 cup chopped parsley
6 ounces Munster cheese, cut into 1/2-inch cubes
Cut out stem end of peppers (reserve for garnish, if desired) and remove seeds. In a 6- to 8-quart pan, bring 3 to 4 quarts water to boiling. Plunge peppers into water and cook 2 minutes. Lift out peppers and plunge into cold water to cool; drain and set aside.
Remove sausages from casings and crumble chunks into a (10 to 12-inch) frying pan. Cook, uncovered, over medium heat, stirring, until lightly browned. Lift out meat.
Remove and discard all but 2 tablespoons fat from pan. Add onion and garlic to pan; stir over medium heat until onion is limp. Stir in chilies, parsley, and sausage. Lightly mix in cheese.
Fill peppers equally with sausage mixture; place in a close-fitting (about 1 1/2-quart) shallow baking dish. (If made ahead, cover and chill up to overnight.)
Bake, uncovered, in a 350 degree F oven until hot throughout, 35 to 45 minutes. To serve, top with stem cap, if desired.
Makes 6 servings
Source: Sunset magazine, October 1984
"All our dreams can come true, if we have the courage to pursue them." - Walt Disney
|06-22-2011, 08:03 PM||#2|
Why wait, just do it NOW!
Join Date: Feb 2004
Location: A REAL Jersey Girl!!
Stats: Then: 162.4 Now: 152.4
WOE: WW Points Plus (Miracle That Stopped My Binging)
I actually just made and ate stuffed peppers today! I used this recipe posted here and added some cooked Quinoa to it!
It was delicious and the Quinoa had the texture of brown rice!
|06-22-2011, 08:15 PM||#3|
Join Date: Sep 2004
Location: Mostly in the kitchen!
Stats: 174 (WW)/145/150 goal 5'5"
WOE: ATKINS always, with JUDDD
Start Date: May 2003
Those sound good!
I made stuffed peppers a couple weeks ago but instead of bells, I used poblanos, just cut a slit lengthwise and stuffed them with a seasoned ground beef filling.
I think this sausage filling would lend itself well to being poked into those poblanos too!
|06-22-2011, 09:48 PM||#4|
Senior LCF Member
Join Date: Sep 2009
Location: Alameda, CA
WOE: moderate carbs
This stuffed pepper recipe is one of our favorites.
Mediterranean Stuffed Bell Peppers
* 4-6 bell peppers (depending on size)
* 1 lb extra lean ground turkey or ground chicken or ground beef or ground lamb
* 1 small onion, minced
* 1 tablespoon olive oil
* 1/2 teaspoon salt
* 1/4 teaspoon pepper
* 2 garlic cloves, minced
* 1/2 teaspoon ground cumin
* 1/2 teaspoon turmeric
* 1 teaspoon cinnamon
* 1/2 teaspoon saffron
* 1 medium ripe tomato, chopped
* 5 ounces plain nonfat yogurt (I like thick Greek yogurt)
* 1 tablespoon fresh lemon juice
* 4 ounces feta cheese, crumbled
* 2 tablespoons grated parmesan cheese
Cut tops out of the green peppers and remove any seeds or membranes.
Blanch peppers for 5 minutes in salted boiling water, or you may place these in a microwave-safe pan, add 1/4 cup water, cover and cook for 5 minutes on high until softened
Meanwhile, brown ground meat and onion in oil, add spices
When meat is almost cooked through, add chopped tomato.
When meat is cooked through, allow to cool slightly then mix in the yogurt and lemon juice.
Place peppers in a baking pan and fill peppers with mixture and top peppers with feta and parmesan cheeses.
Cover baking pan with lid or foil and bake at 350F for about 15 minutes.
Remove lid or foil and cook about 10 minutes more.
|06-24-2011, 11:50 AM||#5|
Senior LCF Member
Join Date: Aug 2006
Location: Peoria, AZ
WOE: low carb
Start Date: restart 8/08
Tried something different for peppers last night, very tasty. I popped the peppers into boiling water for a few minutes, and stuffed with layers, used habanero cheddar, seasoned meat mixture and shredded Mexican blend, topped with red enchilada sauce. Since I had more meat than peppers, I just dumped the extra into the bottom of the dish. A few minutes before serving I topped with more cheese. Will definitely make again.
|06-24-2011, 05:33 PM||#7|
Very Gabby LCF Member!!!
Join Date: Apr 2011
Location: Rockville, VA
WOE: started with Atkins, now just low carbs
Start Date: January 30,2011