My husband and I both love to cook. But it’s funny how different our cooking styles are. Me – I’m a recipe girl all the way. I love cookbooks, and magazines, and recipes online. I’ll adapt recipes, but I almost always have on there on the counter with me while I cook. My husband, on the other hand, probably has never used a recipe in his life. I’m not sure he’d even know how to follow one. He takes a little of this and a little of that, throws it all together, and always ends up with something amazing. He has a couple of dishes that he has made multiple times, but they never quite end up the same because he never remembers what he puts in them, or doesn’t measure anything.
So I was a little out of my comfort zone on the stuffed pepper recipe. I’ve made stuffed peppers before, so I know the basics, but I totally went without a recipe on this. Mostly because it was a desperation recipe. Desperate to get rid of some of the veggies starting to crowd my counters and fridge. And this meal is packed full of veggies. I’m pretty sure we both got our 5 servings for the day with this one recipe!
This could easily be made vegetarian by leaving out the sausage. But we love our meat! And I actually thought these were better as leftovers the next day. And we had lots of leftovers because this makes a TON!
Vegetables from my garden – zucchini, squash, cherry tomatoes, basil
Vegetables from my in-laws garden – corn, green beans
Vegetable & Sausage Stuffed Peppers
recipe by me!
1 small zucchini, diced
1 small yellow squash, diced
1 medium yellow onion, diced
1 lb. sweet Italian sausage, casings removed
1 large or 2 small cobs of corn, kernels cut from cobs
2 cups prepared brown rice
1 15 ounce can tomato sauce
salt and pepper
Peppers – (I used 4 bell peppers and 2 small poblanos – but it will all depend on the size of your peppers)
8 ounces shredded Monterey Jack cheese
Preheat oven to 350F.
Heat olive oil in a pan over medium heat. Add the zucchini, squash and onions and cook until softened. Remove from heat and put in a separate bowl.
In the same pan, cook the sausage, crumbling as it cooks. When cooked through, remove from heat and mix in with the zucchini, squash and onion. Mix in the corn, rice, and tomato sauce. Season with salt and pepper.
Cut peppers in half and fill with the sausage/veggie mixture. Place in a lightly greased casserole dish and bake for 45 minutes to an hour, or until peppers are slightly softened. During the last 15 minutes of cooking, sprinkle the cheese on top.
Green Beans with Cherry Tomatoes
adapted from allrecipes.com
1 1/2 pound green beans, trimmed and cut into 2 inch pieces
1 1/2 cups water
1/4 cup butter
1 tablespoon sugar
1/2 teaspoon garlic powder
1/4 teaspoon salt
1/4 teaspoon pepper
1 1/2 teaspoons chopped fresh basil
3 cups cherry tomato halves
Place the beans and water in a large saucepan. Cover, and bring to a boil. Set heat to low and simmer until tender, about 10 minutes. Drain off water, set aside.
Melt butter in a skillet over medium heat. Stir in the sugar, garlic powder, salt and pepper. Add tomatoes, and cook, stirring gently, until the tomatoes are soft. Add the green beans back and and heat for a minute or two until the green beans are warm. Stir in the basil and serve.