What’s Cooking in Gail’s Kitchen? The Daily Special: Zippy Stuffed Peppers! I can hardly wait for my garden peppers to grow large enough for this tasty Italian-style meal. It is traditional, yet impressive, when serving to our dinner guests. And the presentation is phenomenal. When serving, place each stuffed pepper in a shallow bowl with a side of buttery bicolor sweet corn, cobs removed. Add crusty bread and everyone will sing your praises thinking you slaved all day to make such a five-star entrée. Live it up!
ZIPPY STUFFED PEPPERS
Ingredients:
6 large green bell peppers
1 pound Italian sausage, ground
2 tablespoons olive oil
2 tablespoons onion, chopped
1 garlic clove, minced
1 teaspoon sea salt
I teaspoon fennel
1/8 teaspoon oregano
1/8 teaspoon basil
1/8 teaspoon marjoram
1/8 teaspoon crushed red pepper flakes (optional)
1 cup cooked brown rice
1/4 cup corn
1 1/2 cups diced tomatoes in sauce
3/4 cup mozzarella cheese, shredded
Instructions:
Preheat the oven to 350°. Cut off the top of each pepper and remove the insides. Rinse and drain. Brown the Italian sausage, garlic, and onion in olive oil. Drain and stir in the spices. Add cooked rice, corn, and half the tomatoes. Mix gently and heat through. Stand peppers upright in ungreased baking dish. Put a scant spoonful of sauce in the bottom of each pepper. Sprinkle in a little cheese. Then stuff each pepper with the meat mixture. Pour remaining sauce over stuffed peppers. Cover with foil and bake for 45 minutes. Remove foil, sprinkle with cheese, and bake 15 minutes longer.
Meat free too!
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Of course. ☘️
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I’m going to try this!
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I’m delighted to hear that! Enjoy, my friend! 🌟✨💫
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Thank you
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Looks so good
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Smells amazing and tastes delicious, I’m told. lol 😋
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I like the stuffing but an allergic to green peppers. My Mom burped and felt sick when she ate them, while pregnant with me. My siblings, two brothers, are not allergic so this is a strange allergy.
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I find better digestion when eating green peppers is only if they are cooked completely through. 🌿🌱🍃
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