Super Stuffed Peppers, Meatless Mondays, etc.

I don’t have a valid excuse, but I just didn’t get to posting my daily dinners this week, but I promise you we sticked to the plan. I have to admit the menu this week has been a little crazy, a little different than our usual but the chef has been more than willing to go along with it. I have to say I am a bit surprised myself. 
So the theme of this week has been adventurous, but so far I am not sure I am thrilled with any of our culinary adventures. It’s like something has been missing from each recipe – just not enough flavor to satisfy my palate. 
RECIPES:
Spinach Feta Mushroom Crustless Quiche – found on Pinterest 
Sausage and Rice Stuffed Peppers [adapted from Everyday Food]…. source

INGREDIENTS3 1/2 teaspoons extra-virgin olive oil, plus more for baking sheet1/2 pound sweet Italian sausage, casings removed turkey sausage1 zucchini, diced small  neither of us like it so we left it out1 medium yellow onion, diced small1 garlic clove, mincedCoarse salt and ground pepper1/2 ounce Parmesan, grated (1/4 cup)4 cups cooked long-grain white rice1/2 cup fresh breadcrumbs4 large bell peppers (any color), halved lengthwise, seeds and ribs removed
DIRECTIONS1. Preheat oven to 400 degrees. In a large skillet, heat 1 teaspoon oil over medium-high. Add sausage and cook, breaking up meat with a wooden spoon, until browned, about 5 minutes. With a slotted spoon, transfer sausage to a medium bowl. Add 1 teaspoon oil to skillet along with zucchini, onion and garlic. Season with salt and pepper and cook until vegetables are tender, about 8 minutes.
2. Add zucchini mixture to bowl with sausage, along with Parmesan, rice and 1 teaspoon oil; stir to combine and season with salt and pepper. In a small bowl, combine breadcrumbs and 1/2 teaspoon oil and season with salt and pepper. Brush a rimmed baking sheet with oil and arrange bell peppers, cut side up, on sheet. Divide rice mixture among peppers and top with breadcrumbs. Bake until breadcrumbs are browned and peppers are tender, about 30 minutes. Serve warm.

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