Easy italian stuffed peppers

Easy italian stuffed peppers

Prep Time 15 minutes
Cook Time 1 hour 15 minutes
Servings 2 servings
Calories 1100 kcal

Ingredients

• 2 large green bell peppers seeded and halved lengthwise
• 1 pound sweet Italian sausage casings removed
• 5 cloves garlic minced
• 1 teaspoon salt
• 1/2 teaspoon pepper
• 1/4 teaspoon cayenne
• fresh chopped chives for garnish
• finely grated asiago cheese for garnish

For the sauce:

• 1 small onion diced
• 8 ounce can tomato sauce
• 1 tablespoon balsamic vinegar
• 1/4 teaspoon cayenne
• 1 tablespoon olive oil

For the rice:

• 1/2 cup uncooked white rice
• 1 cup water

Instructions

1. Cooking the rice: Combine rice and water in a small saucepot. Bring to a boil over high heat, then reduce to medium-low. Cover with a lid and simmer until the rice is cooked and the liquid is absorbed, about 15 minutes.
2. Making the sauce: Heat olive oil in a pot over medium heat. Add diced onions and cook until they soften, about 5 minutes, and transfer half of them to a bowl. Add in tomato sauce, balsamic vinegar, and cayenne to the pan. Stir until combined, about 1 minute. Pour the sauce into a baking dish.
3. Stuffing the peppers: In a large bowl, combine and mix sausage, garlic, salt, pepper, and cayenne. Stir in reserved onions and cooked rice. Generously stuff the 4 bell pepper halves with this mixture.
4. Baking: Place the bell pepper halves in the baking dish over the sauce. Cover the baking dish with foil. Bake at 375 F for 45 minutes. Remove the foil and continue baking until the meat and peppers are cooked, about 10 minutes. Garnish with chives and asiago cheese.

source:http://www.savorytooth.com/

Mom’s Italian Style Deviled Eggs

Mom’s Italian Style Deviled Eggs

Ingredients

• 6 Hard Boiled Eggs
• 1/2 cup mayonnaise
• 1 tablespoon spicy brown mustard
• 1 teaspoon fresh garlic, finely minced
• pinch cayenne pepper
• Paprika for garnish
• 1 quart sized zip lock bag or piping bag with large star tip
• Freshly chopped parsley for garnish

Instructions

1. Place eggs in large saucepan and cover with cold water. Place on burner over medium high heat and cover saucepan with lid. Bring eggs just to the boiling point. Leaving the saucepan on the burner, turn off the heat and let sit for 15 minutes. Drain, then rinse in cold water.
2. Peel the shell off the egg. Cut each egg in half and scoop out the yolk into a small bowl.
3. Place empty whites of the egg halves on a plate.
4. In a small bowl, mash the yolks. Add mayonnaise, garlic, mustard, spice and mix together until well blended with no lumps.
5. Open zip lock bag or pastry bag fitted with piping tip. Place egg yolk mixture in the bag. Pip yolk mixture into the egg white shells to make a swirl effect.
6. Garnish with sprinkles of parsley and paprika on top of each egg. Refrigerate covered until cold. Serve.

Notes
I used less mayonnaise than was listed in the recipe. This is just our preference.

source:http://www.grumpyshoneybunch.com

Creamy Tomato Italian Parmesan Chicken

Creamy Tomato Italian Parmesan Chicken

Prep time 5 mins
Cook time 25 mins
Total time 30 mins
Author: Alyssa
Serves: 4

INGREDIENTS

• 2 Tablespoons olive oil, divided
• 4 chicken breasts*
• 1 small onion, chopped
• 2 cloves garlic, minced
• 1 (15 ounce) can tomato sauce
• ½ cup heavy cream
• ¼ cup grated parmesan cheese
• 1 teaspoon McCormick Italian Seasoning Herb Grinder, plus more for garnish
• salt and pepper to taste
• ½ cup shredded parmesan cheese

INSTRUCTIONS

1. In a large skillet add 1 Tablespoon olive oil and salt and pepper the chicken. Cook the chicken on medium high heat for 3-5 minutes on each side or until brown on each side and cooked until no longer pink in center. Remove chicken and set aside on a plate.
2. Add 1 Tablespoon olive oil to the skillet and add the onion and garlic. Sauté for a couple of minutes until tender. Add the tomato sauce, heavy cream, parmesan cheese, and italian seasoning. Salt and pepper to taste.
3. Bring to a simmer and add the chicken back to the skillet. Top with shredded parmesan cheese. Serve over pasta of desired.

NOTES
*I like using thin chicken breasts so they cook quickly and evenly.

source:https://therecipecritic.com