Stuffed Sweet Peppers with Tomato Stew

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Okay, so I’ve been really bad for letting this blog slip away from me. A lot has happened in the last year since my most recent post of pumpkin seed pesto. I’m not going to bore you with the details but long story short, blogging became dull because I wasn’t getting much feed back on the posts and it was primarily focused on food. It’s hard to dedicate all your time off on doing nothing but writing recipes, preparing food to cook, taking multiple photos of the food with terrible lighting in your apartment and then finding the time to edit the photos and post about it. It’s a lot of work and Ive been too busy on my days off to keep up with it. Enough with the excuses though, I’m ready to get back in blog world and start fresh.

As you may have noticed I changed some things up a bit. The name of the blog has been switched from Driven2eat and replaced by Whisked Away. My goal, in hopes of being a more active blogger is to focus on other interests I have that keep me busy that will give me something to write about. I do less cooking now that my work schedule has me all over the place with inconsistent hours. The amount of food posts that I would actually dedicate the time to in putting up would be maybe 2 a month if that. Other interests that I have that I personally feel others would enjoying learning about is wine and crafts. I’m a huge pinterest whore, I make a lot of things at home that I would love to show off for others to make for gifts or personal use. A good portion of my crafts all come from wine corks that I save from work and drinking at home. It’s a great way to recycle and reuse them. It’s amazing the simple things you can make out of cork. Again, I’m getting off topic but I just wanted to say, Driven2eat is back and with a minor makeover ready to whisk you away with new recipes, wines to try and crafts to make. I hope you enjoy the fresh concept. Cheers!

If you’re looking for a quick and delicious dinner for 2, these stuffed peppers are the way to go. Just add a starch of your choice (I went with quinoa). This recipe isn’t very filling, just as a heads up. If you’re a heavy eater, I’d go with a fuller starch (like mashed potatoes) and yield 2 peppers for yourself. Great dinner option for the summer when you’re looking for a lighter meal!

Prep Time: 20 Minutes

Total Time: 40 Minutes

Yield: 2 Peppers/person

Mise en Place:

-2 Sweet Anaheim Peppers, sliced down the middle, seeds removed

-1/2 lb Uncooked Hot Chorizo Sausage, or sausage of your choice

-Tomato Stew, see recipe below

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Tomato Stew:

Yield: 2 Peppers worth

Total Time: 15 Minute

Mise en Place:

-2 Large Tomatoes. Cut in 1/4’s, remove stems, then cut in 1/3 (large dice, leave seeds in)

-6 Garlic Cloves, sliced thin

-2 Tablespoons Granulated Sugar

-2 Teaspoons Salt

-1 Tablespoon Vegetable Oil

Method of Prep:

-In a medium sauce pot over medium heat, add oil and brown garlic.

-Add in tomatoes, sugar and salt. Stir.

-Reduce heat and allow to simmer slowly until tomatoes are soft and liquid begins to thicken.

-Taste, adjust seasoning if needed.

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Method of Prep for Peppers:

-Set oven to 350 degree Fahrenheit.

-Stuff the peppers with approximately 2-3 oz uncooked sausage until full.

-Place in an oven safe casserole dish. Ladle a layer of stew on the bottom of dish. Place peppers on top. Cover with remaining stew on top.

-Place in oven and allow to cook until Sausage is fully cooked, approximately 20 minutes. (Use a knife or toothpick to stick in the center of the meat to check for doneness. It’s ready when center is hot.)

-Enjoy with your choice of starch and fresh grated Parmesan and chiffonade basil on top.

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Hot Pepper Rings

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So once again I bought an abundance of peppers that were close to getting soft on me before I could use them up. Naturally I pickled that, because lets be honest, it’s the best way to preserve your food. Plus you can’t go wrong with the divine flavor obtained from the pickling liquid.

What makes these pickled peppers different from my other pickled vegetables, is I turned the notch up a bit on the heat index. Not too intense on the spice though, just enough to give you a jolt of ohhh my! These hot pepper rings are ideal on fried bologna sandwiches, or any hot sandwich for that matter, a great topping for homemade pizza, and yummy in a pasta dish. It’s getting cold outside, so warm up with some pickled peppers!

 

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Pickled Hot Pepper Rings:

Yield: 1 Mason Jar

Mise en Place:

-Sweet Peppers, sliced into rings (I used 7 for this recipe)

-1 Tablespoon Black Peppercorns

-1 Teaspoon Red Pepper Flakes

-1 Garlic clove, sliced

-{Approximately} 1/2 Cup Granulated Sugar, used to lightly sweeten

-2 Cups Champagne Vinegar

-Salt, TT

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Method of Prep:

-In a medium sauce pot over a medium flame, combine vinegar, spices, garlic, sugar and salt.

-Stir until sugar and salt is dissolve; Taste liquid. Adjust salt and sugar if needed to your liking.

-Bring liquid to a simmer for 5 minutes.

-Place sliced pepper rings into mason jar. Add in hot liquid.

-Let cool to room temperature.

-Place in refrigerator until cooled down. Cover and date.

-Ready to eat after 4 hours. For better pickling flavor, allow to pickle for up to 1 week.

Enjoy!

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