Sunday, August 17, 2008

What to do with all these green peppers...

We are happily being bombarded with green peppers from our first ever garden. I'm trying to come up with some new recipes to use them up. I found some on my favorite recipe site, and they were delish! They were in no way healthy, but oh, so yummy!

Philly Cheesesteak Skillet Dinner

2 cups uncooked elbow macaroni
1 pound lean ground beef
1 medium onion, chopped
2 green bell pepper, seeded and chopped
salt and pepper to taste
1 (8 ounce) package processed cheese food, cubed (
I actually used 4 oz. of Cheese Whiz)
1 (10.75 ounce) can condensed cream of mushroom soup
1/4 cup milk, or as needed

Bring a pot of lightly salted water to a boil. Add the macaroni, and cook until tender, about 8 minutes. Drain.
Meanwhile, place the ground beef and onion into a large skillet, and cook, stirring to crumble, until meat is no longer pink, and onion is tender. Just before the beef is done, add the bell peppers, and cook until tender, but still green. Season with salt and pepper. Stir in the cheese food, condensed soup and milk to make a thick sauce.
Remove from the heat, and stir in the macaroni noodles. Serve and enjoy!

Spicy Sausage and Rice Casserole

28 ounces fresh, ground spicy pork sausage
1 cup uncooked long-grain rice
1 slice onion, diced
3 cloves garlic, minced
1 green bell pepper, chopped
1 red bell pepper, chopped
1 (28 ounce) can whole peeled tomatoes, crushed (
I used fresh tomatoes.)
1 cup chicken broth
1 teaspoon salt
1 teaspoon ground black pepper
1 teaspoon cayenne pepper

Preheat oven to 350 degrees F (175 degrees C).
In a skillet, brown sausage and drain grease. Stir in rice, onion, garlic and peppers. Cook 5 minutes. Stir in tomatoes, chicken broth, salt, pepper and cayenne pepper. Pour into 9x13 inch pan.
Bake for 1 hour or until rice is tender and most of the liquid is absorbed. Or, at this step, you can cover and freeze it.
(I actually just cooked this in a skillet on the stove - much quicker!)