Italian Stuffed Cubanelle Peppers
Makes 4 servings
- 2 cups breadcrumbs
- 1/2 cup grated Romano cheese
- 1 beaten egg
- 1 lb ground beef try not to go too lean
- 7-9 cubanelle or Italian peppers
- 3 tbsp olive oil
- pepper as needed optional. salt is already in the cheese.
- 2 tbsp dried or fresh basil
- 2 tbsp dried or fresh parsley
Instructions
Preheat oven to 375 F.
Meanwhile, wash your peppers and cut the tops off
In a medium bowl, mix the breadcrumbs, eggs, cheese, herbs, olive oil, salt and pepper and mix well with the beef.
Carefully stuff each pepper with the seasoned beef mixture
Place in an oven proof dish/pan (note – some mixture may come out)
Add a little water (about 1/4 cup maybe) to help steam them, cover and bake for 60 -90 minutes until the peppers are extremely soft and beef is cooked to at least 165F.
Recipe from Simple Italian Cooking
Sausage & Beans with Greens
Makes 4 servings
-
2 slices hearty white sandwich bread
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60 ml (¼ cup) extra-virgin olive oil
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60 ml (¼ cup) grated Parmesan cheese
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Salt and pepper
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.5 kg (1 pound) hot or sweet Italian sausage
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1 onion, chopped fine
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30 grams (2 tablespoons) minced fresh or 10 grams (2
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teaspoons) dried thyme
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6 garlic cloves, minced
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120 ml (½ cup) dry white wine
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411 grams (14.5-ounces) canned diced tomatoes, drained with juice reserved
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30 ml (1½ cups) chicken broth
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425 grams (15 ounces) canned cannellini beans, rinsed
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340 grams (12 ounces) mustard greens, stemmed and cut into 2-inch pieces
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30 grams (2 tablespoons) minced fresh parsley
Instructions
Pulse bread in food processor until finely ground, 10 to 15 pulses. Heat 30 grams (2 tablespoons) oil in a 30 cm (12-inch) nonstick skillet over medium heat until shimmering. Add bread crumbs and cook, stirring constantly, until crumbs begin to brown, 3 to 5 minutes. Add Parmesan and cook, stirring constantly, until crumbs are golden brown, 1 to 2 minutes. Transfer to bowl and season with salt and pepper to taste.
Prick sausages with fork in several places. Heat 15 grams (1 tablespoon) oil in Dutch oven over medium-high heat until just smoking. Brown sausages well on all sides, about 8 minutes; transfer to plate.
Heat remaining 15 grams (1 tablespoon) oil in now-empty pot over medium heat until shimmering. Add onion and 2.5 grams (¼ teaspoon) salt and cook until softened and lightly browned, 5 to 7 minutes. Stir in thyme and garlic and cook until fragrant, about 30 seconds. Stir in wine and reserved tomato juice, scraping up any browned bits, and cook until nearly evaporated, about 5 minutes. Stir in broth, beans, and tomatoes and bring to simmer.
Stir in mustard greens and cook until slightly wilted, about 1 minute. Place sausages on top of greens. Reduce heat to low, cover, and cook until greens are wilted and reduced in volume by about half, about 10 minutes. Uncover, increase heat to medium-low, and continue to cook, stirring occasionally, until sausages are cooked through and greens are tender, about 15 minutes.
Off heat, mash portion of beans against side of pot with back of spoon to thicken sauce. Serve, sprinkling individual portions with bread crumbs and parsley.
Recipe from The Cooks Cook
Cajun Corn Chowder
Makes 6 servings
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3 slices bacon cut into small pieces
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12 ounces pork sausage (Andouille recommended cut into small pieces, see note)
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1 medium onion chopped
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2 sticks celery chopped
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2 medium carrots peeled & chopped
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4 cloves garlic minced
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1/4 cup flour
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4 cups low-sodium chicken broth
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1 cup heavy/whipping cream
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2 large Russet potatoes peeled & diced
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1 medium red bell pepper chopped
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3 cups fresh corn
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1/2 teaspoon marjoram
-
1 teaspoon
Instructions
Cut up the bacon and sausage and add it to a pot over medium heat. Cook until browned and crispy (about 10 minutes). Transfer the bacon and sausage to a paper towel lined plate. If there’s more than a couple tablespoons of fat left in the pot, spoon out the excess, but don’t drain it all (and, conversely, if the pan is looking dry, add a splash of olive oil).
Add the onion, celery, and carrots to the pot and sauté for 5-7 minutes, stirring occasionally.
Stir in the garlic and flour and cook for about a minute.
Stir in the broth and ensure all the flour has dissolved.
Add in the cream, potatoes, bell pepper, corn, marjoram, and Tony’s seasoning. Also add the sausage and bacon back to the pot.
Increase the heat to high and bring the soup to a gentle boil.
Reduce the heat so it’s steadily simmering and cook with the lid slightly open for 15-20 minutes or until the potatoes have softened.
Give it the occasional stir so nothing sticks to the bottom of the pot.
Recipe from Cheff Recipes