The meal I’m sharing today reminds me of childhood, only we’re going to take something simple and make it a little more special!
I love fish, but I especially love a fish sandwich! I recently tried a Cooking Light recipe for Catfish Po’boy with Hoisin-Peanut Sauce. It was as amazing as it sounds! I used frozen catfish filets and we grilled them. That alone added a great flavor to the fish, and of course it cooked up in no time. This peanut sauce takes it up a whole new notch, adding great flavors to the sandwich!
Years ago if you had asked me if I like Stuffed Peppers, I probably would’ve wrinkled up my nose like a child sitting before cooked spinach!
But in recent years I found a recipe that uses fresh tomatoes, rather than tomato sauce, and the instructions to only boil the peppers for a few minutes helps the peppers to have a slight crispiness to them. There’s plenty of the rice and beef filling, so you can pile them high and add extra meat around the peppers. They also have an addition of cheddar cheese, giving a final recipe-booster! These slight changes in this old-time recipe make this an absolutely delicious supper meal!
2 large green peppers
8 oz. 90% lean ground beef
1/3 cup chopped onion
2 medium tomatoes, chopped
1/2 cup long grain rice – I use Minute Rice
1/2 cup water
2 tsp Worcestershire sauce
1/2 tsp dried basil or oregano
1/4 tsp pepper
1/2 tsp salt
1/2 cup reduced fat Cheddar cheese
Halve peppers lengthwise and remove stem ends, seeds and membranes. Immerse peppers into boiling water for 3 minutes. Invert onto paper towels to drain well.
In a large skillet, cook meat and onion till meat is brown and onion is tender. Drain off fat. Stir in the tomatoes, rice (I cook mine first), water, Worcestershire sauce, basil or oregano, salt and pepper. Bring to boiling; reduce heat. Cover and simmer for 15 to 18 minutes. Stir in half of the cheese. Spoon meat mixture into peppers. Place peppers in an 8x8x2-inch baking dish. Spoon any remaining mixture into baking dish.
Bake, uncovered in a 375 degree oven for about 15 minutes or till heated through. Sprinkle with remaining cheese. Let stand for 1-2 minutes or till the cheese melts. Makes 4 servings.
This is a great week night dinner! You could even make the recipe up ahead of time and then simply warm it in the oven. Great flavors and great updates of this old classic have all made me a Stuffed Pepper Fan!
How about you? Are you a Stuffed Pepper lover? If you’re on the fence, I hope you’ll give this recipe a try!
I’m making my normal Monday post a day early just in case you’re looking for a great recipe for tomorrow!
If realizing that tomorrow is Valentine’s Day’s is stressing you because you’re wondering what to do for a special meal, I’ve got you covered! All these recipes I’m posting can be made quickly and easily! Let’s start with a scrumptious breakfast and work our way through the day, shall we?
I hope this list will help you make a plan for tomorrow. It doesn’t have to be dinner for a sweetheart! You could invite some friends over, your nieces or nephews, grandchildren or someone who is alone for the first time this year! Get creative with the love you cook up in your kitchen!
Years ago I found a pasta dish on Cooking Light that is the perfect blend of pasta, tomatoes and cheese. The Italian sausage added to the tomato mixture is just heavenly! This comes together so quickly, and it makes a LOT!! I usually split the recipe into two containers so I can share one with someone else.
Baked Pasta with Sausage, Tomatoes and Cheese
1 (1-pound) package uncooked ziti (short tube-shaped pasta) – I used macaroni because I had LOTS on hand
1 pound hot turkey Italian sausage links (I use mild)
Step 2 Cook pasta according to package directions, omitting salt and fat. Drain the pasta, and set aside.
Step 3 Remove casings from sausage. Cook sausage, onion, and garlic in a large nonstick skillet over medium heat until browned, stirring to crumble. Add the tomato paste, salt, pepper, and tomatoes, and bring to a boil. Cover, reduce heat, and simmer 10 minutes, stirring occasionally.
Step 4 Combine cooked pasta, sausage mixture, and basil. Place half of the pasta mixture in a 4-quart casserole coated with cooking spray. Top with half of mozzarella and half of Parmesan. Repeat layers. Bake at 350° for 25 minutes or until bubbly.
Easier and faster than Lasagna, but super delicious, this pasta dish is a great busy night meal. You could even mix the whole thing up the day before and just pop it into the oven to heat it up! I served it with this Broccoli Salad and French Bread.
This is one of those recipes that you could put on repeat and no one would complain. Do you have a pasta recipe that you use make frequently?
If you need supper in a hurry, pasta is often a good option because it cooks so quickly. The recipe I’m sharing today came together in about 25 minutes, but it tastes like one of those dishes that took a long time to make! Oh my word, this is delicious!
The list of ingredients is small, too. I had all the ingredients on hand when I stumbled across this recipe. Pasta, sausage, tomatoes and some half and half all come together to make a satisfying and filling main dish! I can’t wait to make this again!
I found a recipe but tweaked it to our preferences. Here’s how I made it…
Pasta with Italian Sausage and Tomato Cream Sauce
12 oz. pasta – I used what I had – Elbow, but Ziti or rigatoni would be perfect
12 oz Italian sausage – I used mild
1 tablespoon olive oil
1/2 medium onion diced
3 cloves garlic minced
14.5 oz can diced tomatoes
1 cup fat-free half and half
2 cups fresh baby spinach or frozen works too!
1/2 teaspoon salt
1/2 teaspoon fresh ground pepper
1/3 cup grated Parmesan cheese
Bring a large pot of water to a boil, salt the water. Add the pasta and cook according to package instructions. While the pasta is cooking begin the sauce.
In a large sauté pan, heat the olive oil over medium-high heat. Brown the Italian sausage and the onion, saute until translucent. Add the garlic and saute another minute.
Add tomatoes, simmer and reduce the liquid by half.
Lower the heat, stir in the half and half, spinach, salt, pepper. Simmer until the cream is heated and the spinach is wilted. Add the Parmesan cheese and simmer until the sauce has thickened slightly.
Season to taste with salt and pepper.
Drain the pasta, add to the sauce and stir to combine.
This meal needs a nice piece of bread to go along with it. I served a dish of applesauce instead of salad. It was a wonderful, fast meal!
I’m not a big pasta fan, but this recipe might change that!
I hope you’ll make and enjoy this quick and delicious recipe!