Sausage Stuffed Bell Peppers

Wednesday night’s supper – Sausage Stuffed Bell Peppers, courtesy of Emeril.

Ingredients (not pictured: Essence – we bought Emeril’s; we didn’t make our own).

Once you get everything chopped and prepped (thanks, Brett!), then you’re ready to combine and simmer.  A picture with the rice already tossed in…

The filling was so good!! We may have eaten a little before stuffing our faces the peppers.  Top those babies with the bread crumb/cheese mixture and put a little pat of butter on top.

What is that red stuff you ask?  It’s Classico Cabernet Marinara sauce that happened to be in the pantry (thank goodness!).  This recipe called for water to be added to the bottom of the dish.  No, thank you.  After reading reviews of others adding diced tomatoes, I opted to put in this marinara – so glad I did!  This dish came out phe-NOM-enal!! So yummy.

My plate.  I ate all of my pepper and stuffed goodness.  Mmm!

While the peppers were baking, we mixed up a cocktail I had seen in the new Rachael Ray magazine.  Pick-a-Liquor Ginger Cocktail.

Muddle 5 mint leaves into an old-fashioned (or short) glass.  Fill 3/4 of the glass with ice and add 1 1/2 oz vodka, gin, dark rum, bourbon or scotch.  Squeeze in 1 lime wedge and top with 5 oz. of ginger beer.  We opted for bourbon – Maker’s Mark.  This drink was refreshing and I really liked the taste.  I don’t like a lot of ginger taste, but this was good.

Thursday we did not run (GASP!).  It was National Noodle Day, after all!! Actually it was because we were lazy tired and Brett didn’t get home until almost 7:00.  I really didn’t want to eat at 9pm (again).  We made Chicken Fettuccine Alfredo – again. Old pic from that previous post…

Had a little Cabernet and watched the Jersey Shore (yeah, we did).  Turned out to be a good night.


1 Comment (+add yours?)

  1. Trackback: Pumpkin cupcakes (and sausage and kraut) « Banana…can…Run

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