Happy Friday! Yesterday was the hubby’s birthday. I bought us tickets to the Jason Mraz concert, which was play at the Greek Theater in Berkeley. This concert was so amazing. From the opening act with Christina Perri to M.r Jason Mraz, rocking down the house. I am going to get one of his CD’s for sure! I love to sit back and relive the concert with all the songs playing in my head.
I made these incredible stuffed peppers te other day. I am telling you the sausages were bursting with flavor.
Sometimes when I am shopping at the grocery store, I actually go in there with no list. I just look around to see what is fresh and on sale. Last week, when I went to Trader Joe’s, they had small bell pepper’s packaged in three. Red, Yellow, and Orange. Those are my most favorite. I like them better than the green ones as they are much sweeter.
Here is what it says about bell peppers on Wikipedia. Red, yellow, and orange peppers all come from different seeds and are different cultivars of pepper. Red peppers are simply ripened green peppers. Green peppers are less sweet and slightly more bitter than yellow or orange peppers, with red bell peppers being the sweetest. The taste of ripe peppers can also vary with growing conditions and post-harvest storage treatment; the sweetest are fruit allowed to ripen fully on the plant in full sunshine, while fruit harvested green and after-ripened in storage are less sweet.
I also picked up a pack of Sicilian Chicken Sausage with fresh tomatoes and Romano cheese.
The PP value for one sausage is 4 PP. With the extra cheese I added to my recipe makes these Stuffed peppers 5 PP each.
Makes three peppers
- Three bell pepper medley
- 3 Sicilian uncooked Chicken Sausage with tomatoes and Romano cheese (these were purchased at Trader Joe’s
- 1/2 cup shredded Italian Cheese blend, divided
- Toasted garlic slices (click here to get recipe)
Remove the tops and the seeds from the peppers. Par boil them. Set aside.
Remove the casing from the sausages. Set aside.
In a skillet on medium high heat, add the sausages, and cook until no longer pink.
Add the garlic slices and 1/4 cup of the cheese, and incorporate the cheese until it melts.
Stuff each pepper with the chicken sausage mixture, and top with cheese.
Bake in the oven at 350 for about 10 minutes, until the cheese melts.