Stuffed Peppers

ingredients

6-8 bell Peppers
1 lb of ground beef/pork (mixed package)
2-3 cups of cooked white rice
olive oil
2 zucchinis
1 medium yellow onion
3 cloves of garlic
4 roma tomatoes
3 carrots
1/2 cup shredded mozzarella cheese
1/4 cup romano cheese
salt and pepper to taste

Cut top off of your bell peppers, make sure to remove all seeds.

Dice zucchinis, carrots, bell pepper tops (remove stem) and tomatoes, then mince onions and garlic. Heat large saute pan, coat the pan with olive oil and add onions, cook 3-5 minutes then add garlic, when you start to smell the garlic cooking add in your diced zucchinis, carrots and bell peppers cover and leave on medium to low heat cooking until tender then add your tomatoes and cooked rice. Take mixture off heat

In another pan cook your ground beef/pork adding salt and pepper to taste. Add cooked ground beef/pork to rice mixture being sure to combined all ingredients and add salt and pepper to taste.


While your rice mixture cools, heat oven to 350 degrees.

Stuff peppers with your cooled rice mixture and pat down so that they are nice and fully stuffed.

Place peppers in your baking dish so that they are up right. Top stuffed peppers with mozzarella and then again with romano cheese.

Cook 45 minutes to and 1 hour or until pepper is tender.

Bon Appetit!

xoxo

Erica Marie

Dazzling Garden Basil Breakfast

This summer I decided to grow my first garden, at first it didn’t seem that I had the thumb for it but as the summer progressed the fruits of my hard labor finally began to arrive. My basil plant now stand at about 3 feet tall and even as we descend into the fall weather it just keeps budding.

We are getting to the point in time where our refrigerator is almost empty with the exception of a few main ingredients for this dish that include eggs, goat cheese and basil. Of course they’re accompanied with a salt, freshly ground pepper and some fine olive oil.

Recipe for one

One egg
1 Tablespoon of freshly cut basil
2 Tablespoons of goat cheese
1 Tablespoon of olive oil
Salt and pepper to taste

1 Piece of light wheat toast

Crack egg into a hot pan coated with melted butter, heat should be on medium and cover the pan so that the steam cooks the top of the egg to your liking. It should only a couple of minutes for the egg to cook and while it does put your piece of toast into the toaster and prepare your basil and goat cheese. I like to cut the basil into strips and take a little less than a ½ inch slice of the goat cheese that’s packaged like a dowel.

Add the basil and then the goat cheese to the top of the egg and cover again to heat the cheese for just a couple of seconds. Plate the egg and toast and drisil with olive oil, add salt and pepper to taste and serve with a glass of freshly squeezed orange juice.

Depending on what your in the mood for some freshly cut tomato’s would also be a great add on to this dish.

MANGIA!

xoxo

Erica Marie