Monday, September 22, 2008

Stuffed Bell Peppers

I made these the other night and they turned out great. I know it's good when my husband has seconds and then eats leftovers the next day. :) It's a very adjustable recipe, just use what you have.

What you need:

Bell peppers
Instant Rice
Mild Italian sausage, cooked
Tomatoes, fresh or canned
Spaghetti sauce

First you need to cut your peppers in half (doesn't matter which way) and clean them out. Then steam them in water for about 5 minutes. I made about 1 1/2 cups instant rice in a large bowl. Then I added the cooked sausage (you could use hamburger and add your own spices). I added a very large fresh tomato, chopped. Some spaghetti sauce for more flavor and then stuff the peppers. Top with a slice of your favorite cheese - I used Pepper Jack. Then bake for 15-20 mins at 375. Just long enough to warm them through and melt the cheese.

Saturday, September 13, 2008

Spinach Quiche

I am getting tired of the same recipes over and over. And last Sunday, we had BBQ ribs. I just about lost it on the table. Lately, meat has totally turned me off. I've never loved meat, but over the past little while, a have developed a complete aversion. I have been hunting down meat-less recipes and have come across a few really good ones. This is not to say I am going vegetarian. More like Flexitarian. If I happen to crave a pot roast or a steak, I'll indulge. But in the mean time, I'll stick to recipes like this:

Spinach Quiche

1 T butter
3 cloves garlic, chopped
1 small onion, chopped
2 cups fresh spinach, chopped
1 cup fresh mushrooms, sliced
6 oz. herb and garlic feta, crumbled
1 cup shredded Cheddar cheese
salt and pepper to taste
1 (9 inch) unbaked deep dish pie crust (optional)
4 eggs, beaten
1 cup milk
salt and pepper to taste

Preheat oven to 375 degrees. In a medium skillet, melt butter over medium heat. Saute garlic and onion in butter until lightly browned, about 7 minutes. Stir in spinach, mushrooms, feta and 1/2 cup Cheddar cheese. Season with salt and pepper. Spoon mixture into pie crust.
In a medium bowl, whisk together eggs and milk. Season with salt and pepper. Pour into the pastry shell, allowing egg mixture to thoroughly combine with spinach mixture.
Bake in preheated oven for 15 minutes. Sprinkle top with remaining Cheddar cheese, and bake an additional 35 to 40 minutes, until set in center. Allow to stand 10 minutes before serving.