Stuffed Red Peppers

If you're looking for something easy and healthy

this recipe is perfect. I made these for dinner last night and everyone loved them!

We like the red peppers, they're sweeter than the green, 

but if you like the green use them. 

I like to play around with recipes, add something different, take something out.

This is one of those recipes. 

If you don't eat meat, take it out, use more grains and veggies!

You can make it your own.

Stuffed Red Peppers:

6 Medium Red Peppers
3 Cups Cooked Whole Grain Texmati Brown Rice & Wild Rice w/ Soft Wheat & Rye (or whatever grain you prefer)
2 Cups Ground Beef or Ground Turkey or Ground Chicken (your preference)
1 Cup Diced Cooked Celery
2 Cups Diced Cooked Zucchini
1 Cup Diced Cooked Onion
1 Cup Black Beans
1 Small Can Tomato Paste
Water
1 Cup Grated Cheese (your choice-I used Mozzarella this time)
+ Extra cheese to sprinkle on each stuffed pepper, about a tablespoon each
Salt & Pepper

Wash and cut tops off of red peppers, remove seeds, place in stock pot with about 3" water, cover and steam until slightly tender. When finished, remove peppers with tongs, empty water from each and place standing up in baking dish.

In a bowl add cooked ground meat, grains, celery, zucchini, onion, black beans, tomato paste & water.
Add enough water (about 1 1/2 cups), enough to make a saucy mixture, stir until well combined. Mix in grated cheese. Add salt & pepper to taste.

Fill each pepper to the top with the cooked mixture, don't over stuff. When each pepper is filled, sprinkle with extra cheese. Place peppers in the oven at 350 degrees for 1/2 hour to 45 minutes. Until heated through.

Now when I made this, I had smaller red peppers, so there was extra meat, grain and veggie mixture. It tastes delicious alone. I'm sure someone will eat it for lunch this afternoon!

Happy cooking!

Enjoy

-Lynn

Joining:

Delightfully Dowling for Manga Monday
This Chick Cooks for These Chicks Cooked
Miz Helen's Country Cottage for Full Plate Thursday

Mushroom Risotto

When I go to dinner, 

I usually order a dish that I don't make at home.

Risotto is one of those dishes.

Recently, I decided to try to make it myself. 

I had always heard it was a pain to make.

Not true.

This was a very easy dish

and Risotto is very versatile.

I already had a package of dried Porcini mushrooms in the cupboard,

an onion, and there's always Parmesan in the refrigerator,

so Mushroom Risotto was the plan.

This recipe turned out great! Everyone LOVED it!

I know I'll be making all different types of Risotto now.

Mushroom Risotto

2 cups Arborio Rice

1/2 cup Porcini Mushrooms, chopped (soak in warm water for 1/2 hr.)

1 cup  Dry White Wine

4 cups Broth (approx.) warm (I used chicken, you can use beef or vegetable. Whatever you prefer.)

1/2 cup Chopped Onion

2 Cloves Garlic, Chopped

Olive oil

Butter

Parsley, Chopped

Kosher Salt

Parmesan Cheese, Freshly grated or shaved

Saute onion and garlic in a medium sauce pan with butter and olive oil. I don't measure these, I used approx. 1 tablespoon butter and 3 tablespoons of olive oil. Saute until translucent. Add Arborio Rice to pan, stir until coated with oil.

Pour in white wine, cook until wine has evaporated. Add 2 cups chicken stock, boil gently and stir.

When stock is absorbed, add 2 more cups stock and gently boil and stir again until absorbed. Continue the process for 18-20 minutes cooking time. Continue stirring until desired consistency.

Stir in cheese, mushrooms, parsley, kosher salt ( or what ever combination you wish).

Serve as an entree or side.

This is one of my favorite dishes.

I hope you enjoy it too.

Buon Appetito!

-Lynn

I'm joining:
Homemaker On A Dime Creative Blogger Party Hop
Stone Gable for On The Menu Monday

Momma Hen for Whatever Wednesday
From Mess Hall To Bistro Made From Scratch Tuesday
This Chick Cooks for These Chicks Cooked
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My Sweet & Savory for Let's Do Brunch

Beans And Escarole

When the weather cools down,

I tend to cook more soups and chili.

Beans and escarole is one of our favorite cool weather meals.

And, it's quick, easy and healthy.

What's better than that?

 Beans and Escarole


2 heads Escarole, wash well and chop
4 cans Small White Beans, drain and rinse
1 can Garbanzo Beans, drain and rinse
1 small can Tomato Paste
4 cups Water
Salt to taste
Garlic Powder to taste
Red Pepper Flakes to taste
Fresh shaved Parmesan

Wash escarole well, sometimes you'll find a bit of sand between the leaves. Once washed, chop and add to a large stock pot. I add 4 cups of water to pot and cook down escarole until wilted. When wilted add drained and rinsed beans to pot.  Add salt, garlic powder and red pepper flakes to taste and add tomato paste. Bring to medium boil, stirring gently. Lower heat to simmer and cook for about 1-2 hours. During this time add more water as the beans thicken. Add according to your preference-thick or more like a soup.  (We like the consistency as shown in the photo above.) Serve and top with fresh shaved parmesan. We also like a nice piece of Italian bread on the side. Enjoy!

-Lynn

I'm joining:

Stone Gable for On-The-Menu-Monday
This Chick Cooks for These Chicks Cooked

Miz Helen's Country Cottage for Full Plate Thursday

Chicken and Poblano Peppers

This is another favorite dinner and it's quick and easy!

Only a few ingredients are needed.

Chicken and Poblano Peppers:

4 boneless skinless chicken breasts-cube and saute in olive oil
4 sweet green frying peppers-sliced
4 poblano peppers-sliced
1 jalapeno pepper-seeded, minced
2 garlic cloves-minced
2 cans fire roasted diced tomatoes-with juice
1 can diced tomatoes-with juice
1 white onion-halved and sliced
Sea salt and course ground pepper to taste

Jasmine Rice-cook according to package directions.

Saute cubed chicken in light olive oil, when done set aside. Saute peppers, garlic and onion until tender. Add chicken and canned tomatoes with juice to peppers and simmer for about 10 minutes. Serve over Jasmine rice. Enjoy!

-Lynn


I am linking to:
Stone Gable for On The Menu Monday
This Chick Cooks for These Chicks Cooked Party
Miz Helen's Country Cottage for Full Plate Thursday