Last Saturday, I cooked stuffed pasta shells and sausage with peppers and onions....for a family of 8 (plus a few other guests). It came out really well, but sadly I did not take any pictures. It was another Jacques Pepin recipe too! Darn it! This Italian "stuff" called for ricotta cheese but I got cheap and used cottage cheese instead. Despite my being such a tight-wad, I got 3 check marks for it! One check for cooking so someone else didn't have to, another check for taste, and the third check because no one had it come back up during the night!
After that night, I was left with more peppers than I could shake a stick at- if that's your idea of a good time. I solved that problem fast! Like a hunter who has a dead animal carcass he doesn't know what to do with, I stuffed them!
The stuffing was basically simple. I used turkey sausage instead of ground beef. I think it added a perfect compliment to the taste of the peppers. It also smelled appetizing. I sautéed half an onion and 5 cloves of garlic for about 4 minutes in a saucepan with olive oil. I added them to the sausage along with 1/2 cup of oatmeal (instead of rice which is normally used), salt, and sliced cherry tomatoes. I blanched the peppers for 5 minutes to keep the color as well as keep a little of their crispness. Before I baked the peppers at 350' for 50 minutes, I sprinkled the tops with ground pepper. Whoever came up with the concept of "stuffing", whether it be vegetables, turkey, donuts, or twinkies, was certainly a genius!
After that night, I was left with more peppers than I could shake a stick at- if that's your idea of a good time. I solved that problem fast! Like a hunter who has a dead animal carcass he doesn't know what to do with, I stuffed them!
The stuffing was basically simple. I used turkey sausage instead of ground beef. I think it added a perfect compliment to the taste of the peppers. It also smelled appetizing. I sautéed half an onion and 5 cloves of garlic for about 4 minutes in a saucepan with olive oil. I added them to the sausage along with 1/2 cup of oatmeal (instead of rice which is normally used), salt, and sliced cherry tomatoes. I blanched the peppers for 5 minutes to keep the color as well as keep a little of their crispness. Before I baked the peppers at 350' for 50 minutes, I sprinkled the tops with ground pepper. Whoever came up with the concept of "stuffing", whether it be vegetables, turkey, donuts, or twinkies, was certainly a genius!
No comments:
Post a Comment