Roasted Stuffed Peppers with Feta Cheese

Whatcha making for dinner tonight? How about you try this delicious stuffed pepper recipe?! Easy to make, no mess, healthy option with a gourmet outcome.

First off, let me say I’m sorry for not posting a recipe for months… or completing my “frozen meal series”. With baby Ev who came sooner than expected and my first months of mommyhood, I really haven’t had the time or desire to make/share my favorites recipes. Sleep deprivation will do that to you people. But since hubby and I are on a mission to eat healthier dinners, I have been trying to spice up the menu..cause eating healthy can get a little bland time after time. Another healthy alternative is stuffing the peppers with quinoa- which turned out great! But I have to admit the rice is a classic, at least for me.

I grew up loving stuffed peppers. It was always a treat when my mom had them baking in the oven. The aroma would fill the house! The sweet and savory smell of roasted peppers was delightful. It always reminded me of the Fall season which is the main season for bell peppers. When peppers are in season (which runs through July-November) they’re at their finest- juicy, sweet, crisp and full of flavor. So now is the perfect time for making this meal…oh! And most likely they’ll be on sale too. (Yay!)


As I mentioned, this a great freezer meal because they are easy to prepare and store! My mom used to freeze them as well and they’re a great meal for those days when you don’t feel like cooking.

Want a gluten free option? Try quinoa instead of rice! (See full recipe below)

     

Roasted Stuffed Peppers with Feta Cheese

Ingredients

  • Yields: 6 stuffed bell peppers
  • Filling:
  • 1lb Beef
  • 1lb Pork
  • 1 medium onion, cut up
  • 5 cloves garlic, minced
  • 1 cup shredded carrot
  • 1 cup of parsley, cut up*
  • 3 tbsp tomato paste*
  • 2 tbsp lemon juice
  • 1/4 cup of feta cheese
  • Season with paprika, salt, garlic powder, and pepper
  • 1 cup white rice, uncooked, rinsed*
  • Remaining ingredients:
  • 6 bell peppers
  • 1 bay leaf
  • 2 cups of water*

Instructions

  1. Preheat oven to 350 degrees F.
  2. Begin by making the filling. Grease a large pan with oil at medium heat. Cut up the onion and garlic and fry until translucent. Add the pork, and beef until browned. Next season with spices according to taste, then add shredded carrots, parsley, tomato paste, lemon juice, and feta cheese. Continue to mix until carrots have softened, for about 15 minutes.
  3. Next, add the uncooked rice to the mixture and mix until blended. Turn off heat.
  4. Prepare the peppers by washing them, cutting into them by making a circular cut around the stem, and extracting the inside until clean.
  5. Once the stem is cut out, fill the peppers with prepared filling a little over 3/4 full (you need to allow room for the rice to rise).
  6. Place the filled peppers into an oven safe cast iron or stainless steel pot standing upward with the stem back on.
  7. Add water and the bay leaf to the bottom of the pot, making sure water is poured around the peppers.
  8. Close the pot lid shut, and cook for at least 2 hours.
  9. Top the cooked peppers with sour cream and feta!
  10. Freezing peppers: Prepare filling, only semi-cooking the rice, and do not bake filled peppers in the oven, freeze them. Thaw with ready to use, and bake at 1.5 hours.
    Alternatives: Instead of parsley you can use spinach, rice can be substituted for quinoa (1 cup uncooked), 2 cups of water is used for 9in pot- add more water if using a larger pot, using the tip of your index finger to determine the amount necessary.*
Schema/Recipe SEO Data Markup by Yummly Rich Recipes
http://www.ohlafemme.com/2017/09/11/roasted-stuffed-peppers-feta-cheese/

Please follow and like us:

One Pot Cajun Chicken and Sausage Alfredo Pasta

Happy Monday everyone!

I hope it’s been a happy one so far. I know it’s a little late in the day for posting this recipe, but I’ve had a list of things to get done on my to-do list. I always set so many goals for Mondays only to realize I only get about half way through the list. Can anyone else relate? Ugh…

Well as you know, I am continuing the freezer-friendly meals series, and today I am starting this week off with another favorite for us, Cajun Chicken and Sausage Alfredo Pasta. And not to forget to mention the bonus, “one pot” preparation that makes this meal an easy and less messy situation (yay!). Honestly, I was never a fan of spicy foods, but this Cajun kick is perfect for me, along with the hot Italian sausage. Although I have to mention, I think I’m over exaggerating on the word “spicy”, I have a pretty low tolerance, so for many people, it really wouldn’t be considered “spicy”. 😛 It may be an overwhelming mouthful, but it’s so savory, it’ll have you go back for seconds. My husband and I sure did.

Pasta is sooo easy to freeze and freezes quite nicely if you ask me. So that’s why I thought it would be perfect to add to the list. This portion will make about 10 servings, so it can easily be divided into two meals. So freeze up, and enjoy making this easy, quick (under 30 minutes), one-pot goodness.

See freezer instructions in the recipe below.

Note:

If you just came across this recipe and realized your taste buds are watering for this meal, but you seem to be out of Cajun season, don’t fret! I’ve got you covered. I once had the same dilemma, I realized I was totally out of Cajun seasoning and didn’t want to settle for anything else for dinner, so I made my own Cajun mix! Easy-breezy.

For this portion, you’ll need the following amount each seasoning to make your own…

Homemade Cajun Mix:

  • 1 tsp salt
  • 2 tsp garlic powder
  • 2 tsp paprika
  • 1 tsp ground black pepper
  • 1 tsp cayenne pepper
  • 1 tsp onion powder
  • 1 tsp dried oregano
  • 1 tsp thyme
  • 1/2 tsp red pepper flakes

 

One Pot Cajun Chicken and Sausage Alfredo Pasta

Ingredients

  • 3 tbsp olive oil
  • 1 onion, chopped
  • 5 cloves of garlic, minced
  • 1 pound of chicken, cut into bite sized pieces
  • 4 raw hot or mild Italian sausage links, cut up
  • Salt and pepper to taste
  • 2 tbsp of butter
  • 4 cups of chicken broth
  • 3 tbsp of lemon juice
  • 2 cups of heavy cream
  • 1/2 cup of milk (any %)
  • 1 pound of dried penne pasta
  • 1 1/2 tablespoons of Cajun seasoning* (see note)
  • 1/2 cup of parmesan cheese
  • 1 cup of parsley, minced

Instructions

  1. Begin by frying the onion, and garlic in olive oil until translucent with a large cooking pot.
  2. Add chicken and season with salt and pepper and brown in butter over medium high heat.
  3. Add sausage and continue to cook until browned.
  4. Add chicken broth, heavy cream, milk, lemon juice, dried pasta and cajun seasoning to pot.
  5. Stir together and bring to a simmer over medium high heat.
  6. Reduce heat to low and let cook covered for 15-20 minutes, or until pasta is tender.
  7. Remove pot from heat and stir in parmesan cheese.
  8. Stir in chopped parsley and sprinkle with additional parmesan cheese to taste.
  9. Enjoy!
  10. *Freezer-friendly: divide portions into desired freezer safe trays, and place in freezer. Once ready to use, thaw for 1 hour, sprinkle with parmesan and place in oven at 375 F for about 30-40 minutes.
Schema/Recipe SEO Data Markup by Yummly Rich Recipes
http://www.ohlafemme.com/2017/05/09/one-pot-cajun-chicken-sausage-alfredo-pasta/

Please follow and like us:

Enjoy this blog? Then let's connect!

%d bloggers like this: