I've decided to start doing recipe flashbacks. I haven't posted new recipes lately because with the passing of my grandpa and lack of funds I haven't had a lot of time to experiment in the kitchen I've just been cooking the quickest thing possible and leaving the kitchen. This week I decided to make a meal plan and cook some dinner. I picked 5 recipes from this blog and I will be picking two new ones. I decided to start posting the recipes I'm eating so you guys have a chance to possibly meal plan, or just see what I'm eating, or even remember that recipe you saw one time and meant to make but never made because you had to do laundry or whatever. So for dinner tonight I am having Stuffed bell peppers. I have also included a printable version below to make it easier for you to print out and take to the store!
As I told you last week I was going to start creating meals on a budget. This was the weeks first budget friendly meal. I'm not sure how to tally the cost since I had the sausage, garlic rice, and onions on hand. However this entree can be made for under 10.00 easily and serve up to 6 single portions.
1 pound pork sausage
4 green onions diced
1 pack mushrooms diced
1/2 white onion diced
5 cloves garlic diced
1 cup cooked white rice
1 pinch crushed red peppers
2 tsp ranch powder
1 cup diced tomatoes in a can
1/4 cup italian bread crumbs
1.5 cups monteray jack cheese shredded
salt and pepper
Olive oil
The first thing I want to say is, to make this meal vegetarian cook the sausage in a separate pan with salt and pepper. Remove your vegetarian filling and make your peppers and then add the cooked sausage to the remaining peppers and proceed to make them.
Preheat oven to 350. Cook rice. Cut tops off of peppers and seed them. Cut just enough of the bottom of the pepper off to make it stand straight. Lightly drizzle olive oil over peppers and place them on sheet pan in oven. Begin chopping all of your ingredients. Heat nonstick skillet over medium heat and add onions (white and green). Sauté and then add garlic and mushrooms. When onions and mushrooms have finished cooking add in salt, pepper, crushed pepper, ranch powder and tomatoes. Over medium heat brown sausage in seperate pan. Combine and cook about two minutes. Add rice and bread crumbs to mixture and combine. Remove softened peppers form oven. Drain oil from sausge and mix it into rice and veggies. Place small amount of cheese in the bottom of each pepper. Fill half of pepper with mixture. Add cheese and pack down. Fill with more mixture to tippy top and add more cheese. Place in oven for 10 minutes to allow cheese to melt and ingredients to combine.
Remember for the vegetarian version you want to stuff your peppers AND THEN add the sausage to the left over mixture.
Look at that melty gooey cheese
(vegetarian version)
Printable Version
Click to enlarge
Click to enlarge
