Its a sad thing when pepper season comes to an end here at our house – we love all things peppers. Recently I had a flat of peppers that I had to use up, so I stuffed some and roasted them up – mmm, mmm good! This is the vegetarian version, but you could add ground meat of your liking as well. Try something different like ground lamb (try some mint and basil seasoning with it or add some lemon juice, feta cheese and oregano to make Greek Stuffed Peppers (forgo the hot peppers and use a tomato sauce), pork(rosemary & thyme are lovely), or ground chicken or beef and simply change this from this spicy vegetarian version to a meat eater’s delight! Not into spicy? Omit the hot peppers and enchiladas sauce and use some sage, thyme and rosemary, with a homemade marinara sauce. Anyway you slice it (or season it as the case may be) there are good good good!
Spicy Vegetarian Stuffed Peppers
- 4 cups cooked rice (we use parboiled white rice)
- 1 onion diced
- 1-4 jalapeno’s diced
- 1 can black beans drained & rinsed
- 1-2 chili peppers diced
- 1 tsp minced garlic
- (optional) 1 1/2 cup shredded mozzarella cheese
- 8-9 Bell Peppers or Shepherd Peppers
- 8-10 cups Enchiladas Sauce
Preheat oven to 350 degrees. Optional: saute hot peppers in EVOO with garlic and onion until onion is translucent. Mix all ingredients except enchiladas sauce and bell peppers in a bowl. Mix in about 2 cups or so sauce (until moist but NOT runny). Cut the top off the bell peppers and use your fingers to pull out the seeds and membranes. If your peppers will not sit flat – make a shallow cut across he bottoms to create a flat surface. If you are using shepherd peppers, after cutting the top off, turn the pepper on its side and cut the side off (now at the top) – now use the part you just cut off to create the other “wall” where the top was (just shove it in there so the filling doesn’t leak out). The shepherd peppers will lie on their sides.
Stuff the peppers with the filling this could be anywhere from 1/2 cup – 3/4 cup depending on the size of your peppers.
Place the peppers in a greased casserole dish so they stay standing up – you can pack them tight that’s fine. Pour remaining sauce over each pepper – you may wish to keep a bit out for basting (about a cup).
Bake for 1 hour in 350 degree oven, basting a couple of time.
Remove from oven, top each with a tsp of cheese and serve. enJOY!
Remember – I love hearing your comments and feedback – follow me on Twitter and Facebook! Don’t forget to Like my post!
Posted in entertaining, Family Fave's, Gluten free, Living Well, recipes, Veggie & Sides Recipes
Tagged Bean, Bell pepper, Chili pepper, enhiladas sauce, gluten free, jalapeno, spicy, stuffed pepper
You know those days that you take something out of the freezer to thaw – and think – I’ll figure out a plan later then all of a sudden its 3:45pm and you have no idea what to do with it? … or is that just me? In any case – that was my situation yesterday afternoon. At about 3:30pm I realized I had thawed the chorizo (a Spanish sausage) and had no inspiration, and no peppers in the house. Sausage, peppers, onion and potato bake is my “go to” when I am feeling uninspired to come up with something – also a family favourite so at least it works out. I did what any idea-less foodie would do – I called upon (tweeted) to a few of my foodie friends for suggestions! @hotpinkapron tweeted back that she was making some red beans and rice with Portuguese sausage – and I though – YUP thats what I want! Obviously from my past posts – you’ve caught on that I really really like southern foods (see my gumbo recipe). However – I was making dinner for 6pm or so – and didn’t have time to soak my beans and simmer them the way you should (I know I know sacrilege @MSQueenFoods)so I though – what the heck – lets do this the o’ol fashion – hmmm what have I got in the cupboard to make these with? I gotta say – these were some of the best red beans I’ve made! Hubby and I each had servings, my year old practically licked her plate and my 4 year old – ate most of his (he’s not a big dinner eater – unless its Spaghetti & Mommy’s Meatballs, Mommy’s Taco’s or Mommy’s Pizza …. go figure) . (recipes to be posted shortly!)
The “Joy” of Red Beans and Rice – southern style – Joy-ified 🙂
- 8 cups of canned kidney beans (rinsed & drained)
- (this is equivalent to a large commercial 100 oz sized can of kidney beans )
- 1 1/4LB (approx 500g) Chorizo (chopped)
- 1 cup chicken stock
- 1/2 c tomato sauce (I had some leftover homemade so I threw it in – you could just use tomatoes)
- 1TB minced garlic
- 2 Tsp HOT Cayenne Pepper Sauce (like Lousianna Sauce)
- 1/2 tsp black pepper
- 1/2 tsp sea salt
- 3-4 small (2 large) bay leaves
- 2 TB dried parsley
- 2 tsp cumin
- 1/2 LB onion diced
- white parboiled rice
- optional: Additional hot sauce like the Gator sauces line or Melinda’s to add at the table.
In a large saucepan saute the garlic and onion in EVOO (extra virgin olive oil) for a few minutes until onions are soft, add parsley and bayleaf, add chorizo and cook until no longer pink.
Add beans, chicken stock, and the rest of the spices (except optional additional hot sauces). Simmer stirring occasionally for 45 min- an hour. Cook rice, serve red beans over rice (some people like the rice added in and some like it over the top. I added steamed asparagus for a veggie.
Enjoy! From My Kitchen to Yours – Happy & Healthy Eating!
Posted in Bean recipes, Family Fave's, Gluten free, Misc Recipes or Posts, pork dishes, recipes, Southern Cook'n
Tagged Bayou Butt Burner Hot Sauce, Bean, cajun, Chorizo, Cook, creole, Garlic, hot sauce, Joy In Your Kitchen, Melinda's Habanero Hot Sauce, mississippi, new orleans, Olive oil, Onion, Red beans and rice, southern food, Stock (food), thyme