You might remember that, in addition to the plethora of tomatoes for which I found uses last week, I also had a box full of green peppers to use. (The jalapeños are currently minced in my freezer for future use!)
Of these green peppers from my parents’ garden, I chopped + froze half for future use. Each chopped pepper went into it’s own freezer bag, which makes it simple to pull from the freezer and throw the pre-chopped peppers into a dish. The other half of the peppers I turned in Stuffed Green Peppers, using Emeril’s recipe.
These peppers are stuffed with a mixture of:
- cooked pork sausage (a spicy variation on ground beef!)
- brown rice
- celery, onion, and green onion
- salt and pepper
I topped the stuffed peppers with panko breadcrumbs seasoned with Emeril’s Essence seasoning (basically I just dumped a bunch of spices in the bowl, let’s be honest), and grated Parmigiano-Reggiano cheese.
The peppers were then baked for 30 minutes and served with roasted delicata squash from my CSA. I’ve been loving those cute little delicata squashes.
I also loved these stuffed green peppers! The pork sausage was a bold and flavorful variation on ground beef. I am a fan! I thought some tomatoes or tomato sauce would have been a nice addition to the filling, however.
Oh, and I have a small announcement! The orchestra that I mentioned last month and auditioned for last week? – I made it! I’m so excited to to start playing my violin in an ensemble again!
Currently listening to: The Warmth – Incubus. ❤