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Mama’s Stuffed Peppers (Only Better)

Somehow I managed to sneak downstairs again this morning, like a cat on the prowl, and garner a few minutes before my kids arrive to provide me with their good mornings.

Today, in a complete 180 from the past few days of “I’m boreds”, I’m planning to run my boys ragged.  We’ll be heading downtown to the science museum in the morning, making it home just in time to jump into our swim suit for swim lessons, and then we’re throwing on some dry clothes and running over to the Barnes and Noble for Nick’s first grade prep with his tutor.  I tell ya, I’m not going to let them have a moment to breath today.  It’s summer in high gear baby!

Before I move on to the recipe I just wanted to give a quick shout out.  I know there are a bunch of you taking the 31 Day Challenge to a Better Blog like I am.  If you aren’t, there’s a link on my side bar where you can learn more.  So far it’s been an amazing learning experience and I’ve picked up so many great tips.  It doesn’t hurt that I’m doing it with an amazing group of women from SITS either.  Having that additional support and knowledge from so many other smart and talented ladies it all that much more of a learning experience.  If you’re looking to make improvements to the way you run your blog, be sure to check out the program.  You’ll be glad you did.

Ok, now that I have that out of my system, I need to move on to today’s recipe before the little munchkins invade my quiet morning blog session!  This morning I’m sharing with you a recipe that reminds me of my mom.  This is one of those dishes that I distinctly remember her serving us as kids.  Stuffed peppers are one of my very favorite dinner memories from when I was young.  I didn’t ask my mom for her recipe, but instead, I set out to make my own version and I have to say (sorry mom) that these, if it’s even possible, are better than the way mom used to make them.

I’m not sure what does it (I’m guessing it the sausage as a replacement for hamburger), but boy are they good.  My boys didn’t like the idea of the pepper but they happily gobbled everything down on the inside which I’ll take as a success.  Anyway, I can hear little voices preparing to come down and serve me up a plate of distraction, so I’m going to get on with the program.  Here’s what you’ll need to put these little beauties together:

Ingredients Needed:

4 – 6 Green Peppers, Hollowed Out
1 Cup of Rice
2 Cups Chicken Stock
1 Small Zucchini, Chopped
2 Green Onions Chopped
4 Cloves of Garlic
1 Tbsp of Fresh Basil or 1 tsp of Dried
1 Can of Diced Tomatoes
1 tsp of Parsley
1 tsp of Oregano
1/4 Cup of Marsala Wine
1/2 Cup of Shredded Cheddar
Red Pepper Flakes (Optional)
Salt and Pepper to Taste

First up, you need to hollow out your peppers and blanch them in boiling water for about 5 minutes.

While the peppers are boiling, go ahead and cook up your rice, according to package directions, using chicken stock in place of water.

Next we’ll move on to the good stuff; the stuffing.  Grab your pound of sausage and cook it up.

When the sausage is about 3/4 of the way cooked, go ahead and add in your zucchini, onions, garlic, parsley, oregano, and basil.  You can also add a few red pepper flakes if like a small kick.  I added about 1/4 tsp worth and, in my opinion, it made all the difference in flavor.

Allow the zucchini to cook up for about 3 to 4 minutes and then add in the marsala wine and the tomatoes.

Mmmm, It’s already looking a bit mouthwatering to my eyes.  Your final step is going to be to stir back in the cooked chicken broth rice to the mixture.

Alright, time to stuff those peppers.  Grab one of em and spoon as much of the meaty mixture as you can into it.  Don’t be afraid to push it down a touch to make sure you get all the open spaces filled. I made four peppers for our dinner but we could have easily made six with the amount of filling we had. Here are my freshly stuffed peppers.<

Now, take your shredded cheese and sprinkle a little bit on the top of each green pepper along with a little parsley.

Throw them into your oven, preheated to 350 degrees for 15-20 minutes or until the cheese is bubbly.  And, oh baby, here’s what you’ll have when you pull them out.  I’m getting a craving to make them again just from looking at them!

All that’s left to do is serve them up and eat them, quickly!  Have a great everyone!  Tomorrow I will be serving up the Creme Brulee French Toast so be sure to stop by.  It’s heaven on a breakfast plate I tell ya!

Mama's Stuffed Peppers (Only Better)

Ingredients:

4 - 6 Green Peppers, Hollowed Out
1 Cup of Rice
2 Cups Chicken Stock
1 Small Zucchini, Chopped
2 Green Onions Chopped
4 Cloves of Garlic
1 Tbsp of Fresh Basil or 1 tsp of Dried
1 Can of Diced Tomatoes
1 tsp of Parsley
1 tsp of Oregano
1/4 Cup of Marsala Wine
1/2 Cup of Shredded Cheddar
Red Pepper Flakes (Optional)
Salt and Pepper to Taste

Directions:

Hollow out your peppers and blanch them in boiling water for about 5 minutes.

While the peppers are boiling, go ahead and cook up your rice, according to package directions, using chicken stock in place of water.

Grab your pound of sausage and cook it up.

When the sausage is about 3/4 of the way cooked, go ahead and add in your zucchini, onions, garlic, parsley, oregano, and basil. You can also add a few red pepper flakes if like a small kick.

Allow the zucchini to cook up for about 3 to 4 minutes and then add in the marsala wine and the tomatoes.

Stir back in the cooked chicken broth rice to the mixture.

Grab up a pepper and spoon as much of the meaty mixture as you can into it. Don't be afraid to push it down a touch to make sure you get all the open spaces filled.

Now, take your shredded cheese and sprinkle a little bit on the top of each green pepper along with a little parsley.

Throw them into your oven, preheated to 350 degrees for 15-20 minutes or until the cheese is bubbly.