July 20th, 2017

Peppers stuffed with Rice and Sausage
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Another recipe put together by me.  I wrote to Sur la Table about my disastrous bacon bowl thing and of course got a lame reply but there was a recipe card that was intriguing as it did not use bacon.  It was a stuffed pepper recipe.  I had two red peppers in the ref that I bought for the ill fated pepper stuffed eggs on the grill.  With record heat, I knew Jim did not want to grille.  I sprinkled them with EVOO and put them in the oven at 425 for 15 minutes.  

Meanwhile I bought a kit of Mushroom Risott somewhere in a specialty store and made it according to package directions.  toward the end of the cooking I added a cup of chopped Aidells Italian Sausage.  I stuffed the pepper halves with this mixture and served with a sliced tomato from Pam the Painter’s garden.  

It was delicious and so easy. 

Can you believe that Jim has on his list to take on vacation our garmen.  We are being transported everywhere.

 

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