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/

Jalapeño Popper Chicken Salad

Jalapeño Popper Chicken Salad

Prep Time 10 mins
Cook Time 50 mins
Total Time 1 hrs
Servings: 8
Author: Nicole

Ingredients

• 2 Lbs. Boneless, Skinless Chicken Breast (pounded to an even thickness)
• Olive Oil
• Salt/Pepper
• 1 teaspoon Garlic Powder
• 1 teaspoon Onion Powder
• 1/2 teaspoon Smoked Paprika
• 1/2 teaspoon Cumin
• 4 Jalapeños (stems/seeds removed, sliced in half lengthwise)
• 4 ounces Cream Cheese (softened)
• 1/2 Cup Mayonnaise (or sub with sour cream)
• 1/2 Cup Chopped Cooked Bacon
• 1/2 Cup Shredded Cheddar Cheese

Instructions

1. Preheat oven to 350°F
2. Place chicken in large baking dish. Coat with olive oil, salt/pepper, garlic powder, onion powder, paprika and cumin. Cover baking dish with foil.
3. Place jalapeños in a separate smaller baking dish. Coat with olive oil, salt and pepper. Cover baking dish with foil.
4. Bake chicken and jalapeños at the same time. Remove jalapeños after 30 minutes. Let cool then chop.
5. Continue to cook chicken until it reaches an internal temp of 165°F (typically 45-60 minutes total, depending on size and thickness) Remove chicken from oven and let cool.
6. Transfer chicken to large bowl and shred with two forks. Add chopped jalapeños, cream cheese, mayonnaise, and bacon. Stir until combined. Salt and pepper to taste then gently stir in shredded cheddar.
7. Serve in wraps, sandwiches, on top of salad, crackers or alone.

source:https://wonkywonderful.com

Jalapeño Cheddar Cornbread

Jalapeño Cheddar Cornbread

Yield: 9 large pieces

Ingredients
DRY INGREDIENTS

• 1-1/2 cup (200g | 7oz) yellow corn meal
• 1 cup (130g | 4.5oz) unbleached all-purpose flour
• 3 tsp baking powder
• 1 tsp salt (I use Himalayan salt)
• 2 large jalapeño peppers, seeded and finely chopped (save a handful to garnish)
• 1-3/4 cup (175g | 6.2oz) grated sharp cheddar cheese (save a handful to garnish)
• 1 cup (170g | 6oz) corn kernels (fresh, frozen or canned), drained well

WET INGREDIENTS

• 1-1/4 cup (300ml) buttermilk
• 1/3 cup (80g | 2.8oz) butter, melted
• 1/3 cup (110g | 3.9oz) liquid honey
• 2 large eggs

Instructions

1. Preheat oven to 400°F degrees; grease and lightly coat a 9" baking dish with corn meal. Set aside.
2. In a large mixing bowl, combine the cornmeal, flour, baking powder and salt; mix well with a whisk until fully combined. Add the grated cheese and chopped jalapeño (save a handful of each to garnish the top of the bread) as well as the corn kernels to the flour mixture. Mix delicately until well coated.
3. In a separate bowl or measuring cup, whisk together the buttermilk, melted butter, honey, and eggs. Pour over reserved dry ingredients and stir delicately with a spoon until just combined. Pour into the prepared pan and sprinkle with reserved chopped jalapeño and grated cheese.
4. Bake for 25 minutes or until the top is nicely golden and a toothpick inserted in the center comes out clean.
5. Allow to cool for a few minutes and cut into 9 pieces. Serve warm, with butter.

source:http://eviltwin.kitchen/