Recipes: Stuffed Green Bell Peppers

Mmm Mmm Mmm! I just whipped this up quick for dinner and it was so tasty I wanted to share it with everyone! This really is an EASY recipe. Anyone can make this... no excuses! My friend Brianna always says "you make it sound like it's so easy", but really IT IS!! Trust me! Just follow these easy steps and you'll have a hot, delicious meal in front of you in less than an hour.

Prep time: 10 min.
Cook time: 45 min.
Oven temp: 350 degrees

Here's what you'll need:

• 1lb ground beef
• 1/2lb ground pork
• 1/2 green pepper chopped
• 1/2 yellow onion chopped
• 1 tbsp salt
• 1 tbsp pepper

and then:

• 1 cup Cooked white rice
• 1 tsp chili powder
• 1 tsp red cayenne
• 1 tsp garlic salt
• 8oz tomato sauce
• 1 tbsp parmesan cheese
  
  

• 4 Large Green Bell Peppers - Tops removed, cleaned out. 
• 1 cup of shredded mozzarella
• 1/2 cup of grated parmesan
• Pan Square, 6" x 6" x 2" - lightly oiled

Here's what you do:

• First things first, get a pot of water boiling. Add a little salt to your water. Drop in your bell peppers. We're only going to parboil these peppers, which is to boil them for about 2-3 minutes. Then remove them with a slotted spoon and set them aside in your pan.
• We're going to take a large frying pan and put enough oil to cover about 1/8 of the bottom of the pan. Once the oil is good and hot, add in everything from the first group of ingredients. We're gonna keep this going over a medium high heat, browning the beef and pork and cooking down the onions and bell peppers. Once everything is cooked, strain it out, get rid of the excess fat and grease and throw it back on the heat. Drop the heat down to medium, and mix in everything from the second set of ingredients. Let this cook for about 10 minutes, and then lets start stuffing the peppers. You should have enough of the mixture to stuff each of the peppers pretty full and then enough to fill in all the gaps in the pan around the peppers.
• Once your peppers are stuffed and the pan is full, let's sprinkle the mozzarella and parmesan on top.  Throw those bad boys in the oven, which should be preheated to 350 degrees. Let em back for about 30 minutes. When they come out the cheese should be melted and browned slightly. The filling will be piping hot, so be careful. We enjoyed ours with a side of yams and garlic toast. 

I hope you enjoy this recipe! If you make it, let us know how it turned out, and don't forget to "Like" Hungry Jerks on Facebook! 

Recipes: Linguica and Wild Rice Stuffed Peppers

Hi all, Happy Labor Day!

Now...I am no fat dude like the blog suggests (imposter, oh no!!), however...I do love tasty foods just as much as one, so I would like to share with you a recipe that resulted in some fine (and of course, tasty!) stuffed peppers using a delightful sausage called Linguica.

So, what is Leen-gwee-sah?
Linguica (or Linguiça if you want to be proper and fancy like) is a very flavorful yet mild lean sausage. It is typically used to compliment rice, breads, and soups.

I so happened to have some in my fridge just waiting to be eaten. But how? And with what?

Cravings can be a beast sometimes. And I was craving.....Stuffed peppers.
"There's sausage and rice stuffed peppers......why not linguica and rice?"

Ingredients:
6 large peppers (I used green Bell peppers, but any color Bell pepper will work!)
1 pound Linguica sausage
1 large onion, chopped fine (I used white onion, but any preferred onion will do)
1 clove garlic, minced finely
1 container fresh Baby Bella mushrooms, chopped
1/4 cup fresh parsley, chopped
3 cups cooked wild rice
1 8oz. can of tomato sauce
3/4 cup of parmesan or Romano cheese (I used freshly grated block parmesan)

Directions:

Wash the veggies and set all to the side except for the peppers. Take the peppers and slice the tops off. Remove the seeds and cut out veins from inside the peppers.

Remove casings from the linguica sausage. Chop the sausage into small pieces and brown in a wok or large skillet on a medium setting .

Finished Product!

Once the sausage is cooked, remove it from skillet and set aside in a bowl. Add your garlic, onions and mushrooms into the already hot skillet and saute for about 5 minutes. Add the linguica back into the skillet and mix throughly. Add in the cooked wild rice and fold the meat and sauteed veggies into the cooked rice. Note the delicious aroma that is wafting throughout your kitchen now! Add 4oz. of the tomato sauce and 1/2 cup of the cheese, then fold in the parsley.

Preheat your oven to 425F. Spoon the rice mixture into the peppers and fill them completely. Pat the tops to pack the rice down into the pepper. Put the peppers into a baking or casserole dish that has been lightly greased. Use the remaining tomato sauce to pour over the peppers. Top with remaining cheese.

Bake at 425F for about 40-45 minutes (depending on how possessed your oven is!) Enjoy!