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30 Minute Cheesy Italian Stuffed Peppers

SERVES 8, ACTIVE TIME 30 min., TOTAL TIME 30 min.

INGREDIENTS

19 oz four-cheese Italian sausage, casings removed
1 (14.5-oz) can fire roasted diced tomatoes with garlic
2 oz shredded Parmesan cheese
8 oz dried orzo pasta
2 Tbsp extra virgin olive oil, divided
2 cups chicken broth
4 oz shredded mozzarella cheese
8 bell peppers
½ tsp kosher salt
8 basil leaves, chopped (optional garnish)

DIRECTIONS

Preheat oven to 450°F.

Warm 1 tablespoon oil in a medium skillet over medium heat, approximately 2 minutes. Add orzo, stir to coat. Cook until orzo is golden brown, stirring occasionally. Turn heat to high. Add chicken broth and bring to a boil. Reduce to medium for about 7-10 minutes until liquid is absorbed, stirring occasionally.

Meanwhile, wash peppers. Cut the tops off and remove seeds and veins. Pat peppers dry with a paper towel. Place peppers (lids and bottoms) in a microwave safe bowl and toss with 1 tablespoon oil and kosher salt. Cover bowl with plastic wrap or microwave safe lid. Microwave until peppers are soft (about 10 minutes). Remove peppers from bowl and place in a 9”x9” baking dish.

In the mean time, heat a medium skillet over medium high heat. Remove sausage from casings by sliding a pairing knife down the length of the sausage and then peel to remove. Add sausage to skillet and cook until browned.

In the orzo pan; combine sausage, tomatoes, mozzarella and cheeses. Stir to combine. Stuff mixture into peppers, using a spoon. Set tops aside.

Bake for 7-10 minutes, until top is lightly browned. Place tops on peppers and serve.
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Pizza Chicken

Servings: 6 small portions

Ingredients:

1 egg, beaten
1 cup part skim ricotta cheese
1/2 cup sliced pepperoni, cut in half
1/2 cup parmesan cheese, grated or shaved, divided
1 teaspoon minced garlic
2 tablespoons fresh Italian parsley, chopped, divided
1/2 teaspoon salt
Fresh ground pepper, to taste
3 thick or 6 thin boneless, skinless chicken breasts
1 cup prepared marinara sauce
1/2 cup mozzarella cheese, shredded
Pasta of choice, prepared according to package directions

Directions:

Preheat oven to 350 degrees. Coat a 13″ x 9″ pan with cooking spray.

If using thick chicken breasts, slice into each breast at it’s thickest point and continue the cut all the way through, creating two evenly sized rectangular pieces. Repeat with remaining pieces of chicken. Set aside.

In a medium bowl combine egg, ricotta, 1/4 cup grated or shaved Parmesan, garlic, pepperoni, salt, pepper to taste, and 1 tablespoon chopped Italian parsley. Mix well.

Place about 2 tablespoons of the ricotta filling on the short end of a chicken breast. Gently roll the chicken over the filling and place it, seam side down, in the prepared pan. Repeat with remaining chicken breasts. Pour the marinara sauce evenly over each piece of stuffed chicken. Top with mozzarella, 1/4 cup Parmesan, and remaining 1 tablespoon of chopped Italian parsley.

Cover pan with foil and bake for 35 minutes. Remove foil and bake another 10 minutes or until no pink remains when you cut into chicken. Remove from oven.

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How to tenderize mutton?


Apply some raw papaya paste in the marination to mutton pieces along with curd, as curd is also a good tenderizer and keep it for around 5-6 hours. Nutmeg is also a good tenderizer but adding nutmeg can change the taste of the recipe.
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Crescent Bake  –

2 tubes (8 ounces each) refrigerated crescent rolls

1 pound sliced Swiss cheese

1-1/4 pounds sliced deli corned beef

1 can (14 ounces) sauerkraut, rinsed and well drained

2/3 cup Thousand Island salad dressing

1 egg white, lightly beaten

3 teaspoons caraway seeds

Unroll one tube of crescent dough into one long rectangle; seal seams and perforations.

Press onto the bottom of a greased 13-in. x 9-in. baking dish.

Bake at 375° for 8-10 minutes or until golden brown.

Layer with half of the cheese and all of the corned beef.

Combine sauerkraut and salad dressing; spread over beef.

Top with remaining cheese.

On a lightly floured surface, press or roll second tube of crescent dough into a 13-in. x 9-in. rectangle, sealing seams and perforations.

Place over cheese.

Brush with egg white; sprinkle with caraway seeds.

Bake for 12-16 minutes or until heated through and crust is golden brown.

Let stand for 5 minutes before cutting.

Yield: 8 servings.

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