Wednesday, August 24, 2011

Food at the Eichenberger House

Here is a recipe from this month's Everyday Foods magazine that we tried last night---it was pretty good :-D

Sausage & Rice Stuffed Peppers

serves 8
active time: 25 min
total time: 55 min

*3 1/2 tsp extra-virgin olive oil, plus more for baking sheet
*1/2 lb sweet Italian sausage, casings removed
*1 zucchini, diced small
*1 medium yellow onion, diced small (yes, I did substitute the frozen chopped onion here...sue me)
*1 garlic clove, minced
*coarse salt & ground pepper
*1/2 ounce Parmesan, grated (1/4 cup)
*4 cups cooked long-grain white rice
*1/2 cup fresh breadcrumbs (I think not---I substituted Panko)
*4 large bell peppers (any color - I used green), halved lengthwise, seeds and ribs removed (don't be a total idiot, like myself, and remove the tops...just take the whole pepper and slice right down the middle, leaving the tops intact...you'll thank me later)

1.  Preheat oven to 400.  In a large skillet, heat 1 tsp oil over medium-high.  Add sausage and cook, breaking up meat with a wooden spoon (? or plastic...or metal...whatever you fancy), until browned, 5 minutes.  With a slotted spoon (or tongs...or your hands...scratch that), transfer sausage to a medium bowl.  Add 1 tsp oil to skillet along with zucchini, onion, and garlic.  Season with salt & pepper and cook until vegetables are tender, about 8 minutes.

2.  Add zucchini mixture to bowl with sausage, along with Parmesan, rice, and 1 tsp oil; stir to combine and season with salt & pepper.  In a small bowl, combine breadcrumbs and 1/2 tsp oil and season with salt & 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.

per serv: 462 cal; 7 g fat (2 g sat fat); 14 g protein; 85 g carb; 3 g fiber



So what's on the menu for today?  Why yes, it is Stovetop Chili Mac - check it out!


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