I love pretty peppers!

As the season is turning, the produce at the Farmer's Market is changing! I was visiting my parents last week and enjoyed a visit to their market. I found these beautiful small peppers in various colors. I decided to use them in a stir-fry! No recipe here...just my own creation.

 I started with 3 small bell peppers.

Cleaned and cut into strips- I love how the purple pepper is so green on the inside!

8 oz of Button Mushrooms, sliced.

For flavor, 1 bunch of green onions, ginger and garlic.

If you have never used fresh Ginger before, I recommend peeling the whole root. Grate what you want and throw the rest in the freezer. It lasts forever and you can grate it frozen the next time you need it.

In a bowl, grate 1 TBS of fresh Ginger with 1 TBS of fresh Garlic (this will be for the sauce).

I used two semi-frozen chicken breasts. It cuts so easy when it's still partially frozen. Easier to get super thin slices.

Love my new skillet- I only used 1 TBS of vegetable oil for the whole dish! Brown the chicken...about 6 minutes.

For the sauce, I used the garlic and ginger, plus 1 tsp red pepper flakes, 1 tsp sesame oil, 2 tsp corn starch, 1/4 cup soy sauce, 2 TBS of rice wine vinegar and homemade chicken broth. I just added the broth to the pan until I had the consistency I was looking for.

Remove chicken from the pan and add the mushrooms first. Cook about 2 minutes then add the peppers and onions. Cook until tender over Medium heat...about 8 minutes.

Add the chicken back in to the pan to finish cooking as the peppers and mushrooms cook.

Add your sauce and thin with chicken stock/broth.

I served ours over Brown Rice- so yummy and the different colored peppers were gorgeous!

I love a good Stir-Fry!

 

After spending a long weekend traveling, I came home craving vegetables!! As I walked through the produce section at my grocery store, I just kept throwing things in the cart that looked good. I was inspired to make a stir-fry!

I chose Mushrooms, a Green and Red Bell Pepper and Green Onions.

I chopped all the veggies into bite sized pieces.

I heated 1 TBS of vegetable oil in a large skillet until it started smoking.

Cut 1 lb of steak ( I used tender stew Beef Chuck) into bite sized strips. Cut the meat against the grain for the most tender pieces. Brown in oil over high heat until browned all over.

While the meat cooks, make the sauce. I used 4 TBS soy sauce, 1/2 cup water, 1 TBS fresh grated ginger, 1 TBS fresh grated garlic, 1 tsp red pepper flakes, 1 1/2 tsp Sesame Oil, and 1 TBS corn starch.

Mix until well blended.

Remove the meat from the pan and set aside.

Add another 1 TBS of vegetable oil to the pan and cook the veggies until tender.

Add in the beef and sauce. Add more water if the sauce thickens too much. Heat until meat is warm again. Best served over rice. I used brown rice for this. You could also substitute shrimp or chicken for the beef, or leave it out all together!

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It's fun feeding my husband the food he loves!

Sometimes the simple things can be the most delicious! My husband says that my Stuffed Green Peppers are at the top of the list of his favorite things I make...I love it when little work leads to great reward! The main dish of this recipe requires 6 ingredients, and the side dish requires about 3. The prep time is approx 10 minutes, which means a great meal with little time spent in the kitchen. As much as I love to cook, sometimes you need an easy go-to option.
This serves 2 adults.

For the peppers you will need:

2 Large Green Peppers
1/2 lb Hot Italian Sausage
A small can of Tomato Sauce (I like the basil and garlic flavor)
1 cup of cooked Rice (I use Wild Rice)
1/2 cup of Mozzarella Cheese
1/4 cup of Fresh Grated Parmesan


For the side you need 1 cup of baby carrots, 1 cup of radishes (quartered), a drizzle of olive oil and whatever spices you like to season with (I like lemon pepper and garlic salt). Throw the clean veggies on a baking sheet. Drizzle with oil and season. Set aside. Pre-heat your oven to 400 degrees.


I like to stuff my peppers whole and I want them to stand up pretty, so I cut the knobs off the bottom to make a flat surface. Should look like this:


Next I brown 1/2 lb of Hot Italian Sausage. Once it is cooked through, I add in my cooked rice, 3/4's of the can of tomato sauce and the grated Parmesan. Heat until the whole mixture is warm. It should look like this:


Next- stuff the peppers with the hot mixture until it comes just over the top of the pepper.


Top your peppers with the shredded mozzarella (Fresh mozzarella slices are even better, but I went with what I had on hand). Put the peppers on the top oven rack and the radish/carrot combo on the bottom rack. Cook for 15-20 minutes until the cheese on the peppers has started to brown, and the veggies are tender.


***Side note...if you have never had roasted radishes, you MUST try them. I don't care for them raw, but I love them roasted with carrots. They compliment each other well!***

Serve up your pepper with a generous side of roasted veggies!


The inside is cheesy and delicious. This meal is eaten quickly at my house...with a few happy sighs from my hubby :) Enjoy!