As summer comes to an end, we Southerners anxiously count down the days to football, foliage, and fabulous food reminiscent of Fall. However, the last fruits of our summer gardens beckon us to the kitchen for the season's last tastes of home grown peppers, tomatoes, and okra. Here is the first of 3 down home meals I will be serving up for my hubby (and guests that may pop in) this week. First up: a back-to school recipe guaranteed to please the kids AND the kids -at -heart!
Southern Style Italian Sausage Stuffed Bell Peppers.
Recipe:
1 pound Italian sausage
4 bell peppers
1 medium onion diced
2 servings prepared whole grain instant rice
1 can (13 ounces) diced tomatoes
1 can (8 ounces) tomato paste
1/2 can corn( optional) drained.
1/2 cup shredded Parmesan cheese
Preheat oven to 350.
Place skillet on medium heat. Brown onion and your Italian sausage. Add cooked rice to meat mixture and stir thoroughly. Add diced tomatoes, paste, and corn stirring until mixture is heated through. Reduce heat.
Cut the tops off of the peppers and remove stems. Place the whole peppers in 1/4 in water in microwave safe bowl on high for 5 minutes. Remove peppers and stuff the mixture to fill each pepper. Bake for 20 minutes or until browned on top. Sprinkle with Parmesan cheese.
Enjoy with fried okra and fresh peaches for dessert! Its so Yum Yall!
Now tell me what you are cooking this week!
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